Dr. Schickele, well, neither.

More background talk about pieces, with some rather atrocious

puns. > ML> Fighting for culture with tools that touch

only the already touched. Better than nothing,
I suppose.

You sure he's not a bit "teched" ?

You've heard his stuff. What do you think?

I'd say that he most likely is so. (G)

Agreed. The one time I remember seeing him he made
his entrance by riding a rope (or was it the curtain?)
from the balcony to the stage at Symphony Hall in
Boston.

From experience, I report that what most
western states people think of as boldly
spiced just plain isn't. Texas partially
included, but it's as southern as western.

Maybe their taste buds are all burnt off and they can't taste how hot it isn't?

Hot spice has to be pretty bizarre to do any such
thing - I submit to you that if anything is going
to burn off their taste buds, it'll be the nasty
coffee they serve at superheated temperatures.

Be glad it was only a week. (G)

Not me, the skunk. It doesn't matter how
long a skunk is in residence, just what it
does while there.

Very true; it only takes a moment of irritation and a skunk will let
loose with both barrels.

Most nonhuman animals, including skunks, are
kind of shy.

I think you are right with the latter, not entirely sure about the former.

I was on the contrary pretty certain about
Brutus, not so much about Cassius.

Been so long since I had Latin (with a bit of Roman history) I don't remember. Never read the play either.

You don't know what you've been missing.
Probably don't care, either.

Sprinkle with olive oil and cook in a double boiler.

Wrap it in parchment paper and steam it instead.

Or do what I do and microwave it at half power.

That would work, just depends on what cooking equipment is available and
the amount of fuss you want to do with the ingredients.

For fish cooking I find steaming/poaching the easiest
and most foolproof, and these are easily done in the
microwave. For browning I'd use a handheld torch, but
Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

This recipe could at least partially be
adapted to the nuker (again at low power) -
Pan-fried squid in butter soy sauce
categories: shellfish, dairy, main, Japanese, European
servings: 4

Probably so, as long as the squid doesn't get over cooked. Don't want
butter soy sauce rubber bands but nice, tender squid rings.

That recipe calls for 6 min total cooking plus
a resting period. I'd probably halve that, but
the given time won't make a disaster.

As with many such foods, you want to cook them
just until opaque or go all out and stew them
for a huge long time until the proteins are
well and fully broken down.

---------- Recipe via Meal-Master (tm) v8.01

Title: Calamaria Parayemista
Categories: Ethnic, Fish/sea, Appetizers
Yield: 6 servings

1 kg Small squid 1 sm Cinnamon stick
1/2 c Corn oil 2 Cloves
1 md Onion; finely chopped Salt
1/2 c Short-grain rice Freshly ground black
pepper
1/2 c Tomato puree 1/2 c Dry white wine
1/4 c Water

Servings: 6

Select squid with hoods about 10-12 cm (4-5 inches) long.

To clean squid, pull off head and attached tentacles. Cut out eyes and
beak and discard. Clean dark skin from head and tentacles by pulling it
off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to
4
into small pieces and keep aside. Remainder may be stored and fried
later.

Clean out hood (body) and remove transparent backbone from inside. Pull
or
rub off skin. Rinse well, drain and dry.

Heat 1 tablespoon oil in a pan and gently fry onion until transparent.
Stir
in rice and stir over heat for 2 minutes. Add tomato puree, water,
cinnamon stick, cloves, chopped squid, and salt and pepper to taste.
Cover
and simmer over low heat for 10 minutes or until liquid is absorbed.
Remove
cinnamon stick and cloves.

Fill hoods with rice mixture, packing it in loosely as rice expands and
hoods contract during cooking. Close top with wooden cocktail picks or
sew
with strong thread.

Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and
simmer
gently on low heat for 1 hour or until squid is tender. Add a little
water
to pan if necessary during cooking. Serve hot or warm as a mezethaki
(appetizer).

Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302
069 1

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

On 08-15-18 16:17, Michael Loo <=-
spoke to Ruth Haffly about 161 was heard what <=-

For fish cooking I find steaming/poaching the easiest
and most foolproof, and these are easily done in the
microwave. For browning I'd use a handheld torch, but
Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

About the only fresh/frozen fish we cook is salmon and most usually it
is baked in the oven. As to the torch -- we have a butane lighter that
was sold as a cigar lighter, but also recommended to light the sawdust I
use for smoking. It claims to be usable for brulee, but we have never
tried that.


