Text 3058, 68 rader
Skriven 2006-07-08 23:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOOD ART 946
====================
 GJ> I recall something called "Little Women" which they were afflicted
 GJ> with.  In my own youth I think we had Dickens.  I did read Moby at
 GJ> about that time, and one or two other Northern American authors.

Odd about Little Women, a product, the appeal of which outside of
the immediate vicinity of New England I cannot understand, of that
godforsaken Alcott family.

 GJ> How big is a whale's brain, and what is the best way to cook it?
 ML> Most sources say 7800 g for the former, with no recipes
 ML> offered, although any brain recipe should work fine.
 GJ> Hmmm.  An 8kg brain would be interesting to experiment with.  To
 GJ> prevent the outside liquifying before the inside was cooked would be
 GJ> difficult; probably best to slice it first.

You think? The dinner table conversation tonight centered around
chicken and duck brains, oddly enough (my father bought me a treat,
a Chinese roast duck, which we did a good job on, but I sort of
slowed down after ingesting one of the musk glands (which do a
good imitation of lamb)).

 GJ> You are probably correct in that assumption, although if it was a
 GJ> plankton-feeding whale it might not be too bad.  What do Minkes eat?

Minke chow?

=

 ML> triple shot of dark rum
 ML> pony of vermouth
 GJ> That is a solid shot of vermouth!  I think a pony is about 150 ml.
 GJ> Here it is the smallest glass in which draft beer is served.

As a shot of rum is 28 or 42 mL depending on whom you ask,
what was described was a martini that was between 3 and 4
"standard drinks" in your parlance, the equivalent of about
half a bottle of wine.

 ML> stir it up in a martini glass and toss in jalapeno just before serving
 GJ> Yum.

Actually it was the jalapeno that I was dubious about,
not the amounts of booze (except for reasons of economy).

Garam masala
cat: spice
yield: 3 oz

2 Tb cumin seed
2 ts cardamom seed (no pods)
1 Tb peppercorns
25 cloves
1 ts fennel seed
2 in cinnamon stick
1/2 ts saffron threads
1/2 ts grated nutmeg
1/2 ts mace

Roast the first 5 ingredients in a dry pan,
agitating constantly, until they become fragrant
and start to brown. Remove them to a grinder and
grind with remaining spices to a powder. Store
in an airtight container but try to use fresh.

Financial Times 8 July 06
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