Text 8895, 74 rader
Skriven 2011-03-28 05:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Extra taste 130
=======================
 ML> Which must be why they're exiled to the far north!
 JW> Perhaps they change their opinions after they arrive. It's very

Could be. A practically based evolution.

 JW> expensive to shop in a remote off the road system community (brown
 JW> lettuce at $8 per head, no soy beans at all) and yet meat is free

And no Herculesfuls of tofu, I take it.

 JW> for the taking. And it's difficult to survive our winters without
 JW> copious amounts of rum and whisky to warm one up.

That's my excuse, and I'm sticking to it! ... oh, I
don't live there ...

 ML> I tell whoever asks that I have a drink at dinner
 JW> And you didn't lie, just neglected to mention all the other ones.

This week I'm back into prodigious mode, as no visit to
a baseball stadium is complete without a couple pints
of overpriced cheap beer, and those with whom I have
been consorting, mostly Bill Swisher, are proponents
of cheap cheap beer. I will have to have a corrective
few days soon.

==
 ML> But each flying fish must offer a relatively small amount
 ML> of roe. 
 JW> A fish's weight can run up to 20% roe, so figure about an ounce per
 JW> fish. Some sturgeon hit 25%.

I always thought of them as not very big fish, but I
suppose perhaps in the open Pacific they may run bigger
than anything I've seen?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Taramosalata
 Categories: Greek, Appetizers
   Servings: 8

           Karen Mintzias
      3 sl French/Italian bread; -OR-
      2 md -Potatoes, boiled & peeled
      5 oz Tarama (fish roe)
      1 c  Olive oil
      1    Lemon's juice (or more)
      2 tb Vinegar
      1 tb Water (more if necessary)
    1/2    Onion, (optional); grated

  Soak the tarama in warm water a few minutes, then rinse and drain. If using
  bread slices, discard crusts, soak bread in water, then squeeze dry. Using
  an electric blender or electric mixer (or old-fashioned mortar and pestle),
  thoroughly blend the bread or potatoes and the tarama. Add the olive oil as
  slowly as possible, blending at medium speed, plus a little water if the
  mixture forms peaks. Add the grated onion, if desired, then whip at high
  speed for a few minutes.

  Note: The flavor may be mitigated to suit taste by adding more bread or
  potato; a too-salty taste may be adjusted by dropping in a few tablespoons
  of sour cream while blending. Leftover taramasalata can be stored in a
  covered jar in the refrigerator for 7 to 10 days.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, NY.

  Typed for you by Karen Mintzias

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)