Text 12652, 87 rader
Skriven 2007-03-05 17:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: the good guys 155
=========================
 -> Who was it who was the great expert at taking a hit for the
 -> good guys? Ed Kranepool, I think.
 HN> Dunno I'd have to look that one up...I'm sure it's in the statistics
 HN> books  somewhere!

As I was at Carol's and had broadband access I looked it up.
I was thinking of another ex-Met, Ron Hunt, who in 1971 with
the Expos was hit 50 times.

==
 -> Truth be told, the only bad chicharron is a stale one. But
 -> the ones at Abe's are the only ones I've ever had in my life
 -> that were better than the ones I make myself.
 HN> I'm writing it down!

A-b-e-'-s.

 ->  -> Creamy Caramel Sauce
 ->  HN> I wonder what would happen if you substituted coconut milk
 -> You would get the [organ chord] dread fusion cuisine!
 HN> You can dread it...I enjoy it, well sometimes when the flavors "work"
 HN> for me I  do!

Truth be told, I have had coconut caramel sauce, and it's fine.

 HN> Well Tektites are still of very debatable origins...but I don't think
 HN> lightning strikes are considered tektites.

I didn't need the Internet to correct myself: lightning-strike
glass, which usually is tubular, is called fulgurites.

 -> Joseph Zumpano's Bourride
 -> cat: fish, soup, stew, neo
 -> servings: 4
 HN> Wow! That is one RICH stew! 12 oysters, 8 scallops, 2 1/2 pounds of
 HN> fish and  a quart of heavy cream...and it only serves 4? WOW Looks
 HN> tasty though!

Yeah, didn't that look great?

Perhaps the 2 lb of salmon should be 1/2 lb, especially giving
the strength of the salmon flavor. Also, there should be zero
cream (egg yolks only), but that's another thing altogether.

This one is somewhat more authentic -

Bourride a la Toulonaise
cat: fish, stew, main
Yield: 8 servings

2 1/2 lb assorted fish, whole if small;
- in pieces if large
2 md tomatoes, concassees
1 leek, chopped
1/2 c fennel, chopped
2 md potatoes, quartered
1 md red onion, chopped
1 bay leaf
1/2 ts thyme
4 garlic, cloves
2 Tb parsley
8 mussels
8 crawfish
1 md lemon
1 qt boiling water or fish stock
4 oz mushrooms, stems removed
6 egg yolks
2 Tb arrowroot, dissolved in 1 ts water
8 croutons, garlic or 8 garlic toasts

Put the ingredients from the fish down to the lemon in a
large kettle. Over heat, pour on boiling water or stock.
Add mushrooms, cover and cook for 20 min.

Strain the liquid into another pan and boil to reduce.
Add a bit of the hot liquid to the beaten yolks, whisking
constantly. Add more liquid until the yolk mixture is hot.

Add dissolved arrowroot and egg mixture to the pot of
broth and heat, but do not allow to boil.

Place fish and shellfish on a platter and pour the sauce
over them. Garnish with croutons or toasts.

Claude Aubert, Arnaud's Restaurant, New Orleans
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