Text 23160, 80 rader
Skriven 2007-11-20 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Popcorn???
======================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Act II microwave popcorn....
 JW> What an abomination! It's loaded with sugar, more sugar
 JW> than salt. That's insane, a crime

 DD> Which type of Act II did you get?

"Kettle Corn".

Damned uber-evil Conagra.


Starting a new series:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pasta With Scorpion Fish Sauce
Categories: Italian, Pasta, Fish
  Servings: 4

  1 1/3 lb (600 g) fresh pasta alla
           chitarra or
    4/5 lb dry pasta
     12 oz (300 g) scorpion fish or
           mullet filets
      2    bell peppers, one yellow and
           the other red
      3 c  (750 ml) tomato sauce
      3    shallots
      1    clove garlic
           wild fennel fronds
           Olive oil
           Salt & pepper to taste

Paste alla Chitarra con lo Scorfano

Paste alla chitarra are made using a contraption whose thinly spaced
wires bring a guitar to mind; you press the sheet of pasta dough
through them and thus obtain pasta that's about the same size as
thick spaghetti but square in cross section. You can, if need be,
use tagliatelle instead here, or even spaghetti.

Flame or broil the peppers briefly to blister their skins (broiling
is easier if you cut them into strips that will lie flat), then peel
them, rinse them, stem, rib, and seed them if you haven't already,
and chop them coarsely. Skin the shallots, slice them finely, and
saute them until they begin to color in 1/4 cup of olive oil. Then
add the tomato sauce, the peppers, and abundant minced fennel;
season with salt and pepper, and simmer for 20 minutes, stirring
occasionally.

Meanwhile, mince the garlic. Rinse the fish and pat it dry. Heat 1/4
cup of oil in a pan, add the garlic, and after a few seconds the
fish; saute them 4 minutes per side remove them to a sheet of
absorbent paper, and when they have cooled to the point of being
touchable, crumble them into the tomato sauce. Continue simmering
the sauce for another five minutes.

In the meantime, bring pasta water to a boil, adding a tablespoon of
minced fennel fronds to aromatize it, salt it, and cook the pasta,
draining it while it's still fairly al dente. Gently stir it
into the simmering sauce, cook for a minute more, turn it out onto a
platter, dust it with a little more minced fennel (if you want) and
a twist of freshly ground pepper, and serve.

From Kyle Phillips

From: Http://Italianfood.About.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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