Text 6885, 71 rader
Skriven 2011-02-08 18:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: herbs & veg 999
=======================
 ML> Fresh herbs are nice to have around.
 RH> I'm surprising myself with how often I'm grabbing them. Of course I
 RH> never had the convenience of some of them I have now.

You can't go home again is the problem. Henceforth, you'll
always want to have the little garden patch to take advantage of.
 
 RH> we'd like to do tomatoes and peppers but will be gone at a critical
 RH> time for them.
 ML> Neighbors?
 RH> It's posible but when you're talking about being gone for 3 weeks or
 RH> so at a time, makes it harder to ask.

So cut them in on part of the swag!

 ML> Depends on what the tequila is supposed to do. Usually
 ML> it adds a little herbal quality and a bit of pepperiness
 ML> to a dish, not much more. I'd say add a little pepper and
 ML> make up the volume with any liquid, if it's a substantial
 ML> amount of volume; otherwise forget it.
 RH> Thanks; this recipe only called for a couple of tbsp in the marinade
 RH> so that should work. Maybe some fresh cracked black pepper?

Perhaps essentially forget it - and green peppercorns or mixed
pepper might simulate the taste better than regular black.
 
 RH> Sounds like some need tho be used for pitching practice (see how
 RH> accurate you are in hitting the open trash can).
 ML> I am very conservative in my toss-outs; it's the only friction
 ML> between Annie and me - she grew up in a society doctor's house
 RH> Got to honor the host's wishes in those cases.

She ended up saving a bunch of leftovers for me to breakfast
or midnight snack on. Everyone was happy.

 RH> Thanks for the tip on this; I was just re-reading a Sam Choy cook book
 RH> and wondering what we could sub. He suggests sugar for mirin--what
 RH> about rice vinegar with a bit of sugar? Also, what about for sake?

You aren't going to get an exact match, so maybe
rice vinegar with a bit of sugar for sake and
rice vinegar with a lot of sugar for mirin will do.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Steamed Fish with Ginger and Onions
 Categories: Main dish, Fish
      Yield: 4 servings

  1 1/2 lb Whole red Snapper, cleaned          2 tb Slivered fresh ginger
      6 ea Green onions, sliced              1/4 c  Sherry, mirin or water

-----------------------------------SAUCE-----------------------------------
      2 tb Soy Sauce                           1 ts Sesame oil
      1 tb Vegetable oil

  Rinse fish and pierce in several placed with a skewer or sharp knife.
  Place in a shallow microwaveable dish (if using 2 fish, arrange 1"
  apart with thicker sides towards outer edges of dish). Put half the
  ginger and green onions inside fish. Pour sherry over and cover
  with vented plastic wrap. Combine sauce ingredients in small
  microwaveable dish or measure. Set aside. Microwave fish at high
  for 6 to 8 min per lb or until fish flakes easily with a fork and
  is tender. Rotate dish if necessary during cooking.
  Source unknown. M's note: that's too much liquid.

-----

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