"Bertie Doe" <montebrasite4@[EMAIL PROTECTED]
> wrote in message
news:6bi1igF3cg50oU1@[EMAIL PROTECTED]
>
> "baka joe" wrote in message
>> "Bertie Doe" wrote in message
>>>
>>> "baka joe" wrote in message
>>>> "Bertie Doe" < wrote in message
>>>>> Success, I didn't wait for the water to come back to the simmer, I
>>>>> simply added egg to poaching 'ring' and timed for 3 minutes.
>>>>> Apologogies for the picture quality.
>>>>>
>>>>>
http://i222.photobucket.com/albums/dd220/BertieDoe/MiniLoaftinsandegg002.jpg
>>>>>
>>>>> Bertie
>>>>>
>>>>
>>>> never mind the picture quality ... apologize for that thing above the
>>>> peas and fries!
>>>>
>>>>
>>> It's delish!! bet you don't know what it is?
>>>
>>> Bertie
>>>
>>
>> My guess is it is related to Scottsmen and goats?
>>
>>
>> --
>> -baka joe
>
> I'll put you out of your misery. It's a dish my wife got many years ago
> from a Malay student. If the recipe had a name, it would be 'crispy
> mackeral'. The cuts are across the fish, similar to salmon steaks, NOT
> fillet style.
>
> The thin cut mackeral steaks are shallow fried in oil. The trick she
> taught my wife, was knowing when to add the small pieces of fresh
ginger,
> garlic and spring onion - so as not to get burnt. Sunflower oil would
give
> a nice golden brown.
>
> Bertie
>
I see. Thanks BD.
And Mary, you never heard of Haggis?
(PS: it looks like the goats stomach was turned inside out... I'm gonna be
sick now.)
--
-baka joe
___________________________________
my bread: http://www.joesbread.com/
my faith: http://www.angelfire.com/ny5/jbc33/
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