Re: Good Morning Cumbrians and posters to this Newsgroup!


"DB." <for.Dr.doughnut.@xxxxxxxxxxxxxxxxxxxxxxxx> wrote in message
news:5eve84p7hjfmp933lads4b41787ennpmde@xxxxxxxxxx
On Wed, 23 Jul 2008 20:19:48 +0200, "The Traveller" <nospam@xxxxxxxxx>
wrote:


"DB." <for.Dr.doughnut.@xxxxxxxxxxxxxxxxxxxxxxxx> wrote in message
news:nm3a84hitfks9ob128pel7vs14nhhr29uk@xxxxxxxxxx
On Mon, 21 Jul 2008 23:14:58 +0100, "a l l y"
<ally@xxxxxxxxxxxxxxxxxxxxxxxx> wrote:


"Johnny" <Johnny@xxxxxxxxxxxxxxx> wrote in message
news:4884d714$0$7577$9a6e19ea@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
I love fish, but I've never had the opportunity to try pike. Most
people think of them as 'course' fish, don't they, and chuck them
back in the river? Seems crazy to me, to go to all the trouble of
catching a fish just to chuck it back in. All fish is edible, though
I imagine some take more cooking than others.

ally

Maybe all fish are edible but I wouldn't fancy eating sea urchins.

Edith.

Sea urchins are not fish.

The meat is probably still edible though, fish or no fish.

ally


Here we are! Never tried it myself. The French also have a dozen
or so recipes for the humble Sea Urchin.

Sea Urchin Bruschetta Recipe

1/2 yellow onion, minced
1 tablespoon dry sherry
1 tablespoon fresh lemon juice
1 tablespoon cilantro, chopped
2 tablespoons extra virgin olive oil
24 sea urchin "tongues"
6 rustic bread slices

Combine the minced onion, sherry, lemon juice, cilantro, and 1
tablespoon
olive oil in a bowl. Add the urchins and season with salt and pepper.
Let
marinate while you grill the bread. Brush the bread slices with the
remaining olive oil and grill over medium heat until both sides are
lightly
colored. Slice the toast into fingers and top with the urchin and serve.

I'm of to bed now!

Good night.

DG

I have a better idea. Drink everything liquidized and give the rest to the
cat.

Edith.


Excellent suggestion!

DG

awwwww, givower. Yer joost tryun tuh booter me oop.

Edith.


.

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