Text 8796, 71 rader
Skriven 2011-03-26 11:02:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: COLD WEATHER TRICKS 10326
=================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 
 GJ> And you could keep some emergency food in the car.

 JW> I do that during winter when I leave the city limits. Also candles.
 JW> But I don't need all that to make the 3.4 km trip from the Hay River
 JW> airport to downtown.

Why the candles, instead of a battery torch?  Do torch batteries fail
when deeply frozen?  Or do you use the candles for warmth?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masquf - Iraqi Flame Roasted Carp
 Categories: Iraqi, Fish, Grill
      Yield: 4 servings
 
           Carp or catfish
           Apple, orange or pomegranate
           Wood
           Salt
 
  An old and simple method of roasting fish on an open fire. Varieties
  of barbel known as bunni, shabbut and gattan are prized as the
  superior fish for masquf. But almost no one fishes the Tigris in
  Baghdad today for the native species: almost all the fish roasted on
  Abu Nuwas now :  mostly common carp and its varietal cousins :  are
  all raised on farms scattered along the Euphrates River south of
  Baghdad.
  
  Stun with a blow to the head and then clean by plunging the knife
  through its gills and then along its spine, not through the gut.
  
  It should be as fresh as possible and, even while still twitching,
  roasted over an open fire. Once gutted, the fish is flattened into an
  oval and impaled on two wooden sticks that are then driven into the
  dirt at the edge of a round fire pit so that its flesh faces a
  roaring fire fueled by the wood of fruit trees: apple, orange or
  pomegranate, depending, it seems, on availability and taste, the
  flayed fish forming a cover over the flames.
  
  I've read that Iraqis flavor the fish with spices, but the only
  ingredient I've ever seen used is salt. The skill is entirely in the
  roasting.
  
  The fish is suspended in a broad circle far enough from the fire to
  avoid scorching and roasted very, very slowly until the flesh is
  crispy brown on the outside and still white and juicy inside. It is
  then lifted off the stakes and laid directly on coals to char the
  skin. The process takes as long as an hour.
  
  The fish, as wide as a serving platter, is typically served covered by
  flatbread and accompanied by salads, yogurt with cucumber, and pickled
  fruits and vegetables in a mustard sauce. It is never served with
  utensils. You do your best with the bread and your fingers.
  
  It is said to have medicinal qualities, and even aphrodisiacal powers,
  especially the guts, which can be roasted in a cast-iron pan upon
  request.
  
  Joseph Sywenkyj for The New York Times
  From: Slashfood
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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