http://tinypic.com/2mgk0nr.jpg

Spinach, jicama salad, pan-seared yellow fin tuna steak.

The spinach has a yogurt, ginger, tahini, soy sauce, lime juice and
raw sugar sauce on it with just a bit of jalapeno.

The jicama is dressed with ginger and jalapeno-infused olive oil with
some salt and pepper.

The tuna was splashed with soy sauce, peppered, and set aside with
slices of jalapeno on it. Then it was seared in a pan on both sides.
till it was medium/medium rare. A pan sauce was made from soy sauce,
lemon juice and tangerine juice. It was too tart when I tasted it, so
added some raw sugar. The tahini yogurt sauce is also under the tuna
slices.
--

modom

http://www.koyote.com/users/modom/home.html

"modom (palindrome guy)" <moc.etoyok@modom> wrote in
:

> http://tinypic.com/2mgk0nr.jpg
>
> Spinach, jicama salad, pan-seared yellow fin tuna steak.
>
> The spinach has a yogurt, ginger, tahini, soy sauce, lime juice and
> raw sugar sauce on it with just a bit of jalapeno.
>
> The jicama is dressed with ginger and jalapeno-infused olive oil with
> some salt and pepper.
>
> The tuna was splashed with soy sauce, peppered, and set aside with
> slices of jalapeno on it. Then it was seared in a pan on both sides.
> till it was medium/medium rare. A pan sauce was made from soy sauce,
> lemon juice and tangerine juice. It was too tart when I tasted it, so
> added some raw sugar. The tahini yogurt sauce is also under the tuna
> slices.
> --



The tuna looks almost like a perfectly cooked (cow) steak!!!

Had to Google was jicama was though........ Mexican Turnip!!



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> http://tinypic.com/2mgk0nr.jpg
>
> Spinach, jicama salad, pan-seared yellow fin tuna steak.
>
> The spinach has a yogurt, ginger, tahini, soy sauce, lime juice and
> raw sugar sauce on it with just a bit of jalapeno.
>
> The jicama is dressed with ginger and jalapeno-infused olive oil with
> some salt and pepper.
>
> The tuna was splashed with soy sauce, peppered, and set aside with
> slices of jalapeno on it. Then it was seared in a pan on both sides.
> till it was medium/medium rare. A pan sauce was made from soy sauce,
> lemon juice and tangerine juice. It was too tart when I tasted it, so
> added some raw sugar. The tahini yogurt sauce is also under the tuna
> slices.


I've decided to change your name. It is now "jalapeno".

:-)

On Sun, 04 Feb 2007 20:40:42 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>http://tinypic.com/2mgk0nr.jpg
>
>Spinach, jicama salad, pan-seared yellow fin tuna steak.
>
>The spinach has a yogurt, ginger, tahini, soy sauce, lime juice and
>raw sugar sauce on it with just a bit of jalapeno.
>
>The jicama is dressed with ginger and jalapeno-infused olive oil with
>some salt and pepper.
>
>The tuna was splashed with soy sauce, peppered, and set aside with
>slices of jalapeno on it. Then it was seared in a pan on both sides.
>till it was medium/medium rare. A pan sauce was made from soy sauce,
>lemon juice and tangerine juice. It was too tart when I tasted it, so
>added some raw sugar. The tahini yogurt sauce is also under the tuna
>slices.


Delicious. For my taste the tuna looks just right.

Koko


--
New blog in progress
http://kokoscorner.blogspot.com

A Human being on the net

On 05 Feb 2007 03:20:15 GMT, PeterL > wrote:

>"modom (palindrome guy)" <moc.etoyok@modom> wrote in
:
>
>> http://tinypic.com/2mgk0nr.jpg
>>

>The tuna looks almost like a perfectly cooked (cow) steak!!!
>
Cow of the sea! We might be on to something marketable -- if only
one of us was named Charlie.

>Had to Google was jicama was though........ Mexican Turnip!!

Not a good comparison. Jicama is much less dense than a turnip. It's
also slightly sweet (especially when it's a little chilled) and
juicier than a turnip. I've used julienned Granny Smith apples
similarly, but the apples are more tart than jicama. And I've not
eaten a raw turnip since I used to swipe them from my grandfather's
garden back when JFK was president, but I always eat jicama raw.

