Text 15638, 84 rader
Skriven 2008-10-26 13:21:02 av Michael Loo (1:18/200.0)
  Kommentar till text 15521 av Carol Shenkenberger (21880.cooks)
Ärende: Rant 117
================
 -=> Carol Shenkenberger said to Jim White <=-

 CS> Kid went to Captains mast Friday (her Chief is quick and her verbage
 CS> was not excusable at all).  I wont repeat it here, but had to there and
 CS> lets just say 'could have heard a pin drop'.  She called me a &$&^&
 CS> %%@%@% who ratted on her during the mast case, which didnt do her any
 CS> better good.

If I see something that offends my morals, I'll jump all over it
whenever I can. But even major rule infractions (or lawbreaking)
that I find justified, I'll keep mum about them. If this piece
o work said her %@%@% during the proceeding, I'd suspect mental
illness. If it were just out during some random encounter, I'd
have said, "I'll report you again, if you want me to."

 CS> I dont stand for that sort of garbage.  Fix her or boot her out.  This
 CS> time, I think not fixable.  It was her 3rd mast case and she's in the
 CS> brig now.  Last chance after she gets out.  A 2 week stint.  (She had
 CS> other charges, such as proven theft and the one with me was just
 CS> icing).

I really am suspecting mental illness.

Stuffed Rice Balls Roman-Style
Categories: Italian, starter, snack
Servings: 6

1/4 c dried porcini
1 c hot water
3 Tb EVOO
3 Tb unsalted butter
1 Spanish onion, cut into 1/4" dice
2 oz prosciutto di Parma, cut into 1/4" dice
1 c Arborio rice
2 lg eggs, beaten
1/4 c chopped italian parsley
2/3 c freshly grated Parmigiano-Reggiano
5 oz mozzarella, cut into ++-inch dice
1 3/4 c dried bread crumbs
4 c olive oil for deep-frying
Salt and freshly ground black pepper

These suppli' have a cult that is all their own; you
will find us strutting down the streets of the Eternal
City, stretching strings of mozzarella from our hands
to our gluttonous mouths.

In a small bowl, soak the mushrooms in the hot water
for 30 min. Lift out the mushrooms, reserving the
liquid, and finely chop. Strain the soaking liquid
through a fine sieve into another small bowl; set aside.

In a medium saucepan, heat olive oil and butter over
medium heat. Add the onion and prosciutto and cook until
the onion is softened, about 7 min. Add the rice and
cook, stirring until opaque, about 3 min. Add 2 c hot
water and the mushroom water, bring to a boil, and cook
uncovered, until the liquid is absorbed, about 20 min.
Turn the rice out into a bowl, and allow to cool for 10
min. Stir the eggs, parsley, and Parmigiano into the rice.

For the filling, mix the chopped porcini and the
mozzarella cubes in a bowl.

Using a tablespoon, make egg-shaped balls of the rice
mixture; you should have 12 to 14. Use your thumb to
make an indentation in the center of each, insert 1 ts
filling, and use your palms to round the ball so that
the filling is completely enclosed.

In a large deep pot, heat the 4 c olive oil over
medium-high heat until it reaches 370F. Roll each ball in
the bread crumbs so that it is completely coated, and set
on a plate. Working in batches, fry the balls in the hot
oil until golden brown, about 5 min. With a slotted
spoon, transfer to paper towels to drain, and season with
salt and pepper. Serve warm or at room temperature (do not
refrigerate).

Mario Batali, Molto Italiano
___ Blue Wave/386 v2.30

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