Text 40253, 83 rader
Skriven 2010-07-23 20:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fish Parmesan
=====================
-=> Quoting Dave Drum to Janis Kracht <=-

 DD> the New York Times Cookbook (1961 Edition - Craig Claiborne).
 DD> Title: Baked Fish Parmigiana

[and]

 DD> Title: Dave's Fish Parmesan

 DD> When I tell people about my "fish Parmesan" I get a lot of "looks
 DD> askance" and "Eeeeewwwwww, ICK!" Until they try it out.

I have made your version, sans mushrooms, more than once since the
first time I saw you post it and I will say, it's good, quite good.

And I have nothing against the mushrooms; I just never seem to have
any mushrooms in the house on the days I have both fish and Parmesan
on hand.

-=-
 
I spent last week in Hay River, NWT on business so I had quite a few
restaurant meals in rapid succession. Lots of beer, heavy breakfasts
and french fries... I gained five pounds, which I hope to give up
over the next two weeks with a regimen of semi-vegetarian, low-fat,
low carb meals, salads and unsweetened ice tea.

Roslind and I hit the two "good" restaurants once each but there is
nothing newsworthy to report on that front.

I also had a lunch at a little roadhouse tavern called Hoagie's
which has some brand new owners: a young, skinny, heavily tattooed
chef and a cute, friendly waitress with lots of cleavage (his wife)
and their very cute little five year old girl who is learning how to
bus tables until school starts. It is now called Grolar's but the
new sign hasn't arrived yet.

I ordered their biggest and fanciest burger, The Grolar, and got: a
suitably over sized bun, a 12 oz patty (regular grind, not lean so
it leaked lots of grease onto the bun which was sturdy enough to
hold up) stuffed with a very large chunk of Jalapeno Jack Cheese,
fried onions, bacon and sauced mushrooms all on one half bun and raw
onion, tomato, dill pickle slices and lettuce on the other half bun.
Way too high to assemble into a sandwich without nibbling on a few
layers first. It came with a generous portion of hand cut french
fries fried in tallow. As I was finishing the platter off (just
barely) the cook came out to see if I liked it. Apparently I was the
first customer to order one. I told him it was very greasy, a real
gut bomb, but in a good way, which made him laugh. I also suggested
that he add pickled jalapenos or some other form of chile heat to it
and I think he might just do that. 15 bucks plus a $5 tip partly for
the food, partly for the service, and partly for the cleavage but
also for the great bussing.

-=-

When I returned home I placed a re-order to soupbase.com for some
more Minors. Those guys rock: they've added several new products
including lamb stock base, Bells seasoning, Skyline chili seasoning,
Mexican vanilla and Grains of Paradise (meleguetta pepper).

Yesterday's order was for one pound tubs (makes 5 gallons) of lamb
stock base, veal, ham, bacon and pork plus a two ounce packet of
meleguetta peppers (which I have never tasted before).

Today I got a phone call from Dave, the president, to thank me for my
order! And to give me three shipping options of varying speed and
cost. (I told him to ship slow but cheap.) They are having their
16th anniversary so the order is 16% off and if I was one of the
first 100 to reply to their email invitation (I don't know if I made
the cut or not) I get some additional unspecified gift as well.


Cheers

YK Jim


... A foodie will drive 50 miles for the perfect burger

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