Text 571, 68 rader
Skriven 2006-04-20 03:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: posts to 548
====================
 ML> All French fries are laxative. Even thinking about French
 ML> fries is laxative.
 DS> Mmmmm.  French fries.  Yup, I'm relaxed already.

You know that the most famous Belgian dish (the Belgians claim
to have invented French fries) is moules frites - which is what
you might call a mussel relaxant.

=

 DS> I strongly support the concept of giving people the tools they 
 DS> need to make decisions based on their own needs and desires.  
 DS> That's not the same as cutting the safety lines and letting them
 DS> drift, though.  I'm not THAT libertarian.

My main issue is that there's so much plausible-looking false
information that people can't be penalized for relying on it.
We've already had some discussion on this, which verges on the
offtopic. The marketplace of ideas does self-correct, but it's
in general not a swift remedy - the Kraft or the Potato Chip
Snack Food Association website isn't going to have its information
scrutinized as closely or quickly as Wikipedia, yet tons of people
are going to make health decisions based on what largely self-
serving stuff is there (or has been quoted from there by the
running dogs of the press).

 DS> Bland ol' American cheese isn't for everybody, but like I said,
 DS> McDonald's just uses bland ol' American cheese.

Maybe your other correspondent was heaping abuse on American
cheese in general (an abuse I think justified) as opposed to
claiming that the American cheese used by Mickey Dee's was
worse than other American cheese.

--mm
Mussels the Watou way, with hommelbier
cat: shellfish, main
Serves 4

3-1/2 lb mussels, scrubbed, debearded
1 carrot, finely chopped
1 leek, white part only, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
1 Tb mussels herbs (see note)
24 oz Poperings Hommelbier
1 c cream, heated

Cook mussels over medium heat with the vegetables, herbs, and
beer, shaking constantly. When the mussels have opened, pour
the cream over. Divide all among four large bowls.The liquid
can be eaten as a soup. Serve with bread or French fries.

Note: Chef Couttenye's recipe for mussels herbs is a
combination of cayenne, paprika, garlic powder, and
curry powder. In Belgium, an empty mussel shell is used to
pluck the mussels from their shells and to eat from as well.
The chef comments, "almost every Belgian loves his mussels
and as Belgians like their beer, why then should we use white
wine when preparing mussels? The alchemy between the bitterness
of the Hommelbier and the saltiness of the mussels is subtle and
unique. A bit of cream makes for the perfect balance."

Stefaan Couttenye, Cooking with beer at 't Hommelhof

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