Text 8009, 119 rader
Skriven 2008-05-30 06:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: weird 376
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 ML> You haven't lived until you lost a document in Word.
 DD> Why would that be any worse than losing a document in Weird Perfect?

I always found document recovery in WP quite easy, actually,
probably because the formatting is simpler and there's less
dreck to wade through. It is truth that MSW makes automatic
backups same as everyone else, but I found them (in versions
2 and 6 anyway) less than ideal and sometimes rather unfaithful
to what I thought I'd written.

 -=> Dave Drum said to Ruth Haffly <=-

 RH> amount.  It's out of the beaten path so isn't as well known but the
 RH> food is really good--mostly seafood/fish meals. But, once Paula's star
 RH> fades, she will just have another one of a fair number of "southern
 RH> style food" restaurants here in Savannah.
 DD> I'm not all that impressed by Paula Deen. I just get this feeling that
 DD> she is more about marketing hype than substance. That being said - I
 DD> have never eaten at any of her venues ... and might be forced to change
 DD> my mind on her phoniness once I had. But, I don't think so.

A few years Carol and I went to Lady and Sons - it was above
average homestyle food and plenty of it, nothing you or I couldn't
make as well or better, but then she doesn't pretend. Much of her
appeal seems to be in her accessibility.

 DD> As to how many would make it when they get home ... depends on how
 DD> much they like stew and which of the recipes you are speaking of. I'd
 DD> say the chicken or pork based ones have a better chance than the
 DD> squirrel, possum or racoon versions. I'd make one or more of the
 DD> chooken based versions.
 RH> I know; the one I made from Paula's book is chicken based. Thing is,
 RH> how many people know that you can sub chicken, beef or pork for
 RH> squirrel, possum or raccoon? I can't make the pork ones and expect
 RH> Steve to eat them (Tho he's had several pieces of Canadian bacon in the
 RH> past week, he's not going "whole hog" for pork yet.) so the all chicken
 RH> one was a good find.

How many people are such slaves to recipes (aside from Ian, of course)?
Oh, I can't make Brunswick stew, the raccoon in the backyard is too smart
for me.

 DD> How about you don't tell him until after he expresses his appreciation
 DD> of a fine bowl of stew? Or would he get his jaws all torqued at being
 DD> 'tricked'? 
 
There are bunches of reasons not to do that. One, I think your
average Joe actually can tell the difference much of the time.
Two, what happens when someone finds out about the deception?
Three, if you do it once, you're likely to do it again. This
is the slippery slope down which Faribault has gone, after all.

Chicken Faux Gras
Cat: starter, celebrity
Serves: 12

h - For Mousse
1 c finely chopped onion (1 md)
1 c unsalted butter, softened
1 garlic clove, minced
1/2 c heavy cream
1 lb chicken livers, trimmed
1 ts fine sea salt
1/2 ts black pepper
h - For Parsley Gelee
1/2 seedless cucumber (usually plastic-wrapped)
1 ts unflavored gelatin
1 ts fresh lemon juice
1 ts sugar
1 ds Tabasco sauce
2 ts finely chopped fresh flat-leaf parsley
h - Special equipment
4 (8 oz) ovenproof ramekins
h - Accompaniment
crackers or baguette slices

Make mousse.
Put oven rack in middle position and preheat oven to 300F.
Cook onion in 2 Tb butter in a small heavy saucepan over
moderately low heat, covered, stirring occasionally, until
translucent, 5 to 7 min. Stir in garlic and cream and simmer,
covered, until onion is tender, about 6 min. Remove from heat
and stir in remaining butter, then return to heat and stir
until butter is melted and mixture is combined.

Puree livers with onion mixture, sea salt, and pepper in a
blender, scraping down sides as necessary, until smooth.
Force mixture through a fine-mesh sieve into a large measuring
cup. Bring a teakettle full of water to a boil.

Evenly space ramekins in a 13x9" roasting pan. Divide liver
mixture among ramekins, then cover each ramekin with foil
and place roasting pan in oven. Pour enough boiling water
into pan to fill pan halfway. Bake until mousse is just set,
about 30 min. Remove foil and transfer ramekins to a rack to
cool to room temperature, about 1 hr, then chill mousse,
covered, at least 3 hr.

Prepare gelee once mousse is cold.
Puree cucumber in a food processor until liquefied. Pour
through a fine-mesh sieve into a liquid measuring cup (You
should have 1/2 c cucumber water. If not, chop and puree more
cucumber.) Sprinkle gelatin over 1/4 c cucumber water in a
small saucepan and let stand 1 min to allow gelatin to soften.
Heat gelatin mixture over low heat, swirling pan, until
gelatin is liquefied, then remove from heat and stir in
lemon juice, sugar, Tabasco (to taste), parsley, and remaining
cucumber water until sugar is dissolved. Cool gelee 5 min, then
spoon about 2 Tb over each mousse. Chill until gelee is set,
about 1 hr.

Bring mousse to room temperature, about 30 min, before serving.
Cooks' note: Baked mousse with gelee can be chilled up to 3 days.

Adapted from Michel Richard
 
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