Text 17293, 112 rader
Skriven 2011-11-01 12:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: various & tastes 137
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 HN> Bummer, that can be a real painful occurrence,
 HN> and considering he's already weak it can be
 HN> really nasty! Hope it gets cleared up quickly!

He was doing well enough so they deemed him ready for
another chemo treatment; he came back from that and is
very under the weather. Annie is freaked. I came back with
an NIH site that explains that deep fatigue is an almost
inevitable effect of the stuff (C225, same as my sister
had and didn't do squiddly for her), with headache and
malaise and confusion being frequent complaints.

 HN> Cheers for the plus side!

Looks rather like Detroit today.

 -> but all I could think was blecch. This Sunday I am going to
 -> challenge my taste buds with a heavy, tannic Rioja just to
 -> see what happens, but I predict the results will not be good.
 HN> HOKEY SMOKES BULLWINKLE!!! I wonder if this
 HN> aberration will extend to other spirits? What's
 HN> next? Will there be no END to this insanity??

I've gotten this enormous sweet tooth and have been
enjoying sweet chocolate (and even the occasional milk
choc with a pill), donuts, and coffee with Coffee-Mate
and sugar. Dark beer, which I used to like despite its
being too sweet, I now like despite its being too bitter
(which it's not). Very strange. I am glad that my taste
for a big bloody steak hasn't changed yet - if that happens,
you might as well put a chunk of granite at my head.

Oh, yes, Courvoisier now chokes me.

Hofbrauhaus Munchen products

original helles - slightly skunky, an average lightish
beer with some hop presence and a lot of grain. C-

dunkel - fairly rich flavor, molassesy sweet, more burned
and hoppy than I remembered, though that probably has to
do with what's happened to my taste buds lately. Coffee. B

Oktoberfest - very disappointing; just a tiny bit hoppier
and a tiny bit stronger but essentially similar to the
original. C

weiss - bananas and clove, hint of citrus; way too light.
Despite my seriously compromised palatal condition, I still
don't understand what people see in this style. C-/D+

Squid Vinaigrette
cat: Italian Dressing, starter, seafood
yield 4 to 5 c

3 lb fresh or frozen squid
1 pn oregano
1 pn thyme
1 pn basil
1/3 c lemon juice, more to taste
1/2 c olive oil
2 Tb wine vinegar
1 to 2 cloves garlic, crushed
1 Tb prepared dijon-type mustard
1/2 ts salt
1/4 ts freshly ground black pepper
1/4 ts dried basil
1/4 ts dried thyme
1/4 ts dried tarragon
1/4 ts dried oregano
1/3 c finely chopped celery
1/3 c finely chopped scallions
1/4 c finely chopped green olives
Parsley sprigs for garnish, if desired

If frozen squid are used, thaw in cool water. Place squid
on flat cutting board. With one hand firmly grasp the body
or mantle; with the other hand pull off head and tentacles.
The viscera of the squid will pull out with the head. Cut
off the tentacles just below the eye and reserve. Discard
rest of head and viscera. Split body lengthwise so that
it unfolds into a triangular flat piece. Lay body out,
spotted skin side down. Scrape away and discard any
jellylike inner matter. Lift out the semi-transparent
"quill" or cartilage and discard. Turn body over and,
starting at one end, pull off purple-spotted skin. It
usually will come off easily, but not always in one
piece.Cut body into strips, about 1/2 x 2". Place squid
strips and tentacles in sieve or colander and rinse
thoroughly. Drain. Place prepared squid in skillet and
sprinkle with pinch of oregano, thyme, and basil. Pour
over enough boiling water to just cover squid. Return
to boil; reduce to simmer and cook 4-5 min. Do notovercook or squid will be
tough. The water will turn a
purplish color. Drain squid into sieve or colander and
run cold water over to stop cooking process. When drained,
turn squid into medium bowl and toss with the lemon juice;
set aside in refrigerator. In small bowl, combine olive
oil, vinegar, garlic, mustard, salt, pepper. basil, thyme,
tarragon, and oregano; with wire wisk, beat until well
mixed and creamy. Pour over prepared squid and toss to
coat. Add celery, scallions, andn olives; toss again until
thoroughly mixed and coated. Let stand in refrigerator
several hours before serving to improve flavor.

Serve with crackers.

Source: Detroit Free Press

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