order to produce the solidifying effect,
there has to be enough citrus to interfere
with the taste of the fish. But then I'm
speaking as one who really likes raw fish,
preferring it to cooked (except if the
cooking is done with lots of butter).

And you are speaking to one who does not like the idea of eating raw
fish.

In the 1980s in Panama that might have been
wise, and there are recent claims that parasitic
infection can come from eating raw fish to this
day. I'm perfectly happy taking the parasite
risk (though many sushi chefs use fish frozen
enough to kill off all the worms).

It's not cheap down there either, by
comparison with other meats. The times they
are a-changin', as someone famously said
(and then someone got roasted for saying
more recently).

My visit there was in the mid 1980s, and as I said the ceviche was free.

And cheap at twice the price! Back then, though
there was plenty of fish, I wouldn't have been
confident about the hygiene of offshore waters
in those days - not sure I'd be so eager to eat
totally raw Caribbean fish at that stage.

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Would new lens help your condition? I did not have the impression that
you had cataracts -- but something else.

It's multifaceted, if you will. There is the
traditional -14-ish myopia and astigmatism
that keeps changing (apparently as the shape
of the eyeball changes), then there is the
imbalance in the number or function of the
rods and cones as I've discussed before, then
there's the floater issue, and then there's
the new thing, which is cataracts. Oh, yeah,
and dry eye.

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

Title: Beef Rib Eye Roast with Red Wine Mushroom Sauce
Categories: Beef, Sauces
Yield: 8 servings

1 3 lb. boneless beef rib eye 1 tb Cornstarch
Roast 1 cn (13 3/4 oz) single
strength
3/4 ts Salt,divided Beef broth
1/2 ts Pepper,divided 1 cn (4 oz) mushroom
pieces and
1/2 c Chopped onion Stems, drained
1/2 c Dry red wine 1 tb Chopped parsley

About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and
1/4
tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open
roasting pan.Insert meat thermometer so bulb is centered in thickest
part,but not resting in fat.Do not add water.Do not cover. Roast in 350
degree oven to desired degree of doneness.Allow 18 to 20 minutes for
rare;20 to 22 minutes for medium. About 15 minutes before serving,remove
roast when meat thermometer registers 135 degrees for rare;155 degrees
for
medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm
place before carving. Roast should continue to rise about 5 degrees in
temperature to 140 degrees for rare,160 degrees for medium. While roast
is
standing,remove rack from roasting pan;skim fat.Add onions to pan
drippings;place roasting pan over medium high heat on top of range.Cook
onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring
to
boil;cook about 3 minutes or until thickened. Combine cornstarch and
remaining,salt and pepper.Gradually,add beef broth to cornstarch
mixture,stirring constantly;add to wine mixture in roasting pan.Continue
cooking.Stir in mushrooms and parsley.Pour into serving container.Carve
rib
eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
Source unknown

-----
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On 03-03-19 09:18, Michael Loo <=-
spoke to Dale Shipp about 33 come, let us feas <=-

order to produce the solidifying effect,
there has to be enough citrus to interfere
with the taste of the fish. But then I'm
speaking as one who really likes raw fish,
preferring it to cooked (except if the
cooking is done with lots of butter).

And you are speaking to one who does not like the idea of eating raw
fish.

In the 1980s in Panama that might have been
wise, and there are recent claims that parasitic
infection can come from eating raw fish to this
day. I'm perfectly happy taking the parasite
risk (though many sushi chefs use fish frozen
enough to kill off all the worms).

On a recent Chopped cooking show, the judges got horrified that one of
the contestant chefs served raw *freshwater* fish. They refused to eat
it, and chopped him out of the competition. That was the first time I
had heard of a distinction between freshwater fish and saltwater fish
with respect to parasites.

Either way, neither Gail nor I are fond of eating raw fish.


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

Title: Panang Meatballs
Categories: Appetizer, Thai
Yield: 4 servings

1 lb Ground Beef
3 tb Flour,All-Purpose
2 tb Vegetable Oil
2 tb Curry Powder, Red
2 tb Peanut Butter
1 tb Sugar
1 tb Nam Pla (Fish Sauce)
1 1/2 c Coconut Milk

Shape ground beef into 24 1-inch balls; coat lightly with flour. In
skillet cook meatballs in hot oil 10 to 15 minutes or till brown,
shaking pan frequently to keep meatballs round. Drain meatballs,
reserving 1 tablespoon drippings. Add curry paste to reserved
drippings; cook and stir over low heat for 2 to 3 minutes. Stir in
peanut butter, sugar, and fish sauce; mix well. Add coconut milk.
Bring to boiling; reduce heat. Add meatballs to coconut milk mixture.
Cover; cook 3 to 5 minutes till meatballs are heated through. Serve
with hot cooked rice.

COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1
1/3 cups boiling water; let stand 5 minutes. Place mixture in blender
container. Cover; blend 1 minute. Makes 1 1/3 cups.

Recipe By : Avon International Cookbook

From: Pcharles@iastate.Edu Date: 03-14-95
Email Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:17:20, 04 Mar 2019
___ Blue Wave/DOS v2.30

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

with the taste of the fish. But then I'm
speaking as one who really likes raw fish,
preferring it to cooked (except if the
cooking is done with lots of butter).

And you are speaking to one who does not like the idea of eating raw fish.

I love to eat raw fish I eat sushi at least 3 times a month as well as
other raw fish dishes.

On a recent Chopped cooking show, the judges got horrified that one of DS*>the contestant chefs served raw *freshwater* fish. They refused to eat DS*>it, and chopped him out of the competition. That was the first time I DS*>had heard of a distinction between freshwater fish and saltwater fish DS*>with respect to parasites.

Some of the judges on chopped are so wierd that I often wonder how they
became chefs in the first place.

Fred

* OLX 2.1 TD * Time Travel Seminar-Two weeks ago, Thursday
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FRED A BALL wrote to DALE SHIPP <=-

And you are speaking to one who does not like the idea of eating raw fish.

I love to eat raw fish I eat sushi at least 3 times a month as well
as other raw fish dishes.

Errrrrrmmmmmmm, Fred - sushi is rice. Raw fish is "sashimi"

My favourite "raw" fish dish - as in uncooked, that is.

If you don't wanna cook - just buy a jar of Vita Herring in Sour Cream
and dig in.

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

Title: Sledz w Smietanie (Polish Herring in Sour Cream)
Categories: Five, Seafood, Dairy, Fruits
Yield: 4 servings

7 oz (1 cup) herring
1 lg Onion
1 Apple
1 c Sour cream

MMMMM-------------------------TO SERVE-------------------------------
3 (to 5) potatoes
pn Pepper

Cut the onion in a half and slice each half. Place
slices in a strainer and run a pot of freshly boiled
water through the onions to slightly soften them, and
take the sharpness away.

Drain the herring and cut into bite size pieces. Place
in a mixing bowl.

Once the onions have cooled, shred the apple and add
both to the fish.

Add sour cream immediately, to prevent the apple from
turning brown. Add pepper and mix well.

Cover and cool in the fridge for at least an hour.

When ready to serve, boil peeled potatoes. Place hot
potatoes on a plate and top with the cold fish mixture.

Enjoy year-round.

RECIPE FROM: https://www.polishyourkitchen.com

Uncle Dirty Dave's Archives

MMMMM

... A lawyer got his client a suspended sentence...the client was hung.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
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And you are speaking to one who does not like the idea of eating ra fish.

I love to eat raw fish I eat sushi at least 3 times a month as well as other raw fish dishes.

Errrrrrmmmmmmm, Fred - sushi is rice. Raw fish is "sashimi"
My favourite "raw" fish dish - as in uncooked, that is.

If you've ever been to a restaurant that serves sushi, you've probably
noticed sashimi on the menu and wondered, Is sashimi a type of sushi.

While both are Japanese in origin, they're not the same dish. Here’s the difference between sushi and sashimi (and nigiri, too).

If there's no rice, it's not sushi. Vinegar-soaked rice is the
ingredient that makes sushi, well, sushi. The name itself means sour
tasting due to the flavor from the vinegar, as well as the raw fish
that's often included. While traditional sushi features raw seafood,
it's not a component necessary to consider a dish sushi. Modern takes
can include cooked seafood, veggies, or even other meats. Bottom line:
Sushi doesn't need to include raw fish (or fish at all) to be considered
suchi only vinegar rice.

Sashimi is specifically raw and fresh seafood, like tuna or salmon. Most sashimi is made from saltwater dwellers because freshwater fish have
higher risks of parasites. Sashimi is usually served thinly sliced on a
bed of daikon, sans rice.

