Text 23520, 126 rader
Skriven 2007-11-28 11:02:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: IRON CHUMPS
===================
On 11-23-07 GLEN JAMIESON Scribbled to DAVE DRUM about IRON CHUMPS  

GJ>I understand, and agree with your dislike of that hyperbole, which I
GJ>find somewhat embarassing, but as it is the only TV feature of that
GJ>nature which I watch, I can withstand it in small doses, providing
GJ>the cooking part is properly shown, so I can learn something.  [As an
GJ>admitted ex-wordsmith, how do you find that sentence of 8 phrases?]

IU found it about half-way down the screen.   Bv)=
 
GJ> GJ> DD> Iron Chef (of any stripe) is a paean to H. L. Mencken's
GJ> GJ> DD> curmudgeonly "No  one ever went broke underestimating the
GJ> GJ> DD> taste of the American Public!" 

GJ> GJ>But the Iron Chef was not made with the American public in mind.
GJ> GJ>It was made to appeal to the Japanese public.  (What does that
GJ> GJ>say about their tastes?)  In any case, the recent series which
GJ> GJ>has been showing on TV here was made in the early 1990s.  I have
GJ> GJ>seen the USAn and Indonesian copies, both of which are pathetic
GJ> GJ>in their own ways.

It is shown, however, in hopes of garnering viewership of the American 
public - and, thereby, garnering advertising revenues. And, while it may 
not have been made in the main for round-eye viewing the marketroids at 
the Food Channel see things differently.

And I still don't watch the damned thing. It actively annoys me.

GJ> DD> I have a real problem getting past the balloon juice and bugle
GJ> DD> oil of  the self-promotion that is all over the program like a
GJ> DD> baby's filled  nappie. So, since there are other, more enjoyable
GJ> DD> programs available on  other channels ....

GJ>I noticed that as Christmas is approaching, and many TV shows have
GJ>finished for the year, Nigella has reappeared on our screens.  I
GJ>watched part of one episode, and although she was attractive, her
GJ>food didn't look very interesting, and I did _not_ like her habit of
GJ>shaking her head and luxurious hair over the food she was preparing.
GJ>I could imagine what the soup would look like.  If someone likes to
GJ>pretend to be a chef s/he should at least dress and behave like one.

She never claimed to be a chef. Where did you get the idea that she had? 
She is an hostess and home cook. Now a TeeVee presenter.

GJ>I could only take Nigella in small amounts, such as in this:

I have not managed to catch any of Nigella's shows on the Food Channel. 
I have read several of her articles and made a couple of her recipes. 
They were good but, not terribly remarkable.

MMMMM----- Meal Master Recipe

      Title: Crispy Squid with Garlic Mayonnaise
 Categories: Seafood, Sauces
      Yield: 2 Servings

      9 oz Frozen squid (tubes and
           - tentacles) to give about
           - 7 ounces unfrozen
      1 tb Cornstarch
      2 tb Semolina
      1 ts Crab boil seasoning
           -=OR=-
           Salt & paprika
      1 c  Groundnut oil; as needed

MMMMM--------------------GARLIC MAYONNAISE--------------------------
    1/4 cl Garlic
      4 tb Best quality mayonnaise

Strange though it might sound to say it, this is another of my
supper-standbys. I keep the frozen squid in the deep-freeze, taking it
out in the morning at breakfast to let it thaw in time for the evening's
meal. I prefer to eat a massive amount of this, and nothing else (I can
eat the whole lot myself) rather than have it more meanly as a starter
unless, in a life outside of this chapter's parameters, I'm expecting
company, in which case it would happily stretch to 4 people, ready to
dunk each crisp piece of squid into the garlic mayonnaise over
pre-dinner drinks. I feel the ghost of Elizabeth David spitting at my
calling this 'crispy' squid, but that's what I habitually call it at
home, and I beg forgiveness of the pedants, with whom I have some
sympathy.

Mince the garlic into the mayonnaise to serve alongside the fried squid.

Heat the oil in a smallish saucepan and while it's left to heat up cut
the thawed squid into 1/2-inch rings.

Put the cornstarch, semolina and seasoning into a plastic freezer bag.
Add the squid rings and tentacles and then toss to coat.

When the oil is hot enough, which is when it sizzles up fiercely when
you drop in a small cube of bread, fry the squid in batches to get the
most golden crunchiness. A couple of minutes per batch is all you should
need.

Recipe courtesy Nigella Lawson, 2007
                
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 2 servings

Episode#: NL0201
Copyright © 2006 Television Food Network

MM Format by Dave Drum; 28 November 2007

Uncle Dirty Dave's Kitchen

MMMMM

ENJOY!!!
--------
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