Text 19920, 148 rader
Skriven 2009-01-20 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fuel additives
======================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to PETER COGGON <=-
 

 DD> I used to use a product called FPPF for my semi. 4 oz would treat 200
 DD> gallons of fuel ... and I never had a problem jelling-up. (Or
 DD> waxing-up). I've not seen it in the last few years.

I get a product called Kleen-Flo which is readily available at
automotive stores like Bumper To Bumper. It also has lubricants
added that compensate for today's low sulphur fuels.

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

     Title: Ceebu Jen (Rice And Fish)
Categories: African, fish, Vegetables
  Servings: 4

           STUFFING MIXTURE (ROOF OR
           ROFF):
      2    sweet bell peppers (green,
           yellow, or red); chopped
      1    onion or
      2    leeks or
           several scallions, chopped
           garlic, minced (optional)
      1 bn parsley or
      1    bay leaf (or some similar
           fresh herb)
           salt
      1    hot chile pepper, cleaned
           and chopped (optional)
      1 c  peanut or (authentic) red
           palm oil
      2    onions, chopped
      1    piece dried, salted or
           smoked cod or herring about
           half the size of your hand
      3 lb fish: whole, filets, or
           steaks; cleaned (sea
           bass, hake, haddock, sea
           bream, halibut, or any
           similar firm-fleshed fish)
           tomato paste
      3    tomatoes (peeled if desired)
           whole
      1    or more root vegetables and
           tubers:
           carrots, chopped
           sweet cassava or potatoes,
           chopped
           yams or sweet potatoes,
           chopped
     1     hot chile pepper, such as
           habanero or serrano chile,
           whole, pricked with a fork
      1    or more of the following
           leaf and fruit vegetables:
           cabbage, chopped
           sweet bell peppers (green,
           yellow, or red); left whole
           squash (any kind) or
           zucchini, cleaned and
           chopped
           eggplant (aubergine, or
           guinea squash), peeled and
           chopped
           okra, whole, but with ends
           removed
           rice

(In Senegal, this dish is often made with broken rice. Short-grained
rice can be used, and it can be broken by soaking it in water,
draining it, then mashing it with your hands or a blunt object like
the end of a bottle.)

Ceebu Jen is one of Senegal's classic dishes. There are dozens of
possible variations; use this recipe as a starting point and put in
whatever you like or leave out what you don't. There are three steps
to making Ceebu Jen:

Frying onion and fish that has been stuffed with roof (or roff), a
flavoring mixture cooking tomatoes and other vegetables in the oil
that was used to fry the fish cooking the rice in broth from the
vegetables. The fish, vegetables, rice (including the scrapings from
the bottom of the pot, called xoon), and cooking liquid are combined
for a grand presentation.

What you do

Prepare the roof (or roff) by combining the stuffing mixture
ingredients and grinding them into a paste, adding a little oil or
water if needed. Many cooks include what seems to be an essential in
Africa: a Maggi cube. Cut deep slits into the fish (but not all the
way through) and stuff them with the roof mixture.

Heat the oil in a large pot. Fry the onions and dried/salted/smoked
fish for a few minutes. Then fry the fresh fish for a few minutes on
each side. Remove the fish and set aside.

Stir the tomato paste and a cup of water into the oil in the pot.
Add the root vegetables and tubers and the hot chile pepper. Add
water to partially cover them. Bring to a boil, reduce heat and
simmer for 30 minutes or more.

Add the leaf and fruit vegetables, place the fried fish on top of
them, and continue to simmer for an additional twenty minutes or
until the vegetables are tender.

The fish and all the vegetables and set them aside, keeping them
warm. Remove a cup or two of the vegetable broth and set it aside.
Add the rice to the vegetable broth. Add water or remove liquid as
necessary to obtain two parts liquid to one part rice. Bring to a
boil, cover, and simmer on very low heat until the rice is
cooked--about twenty minutes. It should stick a little to the bottom
of the pot.

Find the hot chile among the vegetables. Combine it to the reserved
vegetable broth in a small saucepan and bring to a slow boil. Remove
and discard the pepper and put the sauce into a dish or gravy boat.
When the rice is done turn the pot over onto a large serving
platter. Scrape the crust (the xoon) from the bottom of the pot over
the rice. Arrange the fish and vegetables over and around the rice.

Garnish with parsley and sliced limes (to squeeze over fish) as
desired.

Serve Jus de Bissap with your meal, and Green Tea with Mint
afterwards.

Fish stuffed with onions or peppers, and fried; is common in
many African countries along the Atlantic coast; see: Fish & Onions
in Tomato Sauce and Mulet Farci … la Saint-Louisienne.

From: The Congo Cookbook
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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