Bottom line: Sashimi is thinly sliced raw seafood served without rice
and is not considered a type of sushi.

Nigiri is usually listed near sushi and sashimi on a menu, and it falls somewhere between the two dishes. Nigiri is raw seafood, similar to
sashimi, served over hand-balled vinegared rice. Though it's a type of
sushi (remember, it's all about the rice), nigiri doesn't include any
extra ingredients like cucumbers or avocado.

Bottom line: Nigiri is raw seafood served over rice and is a type of
sushi.

I hope this is informitive to all.


* OLX 2.1 TD * Time Travel Seminar-Two weeks ago, Thursday
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FRED A BALL wrote to DAVE DRUM <=-

And you are speaking to one who does not like the idea of
eating raw fish.

I love to eat raw fish I eat sushi at least 3 times a month
as well as other raw fish dishes.

Errrrrrmmmmmmm, Fred - sushi is rice. Raw fish is "sashimi"
My favourite "raw" fish dish - as in uncooked, that is.

If you've ever been to a restaurant that serves sushi, you've probably noticed sashimi on the menu and wondered, Is sashimi a type of sushi.

8<------- Looooong cribbed from the internet article snipped ------>B

Which has bugger-all to do with "sashimi is raw fish" or "sushi is rice"
And nigiri is a third thing entirely. You can eat a different sushi roll
every day for a month and never have one with sashimi included.

I hope this is informitive to all.

Might have been - if it were accurate instead of one semi-informed (and uncredited) food writer's opinion. My statement that sushi is rice,
sashimi is fish comes directly from Ken (Kenji) Watanabe the owner and
head chef at Tokyo of Japan ..... one of my local Japanese venues.

This recipe is from his cross-town competitor - Osaka Steakhouse

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

Title: Osaka Sushi Roll
Categories: Rice, Vegetables, Herbs, Appetisers
Yield: 40 servings (approx)

5 c Sushi or short grain rice
1 1/2 c Rice vinegar
2 tb White sugar
3 lg (to 4) eggs; beaten
12 oz Fresh spinach; washed
8 oz Jar pickled red ginger
- slivers
6 lg Dried Shiitake mushrooms
1 oz Pkg Kampyo (dried gourd
- strips)
1/4 c Soy sauce
10 Sheets nori

SPECIAL EQUIPMENT: Bamboo sushi mat

KAMPYO/SHIITAKE; Wash Kampyo; soak in enough water to
cover 40 minutes, or until soft. Drain.

Combine Shiitake and 2 1/2 cups water in medium-size
saucepan. Let stand 20 minutes. Add softened Kampyo
to Shiitake and liquid in saucepan. Bring to boil;
simmer, cover 5 minutes. Stir in 1/4 cup soy sauce;
simmer 15 minutes longer, or until Kampyo is lightly
colored. Stir occasionally. Drain and cool; squeeze
out liquid from Shiitake (using paper towels). Divide
Kampyo into 10 portions, each portion being about 8-9
inches long (the length of a Nori sheet). Remove and
discard Shiitake stems; cut Shiitake into 1/4" thick
slices.

RICE: Wash rice until water runs clear; drain well.
Combine rice and 5 cups water in large sauce pan.
Bring to boil; reduce heat and simmer on lowest
possible heat, cover 20-25 minutes, or until water is
absorbed. Don't Stir!!! (stick a fork into rice to
bottom of pan and if no water remains, it’s ready).
Remove from heat and let stand covered for at least 10
minutes. Rice should be on the firm side, not mushy.
Remove 1/2 rice to large non-metal mixing bowl and let
cool some. Pour 1/2 cup sushi rice vinegar evenly over
top of rice and toss gently to combine. Add remaining
rice (cooled some) and another 1/2 cup vinegar. Toss
gently to mix. Cool.

SPINACH: Bring washed spinach to boil in a little
water, then lower heat and cook for several minutes.
Drain well and let cool (it is important that as much
water as possible is drained from the spinach - one
way is to allow spinach to cool in a mesh strainer).
Divide into 10 portions of strips (you may not need
all the spinach you have cooked).

