Text 9564, 102 rader
Skriven 2008-06-25 09:32:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: traffic info 511
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 BF> Some of the pizza style the article spoke about seemed to be
 BF> based some on the -shape- of the pizza.  That's uncool.

The New Havenites not being able to get round right, I suppose.

If all things go according to plan, I will investigate this
situation in good time, perhaps today if plans solidify - the
trains are running weird, though, owing to their replacing a
bridge between New London and Groton this week, and I may be
waving to Clean Dave without having the time to stop anywhere
in that lovely state.

 BF> Think of all the styles of hamburger even an Eat could make
 BF> using that criteria!

Everything from the flat Five Guys patty to the seemingly
shoe-sole-shaped "Salisbury steak" to the appropriately
named "meatball." Doesn't even have to take an Eat to make
some of these.

 BF> I'm not sure about that.  Shirley used to dislike Syracuse
 BF> pizza because it was so oily...greasy she called it.  I note
 BF> she has liked the few oily pizzas we have had in more recent
 BF> years.  And she does like dipping bread in olive oil.  We
 BF> don't read the Times.  [sorry to break it so brutally to you]
 BF> I guess she just learned better about oil on her own.

Don't read the Times? [shock and horror]

How'd you like those Mets? I hear the Times coverage was shall we
way more gentle than it had to be.

 BF> No and no.  We have a BIG slice of the pizza, walk up and down
 BF> the three downtown blocks lined with Store front outdoor sales,
 BF> buy about $3 worth of something, and go home.  It's fun once a
 BF> year, with the color, crowds, sidewalk sales, but mostly the
 BF> pizza.
 BF> They do have huge turkey legs for sale at a stand.

I actually enjoy the huge turkey legs, though the prices that
they're getting for them ($5 and up!) makes them somehow less
savory. The cost of course increases as the floweriness of
the verbiage, and by the time you get to trafficking in
"brontosaurus wings" or somesuch, the price is through the roof.
 
 ml-> Braised goose with pears or apples
 ml-> 1 goose, in serving pieces, excess fat removed
 BF> [chuckle]  Kind of at odds with the post, and with your
 BF> attitude toward fat.

A goose has excess fat. Trust me on this. Even after one trims
off the excess fat, a goose has excess fat, and a good thing too.

Sauteed Cepes With Roasted Foie Gras
cat: French, appetizer
Servings: 4

4 Tb goose fat - or olive oil
6 cloves garlic, sliced
1 1/4 lb cepes - trimmed, rinsed, and patted dry
Salt and freshly ground pepper
2 c chicken stock
2 Tb garlic puree or paste
1 Tb minced fresh parsley
8 sl raw duck foie gras (about 2 ounces each)
Fleur de Sel
Red wine vinegar to taste
1 Tb unsalted butter

Preheat the oven to 500 degrees F. In a small skillet set
over moderate heat, heat 2 Tb of the goose fat until
hot. Add the garlic slices and cook them until golden and
crisp. Transfer them to a plate lined with paper towel.

Cut the sides of the mushrooms to give them an oblong
shape. Heat the remaining goose fat over moderately high heat
until hot, add the mushrooms and salt and pepper to taste, and
cook them, stirring occasionally, for 5 minutes, or until
golden. Add 1 c of the chicken stock and garlic puree, and
reduce the mixture, stirring occasionally, to 1/2 cup. Stir in
the garlic chips and parsley.

Season the foie gras with salt and pepper to taste. Heat a
nonstick skillet over moderately high heat until hot, add the
foie gras, and sear for 30 seconds on each side. Transfer to
the oven and roast for 2 minutes. Remove the skillet from the
oven and transfer the foie gras to a plate lined with paper
towel. Sprinkle with Fleur de Sel, if desired. Pour off fat
from the skillet, add the vinegar and remaining chicken stock,
and reduce the mixture over moderately high heat, stirring, by
half. Swirl in the butter.

To serve: spoon the mushroom mixture onto four plates, top
each with two slices of the foie gras, and drizzle with the
sauce.

adapted from Bernard Loiseau, Cote d'Or restaurant

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