Text 21753, 123 rader
Skriven 2009-03-10 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: Bulk Food
=====================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> JIM WELLER wrote:
 
 > show the unit price [...] per 100 g

 BS> They seem to all over America also.  But they cheat.  On one package 
 BS> it'll show 2.9cents per ounce and on the next brand of the same type 
 BS> product it will be $1.42 per pound, and any other measurement you can 
 BS> think of (Austrian Shillings per grain, etc.)  Cell phones have a 
 BS> calculator in them.

And a currency exchange chart?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Simple Winter Salad
 Categories: Canadian, Salads
      Yield: 4 servings
 
      1    Head Tardivo or Treviso
           Radicchio
      2 bn Living watercress
      2    Heads blond frisee (greener
           Parts trimmed and
           Discarded)
      2    Belgian endives
    1/2    Bulb fennel, quartered
           (outer layers removed)
           Juice of two lemons
           Sea salt
           Dijon mustard
           Extra virgin olive oil
           Freshly ground black pepper
        lg Chunk Parmesan cheese
 
  February is one of my favourite months for making and eating salads.
  There is no better time for the bitter lettuce varieties, also known
  as winter lettuces, that I particularly enjoy. They are at their
  peak. The group includes the robustly flavoured radicchio family,
  including Treviso and Tardivo, Belgian endive and its curly cousin
  frisee, and escarole. These are all hardy lettuces that both travel
  and keep well. Watercress, another great green, is generally better
  in the colder months, too.
  
  By happy coincidence, this is also the season for blood oranges
  (look for the ones of Sicilian origin), Fuyu persimmons, Meyer
  lemons and fennel, which all have an element of sweetness that works
  wonderfully as a foil to the pleasant sweet-sharp bitterness of the
  lettuces.
  
  Delicious salads bursting with colours and textures can be achieved
  by mixing a few well-chosen flavours - with relatively little
  effort. Shaved fennel and hard or blue cheeses complement hardy
  lettuces in attractive and flavourful salads.

  Freshly shelled nuts, walnuts, hazelnuts and the like make great
  seasonal additions, particularly if nut oil is used in the
  dressing.
  
  As for timing, I like to serve these types of salads well chilled
  and crisp, dressing them just prior to presenting. If using citrus
  as the acid in vinaigrette, mix the juice and the oil together
  immediately before dressing the leaves.
  
  Method
  
  Trim and cut the lettuce as you wish, and place in a large amount of
  cold water. Using a mandolin, shave in the fennel and turn the salad
  over several times to rinse it well. Using your hands as a sieve,
  lift the leaves out of the water and drain briefly in a colander
  before spinning gently in a salad spinner. If not using immediately,
  place in plastic bags and refrigerate.
  
  Make the dressing just before serving. I give no exact measurements
  for the vinaigrette as it really is a matter of personal taste. A
  standard starting point would be four parts oil to one part acid,
  but this is only a guide and will depend on the type and quality of
  the oil being used.
  
  Place lemon juice in a bowl. Add some salt and mustard. Whisk to
  dissolve the salt. Add oil and whisk briefly, then taste for
  balance, acidity and salt.
  
  Arrange leaves on plates or large, shallow bowls. Grind some fresh
  pepper over each salad, then shave slivers of the Parmesan over
  them, drizzle with the dressing and serve.
  
  Beppi's wine matches
  
  Salads may seem innocent enough, but they are a minefield, wine-
  wise. The big challenge in this one is lemon juice. Acidity is the
  fermented grape's foe. So pick a wine with sufficient acidity to
  fight back. A sauvignon blanc would work well to that end. Also,
  its herbal flavours will resonate with the bitterness of the
  radicchio and cress. Kim Crawford Sauvignon Blanc from New Zealand
  (about $20 across the country) has the requisite raciness. Like
  most other sauvignon blancs from New Zealand, it also delivers a
  blast of tropical fruit, which will complement the salad. Also
  look for good, and less expensive, sauvignon blancs from Niagara,
  such as Chateau des Charmes, Colio Estate and Peninsula Ridge.
  
  Beppi Crosariol
  
  By: KEITH FROGGETT in the Toronto Globe and Mail

  Keith Froggett is co-owner and executive chef of Scaramouche in
  Toronto

  From: Slash Food
 
MMMMM

Cheers

YK Jim


... Patriotism is the virtue of the vicious.

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