Text 18999, 112 rader
Skriven 2011-12-13 03:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: speculative 352
=======================
 -> I'd have been married about 16 times and divorced about 13 times.
 HN> I'd still have only been married once...
 HN> But I WOULD have taken a second mortgage out
 HN> and bought Microsoft stock on the IPO.

With my luck, I'd have tripped and fallen into an alternate
universe where Bill Gates was a bit more of a fraud and
disappeared with the dosh without leaving even DOS behind.

 -> She was very agreeable.
 HN> They ALL start out that way!!

And she liked me a whole lot. Of course, they all start out
that way, too.

 ->  -> 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.
 HN> I'd never get Annie to eat it
 HN> but I'd sure give it a go!

As the recipe called for duck breasts, one could scale it
down, and you could just make one - let her eat something else
or do one with chicken, one with duck.

 ->  HN> which has no honey (does have sugar),
 ->  HN> vinegar, duck stock, and port. And I
 -> Mine never had Port - brandy I think.
 HN> An acceptable substitution!
 
A necessary substitution, in my mind.

 -> As Jean-Louis Palladin said, "je travaille a la limite
 -> du sel" - I work at the extreme boundary of saltiness.
 HN> Anne and I have gone to the other 
 HN> boundary (grin)...and now find many
 HN> dishes too salty.

As you know, I have to watch my electrolytes these days, too.
But I get to add potassium rather than deplete sodium, so I
get some benefit.

 ->  HN> http://frenchgardenrestaurant.com/
 -> I'd not heard of it so looked it up: it lost its chef a
 -> few months ago, so beware.
 HN> I saw that, so will "ask around"
 HN> to see if they still have as good a
 HN> review as before.

The recent reviews are kind of crummy.

  There used to be
 HN> a VERY good place in Sebastapol run
 HN> by two lady chefs; Alices Restaurant.
 HN> However as sometimes is the case, 
 HN> two ladies cannot seem to share a 
 HN> single kitchen peacefully. So the
 HN> restaurant is no more...sadly, cause
 HN> the food was so GOOD!!

Sic transit gloria.

 -> Grandma Barbe's roast pork
 HN> So you cook the pork roast and then 
 HN> braise it for another 30 minutes??
 HN> Sort of a pork Pot roast??

Most roasts are pot roasts. Only the bestest cuts (from fairly
young animals) do well dry-roasted, so until fairly recently
roasts have generally involved a moist-heat components.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Gloria's Black Bean Soup
 Categories: Soups/stews, Vegetables, Appetizers
      Yield: 6 servings

------------------------------PHILLY.INQUIRER------------------------------
      1 lb DRIED BLACK BEANS                   2 tb FRESH PARSLEY 1,OZ.
      1 tb GROUND,CUMIN                        1    SMALL ONION,PEELED DICED
      3 qt WATER                           1 1/2 tb SUGAR
      2 tb DRIED OREGANO                       1    LARGE RED PEPPER,CLEANED
DIC
      2    WHOLE BAY LEAVES                    1    LARGE GREEN PEPPER DICED
      2 tb FRESH OREGANO CHOPPED               4    GREEN ONIONS,FINELY CHOPPED
           OR 2 TS.DRIED                       3    CLOVES GARLIC,MINCED
      1 c  OLIVE OIL,OR TO TASTE             1/2 c  SOUR CREAM.OPTIONAL
      3    SMALL SHALLOTS,PEELED DICED

      x    1 OR 2 TABLESPOONS SALT
      SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,ADD
  THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL.REDUCE HEAT
  TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL
  TENDER.THE BEANS SHOULD SPLIT OPEN.STIR OCCASIONLLY,AND ADD MORE WATER IF
  NECESSARY.
      HEAT THE OIL IN A HEAVY BOTTOMED SKILLET.ADD THE SHALLOTS AND
  ONIONS,AND SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC.
  AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3
  SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED
  MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER.ADD THE PUREE TO THE
  BEANS,COOK 20 TO 30 MINUTES MORE.CORRECT SEASONING IF NEEDED.THE SOUP WILL
  BE VERY THICK.REMOVE BAY LEAVES BEFORE SERVING.GARNISH WITH GREEN ONIONS
  AND A DOLLOP OF SOUR CREAM,IF DESIRED.MAKES SIX SERVINGS.

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