The Wingham Advance-Times, 1975-04-03, Page 22P as Voss roadari--Aplril 3, NM—
They want to give
eels a place on menu
By CAROLYN COIL
LAS ANGELES -- Lewis
Learnard and John Naka-
mura want to change Ameri-
cans' eating habits.
They want people to give
eel a plane nn thwir Mentos in-
stead of turning up their
noses at the long, slinky fish.
Learnard and Nakamura
process eels for consumption
on the West Coast. They buy
eels live from farmers on the
East Coast. Then the men fil-
let, freeze and sell the mild -
flavored fish.
Killing an eel isn't an easy
task, says Nakamura, a na-
tive of California who went to
Japan to learn about farm-
ing, processing and cooking
eels.
"In Japan, an eel is killed
by putting an ice pick in its
head and quickly filleting it.
"I've done it that way,"
says Nakamura. "But the tail
can wrap around your arm
and it still has a lot of
strength."
Ile says he prefers to kill
eels by putting them in cold
what a'+ lana hoes o�d lotting •h-
•--,,,- -.-. •vv .aeav es��emo6 6DtC
ice be taken into the eel's
gills. This kills the fish, or at
least stuns it for an hour or
more.
"It takes three to four
months to get accustomed to
filleting them," says Naka-
mura.
Although the market in the
United States Is limited,
Learnard says the men usu-
ally get a shipment of 500
pounds of eels at a e.
"Thirty-four t of
that is waste,"' ys. "In
Japan, they use all the eel
and make a sauce out of parts
of it."
Learnard and Nakamura
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pack their eel under the
LeJon label, a combination of
the two men's names.
People think eels are rep-
tiles, says Learnard, and it is
difficult to get the uninitiated
to try D trztz
i e gaww.
"If we took eels to the su-
permarkets and gave away
tidbits, people would think eel
Ls good," says Nakamura.
But when you put it into a
can and charge $2.50 for four
ounces, people won't buy it.
They think it's too expen-
sive."
"There's no way an Ameri-
can is going to take home a
fresh eel and fix it," says
Learnard. ,"They don't know
how to prepare it."
"You gotta come up with a
gimmick," says Nakamura.
"In Japan they have Eel
Week and promote it."
When eel is cooking in a
restaurant In Japan, Naka-
mura says fans are placed in
the doorway to blow ,the en-
ticing odor outside to attract
patrons.
Nakamura is no newcomer
to the food business. He
worked at The Imperial
House in Chicago. His spe-
ciality was deboning cooked
fowl and then reassembling it
as though it had' not been cut
into.
He also catered parties for
Chicago celebrities, including
Mrs. Marshall Field.
Once he told a friend he
could' do anything and soon
became a cabinet maker.
"If you say no, then you
never get anywhere," says
Nakamura, who still builds
custom cabinets while pro-
moting eels.
Learnard and his wife often
serve eel as an hors d'oeuvre.
Their guests never turn it
down.
"Eel must be broiled,"
says .Nakamura. "You can't
pan fry it. It's really the best
if done on a barbecue and
basted with sauce."
Nakamura makes a sauce
using about 8 ounces of soy
sauce, one ounce of. sake
(Japanese wine) and •a little
sugar and salt. ' .6
He liberally spreads the
sauce on the eel fillets,.then
roils them about three min-
utes, to the side,.turning once.
He suggests serving four
ounces of the delicate fish
with 'a bowl of rice for a
luncheon dish.
"In Japan, this dish is
called, `Unagi Donburi.' It is
the most famous eel fish
there," says Nakamura.
BROILED EEL — John Nakamura, left, serves broiled eel as an hors d'oeuvre. His
partner, Lewis Learnard, looks on.
Make a
By BUROKER &
HUN'TSINGER
During winter, fromthe
mountainous parts of Asia
where the Himalayan range
is.found, tales are often heard
about a monster named "The
Abominable Snowman."
Thanks to modern media,
these stories receive public
attention in newspapers and
broadcasts, particularly
when there isn't too much
other, more important news
to report from that region.
Chalices art, however, that
centuries ago these same
tales were told about a
strange, giant creature who
•
•
TRY IT .. .
You'll like it
From time to time, every
housewife finds her recipe box
depleted of cooking ideas and
finds meal preparation a real
chore. Hopefully, this column will
be a new and refreshing source of
menu -making ideas for you.
With time we hope this will be-
come your column, composed en-
tirely of recipes sent in by you,
the readers. We are particularly
interested in easy -to -prepare and
economical recipes that you have
tried in your own kitchen. You
may send your' recipes and sug-
gestions to "Recipes, The Ad-
vance -Times, P.O. Box 390,
Wingham, Ontario."
Until the time when your
recipes start coming in, we'll fill
the column with menu ideas that
we have tried in our kitchens. So,
as we've said before—"'Try it,
you'll like it!" And while it's in
the oven, sit down and write out
that great recipe for us.
. SWEET AND SOUR
SPARE RIBS
This great dish makes a special
treat for the family and is econo-
mical if you watch for spare ribs
on special. But above all, it's
simple to make.
