Text 751, 100 rader
Skriven 2013-05-08 11:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: she sells shellfish 520
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 ML> enough to eat raw. It was also $12 a pound. When I was a
 ML> kid, it was half the price of beef; now it's 1 1/2 times
 ML> as much or more.
 RH> Sounds like you did well--good fish market in the area?

Funnily, the fish market is being renovated, so Rosemary went
to a Shaw's supermarket in Newport. I guess the seafood and
deli manager must be on his/her toes. Anyhow, it's an island,
and there are fishing boats that tie up a couple miles from
there; the clientele probably knows its seafood.
 
 ML> and the bill came to $75. Seafood doesn't come cheap.
 RH> And you don't want the cheap seafood. We've tried chains and decided
 RH> not to return to some of them.

Sigh, as they say. Some kinds do okay frozen, some do not.

 ML> Broiled scallops - not the sweetest but sushi fresh.
 ML> Came with lots of butter and crumbs, negating all the
 ML> supposed health benefits of seafood.
 RH> But the taste was worth every side effect. (G)
 
That's the way I always feel and the motivator for much of
my behavior. Seldom to the degree of self-destruction, but
often skirting the edge of healthiness and good sense.

 RH> Sounds like those were less than great. Grit and grease is not a great
 RH> tasting combo.

You get used to it. There are a lot of average clam shacks out
there, and that's what they tend to send out. The Clam Box and
Farnham's that the Echo Clam Crawls go to are the cream of the
crop, and a lot of research went into choosing them, the first
time at least. Now, anyone with cable television knows, except
that they go to Woodman's.

 ML> Jim had clam chowder, which was thick and "better than at
 ML> Legal's." The killer, pricewise, was his lobster roll,
 RH> Sounds like those made up for the not as great choices.

He seemed pleased, especially as someone else was paying.

 ML> There are dozens of species that make perfectly fine
 ML> eating, from pollock to whiting to fluke to shark. Some
 ML> are still reasonably abundant and inexpensive.
 RH> Whatever it was, it was better than the fish we got at the United
 RH> Methodist Church fish fry a couple of years ago. This tasted fresher
 RH> too.
 
Fresher is the keyword. Fresh beats unfresh. Fresh beats
frozen.

 RH> That's a possibility; I had a macadamia nut coated chicken at Sam
 RH> Choy's BLC once and it was good. Maybe try about 50/50 panko/nuts?

Something like that. I'd use as much panko as your diet
allows, but I am prejudiced, liking panko as I do.

Deep Fried Potato with Mozzarella Cheese
categories: starch, internet, dairy
yield: 2 lb

400 g potatoes
5 g cinnamon powder
5 g ground black pepper
5 g curry powder
50 g corn starch
50 g onion (chopped)
2 eggs
4 garlic cloves
30 g lemongrass (minced)
20 g shallots (minced)
Lemon zest
200 g Perfect Italiano Mozzarella Grated Cheese
300 g Japanese breadcrumbs (panko)
Some oil to fry

Shred potatoes in food processor and place in strainer.
Sprinkle with salt. Drain for 15 min.

Mix dry seasonings.

Squeeze potatoes dry and place in mixing bowl. Add
cornstarch and mix thoroughly. Add all remaining
ingredients except panko crumbs and oil and mix well.

Drop a tablespoon mixture into the panko crumbs.
Coat all the way around.

Heat oil in pan. Lower patties into oil and flatten with
a spatula. Patties should be 2" across. Fry until crisp
and golden on both sides, turning once. Drain.

Serve with sweet and sour sauce.

Lino Sauro, www.hisfoodblog.com

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