Text 8050, 90 rader
Skriven 2006-11-27 20:56:00 av MICHAEL LOO (1:123/140)
Ärende: basements DOWN UNDER 578
================================
 -=> Glen Jamieson said to Jim Weller <=-

 GJ> I suggested it, but no one showed any enthusiasm.  The cheapest
 GJ> "dining out" meal was in the Central Market, and MLoo chose the
 GJ> Shanghai Food stall, where $5 was paid for a plate on which customers
 GJ> could stack as much food as they liked, from a choice of 9 items,
 GJ> including some good stewed pork belly, fried chicken, pork, etc.

I didn't stack too high. Ate rather modestly, in fact, I thought.

 GJ> After picking all the meat off his chicken bones, he crunched them to
 GJ> extract the marrow, then did the same to mine.  Carol and I tried not
 GJ> to know him while he did this.

Sissies.

=

 GJ> His report shouldn't take long to appear, as they had scheduled 3
 GJ> nights in Melbourne, so leave there tomorrow.  M can write it to while
 GJ> away the 15 hours of trans-Pacific flight.

Hah. I slept 10 hours and ate and canoodled the other 5. And
Melbourne was as difficult to get a word in edgewise as
Adelaide had been. And I have 50 hours of work and many concerts
in the next week. Consider yourselves lucky if I get a report in
by the middle of the month.

 -=> Glen Jamieson said to Dave Sacerdote <=-

 GJ> This afternoon I farewelled MLoo and Carol, after a most entertaining
 GJ> and educational 10 days.   I am no longer wiry, having gained 3 kg
 GJ> over that period, and left feeling like Ian Hoare's geese - stuffed,
 GJ> but still eagerly coming back for more food.

I gained but 2 kg. Perhaps because my cooking is not so exotic to
me as it might be to others, perhaps because we didn't visit the two
top places on my list for Melbourne dining: this was one of them -

Wagyu Pie
cat: main
yield: a lot

h - Beef filling
2 kg Wagyu silverside / chuck (small diced)
200 g celery (diced)
200 g carrot (diced)
200 g onion (diced)
250 ml port
500 ml red wine(shiraz)
Bouquet garni
1.5 l veal stock
100 g goose fat
h - Pate sel (short crust pastry)
250 g plain flour
150 g butter
1 egg
1 pn sugar
1 ts salt
40 ml milk

In a hot pan sweat off vegetables in goose fat, season well
with salt and pepper, as this will help the vegetables absorb
the goose fat. Add wine and port, reduce by half, add veal
stock and reduce by a further 1/3. Add beef, cover pot with
foil and a lid, place in oven at 150C/300F for 3 hr. Let this
mix rest for 24 hr covered in the fridge.

To make pate sel, combine flour and butter with fingers to
resenble bread crumbs (using a rubbing action). Place into a
kitchen aid and add all other ingredients quite rapidly, do
not over work, as soon as dough has come together, remove
and wrap in cling film and rest in the fridge for a few hr.

Roll out dough in either a pasta machine to number 7 or ca.
1/2 cm thick with a rolling pin. Place in a pie or tin mould,
pack in filling well over the top to for a dome shape.
Garnish with two layers of pastry; one layer press firmly
over and trim edges, the second use a lattice cutter and
arrange over the first layer. Brush a little water on first
to ensure it sticks to the first layer. rest for a few hr in
fridge or freezer. Brush with egg wash and bake at 180C/350F
for around 25 min, until golden, depending on the size.
Serve with a hazelnut and watercress salad and a good
glass of Australian Shiraz.

Shannon Bennett, Vue de Monde, Melbourne
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)