Text 1371, 76 rader
Skriven 2006-05-12 14:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COOKING WEBSI 663
=========================
 ML> Pour into a hurricane glass.
 ML> It's a pint glass with curved sides, giving a appearance similar
 ML> to that of a hurricane lamp.
 GJ> Or, as Jim said, somewhat larger than a pint.  Anyway, I have got the
 GJ> picture.

Only for big hurricanes.

 GJ> If you peel your lufa, loo-fah, luffa you lose a lot of its volume.
 ML> Why do you think I worry about that? I'm the one who used the
 ML> lawnmower to harvest the Swiss chard when I was a child.
 GJ> I was very tempted to do just that as a child, as I hated the taste of
 GJ> it (under its name in our local dialect of "Silver Beet").

I can see the necessity for euphemizing, and I'm sure the
name Swiss chard is a circumlocution for "vegetable from
hell," but why bring beets into it? I mean, that term is
going to frighten people away more than most others.

 GJ> Just check the tenderness by feeling the ribs with your thumbnail. The
 GJ> older ones are only suitable for drying to make back-scrubbers.
 ML> Same with zucchini, except that in the latter case, the younger
 ML> ones are also only suitable for such purposes.
 GJ> I have never tried drying young zucchinis for that purpose.  I would
 GJ> have thought that they would lack the spongey cellulose internal
 GJ> composition of the lufas which is so satisfying when scrubbed over
 GJ> one's back in the bath.   Aaaaaah!

I'm thinking that some of the behemoth squashes that are grown
in the summertime might dry nicely and then eventually become
somehow useful.

 GJ> Thanks.  I had never even heard of such an exotic ingredient before it
 GJ> surfaced here.  Strange people, the Welsh.

It's also called nori, 

 GJ> Yesterday I thought of you as I had the chef's special of the day at a
 GJ> local Thai place.   It was an entree of tiny, 30mm diameter, breaded
 GJ> and deep fried baby octopuses.

Sounds lovely. The standard way of preparing them around
here involves marinating in a dark sweet sauce and serving
atop a julienned seaweed salad.

Strange people, those Japanese:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Isobe Zukuri (Sashimi Wrapped in Laver)
 Categories: Japanese, Seafood
   Servings:  6

      6 x  Sheets Nori
      1 lb Fresh fish fillet

MMMMM--------------------------DIPPING SAUCE-------------------------------
      6 tb Chirizu -OR-
      6 tb Tosa Joyu

  IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
  sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time,
  over a flame to intensify it's flavor and color. Lay the nori flat on a
  hard surface (the japanese use a bamboo mat to facilitate rolling) with the
  wide side of the mat facing towards you. Place a long slice of fish along
  the length of the nori and roll the nori into a long, thick, tight
  cylinder.  Cut crosswise into 1 1/2" slices with a sharp knife. Roll and
  cut the remaining fish and nori in the same way.

  Source unknown

MMMMM

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