Fw: Fw: [Sca-cooks] plea for help-- Soup for the Qan

[Phlip]

OK, here's Gene Anderson's response to your question. Thought it might be
something like this, but figured it might make moree sense to ask.

Phlip


From: "Gene Anderson"
Sent: Wednesday, October 01, 2003 11:46 AM
Subject: Re: Fw: [Sca-cooks] plea for help-- Soup for the Qan


> Ah, yes, substitutions....
> This is actually a good recipe.
> Carp is sort of gooey and firm and holds together when made into a fish
> cake.  Pollock is flaky and can't possibly hold together.  That's problem
> #1 here.
> Problem #2 is using orange peel.  The peel has to be DRIED and it really
> should be mandarin orange peel.  Go find a Chinese grocery and ask for
> ch'un pei ("ancient skin," i.e. dried peel).  Fresh peel not only tastes
> bitter, but supplies moisture and oil that help make the cakes fall apart.
> Asafoetida can be found in any Indian or Iranian market.  Use only a tiny
> bit!  You want to bring out the flavor but not taste the asafoetida (which
> is also known as "devil's dung"--enough said).
> Try using only a quite small amount of onions.
> Making rather flat cakes that can be pressed onto the pan and turned over
> with a spatula is a good idea for flaky fish cakes.  Don't worry if they
> don't look like a crossbow bolt.
> Lamb chops are expensive, but great for producing a lot of fat.  Lamb
> shoulder is cheaper.  You can sometimes find untrimmed New Zealand leg of
> lamb, frozen--lots of fat on it.
>   Good luck with it!!
> best--Gene