Text 17051, 91 rader
Skriven 2007-06-21 18:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Cell phones
===================
-=> Quoting Burton Ford to Dave Sacerdote <=-

 DSh> We rarely turn our cell phones on.  

 sas-> Heh.  I rarely turn mine off.  Even when it's charging.

 BF> I always have mine with me and on when I am not home.   When I'm home
 BF> I figure folks call call me land line.
 
I'm different again, but then my business requirements are different
too. Mine is on 24/7 but called forwarded to the house or the office
most of the time so that I am always in touch with clients, but keep
my billable minutes down, and never receive two calls at the same
time which is a nuisance. I would rather have a caller get voicemail
than be put on hold.

Something weird for an Eat (and many cooks for that matter) to
ponder... slicing "bacon bones", how to clean an octopus etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French-Style Braised Octopus
 Categories: Seafood, Octopus, French
      Yield: 6 servings

  1 1/2 kg (3 lb) baby octopus
     10    Garlic cloves
      5    Cm (2 in) knob ginger,
    Roughly chopped
      1 ts Sea salt
    1/2 c  Sherry vinegar
    1/3 c  Extra virgin olive oil
    1/4 c  Honey
      3    Medium-sized carrots
      3    Sticks of celery
      1 c  Extra virgin olive oil,
    Extra
      6    Cm (21/2 in) knob ginger,
    Sliced
      8 sm Salad onions, trimmed and
    Cut into quarters
      1    Baby fennel bulb, finely
    Sliced lengthways
    150 g  (5 oz) smoked bacon bones,
    Sliced
      1 tb Sea salt, extra
    1/2 bn Thyme
    1/4 c  Raw sugar
    1/3 c  Red wine

  To clean octopus, cut tentacles away from head below the beak. Cut
  away and discard the beak, then turn the body inside out. Remove
  ink sac and internal organs. Strip skin away from head and
  tentacles under running water. Rinse and drain well, then cut
  octopus in half.

  Pound garlic, chopped ginger and salt with a pestle and mortar
  until crushed. Stir in vinegar and oil. Place octopus in a bowl
  and pour over garlic mixture and honey. Using your hands, mix
  thoroughly. Cover and refrigerate for 1 hour.

  Meanwhile, peel carrots, cut into quarters lengthways and slice.
  Cut celery sticks in half lengthways and slice. Heat extra oil in
  a large, heavy-based pan, add sliced ginger, carrots, celery,
  onions, fennel, bacon bones and extra salt.

  Cook over high heat, stirring occasionally, for 5 minutes. Reduce
  heat and cook for a further 10 minutes, or until vegetables are
  lightly browned. Add thyme and sugar, increase heat again and
  cook, stirring occasionally, for a further 2 minutes.

  Drain octopus from marinade; reserve marinade. Add octopus to pan
  and stir over high heat to sear octopus and seal in juices. Pour
  in reserved marinade, along with wine, and bring to the boil.
  Reduce heat and simmer gently, covered, for about 45 minutes, or
  until octopus is tender.

  www.abc.net.au/kyliekwong/recipes

  From: Tina

MMMMM

Cheers

YK Jim


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