Text 7943, 118 rader
Skriven 2008-05-29 06:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: a warming thread 372
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 HN> Which is why I shared my "secret steak place" with
 HN> you (grin). I also wanted to see what timeline would
 HN> be the one you'd choose. 2 minutes a side made 
 HN> it just the way you wanted...for a steak about 

Yup, hardly hardly warmed in the center. I took my brother
out the other day for lunch (told him we could go to a
fancier place for lunch or a less fancy place for dinner),
and I had boeuf tartare - now that's the way I really like
it, although La Ferme, I think it's called, out in Chevy Chase,
made it with too much mustard and with chopped cornichons
already mixed in (I asked for the capers on the side and
should have asked for the pickles on the side too but had no
idea that they'd mix them in, which as far as I know is Not
Done), so the glorious rawness was much disguised.

 HN> 1.5 inches thick...now you need to see if you
 HN> can order one at a restaurant in that manner 
 HN> and have it come out the way you desire!

Hold the spit, please.

 HN> I'll be interested in seeing those results!

As will I.

 HN> We all look forward to your visits, and I think
 HN> Anne felt bad that she could not join in our 
 HN> wanderings during the day...but such is the
 HN> life of a wage slave (grin)!

Next time in the summer - but unless I do a really
short trip, not this summer, which is booking nicely.

 HN> the lismore as well...then I went to the 
 HN> ballpark to work and watched the M's
 HN> 8th inning meltdown and the Bo-sox
 HN> eventual victory. there is little joy
 HN> in mudville today!

What, the BoSox winning a road game? Gasp.

 HN> (grin) gotta keep something to entice you 
 HN> to come back! I'll keep looking for hole 
 HN> in the wall places like the Manilla Diner too!

That was a pleasant find - Filipina mama cooking at
agreeable prices.

=

 ->  HN> You won't get coddled here! (grin)
 -> Shirr thing.
 HN> YOu crack me up! 

I'm not eggsackly thrilled with the way this subject is
going, so omeletting it go.

 -> The people were cutting lanes in a fashion that would
 -> do a Boston driver proud. Plus it didn't do them any good.
 HN> When you get stuck in one of those the 
 HN> best thing to do is just sit back and not
 HN> let it get to you! You're gonna be there 
 HN> till you escape, no sense in adding angst
 HN> to the anquish!

One's blood pressure does tend to rise a little, and you
can see the steam rising from the motorists' heads ...
there are moments when I'm glad I'm not one.

 -> My seatmate was the director of one of the observatories on
 -> top of Mauna Kea. He tried to talk me into hiking the big
 -> island volcanoes sometime.
 HN> Did that once, that's a LOT of hiking! 
 
Haleakala (understood, not on the big island) was more than
enough for me, and I found that even when I was in decent
condition I started getting altitude sickness just below
10000 feet. Head started pounding like crazy, touch of
nausea, temperature rising. Next time I try anything like that
I'll hydrate myself first (I don't hydrate, generally, even on
long flights, with anything weaker than beer).

DEBBIE'S MIXED GRILL OF SHRIMP, SAUSAGE AND MUSHROOMS
Cat: meat, shellfish, main
Servings: 8

3/4 c olive oil
2 Tb (packed) fresh thyme leaves; or 1 Tb dried
2 lg garlic cloves; minced
1/2 ts dried crushed red pepper
32 lg uncooked shrimp; peeled, deveined
32 md crimini or button mushrooms; stems trimmed
8 skewers
1 1/2 lb andouille sausage or other spicy smoked
- fully cooked sausage, cut into 3/4" rounds

Blend olive oil, thyme, minced garlic and crushed red pepper in
processor 1 min. Pour mixture into large bowl. Add shrimp and let
stand 1 hr at room temperature.

Remove shrimp from marinade; reserve marinade. Thread 1 mushroom
horizontally on 1 skewer. Hold 1 andouille piece in curve of 1
shrimp; thread together on skewer, sliding next to mushroom. Repeat,
alternating a total of 4 mushrooms, 4 shrimp and 4 andouille pieces
on each skewer. (Can be prepared 1 day ahead. Cover and chill
reserved marinade and skewers separately.)

Prepare barbeque (medium-high heat). Bring reserved marinade to
boil in heavy saucepan. Arrange skewers on grill and brush with
marinade. Grill until shrimp are cooked through, turning
occasionally and basting with marinade, about 8 min.

www.renwood-wine.com
Posted to NCE 28 May 98
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