Text 10912, 119 rader
Skriven 2008-07-21 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: northern stuff 640
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 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.

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

Well the viande de grisons was $11 and the steak $37, the rest was
wine. Lesser steaks ran around $27.

 JW> 2003 Vidal-Fleury Cotes du Rhone Villages Cairanne.

 ML> Gone dumb, has it. Probably it would have been lively and fun
 ML> last year and will be interesting enough next year (but may well
 ML> improve a few years as you surmise).

I did not so surmise but Kevin did. [g] He thought it was perhaps
slightly corked, the rest of us weren't sure and the table accepted
the bottle anyway.

 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> raspberries.

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

I have never had the pleasure of tasting such a Burgundy.

I simply love the Elena Walsh Pinot Nero from the Alto Adige
region in northern Italy I wrote about some time ago at half the
price of a light weight Burgundy.
                                                         
 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.

 ML> Is it possible to work on the texture? Brining, semi-drying, that
 ML> sort of thing?

 Quite possibly.

 ML> If not, then maybe the way to go is to give in
 ML> altogether and make mousse out of it.

 An excellent thought. I have three more in the freezer, which of
 course will make them even mushier. I must consider a mousse.
 
Feeling guilty over $75 steaks, I am having lentil and rice soup
today. I threw together leftovers: pot roast juices, Italian
red sauce, brown lentils, Thai rice and livened things up with some
sauteed aromatics: garlic, onion, celery, chilies and cumin. It
turned out quite nicely. The aromatics cost maybe 50 cents and the
bulk of it was "free". 

I still had lentils and rice leftover so I also made Idli pancakes
fried on the griddle, also enlivened with the same flavour.

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

     Title: IDLI - STEAMED RICE DUMPLINGS
Categories: Sides, Pastries, Tiffin, Indian
  Servings: 8

     1 c  Lentils- urad dhal
          -husked black lentils,
          -rinse/soaked overnight in
     2 c  Water 
     2 c  Rice;parboil/soak o/night in
     6 c  Water 
     1 c  Water
          Salt

These light, dry snacks are usually eaten for breakfast. Like plain
rice, idli absorbs the flavours of various accompaniments. I found
it fascinating that no matter where I was in southern India, the
older men almost uniformly preferred idli to dosa and vadai. I don't
know if these gentle dumplings are kinder to their teeth or whether
through the years they have learnt the idli provided the perfect
sponge to the spicy chutneys and sambar with which it is always
served.

Drain the urad dhal and blend in a food processor or blender, adding
water as necessary to make a thick paste. Repeat this process with
the rice. Combine the blended dhal and rice in a bowl and add salt
to taste. Set aside overnight.

Just prior to cooking, it is vital to beat the batter - the
incorporation of air will ensure a lighter result. Shape the batter
into balls the size of golf balls, flatten slightly, and arrange in
a steaming basket. Steam until firm and rubbery, about 15 minutes.
Alternatively, place the balls in a muffin tray submerged in water
and steam as above.

Serve hot with sambar and chutney, although they are delicious eaten
cold, too.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM

Cheers

YK Jim


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