Quoting Ruth Haffly to Jim Weller <=-

Next theme: oranges in meat dishes ...

I've put grated orange peel in beef stir fries from time to time--adds just a bit of flavor without being overpowering it. I've also used it
in making up a fajita seasoning.

I save all our orange, mandarin, tangerine, lemon and lime peels,
but not grapefruit. I wash them well, scrape away the bitter white
pith and dry them. A lot get used in flavouring tea (both hot and
mixed, real black tea and herbal tisanes ) but some get ground to a
powder in a spice grinder for seasoning mixes for pork and poultry
dishes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Segment Fish Soup pt 1
Categories: Chinese, Fish, Soups, Chicken, Fruit
Yield: 7 Servings

FLAVOURED WATER:
Ginger. green, 5 cm
-peeled, sliced & bruised
4 Onions- spring
-clean/trim/cut 5cm &bruise
125 ml Water- cold
1/2 ts Vinegar- rice, red
SOUP:
3 lg Mushrooms- Chinese, dried
1 3/4 l Stock- chicken, clear
25 g Bamboo shoots
-finely sliced lengthways
8 Bok choy- leaves
-about 5 to 7.5cm long
-cleaned and stems trimmed
Salt
1 ts Oil- sesame
1 pn Chinese five spice
FISH PASTE:
650 g Fish- firm white fillets
-unskinned
2 ts Flour- cornflour
1/2 ts Salt
1/2 ts Sugar
120 ml Egg whites
1 tb Lard- melted & cooled
2 Egg yolks- free-range

Put the ginger & spring onion into a small bowl. Pour in the water.
Add the red vinegar. Squeeze the ginger and spring onion together in
the water. Leave for 2 hours. Strain, reserving the flavoured water.
Put the mushrooms into a small bowl and cover with enough boiling
water to allow them to double in bulk. Leave the mushrooms till plump
and completely softened, 30 to 45 minutes. Drain and rinse under
cold, running water to remove any grit. Trim away the stems, level
with the caps. Cutting at a slight angle, cut the caps in half. Set
aside. Pick over the fish fillets for any scales. Do not cut out the
bones. Quickly rinse under cold, running water. Pat dry with paper
towels. Holding one of the fillets at the tail, use a cleaver or
large-bladed knife to scrape down the length of the fillet so the
flesh comes away from the skin as a fine mash. Continue scraping but
do not include the darker flesh near the skin. Repeat for all
fillets.

Weigh 450g of mashed fish for soup. Sprinkle a firm, solid
chopping board with cornflour Place the 450g of mash on the
chopping board. Using one or two cleavers, chop the fish mash to a
puree. As you chop, gradually add 4 tbspns of the flavoured water.
As you chop, the fish will spread out; scoop it up and turn it
over on itself. Continue chopping until pureed. Put the fish puree
into a large bowl. Add the salt, sugar and another 2 tbspns of the
flavoured water. Using your hand, and beating in one direction
only, vigorously beat the fish mixture until all water has been
absorbed. Continue beating the mixture. As you beat, very
gradually add all the egg white, then all the lard, to achieve a
paste. Thoroughly combine the mixture after each addition of egg
white and lard. Continue beating the fish paste. As you beat,
repeatedly throw handfuls of the mixture against the side of the
bowl. Beat the mixture until, when thrown against the side of the
bowl, it no longer splatters. The paste will be very soft and
loose. Heat the water for cooking; In a wok, heat 2 to 2 1/2
litres of water until tiny bubbles cling to the sides of wok.
Adjust to maintain water at this temp.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Segment Fish Soup pt 2
Categories: Chinese, Fish, Soups, Chicken, Fruit
Yield: 7 Servings

directions continued

SHAPING THE PASTE; Have a bowl of cold water beside you. Wet your
hand. Take a small fistful of the paste. Hold your fist upright.
Working up from your little finger, gradually tighten your fist.
As you tighten your fist, the paste will be forced out through the
small gap formed by your forefinger. As the mixture is forced out,
brush your thumb across your forefinger to form the orange segment
shape. As the orange segment shape emerges from your hand, use
your other hand to scoop it up gently with a tablespoon and slip
it into the heated water. Repeat the shaping process, dipping your
hand in the water between each fistful, until 2/3 of the paste has
been used up.

