Text 10907, 75 rader
Skriven 2007-01-24 20:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: father's 89th bday 936
==============================
 ML> I'd made reservations for 5:30 and told my brother to show
 ML> up at 5:15 so there'd be a fighting chance of his being close
 ML> to on time: yeah right. Six o'clock.
 DS> My mother was like that, once upon a time.  I don't think I ever saw
 DS> the first five minutes of a movie until I learned to drive.

I've decided not to count on him for much of anything, unless
I have a backup. Occasionally, to be a good brother, he will
offer to take me to the airport (he loves to drive), and in
fact I accept, but I always have a SuperShuttle reservation
or other Plan B at hand just in case. So far, it's been okay -
he's always been 10 minutes to almost an hour early.

 DS> Strangely, as she has gotten older and a little loopy, she's
 DS> gotten more punctual.

My brother has never been punctual. Carol says, and with
reason, that it's probably the only arena in which he has
ever had any control over anything.

 ML> My father is getting frail, and he claims to have lost his
 ML> appetite. So he had two appetizers - the richest ones on the
 ML> menu, pretty much - oysters Rockefeller and lobster bisque.
 DS> Not the first time you've mentioned your father ordering lobster
 DS> bisque.  A favorite of his?

For one thing, it tastes kind of good, and for another,
it's rich. Most importantly, though, it's something that
he probably couldn't get often when he was young and poor.

Here's a bisque that might not deserve to be served, but
the other one I found in my recipes (I do not deliberately
collect recipes, mostly) was so nasty that I purged it -
and several hundred of its companions, all notable for
having Each Word Capitalized In Ingredients And Directions -
don't know exactly where they came from, but the major
ingredient in That bisque that raised my ire was nonfat
sour cream ...

---------- Recipe via Meal-Master (tm) v8.01

      Title: Lobster Bisque
 Categories: Soups/stews
      Yield: 4 servings

  1 1/2 lb Lobster; cleaned                    3 tb Cognac
      5 tb Melted butter                     1/3 c  White wine
    1/4 c  Diced carrots                     1/2 c  Fish or chicken broth
      1    Sm chopped onion                  1/4 c  Flour
    1/2    Bay leaf                            3 c  Boiling milk
           Pinch of thyme                      3 tb Cream
      2    Sprigs parsley                           Red food coloring
(optional)

  CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute
  diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay
  leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5
  minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth.
  Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.
  Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring
  constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk
  until smooth. Crush lobster shells and add to sauce. Add reserve broth with
  vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to
  boiling and add 3 tablespoons cream. You can add a few drops of red food
  coloring to give it that lovely pink color, if you wish. Add the lobster,
  before serving, plus remaining cognac.
     Philip Schulz
     PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)

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