Text 18889, 131 rader
Skriven 2011-12-11 13:17:08 av HAP NEWSOM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pervy 343
=================
Aloha Michael!

->  -> that if I'd only taken that piece of paper, I could have
->  -> gone from adjunct to regular and qualified for all sorts of
->  -> goodies, such as state pension and health bennies. Oops.
->  HN> Oh if we could only correct all those
->  HN> "oops" moments we've had...
-> 
-> I'd have been married about 16 times and divorced about 13 times.
-> 
I'd still have only been married once...
But I WOULD have taken a second mortgage out
and bought Microsoft stock on the IPO.

->  -> Laura. Unfortunately I was going with someone when I met
->  -> her and then steady with someone else when I encountered
->  -> her a couple years later.
->  HN> Ok...I won't make a statement that could
->  HN> be considered "political" ...but it's 
->  HN> very hard to resist!!
-> 
-> She was very agreeable.
->
They ALL start out that way!!
 
->  -> Stephane Reynaud, Observer Food Monthly
->  HN> And it's certainly a long way
->  HN> from the traditional Duck A l'orange.
-> 
-> Truth. But the guy is bulletproof - his book Cochon et
-> Fils won the Grand Prix de la Gastronomie Francaise the
-> year before Robuchon won his.
->
I'd never get Annie to eat it
but I'd sure give it a go!
 
->  HN> which has no honey (does have sugar),
->  HN> vinegar, duck stock, and port. And I
-> 
-> Mine never had Port - brandy I think.
->
An acceptable substitution!
 
->  HN> agree with you, that much soy sauce
->  HN> would certainly make the dish much more
->  HN> salty.
-> 
-> As Jean-Louis Palladin said, "je travaille a la limite
-> du sel" - I work at the extreme boundary of saltiness.
->
Anne and I have gone to the other 
boundary (grin)...and now find many
dishes too salty.
 
->  -=> Hap Newsom said to Jim Weller <=-
-> 
->  HN> Anne and I were considering taking
->  HN> Amanda and her boyfriend to 
->  HN> the French Laundry for her Phd celebration.
->  HN> But a $1000 dinner for four is perhaps
->  HN> out of our range. Still we are thinking
->  HN> of a place we've eaten at before 
->  HN> http://frenchgardenrestaurant.com/
-> 
-> I'd not heard of it so looked it up: it lost its chef a
-> few months ago, so beware.
->
I saw that, so will "ask around"
to see if they still have as good a
review as before. There used to be
a VERY good place in Sebastapol run
by two lady chefs; Alices Restaurant.
However as sometimes is the case, 
two ladies cannot seem to share a 
single kitchen peacefully. So the
restaurant is no more...sadly, cause
the food was so GOOD!!
 
->  HN> Wonderful food and great service
->  HN> in a superb facility, and much less
->  HN> than Keller's place. (although I'd
->  HN> love to eat there "just once")
-> 
-> I'd love to eat there just twice. Last time, the first
-> and probably last time, I unloaded well over $400 for two,
-> and that was 7 years ago, when a buck was a buck.
->
I figured that for the 4 of us it would
run me a bit over $1000...and right now
there's just no way I can get away with
that kind of expense with $$ that may be
needed in the very near future.
 
-> Grandma Barbe's roast pork
-> cat: French, main
-> servings: 6
-> 
-> 6 Tb olive oil
-> 2 1/2 lb boneless pork loin, cut from the tip
-> 2 1/4 c dry white wine
-> 12 pearl onions, peeled
-> 18 oz carrots, cut on the diagonal into 1" pieces
-> 2 1/4 lb waxy potatoes, such as Yukon gold, halved
-> 1 dried bay leaf
-> 2 sprigs thyme
-> 1 bn fresh flat-leaf parsley, chopped, plus 2 sprigs
-> 10 whole black peppercorns
-> 1/4 c unsalted butter, cut into pieces
-> 3 cloves garlic, chopped
-> Fine sea salt
-> 
-> Heat olive oil in a Dutch oven over medium heat. Add
-> pork and cook, turning occasionally, until golden brown
-> all over, 8 to 10 min. Reduce heat, cover, and cook,
-> turning occasionally, 1 1/2 hr.
-> 
-> Add wine, onions, carrots, potatoes, butter, bay leaf,
-> thyme, 2 sprigs parsley, and peppercorns; dot with butter.
-> Cover, and let simmer until potatoes are tender, about
-> 30 min. Season pork with salt and sprinkle potatoes with
-> garlic and chopped parsley before serving.
-> 
-> Stephane Reynaud, Cochon et Fils (Pork and Sons)
-> 
So you cook the pork roast and then 
braise it for another 30 minutes??
Sort of a pork Pot roast??
chat with you soon!
ha
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