Text 13429, 81 rader
Skriven 2011-07-15 21:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Google + 781
====================
 DS> With Google Plus, you have a lot more flexibility with organizing
 DS> the people in your various social circles.  You can put friends
 DS> in one category, family members in another, acquaintances in another,
 DS> and so on.  The categories can overlap or not, as you choose. Think
 DS> of it this way: Facebook is like a big chalkboard with everyone 
 DS> sharing the same space, Google Plus is like a Venn diagram where
 DS> your "friends" are in sets and subsets as you choose.

Odd that FB didn't think of this - or perhaps it did, but
the interestingness of having people mix their social circles
was too appealing. 

 DS> I don't think that this is going to be a "Facebook killer."

But gmail was a Johnny-come-lately, and it soon dominated.

I'm interested in it as unlike FB it's not a one-horse stable,
so it's not likely to be relied on as the cash cow (to mix
specific metaphors) - so there's not going to be quite the
urgency to shave the corners on the accounts' privacy.

Apple & Potato Wrapped Pork Tenderloin
cat: main
yield: 4 servings

2 lb Pork Tenderloin
2 sm Granny Smith Apples
2-3 Idaho potatoes
1 Orange Zest
1 Lemon Zest
1/2 Butter
12 Shallots (peeled and roasted until browned)
For saute, Vegetable oil
h - Sauce
2 Shallots
2 cloves Garlic
Pork Trimmings any to add
2 Plum Tomatoes (seeded)
1 sprig Thyme
1 qt Veal stock
2 oz Calvados

Preheat oven to 400F.

Cut pork tenderloin in 1 1/2 to 2" medallions. Season
with salt and pepper and sear over moderate heat until
brown. When all pork has been browned, place on a plate
and chill in refrigerator.

Using a home meat slicer or a mandolin, slice the
potatoes paper-thin. Slice the peeled apples likewise.

Remove pork from the refrigerator and season with orange
and lemon zest. Wrap each medallion with an apple slice
then brush each potato slice with melted butter and wrap
the pork medallions.

Over moderate heat using a heavy saute pan, saute the
wrapped medallions in vegetable oil, browning on all
sides. Remove to an ovenproof platter and finish in
oven, about 5-7 min.

Sauce
Saute shallots, garlic, and any pork trimmings you may
have until brown. Add tomatoes, thyme and veal stock.
Reduce gradually by half, skimming any fat or
impurities as they rise to the top. When sauce has a
rich texture (it should coat the back of the spoon),
it is finished.

Remove and strain through fine mesh. Just before
serving, burn off alcohol from Calvados and add to the
sauce. Bring to a simmer and serve with pork.

Serve 3-4 medallions per order with Calvados sauce and
garnish with roasted shallots and a sprig of thyme.

Tuscan Grill, Waltham, MA
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