Text 5730, 101 rader
Skriven 2006-09-21 21:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Drinking like Dad
=========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> I've been on a martini kick [...] I've even purchased a bottle
 JW> of gin and vermouth for the house (I'm drinking my father's drink.
 JW> Am I becoming him?

 ML> I've been struggling with that for decades.

I thought it was just the martinis but Roslind assures me in all
seriousness that I am also becoming pedantic, curmudgeonly and absent
minded as well as gray haired and thinning on top. Sigh. Thanks, Roz.

 JW> said just bring me a regular martini. I got something in an old
 JW> fashioned glass that smelled of gin and something else.... I'm not sure
 JW> what, but it didn't go with gin. There was a lot of olive juice but no

 ML> A "dirty martini." Carol likes 'em.

I have no objection to the olive juice, just the weird bitters of some
sort they added to the gin and vermouth. Can vermouth go bad? [shrug]

 JW> Roslind's Singapore Sling which I
 JW> tasted was superb and Lilly's coconutty rum thing garnished with a
 JW> pineapple spear seemed to please her as well.

 ML> I may be able to tell a 2003 wine from a 2002 wine from the
 ML> same maker, but telling one fruity umbrella drink from the
 ML> next is very difficult for me.

I'm not real up on the various details of them all either.

 JW> small suppers. Lunch was superb as previously reported. For Szechuan
 JW> we went to the (sic) "Szechwen Cuisine"

 ML> There are all kinds of transliterations of something that is
 ML> pronounced "si tschwan" or "si tswan" (the i being short).
 
A restaurant reviewer once said of the original owner, "When you're this
good, you can spell it any way you want to."

 JW> Sadly the founder retired right after Roslind last ate there with
 JW> Neekha just this past June and the place has really gone downhill

 ML> This sort of thing happens. I wonder what gets into the heads
 ML> of the new proprietors. Do they seriously think that their
 ML> restaurant can surf on its old reputation forever?

They won't be thinking that for long as their customers and staff
disappear and the landlord and the banker start calling on them.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pescado Tagalog
Categories: Filipino, Fish
  Servings: 8

      5 lb sea bass or any firm-fleshed
    white fish
    1/4 c  lime juice
    Salt
      3 c  salted cashew nuts, chopped
    1/4 lb grated Cheddar cheese
      1 sm onion, scraped to pulp
      2    bay leaves, ground fine
    1/4 ts cayenne pepper
      1 c  dry bread crumbs
      1 c  milk
    1/3 c  melted butter
    1/4 c  sherry

Clean fish well.  Scrape scales off skin; cut off head, collar, and
tail.  Rub fish inside and out with lime juice and salt to taste.  Chill
in refrigerator for 2 hours.  Drain lime juice off fish, then place fish
on a well-greased baking pan.  Mix 2 1/2 cups of the chopped nuts with
the grated cheese, onion, bay leaves, cayenne, and 1/2 cup of the bread
crumbs. Pour in milk and stir to make a stiff paste.

Cover fish with nut mixture; sprinkle with the remaining bread crumbs.
Bake at 375 degrees for 45 minutes, or until fish flakes with a fork.
(Test the bottom of the fish so you do not break the crust.)  As the
fish bakes, baste several times with melted butter and sherry. Carefully
transfer to a large serving platter, and sprinkle with the remaining
chopped nuts.

This dish is marvelous for a buffet.  The crusty nut and cheese coating
keeps the fish from drying out as it bakes.  To serve, cut off slices
with a spatula so that each piece has some of the nut coating.

from a SUNSET book called "Cooking with a Foreign Accent," published in
1952

From: Joanne Schweik To: Foodwine

MMMMM-------------------------------------------------

Jim

... I consider 3.2 beer on Sunday as Uncle Sam's cruel taunt.
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