your average Kingfish is a Scombridae ,,,
My eyesight just made up a new and nonexistent order
of fish, the rhombiformae.

Perhaps it does exist; maybe the diamond darter is a member of it.

On some level, no doubt. As far as the keepers to the
keys of the nomenclature system, I doubt. Of course the
younger generation is getting to that total ignorance
state that Orwell predicted.

Title: Lithuanian Braised Lamb with Mushrooms

A sort of proto-stroganoff, but boiling the meat
beforehand is an interesting wrinkle. Browned meat
is generally better than unbrowned meat, but there
are many folk traditions that don't do that. I
had a conversation with a first-generation Italian
American about the need for browning meat for
spaghetti sauce. In fact, you don't have to;
you get a softer texture and less umami, but it
works just fine.

... What good is an obscenity trial except to popularize literature?

Rombo chiodato al forno - baked turbot
categories: Italian, fish, main
Serves: 3

1 kg turbot
400 g cherry tomatoes
400 g potatoes
40 g green olives, stoned
40 g black olives, stoned
1 Tb dried chives
1 Tb dried parsley
6 fl dried white wine
1 1/2 Tb extra virgin olive oil
salt

Prepare turbot.
Make a cut on its ventral side, the lightest side, near
the gills, and remove its viscera.

Cut its fins all around and remove its tail.

Wash your fish very well under running water and remove
all slimy parts. Pat dry excess water.

Prepare for baking.
Distribute olive oil in a large baking pan. Pour in cherry
tomatoes. Add green and black olives. Peel potatoes and cut
into chunks. Add.

Salt the inside of turbot and add a little herbs.
Spread remaining herbs over other ingredients and salt.
Put turbot on top.

Bake for 10 min. Remove from the oven and pour in wine.
Place your pan in thereturn to ovenn and cook for 40 to
45 min, basting often. Serve at once.

theitaliantaste.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 07-08-19 09:45, Michael Loo <=-
spoke to Jim Weller about 637 fish names <=-

American about the need for browning meat for
spaghetti sauce. In fact, you don't have to;
you get a softer texture and less umami, but it
works just fine.

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines the
word as being a Native American tribe of the Lenape Nation.

Can you explain it in a manner that even I can grasp?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: EGGPLANT WITH GROUND BEEF
Categories: None, Beef
Yield: 4 Servings

1 1/2 lb Ground beef
1 md Onion -- diced
1/2 c Bread crumbs
Salt and pepper to taste
1/2 c Tomato sauce
1 Sprinkle
1 Eggplant
Parsley

Peel eggplant and cut into thin slices. Brown ground beef; add diced
onion. Add 1/2 cup bread crumbs, tomato sauce, parsley, salt, pepper
and 2 tablespoons grated cheese. Layer eggplant, ground beef
mixture, eggplant, ground beef, etc. Cook in 350 degree oven for 45
minutes.

Recipe By :

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:07:25, 09 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 2019 Jul 09 02:02:00, you wrote to Michael Loo:

MLoo>> American about the need for browning meat for spaghetti sauce. In
MLoo>> fact, you don't have to; you get a softer texture and less umami,
MLoo>> but it works just fine.

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines
the word as being a Native American tribe of the Lenape Nation.

there's two emms in there... you emm a emm eye

Can you explain it in a manner that even I can grasp?

uncle google tells me this:

a category of taste in food (besides sweet, sour, salt, and bitter),
corresponding to the flavor of glutamates, especially monosodium
glutamate.

Japanese, literally 'deliciousness'.


healthline.com says this:

What is the flavor of umami?

Umami is one of the five basic tastes and is best described as a savory
or "meaty" flavor. The umami taste comes from the presence of the amino
acid glutamate -- or glutamic acid -- or the compounds inosinate or
guanylate, which are typically present in high-protein foods.


thespruceeats.com says this:

How would you describe umami?

Umami Taste. Umami describes foods with an inherent savoriness. It has
been described as brothy or meaty. You can taste umami in foods like
Parmesan cheese, seaweed, miso, and mushrooms, which contain a high
level of the amino acid, glutamate.


this is the search i did which gave me the above definition and links to the above two sites... hopefully they've been helpful and if not, this link might be of more assistance ;)

https://www.google.com/search?q=define%3A+umami

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... At least egotists don't talk about other people.
---
* Origin: (1:3634/12.73)

Dale Shipp wrote to Michael Loo <=-

American about the need for browning meat for
spaghetti sauce. In fact, you don't have to;
you get a softer texture and less umami, but it
works just fine.

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines the word as being a Native American tribe of the Lenape Nation.

Can you explain it in a manner that even I can grasp?

Start by spelling it with two ems. You've spelt it with an en and an em.
You - em - ay - em - eye : umami. (oooh mommy)

It's a Japanese word meaning "yummy" or "delicious" given to the fifth
taste.

