Text 15296, 51 rader
Skriven 2007-05-12 08:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: those off nights494
===========================
 ML> around. It takes a string of successes to make a loyal customer
 ML> but only one disaster to create a walking anti-advertisement.
 JW> That's why I almost always give a place a second chance. I did make
 JW> an exception for Moxie's in Edmonton where I assaulted the waiter
 JW> when he insisted we pay for uneaten unedible food though.

There are restaurants where you get the feeling that things
just won't get better, ever, and a second chance is not
warranted. We felt that way about Timbuktu the time we
went, but the Chowhound and other sites report that it has
improved in recent years.

= =

 JW> The level of naturally occurring glutamates in mushrooms is
 JW> tolerable to Roslind but the amount of MSG in Campbell's soups and
 JW> many other commercial products is not. (I have a sister who can't
 JW> even eat mushrooms.)
 
Mushrooms have just enough umami to work; the problem with
MSG is it's way concentrated. It got its reputation largely
because of the places that figure, if a sprinkle is good,
a tablespoonful will be great, which is true in that it
causes great distress.

I'm munching on leftover Chineseoid food now - last night,
our concert ran kind of late, and I ended up crashing with
friends, who had takeout ready for us: nasty stuff, doughy
Peking ravioli, doughy greasy chicken fingers, doughy greasy
salty scallion pancakes, fried rice that, although not
doughy or greasy, tasted like canned water chestnuts and
bean sprouts. Yum. I'm having an MSG reaction right now.

Baby Bok Choy
cat: side
servings: 8

8 baby bok choy
2 Tb butter, melted

 Poach the baby bok choy for 2 min in a large saucepan of
 boiling salted water.Strain; when the bok choy are cool
 enough to handle, cut them in half and press out any excess
 water. Place the halves on a baking sheet and brush with
 butter. Just before serving reheat in a 400F oven for 2 min.

Eric Ripert, Le Bernardin

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