PUTTING IT ALL TOGETHER: Unroll the bamboo sushi mat
away from you. Place 1 sheet Nori on mat, lining it up
with the bottom of mat. Moisten hands with a little of
the remaining sushi rice vinegar to prevent rice from
sticking. Place enough rice on Nori to cover 3/4 of
the sheet and a little more than 1/2 inch thick.
Press down with fingers (not too firmly). Over center
of the rice, from left to right, place 1 spinach strip
along with a Kampyo portion, 2 egg strips, and several
Shiitake strips. Each strip should extend the length
of the rice. Finally, add a modest amount of drained
pickled red ginger slivers along the top of the other
strips.

Hold line of ingredients across rice firmly in place
with finger tips. Using thumbs, push up and turn
bamboo sushi mat edge nearest you up and over filling,
pressing firmly to enclose filling, and lifting the
bamboo mat while rolling to keep it free from being
enclosed in the sushi roll. The idea is to get
everything rolled before reaching the far edge of the
Nori sheet. When sushi is rolled, gently but firmly,
press bamboo mat around roll again, but this time to
shape. (The art of making sushi is to get filling
ingredients lined up in the center of the roll).
Unroll mat and wrap sushi in plastic or aluminum wrap;
repeat with remaining ingredients to make 10 rolls.

TO SERVE: place rolls, seam-side down, on cutting
surface and cut crosswise into about 8 equal slices.
(Refrigeration will cause sushi to dry out, so eat).

RECIPE FROM: Osaka Japanese Steakhouse - 1655 Wabash
Ave. Springfield, IL 62704 (217) 726-8037

Published in Ala Carte Recipes; State Journal-Register
(https://www.sj-r.com)

Uncle Dirty Dave's Archives

MMMMM

... You can find recipes on the internet machine.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

FRED A BALL wrote to DAVE DRUM <=-

Bottom line: Nigiri is raw seafood served over rice and is a type of sushi.

I hope this is informitive to all.

There's a great podcast called 'Eat this Globe'. In one of the archived
shows, the host delves into the history of sushi, from its beginnings as a
way to preserve raw fish, to the invention of nigiri sushi and the popularization of sushi and sashimi in US culture. Definitely worth a
listen.





... The inconsistency principle
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Quoting Michael Loo to Dale Shipp on 03-03-19 09:18 <=-

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Would new lens help your condition? I did not have the impression that
you had cataracts -- but something else.

It's multifaceted, if you will. There is the
traditional -14-ish myopia and astigmatism
that keeps changing (apparently as the shape
of the eyeball changes),

Yup, the shape of the eyeball affects the astigmatism (I've got that,
too)....

then there is the
imbalance in the number or function of the
rods and cones as I've discussed before, then
there's the floater issue, and then there's
the new thing, which is cataracts. Oh, yeah,
and dry eye.

And that last also affects astigmatism (yup, have the dry eye, too)...

Are they concerned about all the other things going on in your eyes, or
is it just the heart issues and such that make you not a good candidate
for surgery in general....?

1 3 lb. boneless beef rib eye Roast

You are rubbing off on me.... I read that as homeless first... and then
the eyes adjusted... (G)

ttyl neb

... UNNAMED LAW: If it happens, it must be possible.

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Kurt Weiske wrote to FRED A BALL <=-

Bottom line: Nigiri is raw seafood served over rice and is a type of sushi.

I hope this is informitive to all.

There's a great podcast called 'Eat this Globe'. In one of the archived shows, the host delves into the history of sushi, from its beginnings
as a way to preserve raw fish, to the invention of nigiri sushi and the popularization of sushi and sashimi in US culture. Definitely worth a listen.

What's the main difference between sushi then and sushi now?

For the bonus question (worth two extra points) where/when did sushi originate?

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

Title: Chicken Bacon "Sushi"
Categories: Five, Appetisers, Poultry, Pork, Cheese
Yield: 20 Servings

1 lb Bacon slices
1 lb Ground chicken
1 tb BBQ chicken seasoning
3 sl Havarti cheese

Set oven @ 425°F/218°C.

Measure out a 20" square piece of parchment paper on
a baking sheet.

Lay out slices of bacon side-by-side, overlapping
slightly, to create an even layer on the parchment
paper.

Combine ground chicken with barbeque seasoning; spread
evenly onto the bacon layer from edge to edge. Place
Havarti cheese slices lengthwise on top. Lift the
parchment paper to help you roll a log, starting with
the edge of bacon closest to you.