NOTE: This shaping process may prove rather difficult for a novice
& you may find simple ball shapes easier to make. Add the egg
yolks to the remaining paste. Beat together until evenly coloured.
Shape into segments, as before, & add to the heated water.
Increase heat to medium, making sure that the water does not heat
past a gentle simmer. Continue cooking until they float freely and
are firm, but not tough, 4 to 5 minutes. As soon as they are
cooked, quickly & carefully scoop up & place in large colander.
Carefully rinse with cold, running water. Now put the segments
into bowl of cold water. Set aside.

SOUP; Pour stock into a wok. Taste & adjust seasoning. Heat until
almost simmering. Drain segments & place in heated stock. Add
mushrooms, bamboo shoots & bok choy. Drizzle over sesame oil. DO
NOT STIR.

TO SERVE; Immediately & carefully ladle soup into warmed tureen.
Sprinkle over 5-spice powder & serve immediately.

From: Real Food of China
Recipe from: Yangzhou Culinary School
By: Helen Clucas and Alan Lindsay
From: Kevin Jcjd Symons

MMMMM


Cheers

Jim


... Gin and Tonic: grand for warding off tropical fevers

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

Hi Jim,

Next theme: oranges in meat dishes ...

I've put grated orange peel in beef stir fries from time to time--adds just a bit of flavor without being overpowering it. I've also used it
in making up a fajita seasoning.

I save all our orange, mandarin, tangerine, lemon and lime peels,
but not grapefruit. I wash them well, scrape away the bitter white
pith and dry them. A lot get used in flavouring tea (both hot and
mixed, real black tea and herbal tisanes ) but some get ground to a
powder in a spice grinder for seasoning mixes for pork and poultry
dishes.

I save some, but not all, and dry it, then powder it. Steve can't have grapefruit (interferes with one of his meds) and we don't buy that much
other citrus fruits.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 08-01-21 20:14, Ruth Haffly <=-
spoke to Jim Weller about orange with meat <=-

Steve can't have grapefruit (interferes with one of his meds)

Same with me. It is one thing I really miss. I like ruby red
grapefruit and its juice. Back when I was working regular, I would
sometimes take a ruby grapefruit in my carry lunch.

When I got the med that warns about grapefruit, I asked my primary care
doc what might happen if I went ahead and had grapefruit juice. His
answer was "maybe nothing, maybe you'd die". Grapefruit interfers with
that sort of medication and might make it far too effective -- resulting
in very bad results.

This recipe has a higher carb count than I usually send you, but perhaps
you could reduce the count. Maybe, just do without the bread???

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

Title: Grilled Seafood Po'boy - Light - SL 10/96
Categories: Sandwich, Light, Catfish, Shrimp, Sthrn/livng
Yield: 4 Servings

1 lb Unpeeled, medium-size fresh
-shrimp
10 oz Farm-raised catfish fillet
2 ts Creole seasoning
1/4 c Lemon juice
1 ts Olive oil
1/2 c Roasted red peppers
1 Jalapeno pepper
1/2 c Reduced-fat mayonnaise
2 tb Creole mustard
2 tb Fresh parsley; chopped
1 cl Garlic; minced
2 tb Green onions; sliced
4 French sandwich rolls; split
-and toasted
8 sl Tomato
8 Lettuce leaves

: Peel shrimp, and devein, if desired. Cut fish crosswise into
1-inch slices. Combine shrimp and fish in a shallow dish, and
sprinkle with Creole seasoning. Cover and chill 2 hours.

: Combine lemon juice and oil in a small bowl; pour over seafood.
Cover and chill 30 minutes.

: Cut red peppers into thin strips, pat dry. Seed and chop jalapeno
pepper. Combine peppers, mayonnaise, and next 4 ingredients; set
aside. Drain seafood, and place in they grill basket coated with
cooking spray. Cook, covered with grill lid, over medium-hot coals
(350 degrees F to 400 F) 7 to 10 minutes; turning once. Place
seafood, tomato slices, and lettuce evenly on bottom halves of rolls;
spread top halves of roles with mayonnaise mixture, and place on
sandwiches. Yield: 4 servings.

