Text 10746, 91 rader
Skriven 2011-05-14 16:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Mooseheads 330
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 DD> Except that anyone can take a picture (or Photoshop himself into a
 DD> picture) but a physically present, moth eaten and balding moose head
 DD> trophy is (sort of) proof positive of "Mighty Hunter's" prowess at
 DD> providing for his family/tribe/etc.
 ML> First, as you will agree, that's silly. Furthermore, such
 ML> trophies must be available on Craig's List, eBay, or amazon.com!
 DD> Which is the moral equivalent of photoshopping yourself into a
 DD> picture.

My objection is to wasting meat, not to bending over backward
to stroke one's ego. I figure if one has shot a moose, one
deserves recognition, positive or negative, and if one buys
the trophy, having achieved the achievement, bfd, it's no more
heinous (nor more mature) than buying a copy of Who's Who among
American High School Students.

 Or a politician claiming military service he didn't do and/or
 DD> medals he didn't earn. 

Now getting recognition for stuff one didn't do is quite
another thing.

 DD> A toothy smile and big hooters will take you just so far. Eventually
 DD> you have to know your lines.

But that's just fine, too.

 DD> Can you tell I always preferred Dawn Wells over Tina Louise and Jan
 DD> Smithers over Loni Anderson back when I was sucking at the glass teat?

It's only recently that I've recognized the value of
boobs, glass and otherwise. I watched half a Bourdain
show yesterday, and he was pretty amusing.

Mushroom Soup
cat: celebrity, French
yield: 4 servings

6 Tb butter
1 sm onion, thinly sliced
12 oz button mushrooms
4 c light chicken stock or broth
1 sprig flat parsley
Salt and pepper
2 fl high-quality sherry
- (don't use the cheap grocery-store variety; it's
- salty and unappetizing and will ruin your soup)


This is a ridiculously easy soup to make. It's tasty and
durable, and it gets even better overnight.

In the medium saucepan, melt 2 Tb butter over medium heat
and add the onion. Cook until the onion is soft and
translucent, then add the mushrooms and the remaining
butter. Let the mixture sweat for about 8 min, taking
care that the onion doesn't take on any brown color.
Stir in the chicken stock and the parsley and bring to
a boil. Immediately reduce the heat and simmer 1 hr.
Remove the parsley and discard. Let the soup cool for a
few minutes, then transfer to the blender and carefully
blend at high speed until smooth. Do I have to remind
you to do this in stages, with the blender's lid firmly
held down, and with the weight of your body keeping that
thing from flying off and allowing boiling hot mushroom
puree to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt
and pepper, and bring up to a simmer again. Add the sherry,
mix well, and serve immediately. [or refrigerate and
serve another time]

To astound your guests with a Wild Mushroom Soup, simply
replace some of those button mushrooms with a few dried
cè\epes or morels, which have been soaked until soft,
drained, and squeezed. Not too many; the dried mushrooms
will have a much stronger taste, and you don't want to
overwhelm the soup. Pan sear, on high heat, a single
small, pretty, fresh chanterelle or morel for each
portion, and then slice into a cute fan and float
on top in each bowl.

And if you really want to ratchet your soup into
pretentious (but delicious), drizzle a few tiny drops
of truffle oil over the surface just before serving.
Why the hell not? Everybody else is doing it.

Anthony Bourdain, Les Halles Cookbook
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