Sweet and Sour Sauce
44 cup water.
1 cup vinegar.
3 tablespoons sugar.
2 tablespoons Worcestershire
sauce.
122 cup catsup.
1 teaspoon salt.
1 teaspoon mustard.
1 teaspoon paprika.
1,8 teaspoon pepper.
Combine all ingredients in
small saucepan and simmer for
15 minutes.
'Meanwhile cut the ribs into 2 -
inch pieces and roll in flour
Brown in oil in frying pan Then
put the browned ribs into a roast-
ing pan and pour the sauce over
Bake for 112 hours at 300 degrees
, For added tangy flavor, baste the
ribs with the sauce at invervals
while baking. -
A REAL TREAT for those budget -bound blues! These sweet
and sour spare ribs are a delightful change from casseroles
and ordinary humdrum meals. You'll enjoy preparing them
and your family will love eating thorn. What more could
you ask?
CHILD'S PLAY
rainy day monster
SNOWMAN—No snow is needed, just imaginative drawing
and scissor work to create an "Abominable Snowman".
left a trail of fear and de-
struction. -
It always helps to have a gi-
ant around to blame for any.
unexplainable events, espe-
cially ones involving nature.
Also, whenever people spend
time in isolation or in small
groups where hardship is
common, it is not surprising
that otherwise natural events
become magnified and
frightening.
The tree that casts a pretty
shadow in the daytime can be
the source of terrifying ones
at night. So it is quite likely
the snowman legend began,
for instance, to explain unex-
pected chasms opening or
avalanches on a silent night.
Making a monster can be a
pleasant project when it's
cold or uninviting outside,
and it needn't be a bit scary to
encounter this kind.
Use ordinary cardboard
that is heavier than construc-
tion paper. Outline a figure
with a felt pen, being sure to
place the drawing exactly in
the center. If you wish, first
paint the entire background
white to suggest snow, and,
later, foreground detail to be
added with paint or crayons.
Measure to find the draw-
ing's exact center and then
draw a very faint line across.
Then, using sharp scissors,
cut out whatever part of the
picture lies above this center
line.
Now fold the cardboard -in
half, all except the cut-out
section of the figure. The
folded part, on the other
band, will form a sturdy base
so the monster is sure to re-
main standing.
The accompanying illus-
tration is just one version of
how such a giant might look.
Since, in spite of all the sto-
ries about him, no one has
ever seen the "Abominable
Snowman" nor taken his pic-
ture, the appearance you pro-
vide is bound to be just as ac-
curate as any ether version Qr
description that has . been
given. Perhaps, in fact, you
might want to create a whole
series of these critters.
WOMEN ASK
Hormone
charts
explained
By ELEANOR B.
RODGERSON, M.D.
Q. I have been reading a
couple of books about wom-
an's development. They have
these charts on hormones- that
are hard for me to under-
stand. Do you know the kind of
charts I mean? Could you ex-
plain?
A. I think I know what you
mean. A woman's menstrual
cycle is such a complicated
event that it is best under-
stood by making a picture and
trying to include all the fac-
tors that influence it. Often
the picture becomes involved,
but pictures usually help us.
Most women are familiar with
drawings of the egg popping
out of its follicle in the middle
of the month we the up and
down growth of the lining of
91t t s-
tin him lid added tracing.
of this hormone levels that
came all the ems. Not
everyone sits down to figure it
all out,
aeveraade cycle - runs $
days, from tie onset of one
menstrual period to the onset
of another. Day 1 indicates the
first day of flow and, ideally,
Day 14 will be the day of
ovulation. The pituitary gland
in the brain, with the help of
the nearby hypotiSiemus,
produces two hormpne s, folk-
cle stimulating (FSH) and
luteinizing (LH). The first
stimulates growth of the folli-
cle which then secretes estro-
gen. The estrogen does a
"feedback" to the pituitary to
cut off the stimulation and al-
low an increase in the second
,,pituitary hormone, the q°LH
surge," jtlst before ovulation.
After the egg leaves the fol-
licle (ovulation), there is a de-
crease In estrogen and the
other ovarian hormone, pro-
gesterone, rises, getting
ready to prepare the uterus
for a fertilized egg (a preg-
nsy). if the 1
lead, ell thedrop from bolb tary
ba
and
and
ation recto. a Tin, alne. ea.
tFeilen
.is not inhibiting the
pituitary, the glandOne Mit
is follicle stimulating bor
mese again and the eYelle
std ajrlll over.
After ovulation, the re-
mains of tie follicle s urinks
down and does not; develop awn -
other egg. There are many ,
untried follicles waiting to be
stimulated.
The important parts to re-
member are that there are in-
teractioans between pelvic or.
gans and brain and that wom-
en are�1icated and must
take care of themselves.
WELL READ
ALBANY, Ore. -- A 'book
returned to the library here
had lost its cover, its pages
were shredded and it bore
tooth and paw marks -- but
you could still read the title,
"How to Keep Your Pet
Healthy."
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