Text 8928, 110 rader
Skriven 2006-12-16 21:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: 688
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 GJ>  I'm still struggling to continue with my last travel diary, but
 GJ> it is difficult to get past reminiscing on the hedonistic pleasures of
 GJ> Greek islands...
 GJ> I will attempt to prepare a special edition for Echo readers, omitting
 GJ> most of the boring stuff.  An interesting challenge.

Whatever on earth does that mean. Why bother trying to figure
out what will bore whom? I am making two versions of mine, focusing
on the one hand on the food and drink experience and on the other on
the flying and drink experience. They actually won't be that much
different aside from terminology issues and the cast of characters
(I don't see that the FIDO Cooking echo is going to be interested
in the turbulence at FL370 on the way SYD-LAX or that the MoreMiles
crowd is going to know who Kevin, Glen, and Greg are).

 GJ> I was protected from ill effects by frequent hydration from a "Darwin
 GJ> Stubby", a bottle of beer shaped like a normal 385ml stubby, but
 GJ> larger - 2 litres - which someone had brought.

Does one decant into smaller containers or just hoist the
half-gallon to one's lips at intervals?

 GJ> Currently there is some excitement in staid old Adelaide.  According
 GJ> to the radio, the city's leading madam, Stormy Summers, is under an
 GJ> eviction order for non-payment of rent, but she has welded her doors
 GJ> shut and is haranguing police from her balcony, while two fire
 GJ> engines, police and an ambulance stand by.  Entertainment for the
 GJ> populace on its way to work.]

What was her justification for not paying rent?

=

 GJ> As any photographer knows, the effect of light on photographic film is
 GJ> a function of intensity and time, so that a flash lasting 1/1000 sec
 GJ> would be equivalent to a dim artificial light for a few seconds.  I
 GJ> would expect paintings to react to light in much the same way.

I'm doubting if one can make any kind of equivalence between film
and paint. With paint, I imagine that heat would be an equally
important influence. Anyhow, the capacity of the pigment to absorb
light energy is limited - the percentage of light reflected gives
some clue about that.

 ML> One puts boiling water over it, lets it steep for a minute
 ML> (hence the name), and there you have it, instant bad-tasting
 ML> starchy bits.
 GJ> I presume the rice is pre-rinsed, and the quantity of boiling water
 GJ> measured to suit the amount of rice?

I don't know about rinsing. You do realize that most American
recipes do not call for rinsing.

   I suppose an alternative way of
 GJ> obtaining instant rice would be to have cooked rice in a vacuum pack,
 GJ> ready to pop into the microwave.

I understand that's been done.

 GJ> It could be made more palatable by the addition of sufficient:-
 GJ> Title: Sambal Bajak

Judging from what I hear, nothing could make it more palatable.

Sushis
cat: main, French, Japanese
servings: 6

200 g very fresh fillet of sea bream
200 g very fresh fillet of tuna
200 g very fresh fillet of salmon
350 g short-grain rice
350 mL water
4 Tb rice vinegar
3 Tb sugar
2 1/2 ts salt
2 Tb Sherry vinegar
2 ts wasabi powder
a few slices of marinated ginger
 
Rinse the rice several times. Combine with the
water, cover, and bring to the boil. Cook 15 min,
then let stand off heat 10 min, covered.

Combine the rice vinegar, sugar, salt, and Sherry
vinegar. Add to the rice and mix well. Let come
to room temperature.

Meanwhile, cut the fish into thin slices.

Mix the wasabi with enough water to make a paste
the consistency of mustard.

Moisten your hands and make small oval cakes of
rice, the same length as the fish slices (M says
about 3"). Spread lightly with the wasabi paste
(optional) and arrange a slice of fish over each.

Arrange the sushi on a plate, cover with plastic
wrap, and refrigerate until serving.

Serve with the ginger slices and wasabi. [M says,
where's the soy?]

Le bon accord : Un lalande de pomerol (Rouge, Bordelais) [!]
Source : http://www.CuisineAZ.com

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