Text 1010, 73 rader
Skriven 2006-05-01 10:54:25 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: COOKING WEBSITE 597 60501
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 -=> Quoting Michael Loo to Sean Dennis <=-

 ML> Thank you for doing this! I find - I don't know whether it's
 ML> my computer's video setup - but the last tiny bit of the text
 ML> blocks is cut off, with amusing results at times, such as
 ML> Burton's bio reading "We have literally beer blessed in life,"
 ML> which sounds good, actually, now that I think about it.

Sometimes MM titles become truncated in a similarly amusing manner.
 
 SD> Glen, I've lost your original picture, can you resend it to me please?
 SD> I'll resize it so you don't look like you've been through a grape
 SD> press. :) 

 ML> If he doesn't respond in a timely fashion, I volunteer to
 ML> provide a slightly more embarrassing one (only slightly).

I'm sure you could!  But we don't want to get into a war of
embarrassing photos, do we?  (Mentally going over my collection of
MLoo photos....)   I have a digital camera which can easily copy
photos taken with a film camera, and some of us have allowed ourselves
to be photographed in situations which were thought to be quite
reasonable at the time, but could possibly be considered somewhat
embarrassing in retrospect.   (veg)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PROCESSING JELLYFISH IN AUSTRALIA / PREPARING JELLYFISH
 Categories: Seafood, Info, Aussie
      Yield: 1 Servings
 
      1    Info file
 
  To process the jellyfish it is first taken through a brine and alum
  solution which both cures the flesh and removes excess water, then it
  is mechanically dried in a large cabinet. Only the bodies of the
  jellyfish are used and the dehydrated product is sold in bulk packs
  by DOWN UNDER MARINE EXPORTS. Smaller, retail packaging may become
  available when the product becomes better known.
  
  The species targeted for this process is CATOSTYLUS MOSAICUS.
  Jellyfish of this species grow to at least 30 cm in diameter and have
  been known to reach 45 cm or more in warm waters.
  
  Although jellyfish can be seen in Australian waters all year round,
  they are at their most prolific during summer, when commercial
  catches are made around Botany Bay. Dehydrated jellyfish has a long
  shelf life and does not require refrigeration, so it can be made
  available throughout the year.
  
  * PREPARING JELLYFISH FOR THE TABLE *
  
  As jellyfish has been preserved in salt and alum, it should be washed
  in salted water. If the pieces of jellyfish are thick they should be
  soaked for three to four days; this pieces should be soaked
  overnight. After soaking, rinse and drain. Shred the flesh if it has
  not already been done. If the amount of jellyfish prepared exceeds
  your immediate requirements it can be kept in water for two weeks,
  providing the water is changed daily.
  
  Before including jellyfish in a recipe, scald it in boiling water for
  three seconds [where it will curl], then soak it in cold water for
  three hours. Drain and combine with other ingredients as required.
  from A COOK'S GUIDE TO AUSTRALIA'S GOURMET RESOURCES by GAIL THOMAS
  typed by KEVIN JCJD SYMONS 12FEB1998/
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)