Text 23481, 82 rader
Skriven 2009-04-19 22:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: worse 510
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 ML> urban legends of this nature ("pluck yew" comes to mind
 ML> as a particularly egregious one)
 DS> I'm gobsmacked that anyone would believe that one.

There are plenty of things, Horatio, that gobsmack you
and your entire philosophy. The depth of silliness that
people can descend to is pretty remarkable. The question
remains, why make this stuff up? It's not amusing or
clever or anything.

-

 ML> Most dogs I've met fart like the dickens when you give them
 ML> dairy products.
 DS> Zim farts like the dickens when we give him leftover roasted
 DS> chicken.  Funny that the jerky chicken doesn't do that to him.

Can you think of some ingredient in your roast chicken that
doesn't occur in processed chicken? Garlic? Salt?

 DS> Capicola:  Roger and I experimentally made a few cappy using a
 DS> blend of cayenne pepper, powdered chipotle, and smoked Spanish
 DS> paprika for the rub, instead of cracked black pepper.  It
 DS> came out outstanding; there's a chunk with your name on it.

It's peculiar that for someone with no home I have so many
homes, and for someone with no occupation I'm so darned busy.
I'll make it out to Enfield sometime, I swear.

Pan-Seared Scallops With Cabernet Risotto and Lemon Broth
cat: celebrity, shellfish, main
serves: 4

1/2 c lemon juice, plus extra for sprinkling
2 ts grated lemon zest
4 Tb unsalted butter
Kosher salt and freshly ground black pepper
3 Tb chopped chives
1/4 c olive oil
1/4 c diced leeks, white part only
1 sm yellow Spanish onion, peeled and diced
2 cl garlic, minced
1 c Calriso or other Arborio rice
3 c (or more if desired) cabernet sauvignon
3 Tb grated Parmesan cheese
1 lb diver scallops, or sea scallops, tough muscles removed
2 ts toasted cracked mustard seeds, for garnish (optional)

In a small nonreactive saucepan, combine lemon juice and
lemon zest. Place over high heat, and bring to a boil.
Immediately remove from the heat. Strain into a clean pan,
discarding the zest. Add 3 Tb butter to the pan, and place
over low heat until the butter is melted. Remove from heat,
and season with salt and pepper. Stir in chives; keep warm.

In a heavy-bottomed 4-qt saucepan, wilt leeks, onion, and garlic
in 1 Tb olive oil. Add 1 Tb butter and the rice. Saute until the
rice is translucent, 2-3 min.

Reduce the heat to medium-low. Add about 1/2 c wine, stirring
continuously until the wine is completely absorbed. Add more
wine, and again stir until it is absorbed. Repeat this process
until all the wine is used, a total of 25-30 min. (The rice
will be al dente. For a creamier consistency, add more wine and
cook longer.) Add the Parmesan cheese, and salt and pepper to
taste. Cover and keep warm.

Season the scallops and sear in remaining oil over high heat
until golden brown on both sides, about 5 min. Remove from pan,
and sprinkle with a little lemon juice.

To serve, spoon or mold risotto in the center of 4 serving
plates or soup bowls. Arrange scallops in the center of the
risotto. Spoon 2-3 Tb of the lemon broth around the risotto.
If desired, sprinkle each plate with 1/2 ts toasted cracked
mustard seeds.

:Adapted from Bradley Ogden, Lark Creek Inn, Larkspur, Calif.
:NY Times 11/11/98
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