Per serving: 405 Calories (34% from fat), Fat 15g (1.3g saturated),
Cholesterol 112mg, Sodium 711mg, Carbohydrates 39.7g, Fiber 2,3g,
Protein 25.8g.
From Clemie Barron of Florida, in October, 1996 "Southern Living".
Typos by Jeff Pruett.
From: Jeff Pruett Date: 10-20-96
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:17:34, 03 Aug 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Ruth Haffly <=-

Steve can't have grapefruit (interferes with one of his meds)

Same with me. It is one thing I really miss. I like ruby red
grapefruit and its juice. Back when I was working regular, I would sometimes take a ruby grapefruit in my carry lunch.

When I got the med that warns about grapefruit, I asked my primary care doc what might happen if I went ahead and had grapefruit juice. His answer was "maybe nothing, maybe you'd die". Grapefruit interfers with that sort of medication and might make it far too effective --
resulting in very bad results.

Be willing to bet that it's a blood pressure med. I got very lucky when
my croaker put me on Zestril (lisinopril). Drugs.com says "Lisinopril
is a prescription mediation used to treat conditions such as high blood pressure and heart failure. Doctors also prescribe it to help improve
the odds of survival after someone suffers a heart attack, MedlinePlus reports. Although several medications and supplements do interact with lisinopril, it is not among the drugs that have a well-known interaction
with grapefruit juice and other grapefruit."

Which is a good thing since grapefruit and tomato are my two favourite
juices. Bv)=

You might be able to get away with this .... as it doesn't have the
acidity that kick starts BP meds.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grapefruit Marmalade
Categories: Five, Fruit, Condiments
Yield: 4 Pints

2 lg Grapefruit
4 Lemons
Sugar
Water

Choose fruit that is just fully ripe, for that is the
time when the greatest amount of soluble pectin is
present.

Small, dried-up grapefruit will not make good marmalade,
nor will *over-ripe* fruit.

If cutting peel by hand, use a *very sharp knife,* if
possible a stainless one, and resharpen frequently. Wash
and dry fruit, cut in quarters and remove pips. Put these
in a small basin and pour over 1/2 pint cold water.

Remove pulp, cut in small pieces and shred rind finely.

Weigh empty preserving pan.

Weigh pulp and rind, put it into a large bowl and pour
over 2 pints cold water to every pound and leave till
the following day. Then turn into a greased preserving
pan, add the strained water from the pips and the pips
tied in a muslin bag and boil gently till the peel is
quite tender - about 1 1/2 hours. [I take this to mean
that the seeds should be put in a muslin bag.]

Remove pips, squeezing the bag well. Weigh pan and
contents and deduct weight of empty pan to obtain weight
of pulp. Add 1 1/2 lb. sugar to every pound [of weight
of the fruit-and-pulp mixture].

Prepare and cut up fruit as above, but discard the center
pith and pips of the grapefruit. Put the pips from the
lemons in a small basin with 1/4 pint cold water.

Put the cut-up fruit in a bowl and pour on 2 pints cold
water to every pound. Leave till the following day.

Turn into preserving pan, strain in water from the pips,
and add the pips tied in a muslin bag. Boil gently till
the peel is very soft - at least 1 1/2 hours. Remove bag
of pips, squeezing thoroughly, and weigh contents of pan;
add 1 1/2 lb sugar to every pound, stir till sugar has
melted, then boil quickly till it sets when tested.

MM Format by Dave Drum - 16 December 2008

Uncle Dirty Dave's Archives

MMMMM

... 1.5 oz base spirit, 3/4 oz of a fortified wine = cocktail.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Ruth Haffly <=-

When I got the med that warns about grapefruit, I asked my primary care doc what might happen if I went ahead and had grapefruit juice. His answer was "maybe nothing, maybe you'd die". Grapefruit interfers with that sort of medication and might make it far too effective --
resulting in very bad results.

I looked that up and to my surprise, one of the medications I take is
affected by grapefruit juice and I wasn't told this by my medical team. I found a good article about this at the FDA's website:

https://tinyurl.com/cj2ac22u (fda.gov)

Evidently orange juice and apple juice are "no-nos" also.

The more you know.

