Text 27171, 72 rader
Skriven 2009-08-07 11:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Sat clam crawl 993
==========================
 BF> One thing I feel sorry [guilty?] about is that I didn't react at all

What, Burt feeling guilty? Say it ain't so.

 BF> when on Sunday you asked for someone to open the lettuce into some big
 BF> flat leaves for lettuce wraps. [or did you say cups?]  I remember

No biggie, I had enough to do, and we all had enough to eat.

 BF> thinking oh, that's something I can do.  Then some other discussion
 BF> distracted me and I never did remember it again.  I'm sorry I missed a
 BF> chance to contribute, and I'm sorry we missed out having the wraps.

I'd have thought you would shudder at the prospect of crossing
that line between Eat and Cook.

 ml-> Charlie's is not in the best of neighborhoods, 
 BF> We forgot your warning and wondered about as happy as clams, even
 BF> walking over to a Spanish store to pick up some stuff.  No body even
 BF> looked cross eyed at us.

You didn't look like you had a wad of cash to spend on
drugs or women. The befuddled and out of place almost always
get treated okay in such areas. Anyhow, it was full daylight.
I will soon cross that street at 11:30 pm on a Friday night.
If I don't post anything Saturday, you'll know what happened.
Oh, gee, this is the packet I'd be posting Saturday. Forget
I said anything.

 BF> That was my first awareness of price and I was stunned, gobsmacked,
 BF> that a small, not quite full box of fried clams cost almost $50.

I think at some places you could get that much foie gras for
that kind of money.
 
 ml-> I forgot to mention that the steamers had been pretty good
 ml-> if a little sandy.
 BF> I managed to get three and noticed the sand in all of them.  But since
 BF> no one at your Experts table was complaining I figured it wasn't worth
 BF> mentioning.  When Dave wrote that there was clam juice at your table
 BF> for dipping off the sand I wished I had spoken up.   [g]

The very best steamers are grit-free, having been soaked in
seawater with cornmeal or other purgatives for a day or so.
Woodman's does too much volume for that kind of nicety, or for
that matter for any kind of nicety (such as changing the oil).

Raw foie gras on toast
Categories: offal, french, duck
Servings: 4

8 sl Pain de campagne (country white bread)
450 g raw duck foie gras
Kosher salt, ground pepper

Firm the foie gras overnight in the fridge.

Grill the bread slices and cut them into thirds or quarters.

Cut very fine slices of foie gras using a knife dipped in
hot water. Arrange them on the bread, add a bit of salt and
pepper, and side with a crisp salad of arugula and endive.

Source :
Foie gras cru sur pain grille (Perigord)
http://www.mygale.org/~cuisine/recettes.htm
http://wwwperso.hol.fr/~capde/recettes/cuisine.html


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