Text 31708, 88 rader
Skriven 2015-10-08 01:40:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 31680 av Michael Loo (1:123/140)
Ärende: Re: muitl 302
=====================
 -=> On 10-07-15  07:51,  Michael Loo <=-
 -=> spoke to Dave Drum about Re: muitl 302 <=-

 ML> I get a free upgrade to 10, some home version thereof; still
 ML> on the fence. Maybe a fancier version might become available
 ML> at no cost that does stuff that I want (especially running
 ML> 32-bit programs without difficulty).
 
I am fairly certain that the upgrade you get will be based on the OS
that you have installed.  I.e., if you have 64-bit Win 8.1, then you get
64-bit Win10 -- like it or not.   If you have pro, you get pro.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EBI KIMIZUSHI (SHRIMP SUSHI WITH EGG YOLK)
 Categories: _ethnic, Appetizers, Seafood, .mag
      Yield: 6 Servings
 
      6 md Raw shrimp in their shells
           (16 to 20 per pound)
           MARINADE:
    1/4 c  Rice vinegar, or substitute
           1/4 cup mild white vinegar
    1/3 c  Water
      1 ts Sugar
    1/4 ts Salt
           MSG
           FILLING:
      4    Egg yolks
  1 1/2 ts Sugar
    1/4 ts Salt
      1 tb Fresh lemon juice
           MSG
 
  TO COOK:
    Leaving the shells of the shrimp intact, insert toothpicks along
  their inside curves to prevent them from curling as they cook.  Drop
  the shrimp into 2 cups of boiling water and cook briskly, uncovered,
  for 3 minutes, or until pink and firm.  Drain in a sieve and cool
  quickly under cold running water.
    Remove the toothpicks and peel the shrimp, leaving the last section
  of shell and the tail attached to each one.
    De-vein the shrimp by making a shallow incision across their tops
  with a smaill, sharp knife and lifting out the black or white
  intestinal vein with the point of the knife.
    Butterfly the shrimp by cutting along their iner curves three
  quarters of the way through, spreading them open and flattening them
  lightly with the flat blade of a large knife or cleaver.
  
  MARANADE:
    In a mixing bowl, combine the vinegar, water, sugar, salt and a few
  sprinkles of MSG, and stir together thoroughly.  Add the shrimp, turn
  them about in the marinade to moisten them well, and marinate at room
  temperature for about 1 hour.
  
  FILLING:
    Drop the 4 egg yolks into a 1 to 1 1/2 quart saucepan, and beat them
  lightly with a fork.  Remove 1 tb of the egg yolks, and set it aside
  in a small bowl.
    Add 2 cups of water to the remaining yolks, stir thoroughly, and
  cook over moderate heat for about 10 to 15 minutes, or until the
  yolks are firm and hard-cooked.  Drain them in a sieve, and mash them
  to a paste with a fork in a mixing bowl.  Beat in the sugar, salt ,
  lemon juice, a few sprinkles of MSG, and the remaining tb of raw egg
  yolk and continue to beat until smooth.  Then with the back of a
  spoon, rub the mixture through a fine sieve set over a bowl.
  
  TO ASSEMBLE and SERVE:
    Divide the seasoned egg filling into 6 equal parts and pack each
  part into the center of a butterflied shrimp.  Seal the edges of each
  shrimp by pressing them firmly together.  Serve ebi kimizushi at room
  temperature as an accompaniment to cocktails, part of a picnic box,
  or as a first course.
  
  Time/Life 'Foods of the World', Recipes: The Cooking of Japan
  
  Earl Cravens earl.cravens@mgmtsys.com
  
  Recipe posted by: Earl Cravens
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:44:19, 08 Oct 2015
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)