Subj : celery
To   : DAVE DRUM
From : JIM WELLER
Date : Mon Aug 08 2022 22:07:00

-=> Quoting Dave Drum to Jim Weller <=-

 DD> I'm seeing more and more South Asian and Southeast Asian
 DD> restaurants and markets than Chinese. And seemingly a Mom & Pop
 DD> Mexican venue every few blocks.

We are awaiting our first Tex-Mex or Mexican place. When I helped
sell the old KFC downtown and then worked with the new franchisee
getting a suburban location with a drive through I was amazed that
they co-located and partnered with Starbucks (first time ever in
North America) and not Taco Bell. Admittedly TB is pretty lame but
it's better than nothing and would have been very profitable. I
can't believe how brain dead the franchisor was. But I scored two
large commissions so I shouldn't bitch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkish Fish Soup with Celeriac
 Categories: Turkish, Soups, Fish, Vegetables, Rice
      Yield: 8 servings
 
      1 kg Flesh fish
      2 sm Celeriac
      1    Onion
      4    Carrots
      4 lg Potatoes
      1 bn Parsley
      2    Eggs
     12    Glasses of water
   3/16    Glass lemon juice
    1/2    Glass rice
           Salt and black pepper
 
  Cut the fins off the fish and scrape off the scales. Remove the
  gills and the gut. Wash the fish thoroughly under running water.
  Grate the onion. Chop the parsley. Scrape and grate the carrots.
  Cut the peeled celeriac and potatoes into small pieces. Wash the
  rice.
  
  Put the fish in a wide saucepan, put the grated onion and chopped
  parsley on top of it, and add salt as desired. Pour the water into
  the saucepan and place it over a moderate heat. Boil the fish
  until it becomes tender. Take fish out of the saucepan with a
  skimmer and put aside. Put the carrots and potatoes into the
  saucepan. Add the rice to the saucepan and let it boil until the
  soup becomes somewhat jelly-like. In the meantime take the skin
  and bones off the cooked fish and cut the fish into big pieces.
  When the vegetables and rice are thoroughly cooked, strain them and
  put them in a separate saucepan. Heat the saucepan containing the
  soup and add salt if necessary. When the jelly-like soup begins to
  boil, put the fish into the saucepan and let it simmer for 5
  minutes.

  Just before removing saucepan from heat, whip the lemon juice and
  eggs in a bowl. Take spoonfuls of the soup and add it to this
  sauce while stirring constantly. When the bowl is full, pour it
  back into the saucepan while stirring the soup. Remove saucepan
  from heat, pour it into a serving bowl, add some black pepper
  according to taste and serve.
  
  Another way of cooking fish soup: Dice the vegetables into pieces
  of about 1/2 cm., grate two peeled and cleaned tomatoes, chop some
  celery and boil them all with the fish. So that the fish and the
  vegetables will not be broken into pieces, this should not be
  strained.
  
  If you would prefer a more original and personal recipe, you can
  prepare one of your own by adding shrimps, mussels, mushrooms,
  different herbs and spices as desired.
  
  Eser Kandogan

  www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/
 
MMMMM

Cheers

Jim


.... Soup is really more of a process than a fixed recipe

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

.