Text 10989, 85 rader
Skriven 2007-01-26 22:12:24 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: ELECTRIFYING 945
========================
Hi Michael,

 RH> people with most foods.  Any much over that and most palates do go into
 RH> overload, which, in this case would be appalling.

 ML> Which is one of the criticisms regarding (you wouldn't be
 ML> interested, I guess) Robert Parker, who tastes dozens of wines
 ML> per sitting - the result being that the big blockbusters with
 ML> lots of fruit and alcohol come out too well by comparison. The

I'd (if I drank wine) be be in taste overload after the first 3 or 4.

 ML> problem is that he's managed to make himself the most powerful
 ML> pen in the industry, and his palate - whether fresh or jaded -
 ML> can make or break a producer. I am on occasion beneficiary of

He may be the most powerful pen in the industry but it sounds like he
lacks taste.

 ML> the other hand, he and some others (Emeril for example) have
 ML> "discovered" things that I would have just as well have seen
 ML> left in relative obscurity, to the point that things double,
 ML> sometimes triple in price in short order. Not just wine:
 ML> chicken wings, flank steak, mussels, the list goes on and on.

Hard to find cheap eats these days now that what was cheap stuff is now
so popular.

 ML> Hah. I see your bell pepper and garlic and raise you
 ML> cumin and hot paprika.
 RH> Since I seem to be going the way I cook Italian sausage, I'll throw a
 RH> bit of oregano and basil into mine and sub tomato sauce for the brown
 RH> gravy.

 ML> Okay, I remove the sticky overcooked rice and substitute
 ML> vermicelli al dente.

 ML> I guess we don't really care for the idea of loco moco
 ML> after all.

No, so let's call it a meal at this point.  But, it's a good example of
how a dish will diversify itself as people make it, and then add their
own taste preferences.


 RH> The other night I mixed a bit of white pepper, sage, garlic &
 RH> onion powders in with some home made bread crumbs, rinsed a couple of
 RH> chicken breast halves & coated them with that. It went into a 425

 ML> I have been known to do almost exactly the same thing with
 ML> chicken thighs - I use sage or thyme, garlic and onion powder,
 ML> a little salt and salt substitute mixed, and a touch of cayenne.

I'll vary the spices depending on what I feel like adding at the time.
Next time it might be black pepper, crushed rosemary and something else,
with a corn meal coating.  But, I buy the boneless, skinless breasts
most of the time if I'm buying pieces as I use them in quite a few
different ways.


 ML> LENTICCHIE WITH FRESH SAUSAGES
 ML> cat: main, lentils
 ML> yield: 1 batch

 ML> 100 g lenticchie di castelluccio per person
 ML> celery
 ML> garlic
 ML> salt
 ML> tomato sauce
 ML> 100 g sausages per person

Good and easy; I suspect turkey sausages would work well in this and
make Steve happy. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... There is no such thing as a free lunch

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)