Text 2191, 92 rader
Skriven 2006-06-15 23:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: From NYT Magazine, 6/11
===============================
 -=> Quoting Carol Bryant to All <=-

 CB> The Way We Eat: Market Value

Interesting article.

 CB> monkfish [...] "poor man's lobster."
 CB> sells for up to $20 a pound in New York City.

Another, still dirt cheap, poor man's lobster is ling cod AKA burbot or
loche. Just cut fillets into strips and dip briefly into strongly
boiling water, heavily salted and laced with a little honey. Then bring
on the melted butter and the lemon wedges.

 CB> Better the poor man's lobster than the blind man's scallop.

Cute phrase.

 CB> Then there is the bell-cow effect. Jasper White, who had grown up
 CB> being told to throw back the spiny sea robins that fouled his lines
 CB> (actually, to kill them first, then throw them back), learned that the
 CB> fish were an essential flavor component in bouillabaisse and eventually
 CB> added them to his pot. "That was four summers ago," he said. "We were
 CB> buying it for 40 cents a pound." A handful of Boston chefs followed
 CB> suit. "Within two years, they got it up to $2 a pound."

I had not heard of them before so I looked them up. Ugly little
critters!  Also called gurnard I discovered.


"Sea Robin flesh is described as firm and tender when cooked. The fish
serves as an adequate replacement to rascasse, or scorpionfish, in
bouillabaisse." - Wikipedia
  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Fish Stew
 Categories: Fish, Squid, British, Stews
      Yield: 4 Servings
 
           STOCK:
      3 lb Fish bones
           Celery stalk
      1 sl Ginger
           BASE:
      2 tb Olive oil
      1    Onion; peeled and chopped
      2    Leeks; trimmed and sliced
      2    Celery stalks; trimmed, and
           -sliced
      4    Potatoes; peeled and diced
           FISH:
      2    Red mullet; scaled and
           -cleaned
      4 sm John Dory; cleaned and
           -trimmed of the fins
      2    Gurnard; cleaned and trimmed
           -of the fins and spines
      1 lb Pollock or ling; skinned and
           -diced
      1    Squid; cleaned and cut
           -into rings (optional)
           FOR SEASONING: (your choice)
           Parsley
           Mint
           Tarragon
           Coriander leaves
           Spring onions
           Salt
           Pepper
 
  Heat the olive oil in a large saucepan and fry the vegetables until
  translucent. Pour on about 1 pint of fish stock and cook until the
  vegetables are tender.
  
  Pour in about 2 pints more stock and bring to the boil. At this point
  add the fish, herbs and seasoning, bring back to simmering point, and
  cook for 5-8 minutes before serving.
 
MMMMM

Cheers

Jim, in Yellowknife




... Dahmer was the only one whose bologna really did have a first name.
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