Text 15605, 102 rader
Skriven 2011-09-10 16:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: easy things 882
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 RH> So is it going on the market soon? Our neighbors sold their house in
 RH> 2-3 months

 ML> The rest of the house is pack rat heaven - the basement is
 RH> Haul in an empty dumpster?  We think that will probably be the case
 RH> when my folks pass away; they're both pack rats and have been in the
 RH> house almost 55 years.
 
 ML> moderately tidy, aside from a couple piles of clothes (he has
 ML> a thing about clothes).
 RH> As in accumulating them, not taking proper care of them or what?
 
Both. When it gets dirty, it gets shed and dropped on the
spot. There are dirty underwear in all the rooms he uses
except the kitchen - the bathroom is covered in a layer
a couple inches thick. And when there's no more clothing,
and he doesn't feel like doing a laundry, it appears he goes
out and buys some. But that's not the only reason he goes
through dough quickly - to give him a break, his doctors
appear to be irresponsible, writing him prescriptions for
which the co-pay is over $100 a month each. If there's a
Hell, I hope it's populated with drug company executives.

 RH> Quite the anomoly there--any reason given?
 ML> Customer inertia, I guess.
 RH> Rally the troops & get them to push the company to put lines
 RH> underground.

Though I am temporarily a resident of the neighborhood,
I don't care enough to rally any troops.

 ML> coverage here. And closer, Texas has lost 1000 homes to
 ML> wildfires in the past week. But as it's not east coast
 ML> news, it's not news.
 RH> It's been on the ABC Nightly News and in the Raleigh News and
 RH> Observer.

Days late.

 
 RH> Twenty minutes for shirmp????????? Are they trying to make it rubber
 RH> shrimp? No more than 5 minutes at most, 3 is usually optimal. Goodness
 RH> gracious!
 ML> I tend to agree, but at a low simmer, 10 min may work well.
 RH> Verging on the rubber stage even there.
 
Oh, no - next time I see you I'll do simmered shrimp - it
never gets to the rubber stage if its boil was at most
momentary. My current favorite, though, is slow cooked in
butter with garlic.

 ML> He's the executive chef at the Chart House on Hilton Head,
 ML> not necessarily a big recommendation.
 RH> That's it; he has to fancy up basic things for his fancy restaurant.
 RH> (G) Hilton Head said it all.

I didn't say I'd actually go there ... though I do enjoy
the occasional fancy restaurant, as you know.

 RH> This looks more in the line of what I would go for.

Baked Skye sea scallops in a salted pastry crust
cat: shellfish, Scottish, starter
Serves: 4

4 lg Isle of Skye hand-dived scallops in their shells
1 bn basil, chopped
Zest of 1 lemon
Juice of 1 lemon
1 egg yolk
1 garlic clove, peeled and crushed
4 oz unsalted butter
4 (1/4" thick) round puff pastry disks
- sized to match bottom scallop shell
Egg wash, as necessary
Sea salt, to taste
Poppy seeds, for garnish

Clean the scallops and set aside. Reserve the bottom
shells. Wash and boil the shells for 3 min. Set aside to cool.

Place chopped basil, lemon zest, lemon juice, egg yolk,
garlic, and butter in a mixing bowl. Whip for 2 min until
slightly fluffy.

In a hot pan, sear the scallops, fat side down, for 10 sec.
Remove from heat and cool.

Divide the whipped butter among the four scallop shells,
placing each portion into the center of the shell. Place
a seared scallop on top of the whipped butter, seared side
facing up. Press down slightly.

Brush egg wash on the outer rim of each shell and top with
a puff pastry disc. Trim and crinkle the edges of the pastry.
Brush the pastry with egg wash. Sprinkle with sea salt and
poppy seeds. Bake in a 400F oven for 6 min.

Tony Pierce, Knockinaam Lodge, Portpatrick, Stranaer, Scotland
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