I am working on importing Bill's recipe database into my MM. He's given me quite a lot to work with, thankfully!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecued Pork Bun (Cha Siu Bow)
Categories: Chinese, Pork
Yield: 16 Servings

1/3 c Warm water
1/2 ts Sugar
1 pk Dry yeast
2 1/2 c Flour
2 1/2 c Cake flour
4 tb Sugar
1/2 ts Salt
2 tb Shortening
1 1/4 c Low fat milk
16 Pieces white paper 2 inches
- square

MMMMM--------------------------FILLING-------------------------------
6 oz Chinese BBQ pork, diced
1 tb Oil
2 ts Water
1/2 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Oyster sauce
1 ts Hoisin sauce
2 ts Cornstarch
4 ts Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a damp cloth and
set dough in a warm place. Allow the dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and
hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4 tablespoons cold
water. Stir into the mixture and cook for 1 minute. Let cool before
using.

After 3 hours, when the dough has risen, shape into rolls about 2
inches in diameter. Cut each roll into
1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans twist dough to form
a bun. Put the bun on a 2 inch square of white paper. (This prevents
the bun from becoming soggy while steaming.) Place 8 buns in a pie
pan and allow them to set and rest for 15 minutes in a warm place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

MMMMM

-- Sean

... Phasers don't kill people...Unless you set them too high
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Dave Drum wrote to Dale Shipp <=-

Be willing to bet that it's a blood pressure med. I got very lucky when
my croaker put me on Zestril (lisinopril). Drugs.com says "Lisinopril
is a prescription mediation used to treat conditions such as high blood pressure and heart failure. Doctors also prescribe it to help improve
the odds of survival after someone suffers a heart attack, MedlinePlus reports. Although several medications and supplements do interact with lisinopril, it is not among the drugs that have a well-known
interaction with grapefruit juice and other grapefruit."

It's not just blood pressure meds. It's all sorts of meds, from statins to allergy medications. It's because grapefruit (and other fruit) juices
either block or cause the increased production of a certain enzyme in the intestines and that will cause the increased or decreased amount of a given drug to be retained.

As I said to Dale, to my surprise, one of the medications I am on is on the naughty list. I love grapefruit juice and grapefruits in general but I
rarely drink fruit juices because of their naturally high sugar count.

Oh well, just one more reason to get myself straightened out.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broiled Ginger Beef Strips
Categories: Chinese, Beef
Yield: 4 Servings

1/4 c Soy sauce
2 tb Vegetable oil
2 tb Water
1 ts Sugar
1 Clove garlic, minced
1 sl Fresh ginger
1 1/4 lb Beef top round, cut 1 inch
-thick
4 c Lettuce, thinly shredded
1/2 c Radishes, sliced
2 tb Green onion tops, sliced

Combine soy sauce, oil, water, sugar, garlic, and ginger in a small
bowl for the marinade. Partially freeze steak to firm; slice
diagonally across grain into 1/8-inch thick strips. Place beef strips
in a plastic bag or in a shallow, non-metal pan. Pour marinade over
meat, turning to coat. seal bag, or cover pan and refrigerate for 6
hours or overnight, turning at least once. Combine lettuce,
radishes, and green onion tops in a large bowl and set aside. Preheat
broiler. Remove meat from marinade and place in a single layer in
large shallow baking pan. Place pan on broiler rack set so meat is 3
to 4 inches from the heat. Broil steak for about 2 minutes, until
browned; turn and broil for 2 minutes longer. Arrange steak strips on
bed of lettuce mixture; pour pan drippings over meat, if desired.

Woman's Day MEALS IN MINUTES August 1985

MMMMM

-- Sean

... I'm a pilot. I pick it up here and pile it there.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Be willing to bet that it's a blood pressure med. I got very lucky when
my croaker put me on Zestril (lisinopril). Drugs.com says "Lisinopril
is a prescription mediation used to treat conditions such as high blood pressure and heart failure. Doctors also prescribe it to help improve
the odds of survival after someone suffers a heart attack, MedlinePlus reports. Although several medications and supplements do interact with lisinopril, it is not among the drugs that have a well-known
interaction with grapefruit juice and other grapefruit."

It's not just blood pressure meds. It's all sorts of meds, from
statins to allergy medications. It's because grapefruit (and other
fruit) juices either block or cause the increased production of a
certain enzyme in the intestines and that will cause the increased or decreased amount of a given drug to be retained.

I checked all my meds just for S&G. None, thank providence, are on the
"don't you dare" list. My statin has a caution "do not take within 6
hours of consuming grapefruit". Sine it's one of by nighty-night drugs
that's not a problem.

As I said to Dale, to my surprise, one of the medications I am on is on the naughty list. I love grapefruit juice and grapefruits in general
but I rarely drink fruit juices because of their naturally high sugar count.

