Text 1780, 71 rader
Skriven 2006-05-26 11:16:38 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BOTTOM OF THE BAY 60526
===============================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> Nothing exotic, rare or
 JW> gourmet but tasty all the same when done right.

 ML> Life doesn't consist of exotic, rare, or gourmet, by and
 ML> large. I experience same every couple weeks; most of the
 ML> people here do so every couple months; most of the populace
 ML> every couple years. Our relative richness (of experience)
 ML> isn't all that different; it might be said that the ideal
 ML> state is being capable of appreciating these things once
 ML> in a while while not having one's palate and expectations
 ML> jaded. In fact, I wonder about the Nicholases of the world
 ML> who can afford to eat foie gras every couple days.

An interesting observation.  There are degrees of exoticism, rarity
and gourmetion (?), and also of the desire for such.  The frequency of
fulfilment of that desire for most people is limited by economics and
availability, but these limitations can enhance the enjoyment of the
experiences.   While the Nicholases may not recall last week's foi
gras, I can retain and rejoice in the memory of truly outstanding
meals, such as those eaten with you at the Grange, and with Ian at Le
Saint-Jacques.  On a more modest scale, I feel the urge to try
something new about every two weeks, either in a restaurant, or in my
own kitchen, using some exotic recipe from my collection.

My last foray into this was the soft-shelled crabs.  Perhaps as I have
bought some corn meal, and not used that before, I might try:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brain Croquets - MHNCB, 1870
 Categories: Main dish, Brains, Variety, Southern, History
      Yield: 1 Servings
 
           Brains, calf or hog
           ;fresh water
           Lots of pepper
           Salt to taste
           Enough sage to be recognized
           1/3 as much bread or cracker
           -crumbs as brains
      2 tb Sweet, rich cream
      1 ea Egg white; whipped to a
           -strong froth
      1 ea Egg yolk
           More bread crumbs or sifted
           -corn meal
           Oil for frying
 
     Let the brains - calf or hog - soak an hour, to remove all
  coagulated blood; parboil them 5 or 6 minutes; take them up and
  season highly with pepper; salt to taste; just sage enough to be
  recognized; a third as much bread or cracker crumbs as brains.  Work
  all together with two tablespoonfuls of sweet, rich cream, and the
  white of an egg whipped to a strong froth.  If too moist, add a
  little more bread crumbs; make into balls, roll them in raw yolk of
  an egg and bread crumbs, or sifted corn meal, and fry.
  
  _Mrs. Hill's New Cook Book_  Mrs. Arabella P. Hill, Carleton, Pub.
  1870. Typos by Jeff Pruett.
 
MMMMM
 


... A mind stretched by new ideas can never go back to its original size.
___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)