Hi Justin, it had to be coconut, Julia suggested that as well. I'd never seen
white ceviche before, it's quite a nice dish.
On Monday, November 29, 2021, 01:29:27 AM GMT+1, Justin Martin
<justin.martin@xxxxxxxxxxx> wrote:
<!--#yiv0264831983 _filtered {} _filtered {}#yiv0264831983 #yiv0264831983
p.yiv0264831983MsoNormal, #yiv0264831983 li.yiv0264831983MsoNormal,
#yiv0264831983 div.yiv0264831983MsoNormal
{margin:0cm;font-size:11.0pt;font-family:"Calibri", sans-serif;}#yiv0264831983
a:link, #yiv0264831983 span.yiv0264831983MsoHyperlink
{color:blue;text-decoration:underline;}#yiv0264831983
.yiv0264831983MsoChpDefault {} _filtered {}#yiv0264831983
div.yiv0264831983WordSection1 {}-->
I haven’t made ceviche for ages, but in the past I have used coconut milk as
part of the curing liquid.
I also cured some salmon recently in soy (Marcus Wareing recipe), which was
interesting.
justin
Sent from Mail for Windows
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Julia Leatherwood <dmarc-noreply@xxxxxxxxxxxxx>
Sent: Monday, November 29, 2021 11:05:49 AM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: [oz-food] Re: [oz-food] Re: [oz-food] Re: [oz-food]
Estella..you’re next…you out there? Hi Estela,
could it have been coconut milk? Used to love this when in
https://nationalfoods.org/recipe/national-dish-of-fiji-fijian-kokoda/?amp
Julia
Sent from my iPad
On 28 Nov 2021, at 23:55, Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx> wrote:
Another interesting thing I had up north was a ceviche in which the liquid was
white. The usual lime or vinegar, but with white stuff...it was REALLY good.
I can't imagine what it could have been not to have cut in the presence of
lime/vinegar, and I forgot to ask the waiter to find out for me.
Estela
On Sunday, November 28, 2021, 07:22:58 PM GMT+1, Chilecayenne
<chilecayenne@xxxxxxxxx> wrote:
Hi Estela, oh goodness, as usual, looks like I misspelled your name again…grrr,
sorry!!
Glad to hear your doing well and have been with family!!
Hmm, roasted eggplant with honey…THAT sounds interesting, I’d not have come up
with that combo on my own…
So far, I’ve really whittled down on my big rib roast…I have a huge steak cut
off now coming to room temp so I can reheat it evenly for late lunch.
I have more potato casserole than I need, but oh so good, and while it is
definitely a “coranary casserole, I just can’t bring myself to waste and throw
leftovers out.
I’ll be through all this in the next few days, and I’m loaded for veggies after
that ftom my bi-weekly veggie box.
I think with the little bit of rib roast I have left, I’ll slice it razor thin
with my meat slicer for sandwiches.
After this I have a huge head of cauliflower I need to get creative with and a
ton of salad greens…
Oh well, enough about me…so glad to hear from you, keep in touch please!!
K
———————————————-I need a shot of salvation baby, once in awhile...
On Nov 27, 2021, at 4:59 AM, Estela Zatania <dmarc-noreply@xxxxxxxxxxxxx> wrote:
I'm here Kelly, reading nearly all the messages...so sweet of you to think of
me. I don't do much fancy cooking now, but still love reading recipes and
foodie adventures. I'm with family in northern Spain for Thanksgiving, and must
admit, the food up here is much more sophisticated than in the south. Just last
night at a restaurant I had roasted eggplant strips drizzled with honey, on the
same plate with grilled jumbo shrimp, a fabulous combination of flavors.Hugs
and best wishes to all my foodie friends.Estela
Enviado desde Yahoo Mail con Android
El vie., nov. 26, 2021 a 22:41, Chilecayenne<chilecayenne@xxxxxxxxx>
escribió:Missing hearing from you babe!!
K
———————————————-
I need a shot of salvation baby,
once in awhile...
===========================================================
The OzFood mailing list
Archives: https://www.freelists.org/archives/oz-food
Unsubscribe or switch delivery mode: https://www.freelists.org/list/oz-food
==========================================================
