Text 2307, 79 rader
Skriven 2008-02-12 13:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: characters 845
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 DS> customary passing around of peoples orders, takes a sample and eats
 DS> with his custom chopsticks that he carries.   I even observed this
 DS> happening on the one group meal I had with him at a Chinese
 DS> restaurant:-}}
 ML> That's perfectly fine ... if he chips in appropriately at the end.
 ML> Or does he go, "oh, I didn't order anything, just tea, 35 cents."
 DS> In the case I observed, he did not pay -- but then neither did most
 DS> of us since the business picked up the tab.

So it's not just parsimony that motivates him, I guess.

 ML> I met a guy (maths professor - forget his name, Lynn something I
 ML> think) at a lobster feed - he was an unexpected guest, so there
 ML> wasn't a lobster for him, so, feeling sorry for him, someone
 ML> gave him a claw, so everyone around the table (10 or 12) gave
 ML> him a claw, and he ate really really well.
 DS> And we also know a guy who has been known to get handed the lobster
 DS> bodies at lobster feeds:-}}   Makes out quite well, he does!

Dunno, we have three or four such competing at the echo
sponsored events.

=
 ML> Glad you were pleasantly surprised. I'd have to see the dish
 ML> myself to judge whether it qualified under my authenticity
 ML> standard (it certainly wouldn't pass Ian's), though.
 DS> I do not think he would approve of the name, but might well approve
 DS> of the dish by some other name or just description.   BTW, wonder
 DS> when (and if) he might be back from his travels and poke his head
 DS> in. Last I heard he was in the Eastern Pacific, and would be going
 DS> to England before returning home.

I'm only in sporadic contact with him; I presume he will be
back at La Souvigne in the spring and should pop in here once
in a while then.

----- Now You're Cooking! v4.23 [Meal-Master Export Format]

      Title: Quince Cheese (Cotignac)
 Categories: british, candies, fruits
      Yield: 1 servings

      2 lb quinces, ripe
           sugar
    1/2    lemon, juice of
     10 fl water
      1 lb granulated sugar

  Wipe the quinces to remove the down that can cover them. Quarter and
  core, without peeling, and tie the cores and pips in a little muslin.
  Put the qunices quarters with the muslin, the lemon juice and the
  water in a heavy bottomed pan, and simmer until the quinces are
  really soft. Remove the muslin bag, and squeeze out any juice over
  the pulp.
  Pass the quince puree through a sieve (mouli legumes) and weigh it.
  Add an equal weight of sugar, and put into a jam pan. Warm to
  dissolve the sugar, then bring to the boil and cook over high heat,
  stirring ALL the time until the paste is well thickened (>20
  minutes). It will be so thick that it is hard to keep stirring, and
  the wooden spoon will leave a clean trace on the bottom of the pan
  when drawn across it. The paste will have darkened to a good red
  colour. (We find that most of this reduction can be done very well on
  full heat in a microwave oven, stirring every 5 minutes or so).
  Pour into a shallow baking tray. If not non stick, make sure the
  tray is lined with bakewell paper. The paste should be about 1/2" to
  3/4" thick. Dry out in a very cool oven with the door partly open
  around 12 hours, or 2-3 days in a warm place like an airing cupboard,
  protecting from dust and insects.
  When dry, cut into cubes or fingers, roll them in granulated sugar
  and store in sealed metal boxes surrounded by sugar, and with
  greaseproof paper between the layers. (the sugar can be used for
  flavouring afterwards).

  IMH c/o Georges' Home BBS 2:323/4.4

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