Text 2488, 81 rader
Skriven 2006-06-25 08:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: news 873
================
 SD> Yes, I realized now I should have used another title and I'm sorry if
 SD> I caused undue stress.

Yeah, but there was a little bit of relief when we
realized that nothing incredibly serious had happened
to you or Maura.

 SD> However, on an interesting side note, I was given a copy of WINServer
 SD> 5 (the same software Doc's Place runs on).  A fully legal, unregistered
 SD> (meaning I can register it under my name) copy.  I'm not going to
 SD> switch anything though-I like things how they are now.

Do what feels right. I find the new system slightly
clunkier than the old one (one has to ask the system to
create a mail packet before downloading it, for example:
stands to reason that I'd not want to download a
nonexistent packet, after all), but it seems to work
pretty well. Thanks for keeping the board up.

 -=> Sean Dennis said to Carol Shenkenberger <=-

 CS> The average American housewife has never served a fish with the head 
 CS> still on so they arent even sold that way outside a fish market in many 
 CS> places.  Me?  I want the head please.  Makes good soup...
 SD> I was idly watching "Passport to Europe" on the Travel Network a few
 SD> days ago.  The host, Samantha Brown, was in Athens, Greece.  She was in
 SD> a local seafood market and her host was explaining that you can tell
 SD> how fresh fish was by how clear its eyes were.  Samantha was a little
 SD> taken aback, but that made perfect sense to me.

Just points out how out of touch with fundamentals many
Americans are these days. Back in the day, everyone but
everyone knew this. And if you felt weird about your food
actually being an animal, you just sucked it up.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Kakavia
 Categories: Soup, Greek
      Yield: 8 Servings

      1 kg Assorted rock fish
      1 c  Various shellfish
           -(mussels, cockles,
           -oysters)
      2    Carrots
      2    Ripe tomatoes
      1    Celery stalk
           -- finely chopped
      1    Onion
    1/2 c  Olive oil
           Lemon juice (fresh)
           Salt, Pepper

  NOTE: I'm not familar with the types of fish suggested in the recipe,
  but any kind of firm-fleshed fish should be fine for this dish.  For
  the shellfish, the author must mean a very large cup; use the amount
  that seems best to you for the number of servings desired.

  Clean the fish and wash them well.  Cut the onion, the tomatoes,
  and the carrot into small pieces.  Put the vegetables and the fish
  in a soup pot and fry them with the oil.  Fill the pot with
  water to cover completely and let simmer for about one hour.
  Strain the broth and remove the fish and the vegetables and grind
  the fish and vegetables (removing the tough, hard parts).

  Return the mixture to the broth and add the shellfish.  Let it cook
  altogether for 20 to 30 minutes, seasoning with salt and pepper

  Serve with lemon juice.

  _Elliniki Mageiriki_ - Sofia Souli
  Translated by Karen Mintzias

  From: Karen Mintzias                  Date: 09-13-96
  Cooking

MMMMM
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