Bake, rotating baking sheet every 15 minutes, until
bacon is crispy and chicken is cooked through.

Remove from oven and cool until easily handled, about
15 minutes. Slice into bite-sized "sushi".

Recipe By: Dean Weldon

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Why don't potholes ever knock tires *into* alignment?

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Re: raw fish
By: Dave Drum to Kurt Weiske on Fri Mar 08 2019 01:45 pm

What's the main difference between sushi then and sushi now?

Sushi then used the vinegar and fermentation of rice to preserve the fish; sushi was packed tightly in a box and pressed with a weighted lid to help preserve the raw fish and allow it to last without spoiling.
--- SBBSecho 3.06-Win32
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Kurt Weiske wrote to Dave Drum <=-

What's the main difference between sushi then and sushi now?

Sushi then used the vinegar and fermentation of rice to preserve the
fish; sushi was packed tightly in a box and pressed with a weighted lid
to help preserve the raw fish and allow it to last without spoiling.

So the fish is not really "sashimi" then. IOW there is bugger-all to
choose between that fish and Norwegian pickled herrings. And very little distance between that fermented fish and fish sauce/garum.

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

Title: Pickled Herring
Categories: Seafood, Vegetables, Preserving
Yield: 6 Servings

Herring filets
Onions; sliced
1 Bay leaf
1 tb Vegetable oil
1 ts Sugar
1/2 c (to 3/4 c) vinegar
1 c Cold water

Soak herring for 3 or 4 hours in cold water. Wash in
cold water and cut into cubes. Prepare a marinade with
the remaining ingredients and marinate for 2 days.

Drain and serve.

From The Cookie Lady's Files

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

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

Title: Garum
Categories: Sauces, Seafood, Herbs
Yield: 3 Servings

560 g Black olives; stoned
16 Anchovy filets; soaked in
- water for 1 hour and
- patted dry
1 lg Hard-boiled egg yolk
90 g Capers
1 cl Garlic; fine chopped
1 ts Grainy mustard
1 tb Fresh parsley; fine chopped
1 tb Fresh marjoram; fine chopped
1 tb Fresh rosemary; fine chopped
1 tb Fresh thyme; fine chopped
1 ts White pepper
60 ml Olive oil

Mix all ingredients together in blender or food processor
until light and fluffy. Puree the mixture in a food mill or
push it through a sieve with a wooden spoon. Return to the
blender or food processor and process briefly to obtain a
smooth paste.

Note: Do not substitute fresh herbs with dry as they will
not puree properly, either omit, experiment with other fresh
herbs, or increase the amounts of parsley.

Recipe by Joseph Mercader

From: http://www.pompeii-food-and-drink.org

Uncle Dirty Dave's Archives

MMMMM

... "Time flies like an arrow; fruit flies like a banana" -- "Groucho" Marx

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Dave Drum wrote to Kurt Weiske <=-

Sushi then used the vinegar and fermentation of rice to preserve the
fish; sushi was packed tightly in a box and pressed with a weighted lid
to help preserve the raw fish and allow it to last without spoiling.

So the fish is not really "sashimi" then. IOW there is bugger-all to choose between that fish and Norwegian pickled herrings. And very
little distance between that fermented fish and fish sauce/garum.

My family's Swedish, and we have Sil (pickled herring) at my mom's
traditional Christmas smorgasbords. Sil, sprig of Dill, put it on a slice
of brown bread, then wash it down with a shot of Akvavit. Repeat.




... Are you real? If you can't tell, does it matter?
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Quoting Dave Drum to Fred A Ball on 03-06-19 07:01 <=-
FRED A BALL wrote to DALE SHIPP <=-

And you are speaking to one who does not like the idea of eating raw fish.

I love to eat raw fish I eat sushi at least 3 times a month as well
as other raw fish dishes.

Errrrrrmmmmmmm, Fred - sushi is rice. Raw fish is "sashimi"

Sushi is rice... but it also refers to the fish and other comestibles
placed in and on that rice... Nigiri sushi is on the rice, roll sushi
has the stuff rolled into the rice.... Sashimi is the raw fish not
placed on the rice but by itself... Chirashi is the raw fish placed on
top of a bowl of sushi rice....

