Text 3403, 94 rader
Skriven 2008-03-05 08:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: non disputandum 941
===========================
De gustibus non disputandum

 ML> We'll take your hatred with the same grain of salt that
 ML> we take your recipes.
 DS> His hatred is tastier. 

It seems to have a peculiar lack of bitterness that one
doesn't expect in hatreds. Perhaps it's not ripe enough?

 -=> Jim Weller said to Dave Sacerdote <=-
 DSh> . . . we use bacon rarely.
 DS> What means "we use bacon rarely" ??
 JW> I think he means rare bacon. You know, cooked less than well done,
 JW> limp not crispy. At least I think so. [g]

Rare bacon also is delicious. The other day I ate a slice
of bacon in this wise: trimmed off the red part and ate it
raw; microwaved the white part just until the paper towel
in which I'd wrapped it was soaked with grease (it wasn't
my kitchen, else I'd have used this towel to wipe a pan
before cooking) and ate the still soft fat while it was
still warm.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Chowder with Herbed Oyster Crackers
 Categories: Live!, Soups, Seafood
      Yield: 2 Servings

      4 sl Bacon, chopped
      1 sm Onion, chopped fine
      1    Carrot, chopped fine
      1    Celery rib, chopped fine
      1 tb Unsalted butter
      2 ts Allpurpose flour
    1/2 ts Paprika
      8 oz Bottled clam juice
      1 c  Water
    1/2 c  Heavy cream
      1    Russet (baking) potato
           (about 1/2 pound)
    3/4 lb Firm white fish fillet such
           As halibut or cod, skin
           Discarded, flesh
           Cut into 1inch pieces
      2 tb Minced fresh parsley leaves

MMMMM-------------------HERBED OYSTER CRACKERS------------------------
  1 1/2 tb Unsalted butter
    1/4 ts Dried thyme, crumbled
    1/4 ts Dried rosemary, chopped
           Fine
  1 1/2 c  Packaged oyster crackers

  Recipe Courtesy of Gourmet Magazine

  Preheat oven to 350 degrees.

  In a small saucepan melt butter with thyme, rosemary, and salt and
  pepper to taste over moderate heat, stirring. Add crackers and toss
  to coat with butter. On a baking sheet arrange crackers in one layer
  and bake in middle of oven 10 minutes, or until deep golden. Yield: 1
      1/2    cups

  TO MAKE THE FISH CHOWDER:

  In a heavy saucepan cook bacon over moderate heat, stirring, until
  crisp and transfer with a slotted spoon to paper towels to drain.
  Pour off fat and in pan cook onion, carrot, and celery in butter over
  moderately low heat, stirring occasionally, until softened.

  Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in
  paprika and cook, stirring, 30 seconds. Add clam juice, water, and
  cream and bring to a boil, stirring occasionally.

  While mixture is coming to a boil, peel potato and cut into 1/4 inch
  dice. Add potato to mixture and simmer chowder, uncovered, 12
  minutes. Stir in fish and simmer until just cooked through, about 5
  minutes. Stir in parsley, bacon, and salt and pepper.

  Serve chowder with herbed oyster crackers.

  Yield: 2 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9227

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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