It is, however, a tuber, or a tuber-like item.
--

modom

http://www.koyote.com/users/modom/home.html

On Sun, 04 Feb 2007 19:47:16 -0800, Dan Abel > wrote:

>In article >,
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
>> http://tinypic.com/2mgk0nr.jpg
>>
>> Spinach, jicama salad, pan-seared yellow fin tuna steak.
>>
>> The spinach has a yogurt, ginger, tahini, soy sauce, lime juice and
>> raw sugar sauce on it with just a bit of jalapeno.
>>
>> The jicama is dressed with ginger and jalapeno-infused olive oil with
>> some salt and pepper.
>>
>> The tuna was splashed with soy sauce, peppered, and set aside with
>> slices of jalapeno on it. Then it was seared in a pan on both sides.
>> till it was medium/medium rare. A pan sauce was made from soy sauce,
>> lemon juice and tangerine juice. It was too tart when I tasted it, so
>> added some raw sugar. The tahini yogurt sauce is also under the tuna
>> slices.
>
>
>I've decided to change your name. It is now "jalapeno".
>
jalapenoonepalaj, to you buddy.

My description of the ingredients failed to indicate how little chile
I actually used. In fact I used a little more from the same chile in
tonight's dinner.
--

modom

http://www.koyote.com/users/modom/home.html

On Sun, 04 Feb 2007 21:04:41 -0800, Koko >
wrote:

>On Sun, 04 Feb 2007 20:40:42 -0600, "modom (palindrome guy)"
><moc.etoyok@modom> wrote:
>
>>http://tinypic.com/2mgk0nr.jpg
>>
>
>Delicious. For my taste the tuna looks just right.
>
Thanks. I've resolved to express fewer opinions this year, but I
didn't resolve to utter no opinions at all. I loved the meal. It was
just right in many ways.
--

modom

http://www.koyote.com/users/modom/home.html

On Mon, 05 Feb 2007 20:26:05 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>On Sun, 04 Feb 2007 19:47:16 -0800, Dan Abel > wrote:

>>I've decided to change your name. It is now "jalapeno".
>>
>jalapenoonepalaj, to you buddy.
>
>My description of the ingredients failed to indicate how little chile
>I actually used. In fact I used a little more from the same chile in
>tonight's dinner.

Are you sick or something, Mike? It's not like you to use so little
chile....

Christine

On Feb 4, 8:40 pm, "modom (palindrome guy)" <moc.etoyok@modom> wrote:
> http://tinypic.com/2mgk0nr.jpg
>
> Spinach, jicama salad, pan-seared yellow fin tuna steak.
>
> The spinach has a yogurt, ginger, tahini, soy sauce, lime juice and
> raw sugar sauce on it with just a bit of jalapeno.
>
> The jicama is dressed with ginger and jalapeno-infused olive oil with
> some salt and pepper.
>
> The tuna was splashed with soy sauce, peppered, and set aside with
> slices of jalapeno on it. Then it was seared in a pan on both sides.
> till it was medium/medium rare. A pan sauce was made from soy sauce,
> lemon juice and tangerine juice. It was too tart when I tasted it, so
> added some raw sugar. The tahini yogurt sauce is also under the tuna
> slices.

These meals that you post pictures of look identical. It's always the
same thing: a soggy looking mangled green vegetable, a greasy piece
of meat or fish, and that idiotic looking julienned jicama crap with a
disgusting glop of some sort of mystery sauce slopped over all.

Are you legally blind?

On Sun, 04 Feb 2007 20:40:42 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>http://tinypic.com/2mgk0nr.jpg
>
>Spinach, jicama salad, pan-seared yellow fin tuna steak.
>

Looks very good. I made tuna Sunday night too. But I was sidetracked
by the game and I over did the tuna a bit. Yours looks much better.

Lou

On Sun, 4 Feb 2007 21:25:04 -0600, jay > wrote:

> Fresh tuna doesn't need a
>marinade.
>
>jay

Pancakes don't need syrup either. Some people just like them that
way.

Lou

On Tue, 06 Feb 2007 09:27:59 -0600, Lou Decruss >
wrote:

>On Sun, 4 Feb 2007 21:25:04 -0600, jay > wrote:
>
>> Fresh tuna doesn't need a
>>marinade.
>>
>>jay
>
>Pancakes don't need syrup either. Some people just like them that
>way.
>
True, there is the idea that cooking involves an integration of
flavors, aromas and textures. And further, some folks like to try new
combinations now and again.
--

modom

http://www.koyote.com/users/modom/home.html