Text 32929, 74 rader
Skriven 2013-01-23 05:36:00 av Dave Drum (63103.cooking)
  Kommentar till text 32899 av Ruth Haffly (1:396/45.28)
Ärende: just stuff
==================
-=> Ruth Haffly wrote to HAP NEWSOM <=-

 HN> Up in Rehab and hoping to get home within
 HN> a week or so. She's not the Marching orders
 HN> kind of person. But she's always been a
 HN> hard worker.

 RH> Good, sounds like she is doing much better. Probably can't wait to get
 RH> home and away from hospital cooking.

Hospital grub as miles and miles better than it used to was. The local RC
Hospital recently hired my chilli cooking buddy George Rembert as Chef (in its
real meaning "chief - in charge") of their culinary department. George used to
boss the kitchen at one of the local country clubs. Then the Sangamo Club
(high-roller, mover and shaker, big money bunch) tried to hire him when they
heard he was looking to move on. But, he needed health insurance and family
benefits - which the 1%ers weren't willing to offer. And hospitals do generally
have really great health plans.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Miso-Broiled Cod
 Categories: Five, Seafood, Wine
      Yield: 4 servings

      3 tb Brown rice or barley miso
      1 tb Sake *
      4 sm (3/4"/2-cm) thick cod or
           - pollock filets (about 2
           - 1/2 ounces/70 g), skin on

  * sub rice wine vinegar or white grape juice or non-
  alcoholic mirin.

  Miso tends to burn when broiling, so be very careful that
  the fish is not close to the heat source. Also do not
  forget to oil the grill with a mild oil such as rapeseed.
  The miso dries out on the skin, giving the fish a slight
  crust and a moist center.

  Set the oven rack in the third slot from the top and
  preheat the broiler.

  Measure the miso into a small bowl and whisk in the sake.
  Lay the cod filets on a cutting board or plate. Spread the
  miso mixture evenly over the surface of both sides of the
  fish.

  Transfer the filets, skin side down, onto an oiled fish
  rack, and perch on a cookie sheet to catch any drips.
  Broil for 4 minutes, flip gingerly (the miso sticks), and
  broil the skin side for 3 minutes. Carefully remove the
  filets from the rack and serve immediately or at room
  temperature.

  Variations: Salmon filets would also be a good choice.
  Barbecuing will result in a more flavorful fish but take
  care that the coals are at a very low ember.

  From Japanese Farm Food by Nancy Singleton Hachisu.
  Andrews McMeel Publishing. LLC.

  FROM: http://www.splendidtable.org/recipes

  MM Format by Dave Drum - 22 January 2013

  Uncle Dirty Dave's Archives

MMMMM

... I am no more humble than my talents require. -- Oscar Levant
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