Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Strategies & Market Trends : Ride the Tiger with CD -- Ignore unavailable to you. Want to Upgrade?

To: Claude Cormier who wrote (31218)	7/21/2005 9:25:40 AM
From: Condor	Read Replies (1) \| Respond to of 313315

I'm thinking it would be intriguing if Chinas "basket of currencies" included gold. C

To: Claude Cormier who wrote (31218)	7/21/2005 9:41:53 AM
From: rubbersoul	Respond to of 313315

OT: Claude, it's very simple. Although some people like to steam the fish whole, I fillet mine then steam it. Once you do that, chop up garlic and ginger (finely) and spread it on the fish (I also chop up some chili pepper and cilantro), heat up some vegetable oil and sesame oil till it's HOT, then drizzle it over the fish. The final step is to heat up some soy sauce and spread it over the fish. Instead of regular soy, I use a product made by Lee Kum Kee (sold by some Loblaws or No Frills stores) which is a called Seasoned Soy Sauce for Seafood. It's the best recipe I know of and easy to do. Most Chinatown restaurants will serve this with walleye. Some here in Toronto serve it with bass as well. Oh yeah, and serve it with green veges (my preference is bok choy) and rice. Cheers, John