Text 15554, 111 rader
Skriven 2014-08-06 23:35:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15553 av Michael Loo (1:123/140)
Ärende: Re: Owls 755
====================
 -=> On 08-07-14  03:44,  Michael Loo <=-
 -=> spoke to Dale Shipp about Owls 755 <=-

 DS> Yes we did.  I've moved them into an owl pictures folder that is
 DS> Gail's screen saver.

 ML> There's another coming - how big an attachment can you
 ML> receive? I've upped my default resolution to 10 Megapixels,
 ML> and the one I intend to send is 5.5 Mb. I don't know how
 ML> to shrink things down; this is already a JPEG file.

I suppose Verizon might impose a limit, but if so I have no idea what it
is.  Try it and see.  If it does not get here tomorrow, we'll not see it
for a couple of weeks since we are going to Ireland on Friday.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NIGIRI ZUSHI (VINEGARED RICE AND FISH 'SANDWICHES') #60
 Categories: _ethnic, Seafood, Vegetables, .mag
      Yield: 48 Servings
 
      3 c  Sushi rice
      6 md Raw shrimp(16 to 20 per lb.)
           In their shells
      3 tb Sushi dressing
      2 lb Filleted porgy, sea bass,
           Striped bass, red snapper,
           Squid, abalone or tuna, in
           One piece (see sashimi)
      1 tb Wasabi (green horseradish)
           Powder, mixed to a paste
           With 1 tb. of cold water and
           Set aside to rest for 15 min
           TEKKA and KAPPA MAKI:
      2    Sheets nori (dried laver)
      1    Cucumber, about 4 inches
           Long, peeled, halved, seeded
           And cut lengthwise into 1/4
           Inch wide strips
           All  purpose soy sauce
 
  PREPARE AHEAD:
  
  1.  To prevent the shrimp form curling when cooked, insert a toothpick
  lengthwise along their inner curves.  Bring 1 cup of water to a boil
  in a small saucepan and drop in the shrimp.  Cook for 3 minutes, then
  drain, remove the toothpicks and peel the shrimp.  De-vein them by
  making a shallow incision along the top of each shrimp and removing
  the white or black intestinal vein with the point of a knife.  Then
  cut the shrimp three quarters of the way through along their inner
  curves and gently spread them open, butterfly fashion.  flatten them
  slightly with the side of a cleaver or knife.
  
    In a mixing bowl, combine 1/3 cup of cold water and 2 tbs. of the
  sushi dressing.  Add the shrimp, turn them about to coat them well,
  and marinate for 15 to 30 minutes.
  
  2.  With a sharp knife, cut the filleted fish crosswise at an angle,
  into slices 1/4 inch thick.  (The thicker tuna fillet should be cut
  crosswise into 1/2 inch thick slices. )  Arrange the fish on a
  platter and serve, or cover with plastic wrap and keep in a cool
  place (not the refrigerator) for no longer than 1/2 hour.
  
  TO ASSEMBLE:
  
    In a small bowl, combine the remaining tb. of sushi dressing with 3
  tbs. of cold water.  Called tezu, this mixture is used to moisten the
  hands to prevent the rice from becoming sticky.  Dip your fingers in
  the tezu and lift up about 1 tb. of the rice.  Shape it into an
  oblong. Smear a bit of the wasabi paste down the center of a piece of
  fish and holding the rice in one hand and the fish in the other,
  press the two together. The fish should completely cover the top of
  the rice.
  
  To make Tekka Maki, a variation of nigiri zushi:
  
  1.  Prepare the sushi rice, raw fish and shrimp as directed above.
  
  2.  Pass the nori over a gas flame or candle on one side only to
  intensify the flavor and color.  Cut the nori in half and lay 1/2
  sheet on the edge of a bamboo mat or sturdy cloth napkin.  Spread
  about 1/4 cup of rice over most of the nori sheet, leaving a 1 inch
  border of the nori exposed. Spread a streak of the wasabi paste
  crosswise through the middle of the rice and top with a row of raw
  fish. Use the mat or napkin to help you roll the nori up tightly.
  Then move the mat and slice crosswise into 1 to 1 1/2 inch pieces.
  Make similar rolls with the remaining ingredients.
  
  TO SERVE:
  
  Sushi may be served, with soy sauce accompanying it, in many ways: on
  a large platter as cocktail food; 3 to 4 per person at the beginning
  of an elaborate Japanese dinner; 6 to 8 per person as a main luncheon
  course or presented on a large tray at the end of a Japanese meal to
  accompany miso soup.
  
  Time/Life 'Foods of the World', Recipes: The Cooking of Japan
  
  Earl Cravens earl.cravens@mgmtsys.com
  
  Recipe posted by: Earl Cravens
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:16, 06 Aug 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)