Text 8408, 95 rader
Skriven 2011-03-15 13:38:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FISHY 57  10315
=======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> "Barramundi"... texture of a jellyfish, and it had no flavour
 GJ> "FW IMP", standing for "Fresh Water" and "Imported".  Nevermore!
 
 GJ> So beware, if your s/markets use that system of describing products.

That method of labelling doesn't penetrate most people's
consciousness.  I hadn't been aware of it until Kevin pointed it out.
(Can I trust him to be correct?)

 JW> Sadly our markets don't generally yield such tips. Although Pacific
 JW> salmon is proudly labeled "wild caught" and Atlantic salmon is
 JW> mysteriously silent on the subject. I always assume things like
 JW> catfish and rainbow trout are farmed unless clearly labeled
 JW> otherwise. My Co-Op buys from the Buckleys as well as the normal
 JW> mainstream distributors and their stuff is boldly labeled "from
 JW> Great Slave Lake".

One of our fisheries company has announced that it has finally
succeeded in raising Southern blue-fin tuna from eggs to fingerling
stage, and has just released half of the first batch into the sea.
The other half of the batch is being retained at the hatchery.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black And Bleu Tuna Mignon
 Categories: Newsgroups, May.rec
      Yield: 4 Servings
 
      4 oz Thick cut Tuna steak
      1 sl Smoked bacon
      2 oz Mesclun greens mix
    1/2 c  Heavy whipping cream
  1 1/2 tb Bleu cheese crumbles
           Salt
           Pepper
           Garlic
           Cajun seasoning
      1 ts Oil
 
  Heat pan, add oil.  Precook bacon, but not enough to make it brittle
  Wrap Tuna with bacon and secure with toothpick. Season tuna with
  salt, pepper and Cajun seasoning and sear on both sides.   Place Tuna
  in 450 degree oven for 4-5 minutes. Sauce Season pan with salt,
  pepper and garlic. Add cream and cheese and simmer until thickens.
  Place greens on plate, top with Tuna (don't forget to remove
  toothpick). Pour sauce over Tuna.
  
  Sunday Dinner Recipe Site     http://www.geocities.com/sundayliving
  by: Chef Rich Chinnock of Crackers Little Bar Bistro
  
  From: Duckie <jmstwn1607@earthlink.Net>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Preston Pittman's Blue Cheese Caesar Salad
 Categories: French, Cheese
      Yield: 4 Servings
 
      1 lg Head romaine lettuce, rinsed
           Dried, broken into
           Bite-sized pieces
      1 lg Garlic clove, finely
           Chopped
      1 cn (2 ounces) anchovy fillets,
           Drained, and chopped
      3 tb Fresh lemon juice
      1 ts Worcestershire sauce
    1/3 c  Mayonnaise
    2/3 c  Crumbled blue cheese
    1/2 c  Olive oil
  1 1/2 c  Croutons
           Freshly grated Parmesan
           Cheese
 
  Crisp lettuce in a plastic bag in the refrigerator. Whisk garlic,
  anchovies, lemon juice, Worcestershire, mayonnaise and half the blue
  cheese in medium bowl until blended. Continue whisking while adding
  the oil in a thin stream until thickened. Cover and chill for several
  hours if desired; reblend if necessary. Toss lettuce in bowl with
  dressing until thoroughly coated. Add croutons and remaining blue
  cheese and toss again. Serve with Parmesan cheese. From: "Preston
  Pittman" <preston_pittmadate: Fri, 01 Aug 2003 13:40:11 +0000
 
MMMMM
 
On this day, the Ides of March, in 44 BC, Julius Caesar was fatally
stabbed by Brutus.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)