That’s interesting.
I”m guessing the coconut milk is just for some added flavor and not a primary
ingredient, as that it would dilute the acids needed to “cook” the seafood,
right?
K
On Nov 29, 2021, at 2:45 AM, Estela Zatania ("zata3")
<dmarc-noreply@xxxxxxxxxxxxx> wrote:
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:
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
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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 ;
<https://nationalfoods.org/recipe/national-dish-of-fiji-fijian-kokoda/?amp>
Julia
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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
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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...
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