Text 10850, 83 rader
Skriven 2008-07-20 11:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: northern stuff 640
==========================
 JW> We ate downstairs at Le Frolique where the fare is simpler and a
 JW> little less expensive but still very good and that is where I had my
 JW> $75 steak dinner I just mentioned to Burt.

Even traveling in the rarefied circles that I do, I don't see
using the terms "a little less expensive" and "$75 dinner" in
the same breath!

 JW> Kevin chose the wines: the first was a Cotes Du Rhone.... 2003
 JW> Vidal-Fleury Cotes du Rhone Villages Cairanne. It was extremely
 JW> close and tannic, several years too young to drink. It opened up
 JW> after decanting, breathing and lots of glass swirling but remained
 JW> puckery. Deep garnet, almost purple, spicy fruity nose and taste but
 JW> muted.

Gone dumb, has it. Probably it would have been lively and fun
last year and will be interesting enough next year (but may well
improve a few years as you surmise). I guess you can just think
of it as being in college now.

 JW> The second bottle he chose was a lovely, much lighter and more
 JW> restrained Burgundy.... 2002 Bouchard Beaune: medium ruby; lovely
 JW> ripe cherry nose with a hint of spice; light body, tasted of
 JW> rasperries.

This being a Pinot Noir, it's got a lot of stone fruit, nice light
body, just about the right age. They used to make bigger Pinot Noirs,
but either the bankers or the accountants decreed that earlier-drinking
wines provided better ROI. A few of the name producers are still making
big Burgundies for big aging, but they run hundreds of dollars a bottle.

 -=> Jim Weller said to Hap Newsom <=-

 HN> glaze of jack daniels and brown sugar on his salmon. Sounds
 HN> interesting, but I'm not big on sugar.
 JW> If the glaze also had vinegar or lemon or lime juice as well it
 JW> might be quite good.
 HN> I've also used a thin
 HN> coating of mayo with herbs sprinkled on that,..comes out
 HN> pretty decent!
 JW> But mayo is almost as fatty as butter! [g]

But under heat the coagulated egg protein stays and the fat goes.
I suppose the reason you don't just paint stuff with egg is that
dispersal of the protein in fat and air keeps it more tender and
less like scrambled eggs.

 JW> By coincidence I bought some salmon today and just finished bbqing
 JW> one in foil on the gas grill. It was the much despised dog or pink
 JW> salmon, mushy and bland, but it was $3.90/kg so I couldn't resist. I
 JW> bought 4. They were fresh, never frozen, wild caught.

Is it possible to work on the texture? Brining, semi-drying, that
sort of thing? If not, then maybe the way to go is to give in
altogether and make mousse out of it. Or surimi.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Clarence's Krabdip
 Categories: Appetizers, Sauces, Seafood
      Yield: 1 servings

     16 oz Sour Cream                          2 ts Horseradish (or 2" piece"
     16 oz Philadelphia Cream Cheese           1    Half bottle chives
      2    Onions, small, chop fine            8 oz Louis Rich Krab (or more)
      3 ts Garlic (Polaner/Fiesta)             2 ts Lemon & Herb Seasoning
      2 ts White Pepper                      1/2 cn Mushrooms
      1 ts Red Pepper

  Chop onions in blender or processor.  Be careful of adding liquid to the
  dip and making it runny.  Chop Krab into small (but identifiable) pieces.
  Combine the cream cheese and sour cream in Blender/Processor.
      Add the spices and blend them in
      Add onions and Krab and mix well.  (Mix by hand to avoid chopping the
  Krab into smaller pieces) Store in refrigerator for several hours. If Dip
  is too runny, add some dehydrated onions to absorb the excess liquid. Serve
  on crackers, chips or vegetables.

-----

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