My favourite "raw" fish dish - as in uncooked, that is.
If you don't wanna cook - just buy a jar of Vita Herring in Sour Cream
and dig in.

That's a different kettle... ;)

ttyl neb

... Lawyer Disliked What Restaurant Offered; Asked For A Change Of Menu.

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Kurt Weiske wrote to Dave Drum <=-

Sushi then used the vinegar and fermentation of rice to preserve the
fish; sushi was packed tightly in a box and pressed with a weighted lid
to help preserve the raw fish and allow it to last without spoiling.

So the fish is not really "sashimi" then. IOW there is bugger-all to choose between that fish and Norwegian pickled herrings. And very
little distance between that fermented fish and fish sauce/garum.

My family's Swedish, and we have Sil (pickled herring) at my mom's traditional Christmas smorgasbords. Sil, sprig of Dill, put it on a
slice of brown bread, then wash it down with a shot of Akvavit. Repeat.

Keep at that Akavit and the Sil soon turns to silly.

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

Title: Silly Carrots
Categories: Vegetables, Soups
Yield: 6 Servings

2 lb Carrots; peeled, sliced
10 3/4 oz Can tomato soup
3/4 c Sugar
3/4 c Wine vinegar
1/4 c Oil
1 ts Prepared mustard
1 lg Onion; diced
1 md Green bell pepper; diced
4 Ribs celery; diced
Salt & pepper

Cook carrots in boiling water just until tender. Drain
and set aside. Combine soup, sugar, vinegar, oil, mustard,
onion, green pepper and celery. Season to taste with salt
and pepper. Heat and stir to boiling. Reduce heat and
simmer for 10 minutes. Pour over drained carrots.

Serving Ideas: Serve hot or refrigerate for salad.

A "My Best Recipe" winner, 1981.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... At the prompt, remove disk, spit on it, then retry.
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NANCY BACKUS wrote to DAVE DRUM <=-

And you are speaking to one who does not like the idea of eating raw fish.

I love to eat raw fish I eat sushi at least 3 times a month as well
as other raw fish dishes.

Errrrrrmmmmmmm, Fred - sushi is rice. Raw fish is "sashimi"

Sushi is rice... but it also refers to the fish and other comestibles placed in and on that rice... Nigiri sushi is on the rice, roll sushi
has the stuff rolled into the rice.... Sashimi is the raw fish not
placed on the rice but by itself... Chirashi is the raw fish placed on
top of a bowl of sushi rice....

Oh, I know. Those hairs are often split longitudinally. But, at the base
it's as Brother Watanabe told me.

My favourite "raw" fish dish - as in uncooked, that is.
If you don't wanna cook - just buy a jar of Vita Herring in Sour
Cream and dig in.

That's a different kettle... ;)

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

Title: Stir Crazy Kettle Corn
Categories: Five, Snacks, Corn
Yield: 5 Servings

1/2 c Popcorn
1/2 c Sugar
1/2 c Oil
Salt

I LOVE kettle corn, and after much experimentation, I
have created the perfect recipe for home-made kettle
corn by using my favorite popcorn-making device--the
Stir Crazy Popcorn Popper.

Make sure your Stir Crazy Popcorn Popper is turned off.

Using your Stir Crazy Popcorn Popper, combine ingredients
on the non-stick surface of the machine.

Cover the Stir Crazy Popcorn Popper with the bowl
provided by Stir Crazy.

Turn on Stir Crazy Popcorn Popper.

Watch the popcorn pop! It's fun!

When only 3 seconds remain in between pops, flip Stir
Crazy Popcorn Popper over to yield a big bowl of kettle
corn.

Salt to your liking!

SERVES 4-6; 1 large bowl of kettle corn

From: http://www.recipezaar.com

Uncle Dirty Dave's Archives

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... Scepticism is the beginning of faith.
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Quoting Dale Shipp to Michael Loo <=-

sushi chefs use fish frozen enough to kill off all the worms

On a recent Chopped cooking show, the judges got horrified that one of
the contestant chefs served raw *freshwater* fish. They refused to
eat it, and chopped him out of the competition. That was the first
time I had heard of a distinction between freshwater fish and saltwater fish with respect to parasites.

Fresh water fish (and salmon which spend part of their lives in
fresh water) are prone to more worm infections than salt water fish
and are higher risk. As well, with the exception of walleye, they
don't have as good a taste or texture. I've made raw, never frozen,
walleye sashimi but I slice the fillets very thinly and examine them
closely by "candling" them.

