Text 5577, 101 rader
Skriven 2006-09-16 15:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Pre-War bids 257
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 RH> Frequent bids no.  Run up the hit counter?  Why not?  On the other
 RH> hand, since the bottle has a reserve, bidding the minimum won't change
 RH> the outcome of the auction since only bidders meeting the reserve can
 RH> actually win the auction.

I'm not saying bid below the reserve when you know what the reserve
is, which I can see as being unethical. I'm saying putting in a bid
with the knowledge that one might have to buy the thing.

   I've bid on some precious jewelry myself a
 RH> few times with no intentions of winning.  Some sellers start a $500
 RH> ring at $.99 with a $300 reserve.  I'll bid five bucks, max, just for
 RH> the fun of sticking my hand in the air.

So (I asked Hap this but didn't understand the answer) why
not tell people what the reserve is ahead of time, the way
they do in real live auctions?

 -=> Ruth Hanschka said to All <=-

 RH> I found fresh olives at the Stop&Shop well before my father died. 
 RH> Being hopeless, I bought a handful and took them home. Only then did I
 RH> realize you can't eat them out of hand.  The easiest recipe I found
 RH> called for packing them in kosher salt, which is what I did, and
 RH> stashing them someplace dark.  I couldn't find the dumb jar once I put
 RH> it away for over a year.  

It's not the jar's fault ... maybe the gremlins hid it.

 RH> They turned up the other day against a wall in my closet.  Most of the
 RH> olives are dried hard and brown.  Some from the bottom of the jar look
 RH> fine.  The salt is nicely moist with lots of olive oil in it - even
 RH> some slush in the bottom of the jar.  Is there a use for that slushy
 RH> salt?  It seems a pity to toss it.  How about dried olives?

1. If it's not rancid, and it probably isn't, use it anywhere
you'd use salt. Or you can drain off some oil and use that where
you'd use oil - just press a tablespoon back onto the salt and
let the oil ooze into the bowl - if there's enough oil, fine;
if there's not, go back to sentence #1.

2. The salt probably prevented any possible pathogens, so just
eat the olives. If they're too dry, reconstitute them or put
them in a stew or something. Or mince them up and use them in
pasta dishes.

ROASTED CHICKEN WITH CALAMATA OLIVES & POTATOES
cat: main
serves: 4

1 qt chicken stock
2 t fresh thyme; chopped
4 skin-on boneless chicken breast halves
4 sm red potatoes
1 c Calamata olive paste (see recipe below)
4 oz Calamata olives for garnish
3 oz olive oil

In a sauce pan, combine the chicken stock and thyme. Simmer
until the stock coats a spoon. Set aside

While sauce reduces, prepare the olive paste. Then spread
the paste evenly on the underside of the chicken breasts.

Cut the potatoes into quarters.

Heat olive oil in pan until nearly smoking. Carefully place
breasts in pan, skin side down, and allow the skin to sear.
Add potatoes to the saute pan and place in a 375F oven
for 8-12 min or until chicken centers are no longer pink.
Stir potatoes after the first 6 min to brown evenly, and
add the olives to the pan when you stir the potatoes.

Transfer cooked chicken to a cutting board, skin side down,
and slice each chicken breast half into three even pieces.

Arrange the chicken pieces, skin side up, on 4 dinner plates
and place olives and potatoes around the chicken.

Gently bring the thyme sauce back to a simmer, spoon sauce
evenly over chicken and serve.

The Carriage House, Mackinac Island

CALAMATA OLIVE PASTE
cat: condiment
makes: 1 c

1 c Calamata olives; pitted
1 T chopped fresh basil
5 cl garlic
2 oz olive oil

In a food processor or blender, mix all ingredients to
form a smooth paste.

The Carriage House, Mackinac Island

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