SC - correction

[Uduido@aol.com]

>
>Ron Martino Jr wrote:
>
>>         Batter coated deep frying, agemono (tempura, etc.), was introduced to
>> Nippon by Europeans in the 16th century, and the Japanese took the idea
>> and made it their own, as they do with many things. I don't know any
>> details, though, such as what the Portuguese were frying, what was used
>> for the batter, or what oils were used. 
>
>There are various Iberian versions of the shrimp fritter that still
>exist today, made from little brown shrimp too small to be individually
>peeled and deveined. Kind of like whitebait pancake in Britain. The fish
>being too small to individually batter and fry, you just mix them into a
>batter and fry it as a cake. That may well be what  the Portuguese
>version of Tempura would have looked like. By the way, the word
>"tempura" seems to be a variant on a Latin term, and not a Japanese word
>at all. It may well be a corruption of "tempora" as referring to the
>time of Lent, or possibly that it is fried for a certain time, and no
>more. I don't have the information in front of me or I would tell you
>more.
>
>Adamantius

I have to contribute a favorite tale of a traditional wierd fish dish:
Stargazy Pie, made with a regular double pie crust, whole fresh Sardines,
Gammon, and Saffrom Milk. The heads of the fish are left to poke out of the
crust, staring upwards (thus "Stargazy").

 Classify it under *Things that make ya go HMMM?* Top that, whydoncha!

BTW Adamantius, you have a bright future as a comedian ahead of you when you
retire your ladle. But not too soon, OK?


Aoife
"Many things we need can wait. The child cannot."
				---Gabriela Mistral, Chilean Poet 1889-1957