Either way, neither Gail nor I are fond of eating raw fish.

I, OTOH, do like sushi, sashimi, ceviche, cold smoked and salted,
dried fish.

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

Title: Lithuanian Dried Smelts and Other Small Fish
Categories: Lithuanian, Fish
Yield: 4 servings

Smelt

Fish are cleaned and blotted dry. A dry marinade is prepared with
black pepper, bay leaves and much salt. Rub fish with dry marinade
and keep fish in marinade for 48 hours. Then scrape off marinade.
Blot fish and thread fish through eyes on wire or string and hang in
the sun, in a windy spot.

The fish can also be dried in an oven on low heat.

Such dried fish are eaten cold. They are also used to make fish
chowders.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

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Cheers

Jim

... Better than giant shrimp artificially fattened with steroids.

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Quoting Dave Drum to Fred A Ball <=-

I love to eat raw fish I eat sushi at least 3 times a month
as well as other raw fish dishes.

Fred - sushi is rice. Raw fish is "sashimi"

Sure. We all know that. But sushi is more often topped with or
filled with raw fish than any other ingredient.

And nigiri is a third thing entirely.

Nigiri is most definitely a variety of sushi.


Cheers

Jim


... Fruitarians won't eat seeds that contain baby plants,

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JIM WELLER wrote to DAVE DRUM <=-

I love to eat raw fish I eat sushi at least 3 times a month
as well as other raw fish dishes.

Fred - sushi is rice. Raw fish is "sashimi"

Sure. We all know that. But sushi is more often topped with or
filled with raw fish than any other ingredient.

My point being that sushi does not equal raw fish. One can have sushi
without sashimi. And sashimi without sushi.

And nigiri is a third thing entirely.

Nigiri is most definitely a variety of sushi.

The correct term is nigiri-zushi .... and it's a third thing because it *requires* sashimi (usually fish) on top of the sushi.

Words mean things.

I have eaten this particular sushi .... it's decent.

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

Title: Osaka Sushi Roll
Categories: Rice, Vegetables, Herbs, Appetisers
Yield: 48 Servings

5 c Sushi or short grain rice
1 1/2 c Rice vinegar
2 tb White sugar
3 lg (to 4) eggs; beaten
12 oz Fresh spinach; washed
8 oz Jar pickled red ginger
- slivers
6 lg Dried Shiitake mushrooms
1 oz Pkg Kampyo (dried gourd
- strips)
1/4 c Soy sauce
10 Sheets nori

SPECIAL EQUIPMENT: Bamboo sushi mat

KAMPYO/SHIITAKE; Wash Kampyo; soak in enough water to
cover 40 minutes, or until soft. Drain.

Combine Shiitake and 2 1/2 cups water in medium-size
saucepan. Let stand 20 minutes. Add softened Kampyo
to Shiitake and liquid in saucepan. Bring to boil;
simmer, cover 5 minutes. Stir in 1/4 cup soy sauce;
simmer 15 minutes longer, or until Kampyo is lightly
colored. Stir occasionally. Drain and cool; squeeze
out liquid from Shiitake (using paper towels). Divide
Kampyo into 10 portions, each portion being about 8-9
inches long (the length of a Nori sheet). Remove and
discard Shiitake stems; cut Shiitake into 1/4" thick
slices.

RICE: Wash rice until water runs clear; drain well.
Combine rice and 5 cups water in large sauce pan.
Bring to boil; reduce heat and simmer on lowest
possible heat, cover 20-25 minutes, or until water is
absorbed. Don't Stir!!! (stick a fork into rice to
bottom of pan and if no water remains, it's ready).
Remove from heat and let stand covered for at least 10
minutes. Rice should be on the firm side, not mushy.
Remove 1/2 rice to large non-metal mixing bowl and let
cool some. Pour 1/2 cup sushi rice vinegar evenly over
top of rice and toss gently to combine. Add remaining
rice (cooled some) and another 1/2 cup vinegar. Toss
gently to mix. Cool.

SPINACH: Bring washed spinach to boil in a little
water, then lower heat and cook for several minutes.
Drain well and let cool (it is important that as much
water as possible is drained from the spinach - one
way is to allow spinach to cool in a mesh strainer).
Divide into 10 portions of strips (you may not need
all the spinach you have cooked).

