Text 9372, 79 rader
Skriven 2014-02-01 09:12:14 av Dave Drum (1:18/200.0)
   Kommentar till text 9347 av Michael Loo (1:123/140)
Ärende: rice miles
==================
MICHAEL LOO Said to DAVE DRUM about rice miles 122

ML>  ML> McNugget has its roots in what is now Chicago, but that
ML>  ML> doesn't particularly mean that fried chicken originated there.
ML>  DD> Nor were rice dishes invented in Persia. But, McNuggets are a
ML>  DD> name from  the Sign of the Clown and biryani is a name from
ML>  DD> Achaemenid Empire and  Cyrus the Great.

ML> The notion that the place of origin of the common name for a
ML> dish is the same as that of the dish itself is quite doubtful.

Sure, whatever you say, oh supreme arbiter of language(s).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheap & Fast Garum or Liquamen
 Categories: Five, Seafood, Herbs, Sauces
      Yield: 1 Pint
 
    500 g  (18 oz) small fish; smelt,
           - sprat, anchovy, sardine,
           - whole
    375 g  (13.2 oz) sea salt
      1 tb (heaped) dried oregano
           Water
 
  Rinse the fish under running water, leave them intact (do
  not remove gills, innards or whatever).
  
  Put fish, salt and oregano in a cooking pan, add enough
  water to cover the fish with one or two inches of liquid
  on top.
  
  Bring to the boil, let boil for fifteen minutes. The fish
  are cooked to a pulp. Crush the fish even more with a
  wooden spoon, continue boiling until the liquid starts to
  thicken.
  
  Now start straining. First use a coarse strainer or
  colander to remove all the larger bits and pieces. Then
  strain the liquid several times through a kitchen cloth
  until the liquid is clear. Depending on the fish you use,
  and how long everything has boiled, you'll end up with a
  pale yellow to deep amber coloured liquid.
  
  Let it cool completely, and keep it in a glass jar in the
  refrigerator. It may be that salt crystals are collecting
  at the bottom of the jar.
  
  Because of the high content of salt, this sauce will keep
  for years. You'll need but a tea- or tablespoon full at
  the time. Take care that you use a completely clean spoon
  for taking garum out of the jar.
  
  The end product, home-made garum, although "cheap and
  fast", is surprisingly tasty and not at all fishy. The
  main difference with the Eastern fish sauces is that this
  sauce is not fermented but boiled. Moreover, the Roman
  garum is made with herbs, which adds an extra dimension
  to its taste.
  
  From: http://www.coquinaria.nl
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... I want to find a voracious, small-minded predator and name it after the IRS



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