Text 22627, 147 rader
Skriven 2007-11-12 20:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ODDITIES 416
====================
 ML> I serve rice straight from the pot and find that if the rice on the
 ML> bottom is fine, the top is a little dry. Of course, I've been known
 ML> to eat rice of many textures.
 GJ> Don't you find that the rice in the bottom of the pot has cooked onto
 GJ> the metal?

But the hardness of the rice in the bottom is not so objectionable
as that of the rare rice on the surface. I hypothesize that the fact
that the bottom rice has actually at some point been boiled, with
water forced into the starch grains to fatten them up, causes the
texture to be different.

 Or do you carefully only dig down as far as it is soft,
 GJ> keeping the hard caked stuff to be carefully levered away from the pot
 GJ> and then deep fried?  (One of my favourites.)

I've been known to do that. The first time I encountered this
was in Sizzlying [sic] Rice Soup, a specialty of Peking on the
Mystic, a long-lost restaurant in Medford, Massachusetts. We
had a very talented but somewhat lazy genius of a kid in our
dormitory at school, and I bet him that he couldn't learn the
Liszt La Campanella etude in one semester. Dinner at Peking on
the Mystic was the forfeit - the loser of the bet would treat
the entire dormitory to a meal there (this meant up to 40
people).

The kid won the bet. We had Sizzlying Rice Soup, followed by
some standards, such as lo mein and beef with broccoli (I
forget the exact dishes).

The interesting thing was that he had never played the piano before.

The other interesting thing was that only about fifteen people
showed up for dinner, and I got out for something silly, like
sixty bucks (this being in 1972).

 GJ> "A very old and curious practice of the Siberian tribesmen is the
 GJ> ritualistic drinking of urine from men who have become intoxicated
 GJ> with the mushroom.  Tha active principles pass through the body and are
 GJ> excreted unchanged or as still active derivatives. Consequently, a few
 GJ> mushrooms may inebriate many people."

Falsch. The amanitin or muscarine, or whatever it is, which has
severe toxic effects, is metabolized by the shaman to a harmless but
still psychoactive related compound, so that the first ingester
sacrifices his comfort for those who come after. Of course, the
others have to drink his pee.

 ML> I was referring to A. phalloides and verna rather than
 ML> A. muscaria.
 GJ> No mention in my book of those, although Grolier lists them as being
 GJ> poisonous, together with the agaric.  No mention of what animals could
 GJ> eat them without being poisoned.

Rabbits come to mind.

 -=> Glen Jamieson said to Jim Weller <=-

 JW> Here's another Native food dear to some that will raise hackles with
 JW> Title: Sea Turtle Panfried in Wild Pepper Berry
 GJ> Another meat I have not yet tried, although I like the turtle eggs.

Rather like tough, stringy, slightly fishy venison or heavy beef.

 GJ> Title: Squid a la Abalonetti
 GJ> Categories: Seafood, Ceideburg 2
 GJ> 2 lb Squid, cleaned and cut open
 GJ> -into flat pieces
 GJ> 1/2 c  Evaporated milk
 GJ> 1    Egg, beaten
 GJ> 1 ts Salt
 GJ> 1/8 ts Pepper
 GJ> 1 c  Cracker meal
 GJ> Oil

This recipe misses one ingredient. The cracker meal is adulterated
with a smallish quantity of pregrated (i.e. cardboardish) Parmesan.

 GJ> This recipe is from Abalonetti's, an Italian seafood restaurant on

(One of many restaurants to which I've taken Carol.)

 GJ> Fisherman's Wharf in Monterey, Ca.  The specialty of the house is to
 GJ> fix squid so as to be indistinguishable from abalone.  They do a
 GJ> fine job of it too!  I've gained many pounds from scarfing down their
 GJ> excellent squid. It's plain, simple, to the point and very, very
 GJ> good!!! Give this to those folks who say "Eeeauu, I HATE squid!".

Falsch. It is pretty easy to tell squid from abalone. I prefer squid.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Stuffed Squid (Calamares Rellenos)
 Categories: Cia, Ffbb, Main dishes, Fish
      Yield: 10 Servings

  4 1/2 lb Squid, cleaned
     10 oz Ham, chopped
     30 ea Green olives, chopped
      8 oz Tomato Concassé
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      2 tb Parsley, fresh-chopped
      8 oz Onions, chopped
      6 ea Garlic cloves, minced
      3 fl Olive oil
      8 fl White wine
      1 pt Tomato Sauce
      2 oz Flour, as needed
      1 oz Cilantro, chopped

  1.  Remove the squid tentacles.  Reserve half the tentacles, leaving
  them whole.  Finely chop the remaining tentacles and mix them with
  the ham, olives, Tomato Concassé, salt, pepper, and parsley,  Stuff
  each squid three-quarters full with this mixture, close the ends, and
  secure them with toothpicks.

  2.  Sauté the onion and garlic in the olive oil until soft.  Place the
  squid on top of the onion mixture.

  3.  Add the wine and bring the mixture to a boil.

  4.  Pour the Tomato Sauce over the squid and braise it in a moderate
  oven until it reaches an internal temperature of 140öF (60öC).
  Remove the toothpicks.

  5.  Dredge the reserved tentacles in flour, shake off excess, and fry
  in hot oil until crisp.

  6.  Serve the squid and sauce topped with the fried tentacles and
  sprinkled with cilantro.

  Note:
  Squid can grow to be very large.  However, once they are more than 10
  ounces (285 grams), they become quite tough.  An 8-ounce (225-gram)
  squid is best for this dish.

  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6

MMMMM

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