Text 1252, 65 rader
Skriven 2008-01-23 17:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: tooth 750
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 HN> Looking like Alfred E Newman seems reason enough (grin)
 HN> to have an implant, partial, or something! 

But I'm not a smiler, so the issue wouldn't come up that often.

 -> They always say that sushi is all about the rice. But
 -> then why use fish at all, I think to myself. Anyhow,
 -> even the best rice isn't that special.
 HN> This is an instance where the sum is greater
 HN> than the parts!

I disagree. The presence of the fish or other flavor substance
might raise up the rice a little, but mostly the rice drags
down the value of its partner. I guess a very small bit of
anchovy and a big bit of rice might work, but wasting good tuna
on rice always struck me slightly perverse!

 HN> I still find wine somewhat confusing, but
 HN> enjoyable none the less!

It becomes confusing after the second or third glass.

 HN> I wondered that as well, I'm not sure I could
 HN> distinquish between types of wines or good from
 HN> bad...but I could tell you with certainty which ones
 HN> I liked and which ones I didn't. It would be an interesting
 HN> exercise to do though wouldn't it?

"What is good?"

 -> As opposed to icky fishy, which is anchovies.
 HN> Not so icky, salty yes, but not icky
 HN> not sashimi of course but not bad. 
 HN> what do you find objectionable about 
 HN> anchovies?

The saltiness and oiliness together make my taste buds
go no way. I see the umami value, but when I taste salted
anchovies, I posit a negative umami ... anchovies fresh
or preserved in olive oil however have a fighting chance
of making it down my gullet.

Remoulade sauce
cat: sauce, Louisiana
yield: about 16 fl

1 1/4 c mayonnaise made with cider vinegar
4 Tb Creole mustard (may substitute a smooth Dijon)
5 Tb scallions, minced, green and white
3 Tb parsley, minced, no stems
1 Tb grated horseradish root (may be increased)
4 anchovy fillets, rinsed and drained (may be increased)
1 Tb capers, minced
1/2 ts white pepper (may be increased)
2 Tb lemon juice (or to taste)
1 ts vinegar-based hot pepper sauce (may be increased)

Combine all ingredients and chill for at least 1/2 hr. This
amount will sauce 1 lb (net weight) of boiled seafood or any
number of celery sticks.

Bill Neal's Southern Cooking
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