Text 13413, 83 rader
Skriven 2007-03-25 09:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CRIMINAL 258
====================
 GJ> OK, it will be something to do as I while away my time, house-sitting
 GJ> in Darwin, thinking of you living the high life in France.

We had foie gras several ways and some interesting wines of which
we would have otherwise been ignorant.

 ML> Most Chianti is rough and nasty; although there was in the
 ML> 1970s-1980s a movement to improve the quality of the product,
 ML> I think there's been a bit of backsliding lately.
 GJ> By asking for Chianti Classico the better stuff came out - at a price.

Mais naturellement.

 GJ> Is that also Heinz, perchance?
 ML> Smucker's.
 GJ> Not a company known here.  Perhaps it has some alliance with Heinz.

It no doubt has an alliance with somebody. These brands all appear
to have been taken over by one of the few huge agribusinesses.

 GJ> Electric wine chiller
 ML> useful
 GJ> Not necessary when you have a fridge or an esky.
 ML> But necessary if you have a short attention span. Oh, let's
 ML> buy this nice bottle of white for dinner. Oh, it's warm.
 GJ> "Toss it in the freezer, but don't forget it!"
 GJ> [Too much later]
 GJ> "Whoops!"

Been there, done that. An electric wine chiller might
well come in handy, especially with the depradations of
advanced age.

 GJ> The most frou-frou drink I or my friends ever make is:
 GJ> 1 shot OP Bundy in a Vegemite glass
 GJ> 2 ice cubes
 GJ> Fill with cheap cola.

A truly frou-frou drink. What shall we call it?
A Cuba Libre Myte?

 GJ> Normally I cook fresh spinach stir-fried with a few spices, soy,
 GJ> patis, and/or or with coconut cream.  How do I cook frozen spinach -
 ML> I usually thaw it and then either make it into an Indian style
 ML> dish, such as saag gosht, or heat it up in cream sauce.
 GJ> Sounds OK.  I'll see what hits me at the time.

If you don't care about texture, frozen spinach is just fine.

GRILLED BREAD SALAD
cat: panzanella, starter
serves: 4 to 6

1 sm baguette (about 8 oz) or other crusty bread
1/4 c extra virgin olive oil
1/4 c fresh lemon juice
2 Tb diced shallot, scallion or red onion
1/4 ts minced garlic, optional
1 1/2 lb tomatoes, chopped
salt and pepper to taste
1/4 c or more roughly chopped basil or parsley.

Start gas or charcoal grill, or preheat broiler; rack should be
4 to 6" from heat source. Cut bread lengthwise into quarters.
Grill or broil the bread, watching carefully and turning as each
side browns and chars slightly; total time will be less than 10
min. Remove, and set aside.

While bread cools, mix together next five ingredients in a large
bowl. Mash tomatoes with back of a fork to release all of their
juices. Season to taste with salt and pepper. Cut bread into
1/2-1" cubes (no larger), and toss them with the dressing.

Let bread sit 20-30 min, tossing occasionally and tasting a
piece every now and then. The salad is at its peak when the
bread is fairly soft but some edges remain crisp, but you can
serve it before or after it reaches that state. When it's ready,
stir in basil or parsley, and serve.

:New York Times, 9-2-98
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