[Sca-cooks] Teppanyaki tables

[chirhart_1]

No! No! I will be good (Strainnnnnnnnn ,Visions of coal in my stocking for
life) cant hoooooold back
ooooohhh   <Best teppanyaki cocks is>     I'm doomed    Evil Master

----- Original Message -----
From: "Ana Valdés" <agora at algonet.se>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, December 21, 2002 3:36 AM
Subject: Re: [Sca-cooks] Teppanyaki tables


> Yes, the butter has a too much distinctive flavour. I rather prefer
neutrum olive oil.
> And the trick with the best teppanyaki cocks is there are almost circus
artists with
> their knives, they cast a clam on the air and they catch it with the
knife, slicing it
> in two. Very impressive!
> Ana
>
> Stefan li Rous wrote:
>
> > Ana replied to me with:
> > > Yes, it is, I ate on one of these yesterdat but became dissapointed.
The guy
> > > grilled the fish dry and fried the eggs on butter.
> >
> > What is wrong with frying the eggs in butter? What would you have
preferred?
> > Olive oil?
> >
> > > It was my fourth teppanyaki
> > > experience and the worst of it, in despite it is Swedens most
respected. The best
> > > one was in Frankfurt, two months ago, the guy was a Hong-Kong chinese
who did
> > > wonderful art with the knives, slicing clams on the air. Very
effectful kind of
> > > prepare the food, circus and food...
> >
> > How can you slice clams in the air? I don't imagine you mean catching
> > the clams between the two blades. That would seem to be rather hard
> > on the blade edges. I would think that the clams would be rather
> > lightwieght and rubbery, so they would tend to bounce off the blade
> > edge rather than being sliced.
> > --
> > THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> >     Mark S. Harris            Austin, Texas
StefanliRous at austin.rr.com
> > **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> >
> > _______________________________________________
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>
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