Miriam Webster says: : being, inducing, or marked by one of the five
basic taste sensations that is typically induced by several amino acids
and nucleotides (such as glutamate and aspartate) and has a rich or
meaty flavor characteristic of cheese, cooked meat, mushrooms, soy,
and ripe tomatoes

And the Urban Dictionary says: A bullshit invited flavor that tv chefs
pretend to be able to recognize, but can never define. Due to peer
pressure they regurgitate keywords to make it appear that they know
what it is, but in reality none of them have a clue.

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

Title: Linguine w/Asparagus & Parma Ham
Categories: Vegetables, Pork, Pasta, Chilies
Yield: 6 Servings

20 Green asparagus spears
8 sl Parma ham, prosciutto or
- Serrano ham *
2 cl Garlic; fine chopped
1/2 Red chile; sliced in rings;
- or the whole chile
5 tb Olive oil
11 oz Linguine or spaghetti
Salt & pepper

* Prosciutto (pro-SHOO-toe) is the Italian word for ham,
used in English to refer to dry-cured ham (prosciutto
crudo). A regular cured ham-what Americans refer to as
"ham", in Italian is prosciutto cotto, cooked ham.

Parma ham is prosciutto produced in the Parma Protected
Designation of Origin area.

Serrano ham, or jamón serrano (serrano means sierra or
mountain) is a dry-cured Spanish ham, similar to prosciutto:
both are covered with salt and then hung to dry.

Since prosciutto is cured for 2 years and serrano for just 6
to 18 months, prosciutto is generally a drier product.

DIRECTIONS

Peel the asparagus if necessary, then boil gently in a large
pot salted water until al dente. Don’t overcook: The
asparagus will continue to cook a bit when removed from the
water and will be heated further in the last step, below.
Remove and slice diagonally.

Boil the pasta in salted water, but remove 2 minutes before
the end of the standard cooking time.

Place the garlic, chile and olive oil in a frying pan, and
heat gently over a low flame until the garlic has browned.
Add the ham and the sliced asparagus, and heat gently.

Add about 3 tablespoons of the pasta boiling water to the
oil in the pan, stir in the cooked pasta and season to taste
with salt and pepper. Serve immediately.

NOTE & TIP

Adding the pasta boiling water at step 4 provides a mellow
saltiness, increasing the flavor and improving the texture
of the pasta. It is a good idea to add some cooking liquid
to pasta dishes that do not have much sauce: It prevents the
dish from being too dry.

Recipe courtesy of Umami Information Center, UmamiInfo.com.

Uncle Dirty Dave's Archives

MMMMM

... Household tasks are easier and quicker when they are done by somebody else.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

mark lewis wrote to Dale Shipp <=-

American about the need for browning meat for spaghetti sauce.
In fact, you don't have to; you get a softer texture and less
umami, but it works just fine.

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines
the word as being a Native American tribe of the Lenape Nation.

there's two emms in there... you emm a emm eye

Can you explain it in a manner that even I can grasp?

uncle google tells me this:

a category of taste in food (besides sweet, sour, salt, and bitter),
corresponding to the flavor of glutamates, especially monosodium
glutamate.

Japanese, literally 'deliciousness'.

healthline.com says this:

What is the flavor of umami?

Umami is one of the five basic tastes and is best described as a
savory or "meaty" flavor. The umami taste comes from the presence
of the amino acid glutamate -- or glutamic acid -- or the compounds
inosinate orguanylate, which are typically present in high-protein
foods.

I should have read your treatise before replying to Dale. Bv)=

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

Title: Genius Mushroom Bourguignon
Categories: Mushrooms, Herbs, Wine
Yield: 6 servings

3 tb Olive oil; divided
3 tb Salted butter; divided
2 lb Cremini mushrooms; trimmed,
- in 1/4" slices
1 lg Yellow onion; diced small
1 sm Carrot; peeled, diced small
3 cl Garlic; minced
2 Generous sprigs fresh thyme
1 Fresh sage leaf; minced
1 c Good, dry red wine
2 tb Tomato paste
2 c Good vegetable broth
4 ts All-purpose flour
Salt & pepper

In a 12", heavy nonstick skillet, heat one tablespoon
each of the olive oil and butter over high heat. Add half
the sliced mushrooms and cook without disturbing until
golden brown on one side, about 3 minutes. Toss once and
cook until some mushrooms start to brown on the other
side (don't stress at all about flipping all of them
perfectly), about two minutes more. Scrape into a large
bowl and repeat with a second tablespoon each of olive
oil and butter and the other half of the mushrooms. Set
mushrooms aside.

In the same skillet, warm the remaining tablespoon olive
oil over medium-high heat. Add onion and carrot along
with 1/2 teaspoon salt and a few grinds black pepper and
cook, stirring occasionally, for 10 minutes, Onions and
carrots should be lightly browned. Stir in the garlic,
thyme (stems and all) and sage and cook until very
fragrant, a minute or two.

Pour in the wine. Turn heat up to high and simmer briskly
until reduced by half. Stir in tomato paste and broth,
then add back the mushrooms and all the beautiful
accumulated juice from the bowl. If your broth is
low-sodium, add an additional 1/2 teaspoon salt. If not,
wait and taste at the end. Bring to a boil, then simmer
for 20 minutes. (This is a good time to start the mashed
potatoes.)

