Text 30603, 96 rader
Skriven 2015-09-05 20:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sooshee 181
===================
 ML> I'd have to experience that just once, but unless the
 ML> coupons got to be much bigger than $1, maybe that
 ML> won't happen.
 NB> Sometimes they have samples available... and often the lower-priced
 NB> trays aren't much above 6 or 7 dollars... 

The lower-priced ones, they are full of vegetables.

 ML> Even good supermarket sushi is bad.
 NB> Certainly not excellent... ;0  It's mostly the rice that's lacking
 NB> here... if the fish, etc, were bad, even the coupons (and a lack of
 NB> other choices for supper) wouldn't tempt me at all... 

Even fresh supermarket sushi is relatively poorly
technically executed.

 ML> Too bad. Wonder what happened to that couple.
 NB> Dunno...  there was some talk about some sort of illegality happening
 NB> there... perhaps not directly related to the business itself, but as a
 NB> sideline... 

Oh - young people's disease.

 ML> That sounds like fun. Where did he get his training before
 ML> Arigato?
 NB> At Yang's... possibly some before that, as well... I understand that
 NB> the first sushi chef that C.T. hired gave Fu some instruction before he
 NB> quit or was fired..or both... that first chef showed up in Phoenix
 NB> Valley as their best sushi chef some years later, and we had occasion
 NB> to be taken there when we visited the kid when he lived there.. I
 NB> learned of that connection later...  :)  Fu also took the time to learn

Interesting small worldish thing there.

 NB> rice and how it reacts to different conditions...

That is one of the things that nobody tells you - the
humidity and atmospheric pressure do make a substantial
difference when you cook rice in the normal way (if you
do the cooker thing it's not so important, and if you
do the boiling in ample water, it makes no difference.

 ML> I wonder if a search on Brooklyn Bridge engineers would yield
 ML> anything. His name was Elder, I presume?
 NB> Correct...  Robert T(homas) Elder.
 
I did a quick look but didn't find anything.

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

      Title: CATFISH MULATE'S CRAWFISH ETOUFFEE
 Categories: Seafood, Catfish, Crawfish
      Yield: 1 Servings

      1 lb Crawfish tails -- peeled
  1 1/4 c  Dry onions, diced
    1/4 c  Celery, diced
    1/2 c  Green bell pepper
           -chopped
      2 oz Margarine
    1/4 ts Salt
    1/4 tb Cayenne pepper
      1 c  Fresh parsley, chopped
      1 c  Green onion tops, chopped
           Broiled Catfish:
     12    Catfish filets (2-3 oz ea.)
      3 tb Cayenne pepper
      1 tb Salt
      2 c  All-purpose flour
      8 oz Margarine
      2 c  Green onion tops, chopped

  In a medium skillet, melt margarine, add onion, celery and bell
  pepper. Cook for approximately 20 min. Season crawfish with salt
  and cayenne pepper; add to skillet mixture, stirring well. Cook for
  10 min then add parsley and onion tops. Keep Etouffee warm until
  needed to serve over catfish. Broiled Catfish: Use small sheet pan to
  lay out filets. Sprinkle both sides with seasonings. Dust each side
  of filets with flour. Heat flat-top grill or skillet to 375 . Pour
  melted margarine on grill or in skillet. Allow to heat, then add
  catfish. Cook for 4 min on each side. Remove catfish from
  skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee.
  Sprinkle top with green onions. Note: Crawfish Etouffee may also be
  served over white rice. Shrimp can be used in place of crawfish and
  the catfish can be substituted with any fresh water fish.

  Source:  http://www.enetdrive.com/recipes/
  M's note: forget the margarine, where's the butter?

MMMMM



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