Text 34328, 113 rader
Skriven 2013-03-03 09:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: fish of university 195
==============================
 > always a couple notches below real sushi. The stuff sold
 > at the Weggie in Williamsport was old and soggy, shameful.
 JK> Wegman's sushi over there sounds worse than I've had.. but it was
 JK> generally not good.

Even the best premade supermarket sushi won't compare
to fresh cut, but this was not of the best and at a much
lower standard than I have come to expect from the brand.

 Tasteless.. certainly not fresh.  In Binghamton
 JK> there was a good sushi restaurant, and I was surprised that in Ithca,
 JK> the Sushi restaurants weren't as good.  I attrbute that to rush job
 JK> they do to accomodate the college population... that, or it's college
 JK> help making the sushi :) 

Probably more the former than the latter. I'd guess that
college kids - once they've learned the rice preparation
and the knife skills - would do fine.

 JK> love making shrimp sushi since I always have easy-peel frozen shimp in
 JK> the freezer.  My grandboys love sushi and it's one of the few things
 JK> they can eat without problems with allergies. They also like like
 JK> veggie sushi with avocado, vinegared carrot sticks, seaweed and
 JK> cucumbers.

I risked life and limb and ate an ama ebi from Wegmans
the other day. It was a previously frozen Asian tiger,
so probably bad for me. Tasted okay but was a little
stickier and slimier than a fresh shrimp would be. I
presume you make shrimp sushi from steamed shrimp?
Veggie sushi with avocado can be pretty nice.

 > high on that list. Speaking of ground meat, what do
 > you think of the European scandal with pig, horse, and
 > donkey being found in packages labeled beef? Haha to
 > you all is what I'm thinking.
 JK> Well seeing as how I'll probably never get to Europe I can say the
 JK> same as you :)

Now that trichinosis has been eliminated in the first
world, it shouldn't matter too much - and if you are what
you eat, I would have to be a 1500-lb steer by now.

Oddly, through the '70s into the '90s I hardly ate
beef at all, saving it (in a relatively ecologically
sound way) for special occasions; made up for it this
millennium, though.
 
 > I sould diverge here. Green beans are fine but do not
 > go in lamb stew, despite the fact I've seen them there.
 JK> Yes, you see them in many recipes for lamb stew

The Greeks do it all the time. They also do other things
all the time that I wouldn't consider doing myself.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Arnaki Se Fillo (Lamb in Fillo)
 Categories: Greek, Meats, Lamb
      Yield: 6 servings

           Karen Mintzias                     12    Fillo sheets
      6    Boneless lamb leg steaks *        1/2 c  Butter; melted
           Freshly ground black pepper              Salt
      2 tb Butter or oil                       3 md Tomatoes; peeled
      2 md Onions; sliced                      1 ts Rigani or oregano
      1    Garlic clove                      125 g  Feta cheese; cut in 6
slices

  *Note: Lamb steaks should be about 2 cm (3/4 inch) thick.

  Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes

  Trim steaks of most of the fat and shape neatly - trimmings can be used in
  a ground lamb dish.  Season with pepper.

  Heat butter or oil in a frying pan and brown steaks quickly on each side -
  do not cook through.  Lift out onto a dish and leave until cool.  Add
  onions to pan and fry gently until transparent, add garlic and remove from
  heat.

  Brush a sheet of fillo pastry with melted butter and place another sheet on
  top, brushing again with butter.  Fold in half to make almost a square of
  fillo.  Put aside and cover wtih a dry tea towel, then one dampened with
  warm water.  Repeat with remaining fillo to give 6 prepared squares. Take
  one square and brush top with butter - leave remaining pastry covered.
  Place a lamb steak in the centre and season lightly with salt. Top with
  onion-garlic mixture and cover with 2 slices of tomato.  Sprinkle with a
  little rigani, salt and pepper and place a slice of feta cheese on top.
  Bring up ends of fillo pastry and double-fold over top.  Fold in ends as
  you would a package then tuck ends underneath.  This is known as a the
  chemist's (druggist's) fold.  Place on a buttered baking tray.  Repeat with
  remaining ingredients.

  Brush tops and sides of packages lightly with melted butter and bake in a
  preheated hot oven for 15 minutes.  Serve immediately if possible, though
  they will survive in the oven with heat turned off for about 10 minutes.
  Garnish with parsley sprigs and serve with boiled green beans or zucchini
  dressed with olive and lemon juice.

  Note:  Medallions of lamb cut from a trimmed loin can be used instead of
  the steaks.  You will require 12, and place 2 in each package.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
  1

  Typed for you by Karen Mintzias

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)