Text 24679, 104 rader
Skriven 2007-12-23 02:28:04 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TUNA FARMING 494 21222
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> There is the story about the lobstermen partners, one of
 ML> whom was lost forever during a storm. Later, someone
 ML> remarked to the surviving partner that he must avoid the
 ML> location of the accident, to which he replied, not at all,
 ML> the lobsters from there are much fatter.

There was an occasion when I was living in Manila when an overloaded
ferry sank with the loss of many lives.  For a long time afterwards,
many people avoided eating fish, but as fish as result became very
cheap, and I persuaded the family that it was all right, we ate well.

 ML> In any case,
 GJ> I think they prefer to live in places like coral reefs, where there
 GJ> are lots of little caves in which they can hide.

 ML> Not our lobsters (the only real lobsters!).

The beasts we used to call crayfish in my youth are now called "rock
lobsters", and their tails are frozen and exported to USA.
 
 -=> Glen Jamieson said to Carol Shenkenberger <=-
 CS> Some box wines are better and some, suprisingly seem better in a box
 CS> than a  bottle!
 GJ> Thankyou for your confirmation of my claim.  As I have just mentioned
 GJ> to MLoo, bottles with corks are not 100% reliable, and sometimes there
 GJ> is a deterioration of the contents.  OTOH, I have never had a bad box.
 GJ> If kept for years, the wine does absorb a degree of "plasticy" taste,
 GJ> but is still drinkable, even after 3 years.

 ML> Bottles without corks are not 100% reliable, either. By the way, the
 ML> contents of an opened bag-in-box get distinctly stale and oxidized
 ML> after a month or two (personal experience from several incidents).

So far I have not had a deteriorated wine from a screwtop bottle.  On
one occasion I was given a box of dry white wine which had been kept in
someone else's fridge for 3 years.  It was in the proper aluminised
plastic bag, but was plasticky, rather than oxidised.  As air cannot
enter an opened bag of wine until it gets so low that it reaches the
stage where the bag can be withdrawn through the box access hole and
squeezed to extract the last drops, it should not oxidise.  In any
case, I have only once managed to keep a box for as long as 2 months
after opening.  That was a 10 litre box of d'Arenberg dry red, which I
kept for special occasions.  It still tasted good to the end.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PANCIT PALABOK
 Categories: Filipino, Asian, Main dish
      Yield: 6 Servings
 
      1 pk Noodles, thick
    1/4 c  Shrimps, shelled & deveined
      2    Chinese sausage, sliced thin
      1    Tofu, box, cubed
    1/2 c  Pork or chicken, cubed
    1/2 c  Annato seed extract
      1 c  Pork rinds, ground
      2    Eggs, hard boiled (garnish)
      3 T  Cornstarch in 1/4 c water
    1/4 c  Green onion, chopped
      1    Onion, medium, thin sliced
    1/2    Garlic head, crushed,shelled
      1    Egg, beaten
      4 c  Chicken stock
    1/4 c  Oil, cooking
           S & P to taste
 
  Soak noodles for one hour in cold water.
  
  Fry garlic in oil in a skillet.  Set aside some of the fried garlic
  when golden brown in a small dish.  Add the sliced thin onion in the
  skillet, stirring constantly.  Add the meat and Chinese sausage.
  Simmer.  Add tofu.  Stir and simmer for 10 minutes.  Pour in a
  portion of the annato seed extract.  Season with salt and pepper.
  Stir and simmer for 10 more minutes.  Add 1/2 cup chicken stock, let
  boil.  Add shrimps.  Stir and cover.  Turn off fire.
  
  In a separate sauce pot, boil chicken stock.  Drain noodles from cold
  water where it was soaked and put all noodles in boiling chicken
  stock. Stir gently and keep noodles in boiling chicken stock for 15
  seconds only. Drain immediately.
  
  SAUCE:  Boil 2 cups water with dash of salt.  Add remaining annato
  seed extract.  Add ground pepper.  Set boil.  Stir in dissolved
  cornstarch, stirring constantly until thickened.  Pour in beaten egg.
  Stir and turn off fire after 10 seconds.
  
  TO SERVE: In a large oval platter, spread noodles.  Sprinkle remaining
  fried garlic over noodles.  Scoop some of the cooked ingredients and
  pour over noodles.  Next, pour some sauce over noodles and cooked
  ingredients. Sprinkle ground pork rinds over all.  Garnish with
  chopped green onion and sliced hard boiled eggs.  Bon Appetit!
  
  :       Discovered by xxcarol.
  :       Typed by Glen, December, '03
 
MMMMM
 
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