Text 14833, 119 rader
Skriven 2007-04-30 09:39:57 av Glen Jamieson
     Kommentar till en text av Ian Hoare
Ärende: SCALLOPS and Re-post 23r
================================
 -=> Quoting Ian Hoare to Dave Sacerdote <=-

Greetings Ian,

 IH>> Why not refuse to buy them in any other way than live
 IH>> and in the shell? That way you KNOW you aren't sacrificing
 IH>> a rare and precious commodity to the twin gods of simplicity
 IH>> and greed.
 
 DS> Unfortunately, I don't believe I've ever seen scallops sold live
 DS> and in the shell here.  =(

 IH> Oh my! That's really sad. When I lived in London (the capital of all
 IH> that's gastronomically bad, for the French) i only ever bought them in
 IH> the shell. When we moved here - nearly 350 miles from the nearest coast
 IH> and further from any scallop fishing ports, I bought them shelled from
 IH> reputable fishmongers, but found them pretty disappointing. Then I
 IH> tried them once from a local store, and found them so sodden with god
 IH> knows what that they were unusable. You can't sear something so it just
 IH> takes a little colour, if it pees salty water into the pan, the moment
 IH> it gets heated. 
 IH> So I went back to the store to tell them that what they sold under the
 IH> name of scallops weren't even good enough to feed the cat, and now I
 IH> eat them greedily when I go to the coast, or - once in a while, when we
 IH> see them still alive in one of the better fish stalls at the market.

 IH> There's truly no comparison. And as far as I'm concerned it's criminal
 IH> to so debase a noble product. I won't have anything to do with it.

Best I have ever had were eaten in a boat, as a diver brought them up
from the seabed, opened and a few drops of Riesling splashed on before
consuming.  An experience I have never forgotten!

Here is one of my earlier postings which I suspect had got lost
somewhere in the Pacific Ocean.  If you got it and replied, that must
have been lost also.


Ä Area: COOKING ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 14469                                        Date: 04-23-07  14:03
  From: Glen Jamieson                                Read: Yes    Replied: No 
    To: Ian Hoare                                    Mark:                     
  Subj: BIRD NEST 381  70423
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Ian Hoare to Glen Jamieson <=-

G'day Ian,

 >What has happened to appreciation of "the sounds of silence"?
 IH> Sounds like that ought to be the title of a song (GD&R).

It wouldn't catch on these days.  Perhaps in the more tuneful past...
(I wonder what happened to S&G?  They vanished suddenly.)
 
 >yet tasted is an Appellation Bordeaux Controle, Beau-Rivage Bordeaux
 >2004, Borie-Manoux, on special at $9.  Is that any good?  And I notice

 IH> It's OK, though not going to set the world on fire. A food wine, like
 IH> most Bordeaux, it will appear thin and acid to someone used to Shiraz,
 IH> if drunk on its own.  Serve it with a meatloaf, or some roast lamb.

I might get a bottle for my own use, although I can imagine the
derogatory comments of one of my Shiraz-quaffing local associates.

It could, perhaps, be used for cooking something like:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rousette Vigneronne (Flying Fox)
 Categories: Pacific, Tropical, Meat
      Yield: 4 Servings
 
      4    Flying foxes (fruit bats)
    280 g  Sliced carrots
    400 g  Sliced onions
           Aromatic base:-
      3 cl Garlic
           Black pepper
           Parsley
    200 g  Smoked bacon strips
     30 ml Brandy
      1    Bottle red Bordeaux
     15 ml White vinegar
     15 ml Olive oil
           Serve with yams, boiled, or
           Manioc crepe
           Wine:- Chateau Lamothe
           De Haux (Bordeaux)
 
  Remove skin from the flying fox, cut open, remove entrails and
  discard. Cut into 2 pieces, lengthways. In a deep dish, put the
  flying fox, the aromatic base, brandy, carrots, oil, vinegar,
  vegetables, then cover with wine. Cover and place in the refrigerator
  overnight. Strain marinade from meat and vegetables.  Store marinade.
  In a deep saucepan, cook the bacon with vinegar and oil.  Remove
  bacon. In the same saucepan, brown flying fox meat, then vegetables -
  one at a time - then remove. Cook onions last, then add 3 spoons
  flour, mix until slightly brown. Pour in marinade, stirring
  continuously to prevent lumps forming.  Put in flying fox,
  vegetables, bacon, cover and simmer on low heat for 2 hours, or until
  the meat is cooked.  (Don't forget to stir a few timmes to prevent
  mixture from sticking to the bottom of the saucepan.)
  
  This recipe is prepared at Gino's Restaurant by Chef Philippe Bideau,
  a ni Vanuatu living in Port Vila.
  
  Glen's comments:  An alternative is stuffed with herbs and the
  animal's liver, chopped, also in the red wine sauce, as served at
  L'Houstanet, also in Pt Vila, Vanuatu.
  
   Origin:- Air Vanuatu "Island Spirit" flight magazine, Issue 8,
  September 1999.    Typed by Glen Jamieson
 
MMMMM
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)