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
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