Text 12023, 81 rader
Skriven 2007-02-18 22:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: various 82
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 DS> I believe that I had Dover sole when we were in England.   I have
 DS> also had flounder.   Another popular similar fish in England was
 DS> plaice. I did not care for any of them -- and much prefer a good
 DS> piece of cod or haddock anytime.

Well, plaice is kind of boring unless you drown it in butter,
but both sole and flounder are good eating. Sole may be firmer
than flounder, but to me the operative question is which is
fresher, and out here east flounder usually wins.

=

 ML> No worries - all you have to do is find a participating
 ML> restaurant once a year or so to keep your miles current.
 DS> They are really trying to pull people into their program.  Now they
 DS> have a deal where if we spend $250 at participating restaurants
 DS> between now and 31 March, we will then get a higher status that
 DS> earns us 10 miles per dollar spent instead of 3.  Tempting, but we do
 DS> not usually spend that much on dining out.

I actually am not so fanatic about miles that I'll jump
through hoops to get 3 miles a buck, though until recently
I qualified (through being sponsored by the airline) for
10 miles, which made it sort of worth it. Now on the west
coast, where McDonald's is a member, it's worth it because
many of the promotions rely on number of dinings rather than
amount spent. I subscribe instead to OpenTable, where you get
$1 off your tab (in the form of 100 OpenTable points, redeemable
for gift certificates in amounts of, I think, $20 and up), which
is negligible, only the restaurants that use OpenTable are mostly
ones I'd want to eat at anyhow, whereas the iDine ones are a
mixed bag.

=

 DS> I see two dishes with 2 chilis (hot) and one with three (Zapata
 DS> hot). One of the 2 chili dishes is chile verdi, which is what Gail
 DS> had.  She confirms my impression that it was only mildly hot.  
 DS> Perhaps we looked like 1 chili gringos:-}}   After the dinner, I
 DS> asked the waitress if they could vary the heat level of their dishes
 DS> on request. Response was a smile and "certainly".

Very seldom will a Mexican restaurant hot up food to the degree
I want it - I've had better success with Indian and Thai
restaurants that way, where they may actually believe me, and
where they may have access to peppers that have the required
punch (see next post).

 DS> Title: Bouillabaisse Et Rouille

I see no rouille recipe. That's okay, as rouille is just an
emulsified sauce like an aioli with both garlic and hot pepper -
in fact, on the rare occasions I've made it I cheat and make
aioli and hot it up a bit. Rouille may include thickening agents
as diverse as almond meal, potatoes, or fish liver - and in fact
Raymond Oliver gives one recipe for the stuff that uses potatoes
and chicken liver:

Rouille for chicken
cat: sauce
yield: 4 servings

1 garlic clove, mashed
4 sm hot red chiles, minced
2 oz good olive oil
1 chicken liver
1 Tb butter
2 oz cooked potato
6 Tb broth or cooking liquid from the dish
- that the rouille is to accompany

Blend garlic with chiles and oil. Saute liver quickly
in butter, mash it, and mix with the garlic mixture,
Add potato and blend until smooth. Blend in liquid.
Serve with chicken bouillabaisse or similar dishes.

Raymond Oliver, Restaurant Le Grand Vefour

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