Text 8367, 85 rader
Skriven 2006-12-03 21:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: electrifying 613
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 ML> said, yeah, what about this contact? and touched it, and
 ML> brzzzap, grilled Michael).
 DS> The guys that were working on our remodel project rarely turned off
 DS> the circuit before they worked on it.  They would wire up plugs,
 DS> lights and switches -- all with live wires.

If they have that level of confidence in their abilities,
more power to them! 

 DS> Actually, I think that they were more afraid of cutting into a live
 DS> wire with a drill or a saw than they were with handling open wire. 
 DS> I once startled our foreman by taking a flash picture just as he was
 DS> cutting into a wall with a saw.

Actually, I wouldn't use a flash camera on anyone doing
anything remotely sensitive, at least without warning
them first. When I did lots of recitals, ten, twenty
years ago, I really hated having action photos taken -
very distracting.

=

 ML> I detest brown rice; don't much care for wild rice; dislike
 ML> converted; hate Minute.
 DS> So what kind of rice do you like?   Maybe for the next picnic we can
 DS> have a "rice sampling" instead of a "potato chip sampling"?

I'm not a starch person, really (though I love pasta in its
place and in fact am lunching on pasta with garlic sauce), but
the rices I prefer are long-grain firm cooked for American food,
shortish-grain softish cooked for Asian food, and glutinous for
dessert. Risotti I kind of like once in a while, if they're
strongly flavored. On the whole, I think we've evolved from the
state of "food as nourishment" to that of "food as entertainment,"
the "manger pour vivre" turning into "vivre pour manger" (Moliere
said, "il faut manger pour vivre et non pas vivre pour manger" -
"you must eat to live, not live to eat." So starch and fat are
less vital in the diet now, as it's easy to get enough calories.
Of course, starch dilutes flavor (one of the good uses for it,
cutting oversalty or overintense things, such as chili) and fat
tends to intensify it - guess which I generally prefer.

Suppli Al Telefono
Categories: Italian, starter, snack
Yield: 20

30 g butter
2 cloves garlic, thinly sliced
250 g arborio rice
200 ml white wine
750 ml to 1 litre vegetable stock
100 ml cream
50 g grated parmesan
90 g sun-dried tomatoes, presoaked and thinly sliced
large handful of basil, roughly torn
1 mozzarella ball, cut into 20 cubes
2 eggs
breadcrumbs
vegetable oil for deep-frying
salt
freshly ground black pepper

Melt the butter in a heavy pan. Add the garlic and saute
for 1 minute. Add the rice and stir to coat it
thoroughly in butter until it starts to crackle. Add the
wine, stirring all the time until it is absorbed. Little
by little, add the stock, then the cream, and stir until
the rice is al dente (about 15 minutes).

Stir in the parmesan, sun-dried tomatoes and basil,
season, and leave to cool.

When the risotto is cold, form it into bite-sized balls,
moulding it around a cube of mozzarella - having wet
hands makes this process easier.

Beat the eggs in a dish. Roll the risotto balls in the
egg, then the breadcrumbs, and deep-fry until golden.
Serve piping hot.

This recipe was first published on Waitrose.com in July
1999. This recipe is from Waitrose Food Illustrated.
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