Text 16397, 93 rader
Skriven 2008-11-14 01:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Musical Fruit 210
=========================
 ML> Ain't it the truth. Even little shaving cuts ooze for hours,
 DS> There are several solutions to that.  You could emulate some of your
 DS> echo friends, or start using an electric razor.

I've had complaints about my texture when I have failed to shave
for several consecutive days: I understand that one acquires a
certain silkiness after a while, but I am perhaps too impatient
to wait for that. The electric razor thing is a possibility,
but I'm a little phobic about that, because the last time I used
one, somehow bits of my cheek got entangled in the works, and
the effect was not dissimilar to the razoring carnage, only it
hurt more.

 DS> Here is a recipe with ingredients I would never have expected to see
 DS> together, but Gail says it sounded good to her.
 DS> Title: Tangerine and Red Onion Salad

Not an uncommon combo in Mediterranean regions, actually.

 -=> Dale Shipp said to Nancy Backus <=-

 DS> Since two of the three moderators have initials D.S., Michael could
 DS> have been referring to either me or Dave.

Or both, as the case may be.

 DS> Michael may also be referring to the fact that I have played in
 DS> Carnegie Hall

Ko reck. I remember the original conversation, wherein you
admitted to having played at Carnegie Hall, and, puzzled,
I said something like, so have most of my other friends,
so what? I thoroughly missed the point until you spelled
it out in excruciating explicitness.

Eric Ripert's Poached Lobster with Mustard-Tarragon Vinaigrette
Cat: main, shellfish, big celebrity
Yield: 4 servings

4 live lobsters (1 1/2 to 1 3/4 lb each)
Fine sea salt and freshly ground pepper
1 ts minced shallot
2 Tb sherry wine vinegar
1 ts Dijon mustard
6 Tb olive oil
1 Tb finely chopped fresh tarragon
4 c mesclun greens

After knife-killing each lobster, twist off the claws
and tail and set aside. Save the head and legs to make
lobster stock, if desired.

Bring several inches of salted water to a boil in a
large pot. Hold the lobster shell-side down and insert
a skewer lengthwise through each lobster tail just
under the clear soft shell of the tail. Tightly wrap
each tail in plastic wrap (this helps keep the lobster
tail from curling as it cooks). Add the lobster claws
to the boiling water and poach them for 2 to 3 min
(2 min for lobsters under 1.5 lb, 3 min for lobsters over
1.5 lb). Add the tails and poach the tails and claws for
another 2 to 3 min (2 min for smaller lobsters, 3 min for
larger ones). Remove the lobster claws and tails from the
water and set aside to cool.

For the vinaigrette, whisk the shallots, sherry wine
vinegar, mustard and some salt and pepper in a small
bowl. While constantly whisking, drizzle in the olive oil
and season to taste (can be made up to a week in advance).

Unwrap the tails and remove the skewers (if you see a
black vein from one end of the tail, gently pull it out).
Carefully crack the back of the tail and, using a fork,
remove the lobster tail in one piece. Remove the dark vein
from the tail. Slice each lobster tail on an angle and
into 1/4"-thick slices. To remove the meat from the claws,
first twist off the elbows from the claws. Using kitchen
shears, cut open the elbows and remove the meat. Remove
the pointer "thumb" from each claw. Hit the center of the
curved part of the claw with the back of a large heavy
knife to crack it; twisting sideways with the knife until
the shell splits open and the meat can be pulled out.

When ready to serve, whisk the tarragon into the dressing.
Place the greens in a large bowl and toss with some of the
vinaigrette, then divide the greens, lobster tail slices
and claw meat between the plates. Drizzle a little more
vinaigrette over the lobster and serve immediately.

http://online.wsj.com/public/article/SB118375568129659493.html
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