Text 18551, 86 rader
Skriven 2011-12-02 08:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: eat the rich 299
========================
 JK> You know when I'm working on my bbs and you log on here you don't have
 JK> to go away :)  Just pretend I'm not there there, ok?  :)

I've been using your board as a check mostly, doing
the md command to look at the messages to see if
I sent everything I thought and got everything I
deserved.

 JK> the messages I had wanted to reply to.... but you know life sometimes
 JK> gets in the way.

Sure does.

I went past Occupy Boston a couple days ago - surprised at
how polite they were and how they in fact did not get in
the way. I would have thought they had taken over the
Federal building by now.

 >> Oh I've had people mention my cooking was way off the scale before,
 >> but never had folks ask me to wrap up the leftovers..
 > That's funny and cute.
 JK> It was a surprise to me -  but I didn't mind since it was "just clam
 JK> sauce".. wouldn't keep so well, and was easy to re-do for me :)

I've eaten cold leftover pasta with white clam for breakfast.
More unfortunately, the restaurant had made it partially using
butter, which coagulated on the pasta and also, unappetizingly,
on the sides of the styro box.

 JK> Maybe the differnce here is Thai parsely and Italian flat leaf..

I don't think so in my case. I think my palate is just
not as attuned to green tastes as yours is.

 > Yep, I like the toastiness of cooked parsley and not so much
 > the greenness of fresh.
 JK> Ok.. method is madness Lol..

Method is everything. Fussing about method is madness.
I am thinking of going to my ASTA national convention,
speaking of method and madness - bunch of music teachers -
as it's in Atlanta this year, and I'd have an excuse to
visit my (still happily married, alas) high-school
heartthrob, speaking of madness and madness.

 JK> Janis's Canned Clam clam sauce

Kind of what I do, except I use 1/4 c olive oil tops
and no clam juice but what's in the cans. I also, no
surprise, cook the parsley and red pepper flakes, if I
use them, in the oil with the garlic. For chopped clams,
I simmer 5 or so minutes; for the baby clams, which I
prefer, I don't simmer at all, just raising the heat to
boiling when the wine (which I don't always se either,
just when there's an open bottle handy) goes in, then
immediately off heat and on pasta.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: White Clam Sauce
 Categories: Pasta, Italian, Clams, Sauces
   Servings: 6

    1/4 c  Olive oil
     10 oz Whole baby clams
      2    Garlic cloves,minced
    1/3 c  Dry white wine
      4 ts All-purpose flour
    1/4 ts Red pepper flakes
     16 oz Minced clams
    1/4 ts Salt
      3 tb Chopped parsley

  Drain and reserve juice in the cans of minced and whole baby clams. In
  medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add
  reserved clam juices, wine, red pepper flakes and salt. Bring to boil &
  simmer for 10 min. Add minced clams, baby clams and parsley. Return to
  boil, then keep warm while preparing linguine. When linguine is done, pour
  sauce over top and toss gently and serve. I forget how many this will
  serve. Probably at least 4. Source unknown, I don't think me.

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)