Text 32186, 61 rader
Skriven 2013-01-02 20:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: la belle france 20
==========================
 DS> Fidonet is pretty much dead in France, although he could easily
 DS> connect elsewhere if he has internet -- if he wants to.

It's always a cost-benefit thing. How much effort does
it take, and how much do you enjoy. He didn't plug into
the social aspect so much - he was much more serious
about sticking to food as a topic, and so he went on
to some of the Internet food conferences, such as
rec.food.cooking. Now that the Web is so much a part of
everyone's life, I don't know if those conferences are
still active. Ian and I also maintained a private
correspondence for a while, but it has become pretty
sporadic lately.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Taramasalata
 Categories: Starters, Appetizers, Greek, Fish
      Yield: 30 servings

    170 g  Salted Grey Mullet roe-=OR=-
           Smoked Cod's Roe *
      1    Lemon; juice
      1    Egg Yolk
    150 ml Olive oil
    450 ml Vegetable oil
    1/2 sm White loaf; crumb only
           -crumbed & moistened with
     60 ml Water
    1/2    Spanish onion; chopped
      2    Garlic cloves, chopped
           Pepper to taste

  * Note. Taramasalata means "tarama salad". Tarama is the Greek for a
  local speciality which is pressed salted grey mullet roe. This is now
  almost impossible to find, so a very acceptable substitute is smoked
  cod's roe. It doesn't taste the same, but makes a delicious starter
  anyway.

    Remove crust from white bread and crumb in the processor. (Don't
  wash it, you'll be using it shortly. Slake crumbs with water and
  leave for a while. When needed, press hard to remove any excess water.
    Remove the papery skin from the outside of the cod's roe. Cut the
  roe into large pieces and put it with the lemon juice, onion, garlic
  and egg yolk into the bowl of the processor. Switch on. When the roe
  is very well pureed and smooth, add the pressed breadcrumbs and
  continue processing while you measure out and mix the oils (or 2
  mins.).
    Gradually, as if making mayonnaise, add the oils to the processor,
  while the machine is running pushing down from time to time if
  needed. When 3/4 of the oil has been added, add pepper to taste and
  then add as much more oil as you feel it needs. Chill until needed.
    Serve cold as a dip with warm pitta breads.

  Recipe & MM IMH c/o Georges' Home BBS 2:323/4.4

  From: Ian Hoare               Date: 09-08-96  15:55

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