Text 27427, 86 rader
Skriven 2009-08-13 07:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: yay life 23
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 ML> I always thought that oatmeal lent a sort of gucky texture
 ML> to things (I have NO Scots blood). - posted 7/14/93
 DS> I always thought that oatmeal lent a sort of gucky texture
 DS> to things, and I DO have Scots blood. [g]

Funny, you don't look Chinese, er, Scottish.

=

 ML> I don't know how to characterize this all -
 DS> Bullshit artist, probably harmless.

What I figured, mostly, but there were so many oddities -
he's the one who brought up the Harvard, NCI, north shore,
psychiatry, and other connections. I gave him no indication
about any of these things. In fact, I'd deliberately misled
him by implying I was going to Hartford. It's almost as if
he were a KGB guy trying to worm his way into my affections.

=

 DS> Crushed flakes make a good coating.  Yes.  Also good, though these
 DS> days I find it too sweet, is crushed Cap'n Crunch.  Especially for
 DS> chicken. 

Way too sweet, if you're not pulling my leg. I'm thinking more
crisped rice, cornflakes, Chex, or even Life. Not Capt. Crunch
nor Trix nor Cocoa Puffs, though this last might be interesting.

 ML> To give the recipe writer a touch of credit, pickling spice
 ML> often does contain coriander.
 DS> That reminds me:  did you have an opportunity to crack into the
 DS> other package of bacon?  If so, I'm soliciting opinions - did you
 DS> like the bacon cured with pickling spice?

I cannot tell a lie. I got really hungry and nostalgic for pork
and did in 1/2 of the package at a sitting, leaving a note for
Bill and Paul to use the rest of it.

To me the pickling spice was sort of confusing, though not in a bad
way (except for the caraway notes). Eating a considerable quantity
raw, I detected cumin, coriander, anise/fennel, but on frying the
coriander went away, and the cumin went over to more of the caraway
spectrum, which I didn't prefer. Also, I found that the meat wept a
bit more than I thought suitable. A slight bitterness came out in
the cooking as well.

On the whole, I'd say very good but subject to more experimentation;
if you mixed your own spices that might help.

Herbed Mussels en Brochette
cat: main, shellfish
servings: 6 to 12

3 qt mussels
10 oz bacon
melted butter or oil
h - coating
1 c flour
1 Tb minced parsley
1 ts thyme
1 ts tarragon
s, p
h - for frying
3 Tb butter
3 Tb oil
h - for garnish
tartar sauce

Clean and steam mussels. Shell the mussels and remove and
discard the black rims. In a saucepan blanch bacon in
boiling water for 5 min, drain, and pat dry with paper
towels. Cut bacon into 1" squares. Thread the mussels
on six 8" skewers, alternating each mussel with a square
of the bacon, or thread the mussels and bacon on twelve
4" skewers (for hors d oeuvres). Roll the brochettes in
melted butter or oil and coat them with coating.

Fry the brochettes in butter and oil for 2 min on each
side, or until golden. Drain the brochettes on paper
towels. Serve the brochettes with tartar sauce. Serves 6
as a first course or 12 as an hors d'oeuvre.

Source: Adventure Sports Unlimited
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