Text 19550, 115 rader
Skriven 2009-01-12 06:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Second Sight
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Your amusing comment about low-life beer and a shot bars struck
 ML> me as being a bit snappish ...

 DD> It was meant to be. Sometimes I am blessed with "second sight" and I
 DD> flashed on a picture of this twit in 5 to 7 years

 ML> I used to "age" people using an astigmatic trick. Don't know
 ML> if it worked or not, but it was amusing.

 ML> Okay, bud, second-sight my life, if you will (I can't even
 ML> first-sight it).

Note where I said "Sometimes I am blessed". Not always. Like you, had I had an
inkling how my life was going to work out I'd have made different choices.

 ML>   ... at the
 DD> stupormarkup with three stairstep kids

 ML> Each increasingly unpleasant, owing to the increasing
 ML> desperateness of the three sires.

Goes without saying. Father's Day was a huge party at her house.

 DD> I did much better tip-wise as a bus boy when I was much younger.

 ML> Cuter, too, I take it.

 DD> Not ever having been a conniseuer of male beauty I cannot speak to
 DD> that.  Bv)=

 ML> Surely you must have gotten some kind of feedback.

 ML> Other than "look at the funny man!," of course.

I always tried to look as spiffy and cool as possible in my dress and hair
style back then. And, yes, I did get the occasional feedback ... from all three
sexes. Fended off all but those from the females. Mostly cooperated with them
... 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Striped Bass In Agrodolce Sauce
 Categories: Seafood, Fruit, Sauces, Wine
      Yield: 8 Servings
 
    1/2 c  Olive oil
  1 1/2 lb Shallots; trimmed, leaving
           - root end intact, quartered
           - lengthwise (halved if
           - small)
  1 1/2 c  Dry red wine
      1 c  White balsamic vinegar
    2/3 c  Water
    1/3 c  Sugar
    1/4 c  Golden raisins
  1 3/4 ts Salt
    1/2 ts Black pepper
      1    California bay leaf (or 2
           - Turkish)
      8    Pc (6 - 7 oz) striped bass
           - filet (1/2" thick);
           - skinned
 
  Garnish: chopped fennel fronds
  
  Agrodolce, an Italian sweet-and-sour sauce, combines vinegar
  and sugar. For tender results, be sure to peel off leathery
  outer layers from the shallots.
  
  Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over
  moderately high heat until hot but not smoking, then sauté
  shallots, stirring occasionally, until browned and just tender,
  about 8 minutes. Remove from heat and add wine, vinegar,
  water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoon
  pepper, and bay leaf, briskly simmer, stirring occasionally,
  until shallots are very tender and liquid is thick and syrupy,
  40 to 45 minutes. (If liquid is reduced before shallots are
  tender, add 1/2 cup water and continue to simmer.)
  
  Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt
  and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.
  
  Heat 2 tablespoons oil in a 12-inch nonstick skillet over
  moderately high heat until hot but not smoking, then sauté
  4 folded fillets, turning over once, until deep golden, 4
  to 6 minutes total. Put cooked fish (still folded) on top
  of sauce in heavy skillet. Wipe out nonstick skillet and
  sauté remaining 4 fillets in remaining 2 tablespoons oil
  in same manner, transferring to sauce.
  
  Cook, partially covered, over moderate heat until fish is
  just cooked through, 2 to 3 minutes.
  
  Cooks’ note: Agrodolce sauce can be made 1 day ahead and
  cooled completely, then chilled, covered. Reheat over moderate
  heat before cooking fish.
  
  Recipe by Melissa Roberts
  
  December 2004 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

... "Aren't you worried about germs?" - Dot
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