Oh well, just one more reason to get myself straightened out.

See tagline.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Healthy Slant Grilled Hamburgers
Categories: Beef, Breads, Vegetables, Sandwiches, Herbs
Yield: 2 Servings

1 lb Ground sirloin of beef
2 tb Granulated garlic powder
1 tb Onion powder
2 tb Worcestershire sauce
8 sl Multi-grain bread; toasted
- lightly

MMMMM--------------------------TOPPINGS-------------------------------
Sliced onions, pickles,
- tomatoes, iceberg lettuce,
- etc. as toppings
Canola oil mayonnaise,
- catsup and mustard

Heat your grill to medium-high heat.

Mix one pound of sirloin ground beef with the granulated
garlic powder, onion powder and Worcestershire sauce.

Form 4 equal 4 oz. patties. Make them fairly flat to keep
the burgers thin.

Place your patties on the grill.

Cover the grill and cook for 5-8 minutes or until the top
of the patty is somewhat firm. Avoid burning the bottom!

Flip the patties and cook for a remainder 3-4 minutes.
Make sure no blood is coming from the patty and that they
are all well-done.

Lightly toast your bread.

Lightly spread canola oil mayonnaise onto your bread.

Place your grilled hamburger meat and vegetables topping
between the slices of toasted bread and serve!

RECIPE FROM: http://www.exercisemenu.com

Uncle Dirty Dave's Archives

MMMMM

... Eat right, exercise regularly, die anyway.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dale,

Steve can't have grapefruit (interferes with one of his meds)

Same with me. It is one thing I really miss. I like ruby red
grapefruit and its juice. Back when I was working regular, I would sometimes take a ruby grapefruit in my carry lunch.

Steve never carried one in his meals I packed--mostly lunch but when he
was working swings or mids in Berlin, it was more of a supper type meal.
He often had one as an after supper snack (around 9 pm) when he worked
days. When we were first married, he pulled one out of the fridge one
night and started peeling/eating it like an orange. Surprised me good;
I'd grown up with grapfruits only served for breakfast--cut in half the
night before and a good sprinkle of sugar on it.

When I got the med that warns about grapefruit, I asked my primary
care doc what might happen if I went ahead and had grapefruit juice.
His
answer was "maybe nothing, maybe you'd die". Grapefruit interfers
with that sort of medication and might make it far too effective -- resulting in very bad results.

So, bettter to give it up than run the risk of dropping dead from it.

This recipe has a higher carb count than I usually send you, but
perhaps you could reduce the count. Maybe, just do without the
bread???

If I had some veggies (a salad?) with it, it would be OK as is. I'm
allowed up to 60 carbs per meal, tho most of my meals are in the 40 carb
(or less) range. If I were to have french fries or potato chips with it
(the way it seems sandwiches are so often served--and if I really wanted
to eat them) I'd cut out the bread. Most often I'll sub out a salad for
the fries or chips.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

I checked all my meds just for S&G. None, thank providence, are on the "don't you dare" list. My statin has a caution "do not take within 6
hours of consuming grapefruit". Sine it's one of by nighty-night
drugs that's not a problem.

Mine is a statin that I take at night so I could probably get away with having grapefruit since I normally only have that with breakfast. Speaking of grapefruit, maybe I'll pick up some grapefruit juice in this week's shopping. It's been a very long time since I had any.

... Eat right, exercise regularly, die anyway.

I agree but in my case, I'd not like to die anytime soon. :D

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange, Lemon & Grapefruit Marmalade
Categories: Toppings, Preserve
Yield: 1 Servings

1 Grapefruit
3 Oranges
3 Lemons
Water
Sugar

Makes about 18 jelly glasses.

Scrub, cut in halves, remove seeds and slice into very small pieces.

Measure the fruit and juice and add 3 times the amount of water.
Soak for 12 hours. Simmer for about 20 minutes. Let stand again for
12 hours.

For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients
in small quantities about 4-6 cups at a time until they form a jelly.
Check by the sheet test with a spoon or use a thermometer 8 degrees F
above the boiling point of water for your altitude.

Pour into prepared jars, seal and process. Source: Joy of Cooking 1974
printing Shared by Elizabeth Rodier June 1993 (testing recipe with
limes)

MMMMM

Later,
Sean
--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)