But what do you want to go cooking it for? My all-time favourite sushi is scallop nigri. *tries not to drool*

:-9

Don't try - go ahead and drool! You're right, a scallop doesn't need to be cooked.

In fact, when it is cooked, it should be barely seared on the outside, and still raw on the inside - except maybe baked in butter and bread crumbs, to let all that good flavor seep through.

I found recently a Japanese restaurant that serves monkfish liver. I believe I have found my new favorite cooked Japanese sushi (it was fresh water eel before this). The flavor is definitely not the usual "liver" flavor, but distinctive and refined. I honestly don't know how much heavy metal accumulates in a monkfish's liver, so maybe it isn't healthy to eat often!

My favorite raw is still amaebi (sweet shrimp).

Cheers
FB

Thanks Ady....

And special thanks to my employer for getting me a new 3Ghz machine a few months ago - without which I would still be a long way off 250K!!



Rob

APRICOT MELOMEL

REFERENCE: MAKING MEAD P. 38

12 LBS APRICOTS DESTONED AND LIGHTLY MASHED. NOTE REFERENCE CALLS FOR 1LB DRIED APRICOTS, 1LB DRIED= 4-5 LBS FRESH.

1. IN POT ON A STOVE, HEAT 5 GALLONS WATER AND 5 LBS HONEY FOR 1 HOUR.
2. TO APRICOTS ADD
2 LBS CHOPPED RAISINS
4 CAMPDEN TABLETS, GROUND UP
2 TSP. MALIC ACID
2 TSP. YEAST NUTRIENT

3. COOL MUST, & ADD APRICOTS. AFTER 24 HRS ADD 1 PKG CHAMPAGNE YEAST.
4.. ALLOW TO FERMENT ON PULP FOR 7 DAYS. THEN STRAIN OFF PULP WAIT 4 DAYS. STIR IN 1 1\2 C. DRIED ELDER FLOWERS.



STARTED: 7-14-95
REMOVED PULP: 7-21-95
RACKED OF ELDERFLOWERS:8-21-95
RACKED USING FILTER AND A FUNNEL : 10-1-95
ADD 2 TSP. K-SORBATE & 4 OZ. OF LIQUID ISINGLASS FINING:10-3-95
RACKED TO 1 GALLON JUGS: 11-5-95
BOTTLED :11-5-95


COMMENTS:

* FAIRLY DRY, STRONG APRICOT FLAVOR, MELLOWS AS IT AGES.

* REMINDS KENICHI'S PARENTS OF CHINESE MEDICINE WINE.

Where is Bill Velek? Bill, you are rather missed here.