Text 17817, 94 rader
Skriven 2014-10-07 00:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: messages 71
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 -=> Sean Dennis said to Ruth Hanschka <=-

 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.
 SD> To earn an amateur radio license, especially the more advanced ones,
 SD> you need to know a lot more than how to use a smartphone.

That may be part of the point. Smartphones are tyro toys 
(or senior citizen toys). Babies go on to learn far more
complex and interesting things. I don't care to be shown
up by children, but it's happening much more frequently
nowadays.

 -=> Originally posted by Stephen Ceideburg <=-

This is an odd mixture of good and bad information, rather
unlike Stephen, who read usually well and collected well.

  > 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

In Japan, a diner's first assessment of a previously
unknown sushi parlor is an order of tamago. If it's
not up to par, he'll reject it and walk out, often
not even paying for it. Tamago is taken most seriously,
and even if it seems the simplest thing (egg beaten
with mirin), it's not.

  > 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

He got it totally backward, as ttoro is belly tuna and
maguro is cut from the muscle mass.

  > 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.

Kani is fake crab. Real crab has another name, but I've
not seen it in a sushi restaurant in at least a decade so
have forgotten what it is.

 "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.

Amaebi is usually two components, both delicious. Raw shrimp
is what's advertised (actually, I believe, sweet shrimp), so
you get that; but for me the better half is the shrimp head,
which is deep fried, preferably with the goo left in, and
served on the side.

  > Posted by Stephen Ceideberg; July 10 1991.

It's amazing that the sainted Stephen passed away two
decades ago.

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

      Title: Dried Prawn Sambal #2 (Sambal Lada Udang Kering #2)
 Categories: Indonesian, Condiment
   Servings:  6

           Stephen Ceideburg
      1 lb Dried Prawns
      1 lg Onion
     20    Fresh red chillies
      1 tb Salt
    1/2 c  Oil
    1/2 c  Very thick coconut milk
           -(type I)
    1/2    Lemon, juice only

  Soak prawns in boiling hot water until they are soft. Rinse and drain, then
  mince them. Grind onion and chillies until fine. Pound the chillies and
  onion finely with salt. Heat oil and fry chilli mixture until soft. Add
  minced prawns and mix well. Then add coconut milk, stirring and bring to
  boil on medium heat. Reduce heat, allow to simmer until mixture is thick
  for about 30 minutes. Stir from time to time. Add lemon juice 3 minutes
  before finishing the cooking.

  From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson  Ltd., Sydney,
  1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in  the book. S.C.]

  As this recipe is for a sauce, I'd say it serves 40 or so.

MMMMM
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