Text 19402, 158 rader
Skriven 2007-08-23 14:20:00 av Dave Drum (1:10/345)
     Kommentar till en text av dale shipp
Ärende: Lotto Market Shut Down!
===============================
On 08-09-07 Dale Shipp Scribbled to Dave Drum about Lotto Market Shut 

DS> DS>  Going to the Korean markets here and looking at their fish
DS> DS>  counters shows many varieties of fish that are not seen in our
DS> DS>  usual grocery stores.  I don't know where they come from, but
DS> DS>  they look fresh. I'd expect that what is available here is
DS> DS>  going to be quite different from what xxCarol has in Japan now
DS> DS>  -- but with some overlap of the major food fish.

DS> DD> The Lotte Mart fish were nearing "cat food only" stages. Not
DS> DD> nearly  fresh and plenty ... errrrrmmmmm ... aromatic. OTOH, the
DS> DD> fish department  at the H Mart was very nice with a wide
DS> DD> selection and little aroma. All  the fish's eyes were clear in
DS> DD> their display cases - a sure sign that the  fish was, very
DS> DD> recently, swimming. Somewhere.

DS>   Well, as on now, the Lotto Market is shut down by Howard county
DS>   for health reasons.   Gail has never liked the smell of the fish
DS>   section there.

DS>   For the rest of the story go to:
DS>   http://wjz.com/topstories/local_story_221215925.html

Remember what I said and wrote about the fishy aroma? I'm glad that the 
health department got on the ball.

-+-

"The fish seems pretty old and not properly refrigerated, as well as 
some of the meat is just sitting out, wide open," said shopper Joe 
Laureanno.

This is one of the largest and most unique Korean grocery stores in the 
entire state. The owners hope to re-open by the weekend.

-+-

I didn't notice the below stuff, however, and I am usually pretty quick 
to notice mouse turds anywhere. Even the ones that turn out to be lint 
balls with pointy ends.

-+-

Dr. Peter Beilenson, a Howard County health officer, said, "Even now 
with them cleaning somewhat, there are mouse droppings on shelves."

He says they even found a live mouse stuck to something they couldn't 
identify.

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shaved Portobello With Fennel & Radish Salad
 Categories: Dressings, Salads, Herbs
      Yield: 6 servings
 
MMMMM-----------------ROASTED LEMON VINAIGRETTE----------------------
      3    Lemons
      1 tb Sugar
      1 tb White balsamic vinegar
     10    Yellow cherry tomatoes
      1 c  Light olive oil
           Salt & fresh ground pepper

MMMMM---------------------------SALAD--------------------------------
      1 lg Fennel bulb
     12 lg Red radishes
      5    Celery stalks (preferably
           - with pale green leaves)
      1    Head of frisee
      3    Heads of white or red
           - Belgian endive
      1 lg Portobello mushroom, stemmed
           - and gills removed
    1/2 lb Manchego cheese
           Salt & pepper
    1/2 c  Chopped fresh mixed herbs:
           - Italian parsley, tarragon,
           - chervil (optional)
 
  One of the features that makes this bright winter salad different is
  the fact that all the ingredients are sliced very thinly, making for a
  delicious melding of tastes and textures. It also makes it easy to
  eat. Any leftover dressing keeps well in the refrigerator for up to a
  week. It may be used to dress other salads or to spoon onto grilled
  chicken, fish or pork. From Nancy Oakes, chef/owner of Boulevard.
  
  To prepare the vinaigrette, pierce each lemon with a paring knife.
  Place the lemons in a microwave-safe container and cover with plastic
  wrap. Microwave on HIGH for 10 minutes. Remove cover and let cool.
  (If you do not have a microwave, pierce lemons and wrap in several
  layers of aluminum foil, making sure no liquid can escape. Place in a
  pan and roast in a 325-degree oven for 45 minutes.)
  
  When the lemons have cooled to room temperature, gently squeeze them
  to release the juices, but not so hard as to force out the seeds. Put
  the juice in a blender; add the sugar, vinegar and tomatoes. Puree
  until smooth. Transfer to a bowl. Gradually whisk in the olive oil
  until the vinaigrette is well blended. Season with salt and pepper.
  Yields about 1
      1/2    cups.
  
  To prepare the salad: Fill a large bowl with ice and add water to
  cover. Put the fennel on a cutting board, letting it lie flat
  naturally. Cut in half lengthwise. Using a Japanese or French
  mandoline, slice the fennel as thinly as possible. Put the slices
  into the ice water.
  
  Slice the radishes into rounds and add to the ice water. Repeat with
  the celery stalks. Add the celery leaves to the ice water as well.
  
  Trim the frisee by cutting off all the tough green leaves down to the
  white part. Then cut away the root. Add the frisee to the ice water.
  Peel the large leaves from the endive: try to get 18 large leaves. Set
  aside. Cut the remaining center leaves of the endive in half
  lengthwise. Carefully cut a "V" shape out of the root bottom - which
  is bitter — and discard. Place the center pieces flat-side down on a
  cutting board and thinly slice crosswise. Add to the ice water. Let
  the vegetables soak in the ice water for 10 minutes. Drain and spin
  in a lettuce dryer.
  
  Using a mandoline, slice the portobello mushroom and Manchego cheese
  very thinly.
  
  To serve: Place 3 large endive leaves on each salad plate forming a
  loose triangle. Drizzle with a little of the vinaigrette. Combine the
  vegetables in a large bowl. Drizzle with enough of the remaining
  vinaigrette to coat. Toss. Season with salt and pepper. Add the herbs,
  if desired. Add the shaved cheese and portobello. Toss to combine.
  Place a handful of salad in the center of the endive triangle on each
  plate.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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