Text 12127, 133 rader
Skriven 2008-08-16 14:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: burgers 777
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 JW> I am not at all squeamish; I just prefer the taste and texture of
 JW> well done patties.

I prefer my burgers to taste - and be - somewhat red. At home
I won't complain (or even grumble a little, if the patties are
juicy inside) - tonight my brother proposes to make burgers,
and I'll be grateful for whatever I get. On the other hand,
at a restaurant, where I order what I want, I expect to get
what I want. Last night waiting for the airplane I stopped
in at the Boston Beer Works and ordered a burger rare, and
it came between medium and medium well. Back it went. The
next burger came medium well period. I tore it apart, ate
some of the fries (brined, so not awful), and sent it back
with the request that someone kill the cook. The manager
comped me (as well he might - two bites of burger and a
handful of fries were not enough food to pay for), but I
had to pay for two beers (the second one while I waited
for the reorder).

By the way, I asked Jonathan if he'd like a contribution
toward dinner, and he said "it's entirely up to you." So
I told him I wasn't going to give him one.

 ML> We have a different name for bloody Caesars - something to do with
 ML> clam flats or Cape Cod or something.
 JW> Makes sense that New Englanders would file off the serial number and
 JW> claim it as their own.

Where did the clams come from? Certainly not inland Canada.

 ML> Was the recipe included as
 ML> part of the assets for the purposes of the sale of the property?
 JW> I would imagine it was. The new guy's steaks taste exactly like
 JW> Sato's.

That's a bit of a tribute to the new guy.

 ML> M's note: 2 drops is less than 1/4 oz, but US Air was never
 ML> good with the numbers.
 JW> They used BIG drops.

Like their stock prices or their aircraft in the '70s?

 -=> Jim Weller said to Glen Jamieson <=-

 GJ> excluding Canukstan beers, as my limited tasting of beers there has not
 GJ> been rewarding)
 JW> You probably only got to try Molson and Labbatt products which make
 JW> Fosters and Corona taste good. Smaller regional breweries like
 JW> Sleeman in Ontario and Big rock in Alberta make much superior brews.

I used to drink Molson a lot, and it was fine. Mixed case of
the beer and the ale with a couple of the heavily advertised
golden ale for guests. Labatt, well, as Gigi Dumont would
tell you, that's real beer. I'd drink the blue, though, in
keeping with its nickname La Blatt, I found some of the line
a bit overcarbonated. Don't know how things have changed in
the last decade or two, though. Perhaps they're even less
hopped (taking a guess that Glen objects to the low hopping)
than they used to be before they started tapping the US market.

Speaking of which, I tried fresh bottles of Heineken and Beck's
side by side yesterday (don't ask what continent I was on) and
found them agreeable, low hopped, and not that distinguishable
from a respectable new world pretender.

In hot weather, low hopping is fine, as one can pour the liquid
down without stopping and without the ignominy of drinking
something that would be considered "water."

 -=> Jim Weller said to Björn Forsström <=-
 -=> Quoting Björn Forsström to Dale Shipp <=-
 BF> For those of you that haven't any experience of sitting arond a
 BF> campfire out in the woods in 20 inches (50 cm) of snow at 23 F (-5 C)
 BF> with the sun shining from a clear blue sky, burning a good saussage and
 BF> having an ice cold Absolut.....
 JW> Sounds good to me! The Canadian version would be bacon and eggs in a
 JW> cast iron fry pan, bread toasted on a green twig and perked coffee
 JW> in a tin cup with a shot of whisky. 

I'll chime in before the Ozzie contingent breaks in with its
Yankee Go Home rhetoric. The U.S. version would be beer by
the campfire and a shot of whiskey in the tent.

By the way, why do people bother to pack cast iron into camp?
Thin steel or even aluminum would do as well for most things,
unless you were making bread, and who couldn't live without
bread for a few weeks? Yeah, I could see using the stuff when
one used mules, who couldn't complain, but now, with people
carrying in their own stuff?

Lobster Thermidor
cat: airline, main, Bermuda, shellfish
servings: 2

1 Bermuda lobster
2 Tb breadcrumbs
2 Tb chopped parsley
1 1/3 oz grated Parmesan
2 Tb butter
1 ts garlic, minced
1 sm white onion, minced
1 Tb Cognac
2 ts Colman's mustard
4 md mushrooms, sliced
4 oz heavy cream
2 Tb chopped parsley not in original
s, p
lemon wedges

Oven at 350F. Split and clean lobster. Remove lobster meat
from shell. Cut on an angle into chunks. Place shells on a
flat pan and bake until color changes to pinkish red, about
5 min. Remove from oven.

Mix breadcrumbs, parsley, and 1 Tb Parmesan for gratin mix.

Melt 2 Tb butter in a saucepan over medium heat. Add garlic
and then onion; cook until very soft. Add lobster meat.
Flame with Cognac. Mix in mustard and mushrooms. Add cream
and bring to the boil. Remove from heat and stir in remaining
cheese and parsley. Correct seasoning. Divide mixture between
the two half shells and sprinkle with gratin mix. Bake until
golden. Seve on a bed of mixed baby greens and parsley
with wedges of lemon alongside.

Nozino Fernandes
Destination Bermuda magazine 2008/2009


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