Text 28348, 101 rader
Skriven 2012-08-17 23:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Odds and Sods
=====================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Finally getting back to messages (about in time for you to return

I got back Tuesday night but didn't have time for the echo until
Friday evening as work was really backed up and hectic.

 JW> Subj: Fried green tomatoes
 JW>> I had them once as a kid.
 JW>> None of us liked the results.
 
 JW> the tomatoes were picked the evening before a predicted
 JW> heavy frost, and made the next day, so they weren't frost damaged.

 NB> might also have been with some being still too green even for fried
 NB> green tomatoes...?

Probably. Any that showed even a hint of pink were set aside to
ripen.

 JW>> taste the WORST meatball sandwich that some guy on Yelp
 JW>> ever had in his LIFE...  Based on my lowly opinion of Yelp,
 JW> I would march right in without hesitation.

And Trip Advisor turned out to be batting just 500 on the recently
completed trip.

 JW> Neekha is visiting. Her dad catches and cooks fish quite often;
 JW> she's tired of it. I also made fish head soup, which did not impress
 JW> the young one.

 NB> So, was it particularly the fish head that didn't impress
 NB> her or just the fish itself...?

She's not squeamish about eating the nasty bits; she's just plain
tired of fish (except shellfish).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stuffed Squid
Categories: squid, stuffing
  Servings: 2

      2    squid 
      2    anchovy fillets
      1    clove garlic, finely
           chopped
      2    eschallots, finely chopped 
    1/2 c  sourdough breadcrumbs
      1 ts finely grated lemon rind,
           plus 1 tbs juice
      2 TB coarsely chopped fresh
           parsley
    1/4 c  olive oil, plus extra oil to
           drizzle
           Green beans, blanched and
           refreshed in cold water
      1    vine-ripened tomato,
           blanched, peeled, seeded,
           and diced
      2 TB sherry vinegar
      5 oz marinated kalamata olives,
           bruised and pitted

Cut tentacles into 2 inch lengths. 

Heat half the olive oil in a frying pan, cook anchovy, garlic and
eschallots until soft. Add tentacles and cook until opaque and just
cooked.

Meanwhile, combine tomatoes, beans, olives, 1/2 tablespoon oil and
vinegar in a bowl, season to taste.

Combine tentacle mixture in a bowl with lemon, parsley and
breadcrumbs.

Spoon tentacle mixture into the squid hoods, leaving 1cm at the top
to secure with a toothpick, drizzle with a little extra oil. Heat
grill pan, cook squid, turning until golden and squid is just cooked
through. Slice squid.

Divide salad among plates and top with squid, spoon over any
remaining dressing to serve.


  From: Www.Squidfishingwa.Com          
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... I like making POSTS with random words CAPITALIZED.

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