Text 28898, 82 rader
Skriven 2015-07-08 12:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: loony toony 945
=======================
 RH> majority of my herb/spice collection is in the cabinet between the
 RH> fridge and stove. Have to figure out how to shoehorn in the 4 bottles
 RH> of bbq rubs Rachel sent Steve for Father's Day.
 ML> I'd have thought that location to be too hot.
 RH> The cabinet is to the side of the stove; if it were above the stove, I
 RH> wouldn't keep the herbs/spices in it.

The proximity of the two heat sources (the other being the
back of the fridge) would mean that you'd need to have high
turnover to keep your herbs fresh.

 RH> I think there are subsets of most any group that have, what seem to
 RH> us, looney culinary habits. I'm sure they would think the same of some
 RH> of us. (G)

Our loony habits relate more to what we discard rather than
what we eat (though hot dogs might be seen as dubious).

 ML> 1 sheep's head
 RH> I'm not quite sure I'd want to watch this being made. It's like
 RH> scrapple, the less you know about the making, the better. I have made
 RH> scrapple before but don't know if I want to do it the traditional way
 RH> again.

There's little to see in the being made. You cut it in
half, smoke it, cook it, and serve it. The typical
serving is a head split lengthwise and put on your plate,
the one eye staring accusingly at you.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Sashimi (Sliced Raw Fish)
 Categories: Fish, Oriental
      Yield: 5 servings

---------------------------CHOOSE ONE (ONE PIECE---------------------------
      1 lb Fresh Sea Bass Fillet               1 lb Halibut
      1 lb Squid                               1 lb Abalone
      1 lb Turbot                              1 lb Bream
      1 lb Tunny Fish

-------------------------------DIPPING SAUCE-------------------------------
      4 tb Soy Sauce -OR-                           Chirizu   -OR-
           Tosa Joyu

----------------------------------GARNISH----------------------------------
           2" Secion Diakon                    1    Carrot
      1    Celery

  CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy
  knife is a must. 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any
  filleted fish. Holding the fish firmly, cut straight down in slices about
  1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.

  2.  Kaku Giri (Cubic Cut)  This style of cutting is more often used for
  tunny fish.  Cut the fish as above, the cut the slices into 1/2" cubes.

  3. Ito Zukuri (Thread Shape)  Although this technique may be used with any
  small fish, it is especially suitable for squid.  Cut the squid straight
  down into 1/4" slices, the cut lengthways into 1/4" wide strips.

  4.  Usu Zukuri (Paper Thin Slices)  Place a fillet of bass or bream on a
  flat surface and, holding the fish firmly with one hand, slice it at an
  angle into almost transparent sheets.

  TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
  serve as part of a meal, arrange the fish attractively on individual
  serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and
  decorate with strips of daikon, carrot and/or celery. Cover with a sheet of
  plastic and refrigerate for NO MORE THAN 1 HOUR before serving.
      Pour the dipping sauce of your choice into tiny dishes and accompany
  each serving of Sahshimi with it's own sauce.  The wasabi may be mixed with
  soy sauce or tosa joyu to taste.  To serve as an hors d' oerve, arrange two
  or more varieties or cuts of sashimi on a serving dish and accompany with
  dipping sauce.

-----

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