Text 13396, 90 rader
Skriven 2011-07-14 23:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: percentages 575
=======================
 ML> Pork pushes many foods well into edible territory, white
 ML> chicken among them.
 JW> A single pork hock performs miracles in a pot of chicken soup.

There's a Chinese (supposedly Confucian) proverb that is a corollary
to your aphorism: One rat dropping spoils the whole pot of rice.
Speaking of which, my morning was just fine, and the rest of the
day will no doubt be just fine, but an hour ago I stepped in a
puddle of cat diarrhea, and that will likely be the way I remember
the whole day. Yesterday, I stepped on a hairball, but that was
almost forgotten until 11 this morning, when I thought, when was
the last time I stepped on the detritus of these godforsaken
critters?

 JW> Title: Fried Chicken Roman Style
 JW> 2 oz Butter
 JW> Freshly ground black pepper
 JW> 2 oz Parma ham or smoked ham in
 JW> 2 cl Garlic, finely crushed
 JW> 4    Sage leaves, crumbled
 JW> 4 oz Dry white wine
 JW> 4 oz Dry marsala
 JW> 1 oz Tomato puree

Enough insurance that the dish will be accepted at table.
It needs only half a mashed anchovy or a sprinkle of
Parmesan to cover all the flavor bases.

==

 JW> A bishop in Detroit allegedly did the same a long time ago with
 JW> muskrats.
 ML> Apparently not, according to Catholic Online; but in Michigan
 ML> muskrat was allowed under a different reasoning: 
 JW> I'm glad I said "allegedly"!

What you said was much truer than most of what you get on the
big bad WWW. And as most people don't get the difference between
a dispensation and other forms of priestly advice, the grain of
less-than-full-truth would have been glossed over, but for the
almost suppressed OCD of one reader.

Purple Sprouting Broccoli With Anchovy Sauce
cat: pescovegetarian, side
servings: 4

20 oz purple sprouting broccoli, trimmed
1 ts dried chilli flakes
EVOO
1/2 lemon, juice of
s, p
h - ANCHOVY SAUCE
1 pt whole milk
3 lg cloves garlic
1 sprig rosemary
8 anchovies, salted or in olive oil
- drained and rinsed if salty
EVOO

To make the sauce, pour the milk into a large pan.
Peel the garlic and add whole to the pan along with
the sprig of rosemary. Bring to the boil, then reduce
the heat and simmer very gently for 20 min or until
the liquid has reduced to about 5 fl oz. Take off
the heat and remove the sprig of rosemary - don't
worry if there are leaves left in the milk. Pour into
a vessel, add the anchovies, and blitz with a stick
blender until combined. With the blender running,
gradually add 2 fl oz oil and blend to a smooth,
glossy sauce with the consistency of double cream.
Don't let it get too thick - if it does, add 1-2 Tb
milk and blend again. If you don't have a stick
blender, use a food processor.

Half-fill a pan with water, bring to the boil, add
the broccoli, and blanch 3-4 min. Drain under
running water until cold. Pat the broccoli dry with
paper towels, then toss with chilli, oil, and lemon
juice. Season with a pinch of salt and ground black
pepper. Transfer to plates and spoon over the
anchovy sauce to serve.

ifood.tv

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