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.

The main reason not to eat raw freshwater fish
is that it doesn't taste interesting. Its
parasites are no more fearsome than those of
saltwater dwellers. Until recently it was
almost universally held that uncooked freshwater
fish were verboten, but it turns out that recent
life-threatening parasitic infections have been
from saltwater fish, and the judges were just
perpetuating an alarmist half-truth. My most
recent experience with anisakid worms was in
salmon at I think it was Legal Seafoods. I
believe the worms were fairly dead, but I ate
the fish without verifying that - just pulled
out the ones I noticed and left them at the edge
of my plate.

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

That's seldom going to be a problem, and
you're in the majority anyway. Even at Fu's
you could have a perfectly satisfactory meal
without having to violate that preference.

Title: Panang Meatballs
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,

These would probably be better deep fried.

Recipe By : Avon International Cookbook
From: Pcharles@iastate.Edu Date: 03-14-95

What's the Avon International Cookbook? The recipe
looks as if the flavors of the sauce would be Thai
enough in a mild way; the meatball technique is
one that my mother used to use (her meatballs of
course had scallion and soy and maybe an egg, and
then she rolled them in starch and fried them as
in the recipe).

Orange marmalade
categories: celebrity, historical, British, preserve, dubious
yield: 1 batch

2 seville oranges
2 sweet oranges
2 lemons
8 lb preserving sugar
8 pt water

Wash and dry the fruit. Halve them and squeeze
out the juice. Remove some of the pith, then
shred the fruit finely. Tie the pips in a
muslin bag. Put the strained juice, rind and
pips into the water and soak for 48 hr. Place
in a large pan and simmer until the rind is
tender, 1 to 2 hr. Leave to stand overnight,
then add the sugar and let it dissolve before
bringing to the boil. Boil rapidly until a
little of the mixture will set into a jelly
when placed on a cold plate. Pour into jars
which have been heated beforehand, and cover
with paper covers.

George Orwell, adapted
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On 03-07-19 10:16, Michael Loo <=-
spoke to Dale Shipp about 54 raw fish <=-

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

That's seldom going to be a problem, and
you're in the majority anyway. Even at Fu's
you could have a perfectly satisfactory meal
without having to violate that preference.

The first time we went to Fu's we did try the sushi, but the next time
got something else off of the menu. I don't recall what that was.

Title: Panang Meatballs
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,

These would probably be better deep fried.

Recipe By : Avon International Cookbook
From: Pcharles@iastate.Edu Date: 03-14-95

What's the Avon International Cookbook? The recipe

I'd never heard of it, but your mention made me look. There seem to be multiple issues/versions -- many of which are on Amazon.

looks as if the flavors of the sauce would be Thai
enough in a mild way; the meatball technique is

Coconut milk, fish sauce, peanut butter are often associated with Thai
-- whether authentic or not. Sort of like add a slice of pineapple and
call it Hawian.

As to making it not mild, that would depend on how hot that red curry
powder was. You would like to also add a dozen or so Thai birds eye
peppers.

one that my mother used to use (her meatballs of
course had scallion and soy and maybe an egg, and
then she rolled them in starch and fried them as
in the recipe).

Scallion and soy == Chinese?

Orange marmalade

When we filled up the care with Costco gas the other day, we went to the
nearby Trapper Joe's and they had the Trapper's Seville Orange Maralade.
Price was not too bad, so we got a jar. Have not opened it yet, but did
just finish off the last of my Safeway Select SOM (now discontinued).

categories: celebrity, historical, British, preserve, dubious
yield: 1 batch

Sweet oranges, lemons => Dubius.

2 seville oranges
2 sweet oranges
2 lemons
8 lb preserving sugar
8 pt water

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

Title: CHICKEN SATE' WITH PEANUT SAUCE
Categories: Appetizer, Main dish, Thai
Yield: 9 servings

MMMMM--------------------------MARINADE-------------------------------
1 tb Light brown sugar
1 tb Curry powder
2 tb Crunchy peanut butter
1/2 c Soy sauce
1/2 c Freshly squeezed lime juice
2 Garlic cloves, minced
Crushed dried chile peppers

MMMMM--------------------------CHICKEN-------------------------------
6 Chicken breast halves,
ÿboned, skinned, and cut
ÿinto 1/2" wide strips

MMMMM------------------------PEANUT SAUCE-----------------------------
2/3 c Crunchy peanut butter
1 1/2 c Coconut milk, unsweetened
1/4 c Freshly squeezed lemon juice
2 tb Soy sauce
2 tb Molasses (or brown sugar)
1 ts Fresh ginger root, grated
4 Garlic cloves, minced
1/4 c Chicken broth
1/4 c Heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let marinate
in the refrigerator at least 2 hours, although overnight is
preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut
butter through garlic) in a saucepan. Season to taste with cayenne
pepper. Cook over moderate heat, stirring constantly, until the sauce
is as thick as heavy cream (about 15 minutes). Transfer to a food
processor or blender and pur‚e briefly. Add chicken broth and cream
and blend until smooth. This mixture can be made several hours ahead
and stored in the refrigerator. Bring to room temperature before
serving.

