Text 14555, 102 rader
Skriven 2008-10-02 13:41:04 av Michael Loo (1:18/200.0)
  Kommentar till text 14190 av Dave Sacerdote (1:123/140)
Ärende: ratatwee resend 967
===========================
 ML> The most memorable meal of my week was raw cold-smoked
 ML> bacon shaved thin and served on slightly sweet unsalted
 ML> dark bread with just a touch of caraway
 DS> [sigh]

It was especially wonderful in the fresh Alpine air with
dirndl-clad maidens all around.

 DS> I thought of you last week as I carved off thin slices of salo
 DS> with garlic and dill and ate them with pumpernickel before
 DS> frying the rest for the family's breakfast.  We certainly get
 DS> some interesting coincidences in this echo.

Indeed. I might have been eating pork fat at the same time as
you, three or four thousand miles away.

 ML> a Nobel prize
 ML> winner on his way to Harvard to give a lecture on the parallels
 ML> between classical Iraq and the Greeks and modern Iraq and the
 ML> Americans.
 DS> I'd have liked to hear that lecture.  I can't seem to wrap my
 DS> mind around how W could possibly be favorably compared to Leonidas.

He wasn't.

 ML> The sixth most memorable meal of my week was pork schnitzel
 ML> with bacon and egg stuffing, sided by King Ludwig's Dark Beer,
 ML> imported from Bavaria and reputed to make the drinker as mad
 ML> as King Ludwig was.
 DS> Well, did it? [g]

Who knows what insanity lies in the hearts of men?

 DS> Quite a week.

The next memorable meal was a dish of lechon kawali at the
Manila Center Diner, which despite its name isn't in Manila,
nor in the center of anything, nor exactly a diner (it's a
sort of restaurant with tables). There was only one staff
in the place who was cooking, waiting, and cashiering until
the owner waltzed in a bit late. After a bit of a wait, out
came a big blob of rice with half a pound of deep-fried pork
side meat in smallish cubes, sided by a sweetish sage gravy.
The dish came to life with a few shakes of chili vinegar,
which was discovered after a short expedition. Hap had
bistik, thin pieces of beef marinated in soy and lemon and
cooked almost black. Oh, also, we had fried lumpia for
starters. Good stuff, no nonsense, kind of like some of
the places you have introduced me to, for example Sarape's. 

=
 DS> Stateside.  Sorry, I was assuming that you were back in the US
 DS> when I was replying.

I might have been by the time the reply showed up - I've
been grabbing online access where I can. I'm at Hap's now,
though the free wireless at the coffeehouse he uses didn't
work for me, and I got this packet by dialup. 

Rolls of Iberico pork stuffed with lobster ragout
cat: travel, main
servings: 4

400 g Iberico pork loin
1 baby lobster (400 g)
court-bouillon
10 g shredded mint leaves
1 minced shallot
s, p
h - dressing
10 g lime zest, grated
5 g sea salt
1 lime, juice of
400 mL olive oil
h - herbs
purple shiso
chervil
dill
parsley
arugula

Roellchen vom Iberico-Schwein mit Hummerragout-Fuellung

Poach the pork in a boil-in-bag in water in a 90C/194F
oven for 2 hr. Let meat cool and slice thin.

Cook the lobster in court-bouillon for 7 min. Shell; dice
the meat fine and mix with the mint leaves and shallot.
Season. Put on the pork slices and roll up like cannelloni.

Combine the dressing ingredients.

Combine the herbs.

Put the rolls on a plate and garnish with the herbs.
Drizzle the dressing over the herbs.

after Arno Mos, Destination magazine Autumn 08
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
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