• 800 The 2018 picnic

    From MICHAEL LOO@1:123/140 to SHAWN HIGHFIELD on Sunday, May 27, 2018 12:26:54
    case, condolences, but there's light at the end
    Divorce, and a business loan that is not realistic. :)

    Ah, sorry. Any chance of renegotiating the loan?

    of the tunnel. What's the chance you could make
    it to this echo picnic, which as you have seen
    is scheduled to be in central New York state?
    This is about 85% right now! I started the process for the
    passport, I'm ahead of repairs on the taxi's. I am quite positive
    that I'm going to be able to make it!

    It'll be nice to meet you in person. Maybe
    we can arrange a battle of the shawn/seans.

    Title: Stuffed Eggs (Russian Style)
    1.00 Can cod livers
    How appetizing. I think, the strength of the
    flavor requires that you use at most 0.500 cans
    of cod liver (which actually doesn't taste all
    that bad).
    I really like cod liver, and I make these often. Even my ex who doesn't
    like liver will eat these. (She doesn't know it's cod liver I just say
    "canned fish".)

    What you don't know won't hurt you, eh.

    My favorite fish liver is monkfish, which used
    to be cheap but now is through the roof, since
    food writers have described it as "fish foie gras."

    Steamed monkfish liver
    categories: fish, offal, starter, en torchon
    servings: 6

    1 monkfish liver (about 500 g)
    1/4 c salt
    1/4 c sugar
    250 mL sake
    2 green onions sliced in quarters
    1 sl ginger

    Start by placing the liver in a large container and
    leave under running cold water for 15 min to remove
    all the blood. When water is clear, dry the liver
    well and place on a small tray. Then rub lightly
    with sugar until well coated. Place in the fridge
    for 1 hr. Rinse well and dry, then repeat the same
    process with the salt and leave in the fridge for
    1 hr. Again, rinse and dry.

    Next, marinate the liver in the sake with the green
    onion and ginger for 10 min and then dry. Cut a large
    section of foil and place liver on one end. Begin to
    roll tightly while shaping at the same time. Twist
    ends tightly and repeat and roll again in foil to
    get a secure roll.

    Steam for 30 min, cool and slice. It can be served
    with a little soy vinaigrette, some pickled
    vegetables and some warm toast. Let you imagination
    be your guide.

    Normand Laprise, Toque' restaurant, Montreal
    Globe and Mail 3/5/2008
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    * Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)
  • From Shawn Highfield@1:229/452.4 to MICHAEL LOO on Sunday, May 27, 2018 21:04:58
    Quoting MICHAEL LOO to SHAWN HIGHFIELD <=-

    Ah, sorry. Any chance of renegotiating the loan?

    I've tried. :) I'll manage or die trying.

    It'll be nice to meet you in person. Maybe
    we can arrange a battle of the shawn/seans.

    I'm down. ;0

    "canned fish".)
    What you don't know won't hurt you, eh.

    That's what I always said to the kids when they were young too!

    My favorite fish liver is monkfish, which used
    to be cheap but now is through the roof, since
    food writers have described it as "fish foie gras."

    Isn't monkfish renamed to something fancy now like Pollock? Or am I
    thinking of something else?

    Shawn

    ... We men can sum up what we know about women in one word - Nothing.
    --- Blue Wave/386
    * Origin: A Tiny slice o pi (1:229/452.4)