Text 17769, 72 rader
Skriven 2014-10-05 17:10:56 av Sean Dennis (1:18/200)
  Kommentar till text 17734 av RUTH HANSCHKA (1:123/140)
Ärende: messages
================
Hello, RUTH.

Saturday October 04 2014 at 23:25, you wrote to me:

 RH> These days most kids outdo us on technology know-how. This
 RH> isn't unexpected, since Mommy's smartphone is now a baby
 RH> toy.

To earn an amateur radio license, especially the more advanced ones, you need
to know a lot more than how to use a smartphone.  I read an article recently of
two sisters, aged 9 and 11, who earned the same license I hold (General Class;
it is the second of the three license levels).  That's really neat to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Introduction To Sushi
 Categories: Info, Ceideburg, Japanese, Sushi
      Yield: 12 Servings

      1    Sushi Information

  I wrote this for a lady in Rime Cuisine who is interested in
  discovering the wonderful world of sushi.  Thought it might be of
  interest to some of the folks here (particularly timidly eating,
  portly Portlanders... ;-} ).

  Helen++you might try "tamago" which is a kind of sweetish egg
  omelette on the rice.  It's very good and not at all "odd".  Also, I
  highly recommend "toro" and "maguro" which are used to make both
  sushi and sashimi. It's raw tuna and has an indescribably clean and
  refreshing taste. (Toro is lean and maguro is "fatty".) Chances are
  if you could taste it and not know what it was, you wouldn't even
  know it was fish. I *hated* tuna until the first time I tried it raw
  in a Japanese restaurant. "Unagi" is grilled eel and is something
  that almost everyone likes. "Kani" (cooked crab) and "Ebi" (cooked
  shrimp) are quite good and not a taste stretch at all. "Ama ebi" is
  raw shrimp and a bit more for the adventerous, but I think it's
  actually better than "Ebi".  Once again the taste is subtle and
  refreshing.

  I think you'll actually be surprised at how subtle the tastes of sushi
  really are.  The thing that *will* get your attention is the wasabi.
  Be very careful when you first try it as it's quite easy to o.d. on.
  It'll be easier for you if you're already a horseradish fan.  I'd be
  careful about stuff with "shiso".  It's an herb somewhat like mint,
  but it can be quite startling to the uninitiated, somewhat like
  cilatro can be.

  BTW, there's an excellent book you might like to check out.  It's
  called "Sushi", by Mia Detrick.  Paperback, 95 pages.  Chronicle
  Books, San Francisco.  ISBN:  0-87701-238-5.  No publication date
  given (unless you can figure it out from the ISBN number).  It's
  pretty recent though.

  This is a guided tour of sushi eating++the food and the etiquette.
  Not a cookbook as such, though it does have a short section on
  preparing sushi at home.  Primarily, it's an introduction to the food
  with explanations of the ingredients and the most popular types of
  sushi. The illustrations are all color plates and the book is
  gorgeous. Each type of sushi is illustrated and explained.  Good
  stuff!

  Posted by Stephen Ceideberg; July 10 1991.

MMMMM

Later,
Sean

... Confucius say: "Place to look for helping hand is end of own arm."
--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)