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This one time, at band camp, Simon Wistow wrote: > I quite fancy doing squid sometime soon - m,aybe marinaded for a long > time in garlic, olive oil and some white wine (maybe champagne?) > vinegar. Barbecued squid REQUIRES chilli, IMNSHO. The two just go together too well. > Also, if I can find banana leaves anywhere I fancy marinading tuna > steaks in coconut milk and sambal oelek (the indonesian spicy paste) and > then wrapping them in the leaves. Tin foil would probably work just as > well but it's not as attractive. Crocodile would work this way as well. Are you barbecuing the banana leaves? Never done that, but I have steamed white fish with ginger, curry paste and coconut milk inside banana leaves. I would think white fish would be better suited to this style of thing. Tuna isn't a steaming fish, I think. I'm assuming the net effect of wrapping in banana leaves and barbecuing is steaming anyway, right? -- Rev Simon Rumble <email@example.com> www.rumble.net The Tourist Engineer Because nerds travel too. http://engineer.openguides.org/ Arguing online is like being in the Special Olympics. You might win, but you're still retarded.
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