Text 21906, 111 rader
Skriven 2009-03-14 12:50:00 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Bulk Foods 351
======================
 GJ> No one has ever offered me a free truffle, possibly because they judge
 GJ> me as unlikely to buy a large number.  How did you manage to fool the
 GJ> truffle dealer to get that experience?

Fool the dealer? The dealer knew I would buy a fair number,
and I did, a couple hundred francs' worth.

 ML> Slightly nervous, fearful of conviction of crime, and morally
 ML> guilt-ridden are all quite different.
 GJ> Only in magnitude, imo.

I think there have been philosophical and religious tomes
written on the subject, but let it suffice to say that I
disagree with you quite completely on this.

 GJ> How do the Chileans manage to get their grapes to produce year-round?

I believe irrigation has to do something with it. And I don't
believe that it's the same vines continually producing but
rather different vines on different schedules. 

 ML> For me, in this circumstance, the entire cost of the card is
 ML> deductible. In any case, the tax itself is deductible.
 GJ> By "tax deductible" I mean its cost can be deducted from your taxable
 GJ> income when preparing your income tax return.  Do you people have
 GJ> another meaning?  Tax deductible expenses are those which directly
 GJ> relate to earning your income.  Greeting cards would be stretching it.

In that order: Correct. No. Correct. No. Remember what I do
and how much I have to butter people up (competency being only
a secondary criterion in the filling of positions) to do it.

As the greeting card was used for the purpose of greeting
someone in my line of work, there was no stretch at all.

 -=> Glen Jamieson said to Dave Sacerdote <=-

 GJ> Hmmm.  My rice cooker and its cord are still OK after 17 years, but it
 GJ> hasn't been moved much in that time.

Your beasts are perhaps more civilized than those in the
households that hold these rice cookers.

 ML> Ian was early to warn us about this in the echo a decade
 ML> or so ago.
 DS> I remember.  
 GJ> Does that result in the Chilean wines being affected?  If not, why
 GJ> not? 

That was the context of the original discussion, Chilean wines
being taboo for reasons of verified pesticide contamination and
rumored labor issues.

Trout Meuniere a la Arnaud's
cat: restaurant, fish, main
servings: 6

6 Speckled trout filets
3 egg whites slightly beaten
1 c cornstarch, sieved
Peanut Oil for Deep Frying
h - Sauce Meuniere
3/4 stick margarine
1 cube beef bouillon melted in 1/2 c boiling water
Worcestershire sauce
1/2 lemon (juice and grated zest)
1 ts parsley flakes
1 Tb white wine (optional)
1 ts cornstarch
1/2 c cool water

Dip trout filets which have been cut into 2 " strips crosswise into the
beaten egg whites, then into the cornstarch.  Repeat this process with a
few more trout filets.  Place in hot oil and deep fry the fish for 5
minutes turning once.  The filets will generally rise to the surface
when cooked.  The fish will NOT be a golden brown.  Drain on paper
towels and place in a warm oven while you repeat the process with the
rest of the fish.

Sauce:  Melt margarine in a saucepan.  Add beef bouillon which has been
dissolved in boiling water.  Add about 1/2 tsp. of Worcestershire sauce,
the lemon juice and zest, the parsley and wine.  Mix cornstarch and
water and add to the sauce.  Heat over medium temperature,stirring
constantly, until sauce thickens slightly.  Set aside until ready to
serve.  Pour sauce over fried fish at serving time.

[note from Janice Glab]
There is a funny story that goes with this recipe.  Arnaud's served two
dishes that I particularly liked - this one, and Shrimp Remoulade.  I
found myself eating alone at Arnaud's one Friday during Lent because my
husband had some sort of emergency.  I sat down and ordered this dish
and decided to while away the meal trying to figure out what was in it.
The Roman Catholic bishop of Baton Rouge entered and took a table next
to mine and we exchanged greetings and I noticed that he proceeded to
order the same dish.  As I began to literally pick apart my meal, the
first thing that became rather obvious was that the coating on the fish
was not the normal flour or cornmeal used in the South.  The fish was
definitely fried.  But the sauce puzzled me, because I realized it was
next to impossible to get a dark brown sauce from fish, especially
speckled trout.  When I had finished the waiter came over and asked me
how the meal was, and I replied that it was very good, but that I was
perplexed about the sauce, could he give me any indication of how one
would come up with a dark brown sauce using fish as a base....he smiled
rather sheepishly and told me that there was beef stock in the sauce.  I
asked him if he was aware of who was sitting at the next table and he
nodded and we both had a good laugh!

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