Text 34994, 60 rader
Skriven 2013-03-18 18:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: seafood 276
===================
 ML> - there are losses every year to the halibut
 ML> fishery, lobstering, and king crab industries likewise.
 NB> Perhaps not necessities, but are they the same sort of status item
 NB> with demand somewhat artificially pumped up...?

I think so, lobsters and crab being inefficient sources
of nourishment. Halibut, 'm's big fish, and the caloric
benefit might be worth the risk and effort. Percebes,
fancy but rather lacking food value.

 ML> So sensible yet so seldom seen. There seemed to be
 ML> about 4x more bodies, but then it seems 4x more people
 ML> prefer the bodies, so things should balance out.
 NB> In our local Wegmans, I most recently saw about 3x more bodies than
 NB> tentacles... the other one we often go to is usually more like the 4x.

Your mileage may vary, but apparently not by that much.


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

      Title: Squid stuffed with Pork and Prawns (SA)
 Categories: Seafood
      Yield: 6 Servings

      6    Squid; cleaned
    100 g  Minced pork
    100 g  Minced prawn meat
      1 tb Freshly chopped coriander
           -stems leaves and roots
      1 ts Fish sauce
      1    Egg; lightly beaten
           Salt
           Freshly ground black pepper
      1    Onion; chopped
      1    Clove garlic; crushed
  1 1/2 c  White wine
      1 sm Fresh chili; finely chopped
           -(optional)
      3    Tomatoes; chopped
      2 tb Freshly chopped parsley

  Preheat oven to 180 deg C. Mince tentacles or chop finely. Mix minced
  tentacles with pork, prawn meat, coriander, fish sace and egg, then
  season. Stuff mixture (not too tightly) into squid bodies and secure
  open ends with toothpicks. Carefully place squid in a single layer in
  a cast-iron casserole with a little oil, onion and garlic, and sauté
  for 2 minutes, turning. Transfer casserole to oven and bake, covered,
  for 45 minutes unti, the squid can be easily pierced with the tip of
  a small knife. Serve scattered with fresh parsley.

  "The Cook's Companion" Stephanie Alexander

  This is a riff on a Thai dish.

MMMMM

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