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

Title: LIANG BAN ROU (TWICE-COOKED PORK)
Categories: Meat, Chinese, Hom
Yield: 6 servings

2 1/2 lb Fresh bacon or pork belly
6 Whole scallions
6 sl Fresh ginger
1 tb Salt
6 Scallions
3 tb Peanut oil
2 tb Finely chopped garlic
1 tb Minced peeled fresh ginger
1 1/2 tb Chili bean sauce
1 tb Rice wine or dry sherry
1 tb Light soy sauce
2 ts Sugar
1 ts Salt

ADD TO LARGE POT of boiling water: bacon or pork belly, scallions,
ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with
slotted spoon and drain well. Discard liquid.

When bacon or pork belly has cooled, cut it into thin 1/4-inch slices.
Cut scallions into 3-inch pieces.

Heat wok or large saute pan until hot. Add oil and pork and stir-fry
for 10 minutes. Drain any excess oil.

Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry
3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well.
Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata
*Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:16:35, 16 Aug 2018
___ Blue Wave/DOS v2.30

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

Hi MIchael,

Dr. Schickele, well, neither.

More background talk about pieces, with some rather

atrocious > ML> puns. > ML> Fighting for culture with tools that
touch

only the already touched. Better than nothing,
I suppose.

You sure he's not a bit "teched" ?

You've heard his stuff. What do you think?

I'd say that he most likely is so. (G)

Agreed. The one time I remember seeing him he made
his entrance by riding a rope (or was it the curtain?)
from the balcony to the stage at Symphony Hall in
Boston.

We have a video of him in concert in, IIRC, Houston and he does the same schtick. Have only watched it once--it's easier to just listen to him
than to watch the nonsense.

From experience, I report that what most
western states people think of as boldly
spiced just plain isn't. Texas partially
included, but it's as southern as western.

Maybe their taste buds are all burnt off and they can't taste how

hot it > isn't?

Hot spice has to be pretty bizarre to do any such
thing - I submit to you that if anything is going
to burn off their taste buds, it'll be the nasty
coffee they serve at superheated temperatures.

Don't know, not being a coffee drinker. (G)

Be glad it was only a week. (G)

Not me, the skunk. It doesn't matter how
long a skunk is in residence, just what it
does while there.

Very true; it only takes a moment of irritation and a skunk will let loose with both barrels.

Most nonhuman animals, including skunks, are
kind of shy.

Until you irk them just so. Up in VT one night the driver of the vehicle
ahead of us slowed down fast so the driver of the van we were in did
likewise. Saw something black scurrying across the road, as we got
closer, saw it was a porkupine. Our driver had a big sigh of relief;
he'd at first thought it was a skunk.

I think you are right with the latter, not entirely sure

about the > ML> > former.

I was on the contrary pretty certain about
Brutus, not so much about Cassius.

Been so long since I had Latin (with a bit of Roman history) I don't remember. Never read the play either.

You don't know what you've been missing.
Probably don't care, either.

Not at this point. It's there if I want to read it. (G)

Sprinkle with olive oil and cook in a double boiler.

Wrap it in parchment paper and steam it instead.

Or do what I do and microwave it at half power.

That would work, just depends on what cooking equipment is available

and > the amount of fuss you want to do with the ingredients.

For fish cooking I find steaming/poaching the easiest
and most foolproof, and these are easily done in the
microwave. For browning I'd use a handheld torch, but
Rosemary's is the only kitchen I regularly cook in
that has one, and she's mislaid it.

Still remodeling the kitchen? I've baked fish, with good results, quite
often.

This recipe could at least partially be
adapted to the nuker (again at low power) -
Pan-fried squid in butter soy sauce
categories: shellfish, dairy, main, Japanese, European
servings: 4

Probably so, as long as the squid doesn't get over cooked. Don't

want > butter soy sauce rubber bands but nice, tender squid rings.

That recipe calls for 6 min total cooking plus
a resting period. I'd probably halve that, but
the given time won't make a disaster.

As with many such foods, you want to cook them
just until opaque or go all out and stew them
for a huge long time until the proteins are
well and fully broken down.

A little bit, or a lot. Depends on what the cook is trying to do with
the fish.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)