Text 34863, 109 rader
Skriven 2016-01-06 06:31:00 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: things not to swallow 766
=====================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  > I'm wanting to take a brake before it goes flat.
 >  ML> I'll axle of us to do so.
 > We can spindle the whole thing.

 ML> Well, I fold.

That will make us mutually late.

 >  ML> Looks like someone only partially fixed the recipe,
 >  ML> which I believe is originally from Ken Hom.

 ML> I find a lot of that; most of the time, when I see such,
 ML> I tack "source unknown" onto the end, but I was pretty
 ML> sure that that came from "Prodigy guest chef Ken Hom."

It may have been on Pro-Doggy at some time. I found it, acting on your 
suggestion, by keying the the recipe title and "+ Ken Hom" into the Bing 
search engine. It came back as having been published in the NY Times -- 
"Featured in: Food; Homecoming."

I also (on the same search/page) found a nice gefilte fish formula.

 ML> Which credit line always intrigues me - Prodigy had some
 ML> big names among its guest chefs as well as some relative
 ML> obscurities (not that an obscurity can't produce a good
 ML> recipe, quite the contrary).

 >  ML> Tagliolini e zucchini
 > We all know of your love for zucchini.

 ML> If there's anything I'm famous for, it's that.

 >  ML> 1 Tb colatura
 >  ML> M's note: if you can't find colatura, any soprano
 >  ML> will do. Or Asian fish sauce (use less).

 > Why didn't they just say fish sauce - or if wanting to be semi-obscure
 > garum?

 ML> The southern Italians seem to claim that their overpurified
 ML> garum is somehow better than other fish sauces. In that
 ML> recipe I figure any mildly fishy substance would work -
 ML> even canned sardine juice.

 > I like this one better than the one you posted up ....
 >       Title: Tagliolini al Crudaiolo: Fresh Pasta w/Raw Vegetables

 ML> I'm not so sure I'd be thankful if someone put
 ML> either of them in front of me.

It's rather like the difference between being hung or shot - either way the 
outcome isn't desirable to the recipient.

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

      Title: Gefilte Fish
 Categories: Seafood, Nuts, Vegetables
      Yield: 16 servings

      1 md Onion; coarse chopped
      2 tb Margarine *
      1 lb Carp filet
      1 lb Whitefish
           Salt & white pepper
      4 lg Eggs
  1 1/2 c  Fine ground blanched almonds
     12 c  Strained fish bouillon (TIP)

  * if not keeping Kosher use butter - UDD

  Saute the onion in margarine until soft. Combine with the
  carp and whitefish and chop finely with steel blade in
  food processor (or chop by hand). Season mixture with salt
  and pepper.

  Add eggs and mix well to blend. Blend in almonds.

  With wet hands shape the fish mixture into ovals, using
  two tablespoons for each.

  Place the ovals in lightly boiling fish bouillon, cover
  and cook at a slow boil for about 30 minutes. Remove fish
  balls from bouillon and arrange on serving dish. Strain
  the bouillon through a fine strainer over the fish and
  refrigerate. The bouillon will jell.

  To serve, arrange a piece or two of cooked carrot slices
  on each piece of gefilte fish, decorate with parsley and
  serve red horseradish on the side.

  TIP: Using a standard recipe for making fish bouillon,
  season with carrots, tomato, zucchini, onions, celery,
  parsley, bay leaf and leek.

  Written by:  Marian Burros

  Yields - About 16 pieces

  RECIPE FROM: http://cooking.nytimes.com/

  Uncle Dirty Dave's Archives

MMMMM

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