Text 26193, 83 rader
Skriven 2015-04-20 21:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: various 545
===================
 JW> Until you posted that and I did some reading I would have thought
 JW> that the term sea trout referred to Steelhead (ocean going rainbow
 JW> trout ...it is in North America) and that a brown trout was a North
 JW> American native and not introduced. Live and learn. From the photos
 JW> of raw filets I googled I can see how it would taste much like char
 JW> or salmon.    

As it fulfills much the same ecological niche as Atlantic
salmon and eats out of the same trough, it's not a big big
surprise.

 JW> Title: Broiled Salmon Skins for Sushi
 ML> I have been known to pan-fry salmon skin
 ML> easier to control the brownness
 JW> Same here. Pan frying is a bit slower but much more reliable.

Not to mention making it possible to control the curl.

 JW> I believe a "Tasmanian sea trout" is a steelhead; rainbow trout
 JW> were introduced there some time ago.

I have difficulty telling most of these fish either
in the wild or in the mouth. Depends on the diet
more than the species (or even genus), I think.

 -=> Jim Weller said to Dave Drum <=-

 > I never met a cheese I didn't like. Although provolone and provel
 > aren't my favourites - being barely more flavourful than mozzarella.
 JW> I wondered why you used to say that until I bought some young,
 JW> cheap, domestic provolone. If you ever venture into a good Italian
 JW> grocery store or deli try their aged or smoked imported provolone.
 JW> You will shortly change your tune.

To me provolone is among the most objectionable of cheeses,
being both substantially lactose-ridden and stinky in the way
that pet vomit is. It's the proximate cause of my tending to
hang around the entrance of Italian delis, whereas other
ethnic food stores delight me with the aromas of rancid fat,
dead fish, smelly tofu, bloody abattoir. I rather like the
smell of Parmesan and tolerate the odor of Romano (which I
can't stand eating); but Provolone, get me out of there.

Soft scrambled eggs with courgette, spinach, and Parmesan
categories: breakfast, objectionable, vegetarian (ovo-lacto)
servings: 2

6 eggs
1/2 leek
1/2 courgette
2 Tb extra virgin olive oil
1 oz baby spinach
2 pn lemon zest
4 Tb Parmesan (3 Tb grated thinly, rest to serve)
2 pn Maldon salt
1 pn freshly ground black pepper

Start by breaking the eggs into a mixing bowl and
whisking gently. You don't want them to be fully
blended - it's nice to still have a bit of
separation between the whites and the yolks [M
disagrees]. Set aside until ready to cook. Cut
leek and courgette in half lengthways, then slice
them thinly. Heat a frying pan on a medium-to-low
heat, add olive oil and sweat the vegetables for
1 min or until soft.

Add the whisked eggs, baby spinach, lemon zest
and 3 Tb Parmesan; season with salt and pepper
to taste. Cook on a very low heat, stirring gently
with a wooden spatula to make sure the egg doesn't
stick. Depending on how you like your scrambled
eggs, cook until you are happy with the consistency.
We like to serve them pretty soft at the Firehouse.

Serve with freshly shaved Parmesan. And with toast
if you want!

Nuno Mendes, Chiltern Firehouse, Chiltern

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