Prepare moderate-hot charcoal coals or preheat a broiler. Cook the
skewered chicken, turning several times and basting with the marinade,
until crispy on the outside but still moist on the inside, about 8
minutes. Sprinkle grilled chicken with lime zest and garnish with
cilantro leaves. Serve with the peanut sauce for dipping.

Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:10:31, 08 Mar 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Michael Loo on 03-08-19 03:58 <=-

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

That's seldom going to be a problem, and
you're in the majority anyway. Even at Fu's
you could have a perfectly satisfactory meal
without having to violate that preference.

The first time we went to Fu's we did try the sushi, but the next time
got something else off of the menu. I don't recall what that was.

I think you got the shrimp and scallop teriyaki, and Gail got one of the
meal entree soups... and you both made the comment that you might have
got one or the other and shared.... ;) You managed to eat the whole
thing, and Gail brought half back to the house... :) Richard and I have
shared the shrimp and scallop teriyaki before, and the time we didn't
share, I brought part of it home... Very good stuff, but the stomach
only holds so much... (G)

When we filled up the car with Costco gas the other day, we went to
the nearby Trapper Joe's and they had the Trapper's Seville Orange Maralade. Price was not too bad, so we got a jar. Have not opened it
yet, but did just finish off the last of my Safeway Select SOM (now discontinued).

Is Trapper Joe's anything like Trader Joe's....?

ttyl neb

... A program is used to turn data into error messages.

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--- Platinum Xpress/Win/WINServer v3.0pr5
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On 03-10-19 22:12, Nancy Backus <=-
spoke to Dale Shipp about Re: 54 raw fish <=-

When we filled up the car with Costco gas the other day, we went to
the nearby Trapper Joe's and they had the Trapper's Seville Orange Maralade. Price was not too bad, so we got a jar. Have not opened it
yet, but did just finish off the last of my Safeway Select SOM (now discontinued).

Is Trapper Joe's anything like Trader Joe's....?

My bad -- it was Trapper' SOM at Trader Joe's. Still have not opened it
yet though.

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

Title: Italian Rice and Chard Soup
Categories: Appetizers , Light meals, Soup & stew
Yield: 7 servings

2 bn Fresh green or red chard
1/4 c Olive oil
1/4 c Minced onion
3 c (approximately) chicken
-stock
1/2 c Arborio rice
1/3 c Fresh basil leaves -- for
-garnish
-grated Parmesan cheese --
-for garnish

1. Wash chard well. Remove stems and cut them into 1/4-inch pieces.
Bring a large pot of salted water to a boil and blanch the chard
leaves for 10 to 15 seconds. Transfer them with a large slotted spoon
to ice water, then drain, squeeze dry, and chop coarsely. Blanch the
stems in the same boiling water, refresh them in ice water, then
drain and dry.

2. Heat oil in a large pot over moderate heat. Add onion and saute
until translucent and soft (3 to 5 minutes). Add chard stems and stir
to coat with oil. Add chicken stock and rice and bring to a simmer.
Cover and simmer gently 15 minutes or until rice is just cooked. Add
chopped chard and heat through gently. If rice has absorbed most of
stock, add a little more, but soup should be thick.

3. To serve, cut the basil into fine julienne. Divide soup among warm
bowls and garnish with julienned basil and Parmesan.

NOTES : This light vegetable soup is a good start to a menu of grilled
chicken or sausages. Short-grained Arborio rice is imported from Italy
and can be found in most specialty markets.

Recipe By :

From: George Elting Date: 04-01-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:34:41, 12 Mar 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 03-12-19 00:31 <=-

When we filled up the car with Costco gas the other day, we went to
the nearby Trapper Joe's and they had the Trapper's Seville Orange
Marmalade. Price was not too bad, so we got a jar. Have not opened it
yet, but did just finish off the last of my Safeway Select SOM (now
discontinued).

Is Trapper Joe's anything like Trader Joe's....?

My bad -- it was Trapper' SOM at Trader Joe's. Still have not opened
it yet though.

Ok... I'm still confused though... what I got at Trader Joe's was Trader
Joe's SOM... don't remember seeing anything Trappers' there....

ttyl neb

... Try this. I haven't tested it, but I think it will work.

___ Blue Wave/QWK v2.20
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