Text 4941, 87 rader
Skriven 2006-08-26 20:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: EGGS  60810
===================
 -=> Quoting Mark Lewis to Jim Weller <=-

 JW> Amazingly, Google has only three hits on "fried balut".
 
 ML> i got four hits...

 ML> remember, google updates their indexes all the time

 ML> quite a few of us used to send at least one of those helpers hello
 ML> messages by typing them into the search box... there was a long period
 ML> of time when, of course, the search would return no results... then one
 ML> day, there were a few hits...

Just for fun I typed in "hello Google staff" and got 6M hits but no
personal correspondence.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Garlic Wrapped Mackerel Fillets with Red Pepper
 Categories: Fish, British
      Yield: 2 Servings

      2    Fine mackerel; filleted
    A couple of handfuls of wild
           -garlic leaves
    Salt and pepper
      4    Lemon wedges to serve
           RED PEPPER MARMALADE:
     15 g  Butter
      1 tb Sunflower oil
      2    Red peppers; seeded and
           -cut into thin strips
      1    Onion; halved, thinly sliced
    1/2    Star anise
      1    Dried bird's eye chilli
      2 tb Caster sugar
      1 tb Red wine vinegar

  The marmalade can be made in advance and reheated. Melt the oil and
  butter in a heavy pan over a low heat. Add the peppers, onion, star
  anise and chilli.

  Stir to coat lightly in fat, cover and leave to sweat for 25 minutes,
  stirring once or twice until both the onion and pepper are limp and
  tangled. Remove the chilli and discard, add the sugar, vinegar and a
  little salt.

  Stir, cover again and cook for 7-8 minutes, stirring once. Taste and
  adjust the seasoning, and reheat gently when required. Cut the
  mackerel fillets in half, slicing on either side of the central line,
  so that the row of fine bones can just be thrown straight out.

  Season with salt and pepper. Bring a pan of water to the boil and drop
  a handful of garlic leaves into it.

  Scoop out swiftly after 8-10 seconds and lay on kitchen paper or a
  clean tea towel to sop up the excess water. One by one, wrap the
  garlic leaves around the long pieces of mackerel, enclosing entirely.
  Blanch a second handful of leaves once the first have been used.

  Lay the fillets in the steamer basket over boiling water, making sure
  the water doesn't bubble over them, cover tightly and steam for five
  minutes.

  To serve, reheat the pepper marmalade and either spread out in a warm
  serving dish, or divide between warmed serving plates, mounding it up
  in the centre.

  Lay the mackerel and garlic leaves on top of the marmalade, perch the
  lemon wedges on top of that and serve immediately.

  Recipe by: Sophie Grigson

MMMMM


Cheers

Jim, in Yellowknife




... I will cut and past my concerns to Google as well as to President Bush
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