With a fork, thoroughly mash together the remaining
tablespoon of butter and the flour in a small bowl to
form a paste. Stir paste into stew. Lower heat to simmer
gently and cook 10 minutes more. Sauce should be thick
and glossy. Taste for salt and pepper. Remove or avoid
thyme stems. Serve spooned over mashed potatoes.

RECIPE FROM: https://umamigirl.com

Uncle Dirty Dave's Archives

MMMMM

... All fungi are edible; but some only once.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 2019 Jul 09 10:37:38, you wrote to me:

I should have read your treatise before replying to Dale. Bv)=

it is all good! i wrote it before 0500 and looks like i got it right O:)

)\/(ark

And to this end they built themselves a stupendous super-computer which was
so amazingly intelligent that even before its data banks had been connected
up it had started from "I think therefore I am" and got as far as deducing
the existence of rice pudding and income tax before anyone managed to turn
it off.
... There are many here among us Who feel that life is but a joke.
---
* Origin: (1:3634/12.73)

On 07-09-19 10:35, Dave Drum <=-
spoke to Dale Shipp about Unami <=-

American about the need for browning meat for
spaghetti sauce. In fact, you don't have to;
you get a softer texture and less umami, but it
works just fine.

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines the word as being a Native American tribe of the Lenape Nation.

Can you explain it in a manner that even I can grasp?

Start by spelling it with two ems. You've spelt it with an en and an
em. You - em - ay - em - eye : umami. (oooh mommy)

Thanks. I guess I cannot even blame Michael's eyesight on that error.
I just read the first "M" as an "N".

I still do not grok it though.

This recipe has some decent flavors in it. My only problem is that more
than two pounds of toppings sounds like a lot for only four medium
potatoes. It would have to be piled awfully high.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef Chili 'N' Cheddar Topped Potatoes
Categories: Main dish
Yield: 4 Servings

1 1/2 lb Ground beef
4 md Baking potatoes
-(8 oz each)
1 tb Chili powder
15 oz Canned hot chili beans
1 1/2 c Shredded cheddar cheese
-(mild), divided
1/4 c Sliced green onions

Preparation time: 30 Minutes

1. Pierce potatoes with fork. Microwave on HIGH 11 to 13 minutes or
until tender, rotating 1/4 turn after 6 minutes. Let stand 5 minutes.

2. Meanwhile in large skillet, brown ground beef over medium-high
heat 6 to 8 minutes or until beef is no longer pink, breaking up into
3/4" pieces. Pour off drippings; stir in chili powder and 1/2
teaspoon salt. Add beans and 1 cup cheese; cook and stir until heated
through.

3. Cut a slit lengthwise in potatoes; fluff pulp with fork. Season
potatoes with salt and pepper, if desired. Spoon equal amounts of beef
mixture over each potato. Top with remaining cheese and green onions.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:11:32, 10 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 07-09-19 04:42, Mark Lewis <=-
spoke to Dale Shipp about Unami <=-

Unami -- I keep running across that term in various cooking shows and
have yet to grok it. My online dictionary is no help -- it defines
the word as being a Native American tribe of the Lenape Nation.

there's two emms in there... you emm a emm eye

Thanks for explaning that and correcting my spelling. You and Dave Drum
said pretty much the same thing -- but I have to admit that I still do
not grok the term, even correctly spelled.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dinner in a Pumpkin [America]
Categories: Groundmeat, Vegetable, Grains
Yield: 8 Servings

1 md Pumpkin
2 lb Lean Ground Beef
1 ts Salt
1/2 c Celery, chopped
1/2 c Onion, chopped
1/4 c Green Pepper, diced
1/4 c Soy Sauce
2 tb Brown Sugar, browned
1 c Mushrooms, sliced & drained
-(4 oz. can)
1 c Condensed Cream of Chicken
-Soup (10.5 oz can)
2 c Hot Cooked Rice

Preheat oven to 375F. Lightly grease a 10" circle in the center of
baking sheet; set aside.

Place pumpkin on a firm surface. Using a sharp knife cut out stem end
about 3" around stem. Cut on diagonal by slanting knife from outer
edge of pumpkin toward center. Reserve top of pumpkin. Remove seeds
and pulp; discard.

In a medium bowl, combine ground beef, salt, celery, onion and green
pepper, soy sauce, brown sugar, mushrooms, soup and rice. Spoon
mixture into pumpkin. Replace top of pumpkin. Place filled pumpkin on
greased cookie sheet. Bake about 1 hour in preheated oven until
pumpkin is tender. To Serve, spoon some of cooked pumpkin and meat
filling onto plates.

For a HALLOWEEN treat, paint a face on the pumpkin with acrylic paints
before it is baked.

Source: Tupperware 1994; Sandy
From: Dorothy Flatman Date: 10-07-99
Cooking

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:22:23, 10 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)