PUTTING IT ALL TOGETHER: Unroll the bamboo sushi mat
away from you. Place 1 sheet Nori on mat, lining it up
with the bottom of mat. Moisten hands with a little of
the remaining sushi rice vinegar to prevent rice from
sticking. Place enough rice on Nori to cover 3/4 of
the sheet and a little more than 1/2 inch thick.
Press down with fingers (not too firmly). Over center
of the rice, from left to right, place 1 spinach strip
along with a Kampyo portion, 2 egg strips, and several
Shiitake strips. Each strip should extend the length
of the rice. Finally, add a modest amount of drained
pickled red ginger slivers along the top of the other
strips.

Hold line of ingredients across rice firmly in place
with finger tips. Using thumbs, push up and turn
bamboo sushi mat edge nearest you up and over filling,
pressing firmly to enclose filling, and lifting the
bamboo mat while rolling to keep it free from being
enclosed in the sushi roll. The idea is to get
everything rolled before reaching the far edge of the
Nori sheet. When sushi is rolled, gently but firmly,
press bamboo mat around roll again, but this time to
shape. (The art of making sushi is to get filling
ingredients lined up in the center of the roll).
Unroll mat and wrap sushi in plastic or aluminum wrap;
repeat with remaining ingredients to make 10 rolls.

TO SERVE: place rolls, seam-side down, on cutting
surface and cut crosswise into about 8 equal slices.
(Refrigeration will cause sushi to dry out, so eat).

RECIPE FROM: Osaka Japanese Steakhouse - 1655 Wabash
Ave. Springfield, IL 62704 (217) 726-8037

Published in Ala Carte Recipes; State Journal-Register
(https://www.sj-r.com)

Uncle Dirty Dave's Archives

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... Fishing is for sport only. Fish meat is practically a vegetable.
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Quoting Dave Drum to Jim Weller <=-

nigiri is a third thing entirely.

Nigiri is most definitely a variety of sushi.

it's a third thing because it *requires* sashimi (usually fish)
on top of the sushi.

Sashimi isn't merely raw fish; it's very thinly sliced raw fish (and
rarely but occasionally raw meat) arranged artfully in ornate
patterns on a plate. The raw fish topping draped over a shari ball
called a neta or tane to make nigirizushi is s single piece cut
fairly thick.

Words mean things.

Indeed.



Cheers

Jim

... She said she was a vegetarian except for fish.
... I replied I was a non-drinker except for vodka.

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JIM WELLER wrote to DAVE DRUM <=-

nigiri is a third thing entirely.

Nigiri is most definitely a variety of sushi.

it's a third thing because it *requires* sashimi (usually fish)
on top of the sushi.

Sashimi isn't merely raw fish; it's very thinly sliced raw fish (and rarely but occasionally raw meat) arranged artfully in ornate
patterns on a plate. The raw fish topping draped over a shari ball
called a neta or tane to make nigirizushi is s single piece cut
fairly thick.

And there are those who will pedantically assign unique names to all
manner of makes-no-never-mind things. Screw that. If it tastes good,
eat it. If it doesn't taste good, spit it out.

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

Title: Rumaki #1
Categories: Oriental, Appetizers, Poultry, Pork
Yield: 12 Servings

1 lb Chicken Livers
8 oz Water chestnuts; drained
12 sl Bacon
1/4 c Soy Sauce
1/2 ts Ginger; powdered
1/2 ts Chinese 5-Spice Powder
+=OR=+
1/2 ts Curry Powder

Cut the chicken livers in half or into large chunks.
Cut the largest chestnuts in half. Cut the bacon
strips in half, crosswise. Wrap a piece of bacon
around pieces of liver and chestnuts, securing the
ends with a toothpick. Place in a shallow pie plate as
you make them.

Combine the soy sauce with spices and pour over the
rumaki; refrigerate about 1/2 hour before serving.

Preheat the grill or broiler and broil the rumaki
until the bacon is crisp, about 20 minutes, turning
to brown on all sides.

Serve hot with sweet and sour sauce and Chinese
mustard dipping sauces.

Uncle Dirty Dave's Kitchen

From: Http://Myfoxlubbock.Com

MMMMM

... A plucked goose doesn't lay golden eggs.
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