Text 14762, 97 rader
Skriven 2008-10-07 15:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: chickeny 20b
====================
 ML> I tend to drown my sorrows in FIDO ... also to trumpet my
 ML> happinesses.
 RH> I think all of us "regulars" do that.  I'm writing this from Las
 RH> Vegas, awaiting the birth of our grand daughter in a few days.

I've not been on in a couple days, speaking of sorrows ...
computer problems. I'm here in Jamestown (long story), and
a friend is the computer guru of the region, so I put in an
SOS. She, not deeming the problem worthy of her lofty attention,
farmed off the problem to her 16-year-old son who charges 1/3 or
1/4 what she does (he gets 25 an hour). He came over and fixed
the Acer in 10 minutes and took the Averatec home to play with
to see if he could salvage the box. Miracle workers, these kids.

I hope your Vegas adventure has been "productive." Put pictures
up on the Web for us, please.

 ML> I had a Toblerone (speaking of sweet) today, and I actually
 ML> enjoyed it, even the bits of gooey-sweet honey nougat. But
 RH> They are good, for a milk chocolate.  We'd get them from time to time
 RH> while in Germany but the Ritter Sport was more often our chocolate of
 RH> choice.  I wish they still made the dark chocolate with mint
 RH> filling--or exported it to the States if it's still available over
 RH> there.  That was my favorite.

I've been seeing Ritter Sport much more in the shops these last
few months. Maybe this signals that there will be a big presence
here soon. In the meantime, the Ghirardelli dark chocolate mint
is quite nice.

 RH> Not feeling so hot? (G) It's been hot here, right around the century
 RH> mark or a bit over most of the week I've been here.

It's about 55 here.

 ML> The GA specialties I've had are fine, but I'd rather eat
 ML> many other places - any of the adjoining states, for
 ML> example (sorry, Sean!).
 RH> Depends on what you're going for; I wouldn't want to have the fresh,
 RH> local seafood in, say, Kansas.

Of course; in Kansas one gets the fresh, local corn-fed
heavy steer beef with crackling off a fresh, local
vegetable on the side. Not that I'd willingly go to
Kansas. One does tailor one's diet according to what's
available. If I were in a strictly produce-producing
area, I don't know what I'd do, lose a bit of weight, mostly.

 -=> Ruth Haffly said to Ruth Hanschka <=-

 RH> I've eaten overripe camembert, runny brie, and darned near every other
 RH> strong cheese I could find.  The limburger needed a little getting
 RH> used to.
 RH> Probably not as much as a durian

Some of us took to durian like a Sacerdote to ham, whereas the
pleasures of limburger will forever be a closed book.

Timbale de fruits de mer au camembert
cat: seafood, cheese
servings: 4

1 shallot
2 sprigs parsley
20 g butter
300 g mussels
8 sea almonds (a kind of clam)
100 g cockles (another kind of clam, smallish)
3 oz dry white wine, opt
100 g gray shrimp (smallish)
16 red shrimp (bigger ones)
15 cl cream
60 g camembert

Chop the shallot and the parsley; wilt them in the butter.
Clean the various clams and add them to the pan. Stir in
the wine. Cover and let cook 10 min. Shell the cooked
shellfish; set aside.

Peel and devein the shrimp; set aside.

Strain 30 cl of the cooking liquid and reduce by half.
Add the cream; reduce over low heat to sauce consistency.

Remove the crust from the cheese. Cut the cheese into bits
and add to the sauce, blending well. Correct seasoning.

Put all the seafoods into the sauce; heat without boiling
and serve in individual casseroles with toast on the side.

Le bon accord : CuisineAZ.com vous conseille  un bandol
(rose, Provence)
Source : CuisineAZ.com

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