Text 10998, 133 rader
Skriven 2007-01-27 12:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT the same 952
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 ML> Ridiculous, it's true, but it's an effective use of the
 ML> reinforcer called pleasure. Let's face it, rubbing against
 ML> "different" is nicer than rubbing against "same."
 GJ> For most people. (g)

Nudge, nudge, wink, wink, say no more.

   If the pleasure factor was not included as an
 GJ> incentive, any organism incapable of reproduction by division or
 GJ> budding would rapidly die out.  After all, even cockroaches must be
 GJ> capable of pleasure feelings as a stimulus to reproduction.

Question. Is reproduction by division mandated by discomfort?
"You're being a pain in the arse, son, take off!"

 ML> Spirits of garus
 ML> 2 Kg ethanol 56%
 ML> Combine and distil to 1 Kg weight.
 GJ> Which, if distilled efficiently would result in a very, very strong
 GJ> spirit.  Much too strong to drink straight.  What would you break it
 GJ> down with to make it drinkable?

As this potion approaches unity, I've no idea. I think that it
was intended to be taken straight as a fortifier or vermifuge or
something, but by the looks of it (aside from the myrrh) a jigger
of it might go well with a bottle of Apple Tizer or the like.

=

 ML> We went to Banana Leaf Apolo, anyhow, and had one of the best
 ML> mutton curries I've ever had: it was dry with whole spices and
 ML> quite hot and quite delicious.
 GJ> That's the expensive one which serves on *real* banana leaves, right?

It has a largely native Muslim clientele, but as it has air cooling
and glasses for your beer I suppose it qualifies in your eyes as
"the expensive one." Dinner cost half what it did at Muthu's, which
has cold air conditioning, glasses for your beer, and an almost
exclusively Chinese clientele. By the way, out of Singapore even
United Air Lines uses real banana leaves.

 GJ> Some shops - particularly in the Philippines - have small baking ovens
 GJ> in the shops for breads like pandesal, which is best eaten hot, only
 GJ> minutes after being taken from the oven, put in a brown paper bag (not
 GJ> plastic!) and rushed home, cut open and the butter melted in.

This I think would not be so likely in Singapore, because of the
tendency towards mechanized hyperefficiency where possible, the
places with small ovens gradually being eaten up by behemoths like
Old Chang Kee and Bread Talk.

 ML> I think it's JetStar or some similar reprehensible cattle-car
 ML> company that is doing said marketing. Speaking of which, I found
 GJ> As far as I know Jestart is an el cheapo subsidiary of Qantas.  There
 GJ> has been talk recently of Q buying an unnamed SE Asian cut-price
 GJ> airline.  Jet*Asia and Tiger Air would be likely targets.  They are
 GJ> not quite up to the Virgin Blue standard.  :(((

As SIA and/or Temasek have some investment in all of these (I believe
including Qantas), I'd not be surprised.

 ML> Virgin Blue really detestable - the Southwest of the Southern
 ML> Hemisphere. Next time, I think it'll be Quaintarse - I should have
 GJ> Try Great Southern Railways; a little slower, but more civilised.

Okay, that would mean two more days of deprivation of the company
of Glen, Kevin, et al.

Smoked sturgeon salad
cat: main, brunch, starter
Serves: 4

12 oz smoked sturgeon, thinly sliced
4 bn frisee, hearts only
2 c baby greens mix
2 granny smith apples, julienned
1 Tb dill, chopped fine
2 oz lemon vinaigrette
4 potato galettes
3 oz horseradish cream
2 Tb dill sprigs, small
Salt and pepper
h - For the potato galettes
1 lb Idaho potatoes, peeled and grated
4 oz clarified butter
Salt and pepper
h - For the horseradish cream
1 c creme fraiche
2 Tb prepared horseradish
1 Tb lemon juice
1 ts chives, chopped fine
Salt and pepper
h - For the lemon vinaigrette
1/4 c lemon juice, fresh squeezed
3/4 c extra virgin olive oil
2 ts Dijon mustard
1 ts sugar
1 lemon, zest of
Salt and pepper

Smoked sturgeon salad with lemon vinaigrette and crisp potato

Presentation:
Place potato galettes in a 400F for 4 min or until crispy and
warm. Divide the horseradish cream among the four galettes
and spread evenly. In a bowl, mix together sturgeon, frisee,
greens, apples and dill. Dress with lemon vinaigrette and
season with salt and pepper. Divide salad evenly, forming a
mound on top of each galette. Garnish with dill sprigs and
serve immediately.

For the potato galettes:
In a small nonstick pan heat 1 oz clarified butter over
medium heat. Season 1/4 of the potatoes and spread evenly in
the bottom of the pan, forming a 1/4" "cake." Turn heat to
low and cook until golden and crispy. Flip galette over and
repeat on second side. Repeat three times with the remaining
potatoes. Reserve until needed in a warm spot on a plate
covered with a towel.

For the horseradish cream:
Combine all ingredients in a bowl and mix thoroughly. Cover
and refrigerate until needed.

For the lemon vinaigrette:
Combine juice, mustard, sugar and zest in a bowl. Slowly
whisk in oil until emulsified. Season to taste with salt
and pepper. Cover and refrigerate until needed.

David Robins, Spago Las Vegas
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