Text 34251, 80 rader
Skriven 2013-03-01 09:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fish and cans 181
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 ML> wrong - fishbreath and belches are no more charming
 ML> when you both have them.
 NB> Alternatively, you could be with someone that doesn't worry about such
 NB> stuff, and accepts kisses fishbreath (or garlic) and all...  ;)

Perhaps, but there is the purely aesthetic issue.

 NB>> Mackerel is an even stronger fish than sardines, to my palate...
 NB>> and more likely to repeat... ;)
 ML> Fresh mackerel can be pretty decent, as can its bigger
 ML> cousin the bluefish; but it has to be impeccably fresh
 ML> and not overcooked. Still repeats, though.
 NB> Someday, perhaps, I'll have a chance at impeccably fresh and properly
 NB> cooked fresh mackerel... are the repeats any better from fresh...? (G)

Insofar as the raw material is less objectionable. The
frequency of repetition appears to be about the same.
 
 ML> Canned fish is mostly a desperation food, though there
 ML> are those who would disagree, 
 NB> For some of us, it's a pantry staple... sometimes a desperation, but
 NB> not always...  I like to make a salmon loaf every so often, especially
 NB> in these colder months when it's nice to use the oven...  :)
 NB> (Desperation food would be more like canned veggies, which I tend to
 NB> not have in the house except for tomatoes for cooking, and Reed's
 NB> salads.)  

The more sturdy vegetables do okay under canning - beets, various
beans, even corn. But other than tomatoes and occasionally the
corn, I have generally tried to avoid them, so they wouldn't do
anything for me even in times of desperation.

 NB> Oddly enough, I found that one of Wegmans' prepared (ready-to-bake)
 NB> dishes didn't sit well... there was a salmon fillet with a cream
 NB> cheese based topping... it apparently was too oily or too rich or

That's a bit of a muchness.

 NB> something, and I got returns all night... I'm better off with my salmon
 NB> neat or with a little mustard topping... :)

Given recent disenchantments with Wegmans, I am pleased to say
that from a couple visits it appears that the one in Northborough
is maintaining the high standard that the chain has been known
for in the past. 

Kanom mo kaeng
categories: Thai, dessert, custard
serves: 6 to 8

1 1/2 c thick coconut milk with its cream
6 eggs, beaten
3/4 c palm sugar (substitute brown)
1/2 t salt

Beat all together. In the top of a double boiler, stir
this mixture over boiling water until it curdles lightly,
about 10 min. Pour into a greased baking dish and bake at
350F for 30 min. At the end of cooking, run under a
broiler until the top is brown, a min or 2.

For thick coconut milk, I use regular canned and boil it
down by 1/4 to 1/3. Don't boil the cream, because it'll
spatter too much. Then mix the hot milk and the reserved
cream.

Source: Jennifer Brennan, adapted

M's notes: I guess that adding 1/4 c of dry-fried onion
flakes would make this into the authentic Thai dessert
that I once described.

To dry-fry onion flakes, use regular dehydrated onion from
the supermarket, and toss them in a dry nonstick frying
pan for a minute or so over medium heat until very lightly
browned. They will continue to cook for a few seconds
after you remove them from the heat, so be careful.

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