Text 13204, 137 rader
Skriven 2007-03-19 09:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CRIMINAL 237
====================
 GJ> I looked up that name in Grolier, and got "Bulger, Roger J", who wrote
 GJ> a book on medicaL ethics; not the sort of person who I would consider
 GJ> a subject for a film.

Next time you go on the Net, google bulger boston departed
or something like that.

 GJ> Title: Roman-Style Tripe - (Trippa Alla Romana)
 ML> I'm guessing the original used all Pecorino, but that
 ML> was too nasty for civilized palates. I'd use all Parm,
 ML> myself, if I used cheese at all.
 GJ> The last time I ate that, in Rome, several years ago, it did use
 GJ> cheese of some sort.  I paired it with a particularly rough and nasty
 GJ> chianti, ordered out of ignorance.

Most Chianti is rough and nasty; although there was in the
1970s-1980s a movement to improve the quality of the product,
I think there's been a bit of backsliding lately.

 GJ> 1/4 c  De-alcoholized wine; (opt)
 ML> You know, it really isn't the same as heated
 ML> regular wine - for one thing, the wine used is
 ML> fairly nasty, as who cares about its quality,
 ML> anyway? It's "wine," innit?
 GJ> As the alcohol remaining would be zero, why pay extra for de-alc?

Religion or something like that, I suppose, or squeamishness.

 ML> Mmm. Another crime. But I note that one of our American
 ML> companies has peanut-butter-jelly sandwiches built according
 ML> to the same specifications.
 GJ> Is that also Heinz, perchance?

Smucker's.

 GJ> Electric wine chiller
 ML> useful
 GJ> Not necessary when you have a fridge or an esky.

But necessary if you have a short attention span. Oh, let's
buy this nice bottle of white for dinner. Oh, it's warm.

 GJ> Electric ice shaver
 ML> somewhat useful
 GJ> I have had a hand one for 20 years and used it once.

Never felt the need to make frou-frou drinks?
 
 GJ> Electric wok
 ML> potentially useful, but less so
 GJ> Many people here, in this Asian country, use them.
 
Real woks are better.

=

 ML> Perhaps instead of arborio risotto I should make chicharrones
 ML> for the picnic.
 GJ> Well, there has to be something to relieve the diet of unmitigated
 GJ> rice, even if there are 20 varieties on offer.

I presume there will be things other than rice to tempt
you from your antipodean lair.

 GJ> Title: Beef Rendang

Thanks - that looks like one of the easiest but at
the same time most authentic versions around.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cornmeal porridge (Milhas) & Fried Cakes (Armottes)
 Categories: Side dish, Grains, Breads, French
      Yield: 1 Recipe

MMMMM-------------------FOR CORNMEAL PORRIDGE------------------------
    150 g  Yellow cornmeal; fine ground
     80 g  Plain flour; unbleached
    1/4 ts Salt
    450 ml Lukewarm water
      1 l  Boiling water
           Lukewarm liquid or fat;*

MMMMM---------------------FOR CORNMEAL CAKES--------------------------
      1    Recipe as above
           Flour
    125 g  Poultry fat; **

  NB * A few tablespoonsful of lukewarm milk, butter, chicken fat, pork
  fat, ham fat or cream.
    ** Preferably goose fat or rendered pork fat or oil or butter

    Make the cornmeal porridge.
    ============================
    In a heavy bottomed deep saucepan, combine the cornmeal and flour
  with the lukewarm water. Stir until completely smooth. In another pan
  bring the water to a boil with the salt. Slowly stir the boiling
  water into the cornmeal mixture. Cook over moderate heat, stirring
  _without stopping_, using a long handled wooden spoon (called a
  toudeillo) 15 minutes. There must be _no lumps_. Taste for salt and
  adjust.

    Set over extremely low heat and allow mixture to cook gently 30 to
  45 minutes; stir from time to time. It is fully cooked when the
  porridge no longer "smiles" when a spoon is stirred through it, but
  rather packs itself around the spoon. Stir in lukewarm milk, butter
  fat or cream to loosen the mixture, then immediately pour into a
  greased serving bowl and serve hot - if wanted.
    Alternatively spread it out on a greased flat surface (using a wet
  spatula) to a 3/4", 2 cm thickness and let cool.

     To make Armottes
     ================
    When the cornmeal porridge is cool, cover and refrigerate until
  ready to use (it can keep 2-3 days).
    30 minutes before  serving, preheat the oven to 300F/150C/gas 2. Cut
  porridge into desired shapes. Small rounds or squares might do. Dust
  with flour. Heat fat in frying pan until sizling. Fry cornmeal shapes
  in very hot fat until golden brown and crisp on bothsides, about 5
  minutes.
    Immediately remove from the pan; drain on paper towels and finish
  reheating spread out in one layer on a hot baking sheet in the oven.
  In this way cakes will remain crisp and dry on the outside, and
  somewhat moist within until ready to eat.

  Notes. If the cakes are cold when placed in the hot pan, they will not
  absorb as much of the fat but will gain the flavour of the fat.
  "This is my favourite accompaniment to all red wine-based stews and
  daubes. P.W."

  Recipe Paula Wolfert, "The Cooking of South West France."
    MMed IMH c/o Georges' Home BBS 2:323/4.4

MMMMM
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