Text 19157, 106 rader
Skriven 2011-12-17 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Krab
============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Surimi has it's place in the culinary spectrum but if a menu says
 JW> crab and I get Krab I make a stink and send the dish back to the
 JW> kitchen loudly. If more people did that, menus would be printed more
 JW> honestly in future. 

 DS> breaded/fried disks labeled as "scallops."

 DS> We broke one of them up and they seemed to have the right scallopy
 DS> texture and they even had a bit of the expected scallop flavor (but
 DS> not much) and they were indeed surimi.

I haven't encountered scallop surimi, just crab and lobster.

 DS> Expecting real scallops at the price of that buffet would
 DS> have been expecting a bit much, though.

When I encounter a really cheap price in a low end place I know I will
get surimi not crab, so I wouldn't complain there if I ordered it.
But when I'm in a semi-upscale chain place where the price warrants
the real thing and it's not, then I bitch.

BTW my Co-Op has quite tasty lobsterish surimi at a good price. It's
as cheap as frozen bluefish or ocean perch fillets, which is about
what pollock is really worth. I buy it fairly often for salad
garnishes or dropping into chowder/bisque just before serving.
Lobster surimi plus Minor's crab base makes an inexpensive but tasty
chowder for everyday eating, better than using canned lobster.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ravioli of Lobster with Tomato & Basil Sauce
 Categories: Japanese, Fusion, Pasta, Lobster, Scallops
      Yield: 4 Servings

    200 g  Scallops OR raw prawns,
           -chilled
    1/3 ts Tarragon leaves; chop fine
      4 ts Chives; chop fine
      1    Egg whites
    300 ml Cream; chilled
    Salt and pepper
    200 g  Lobster meat OR
           White fish, diced/chilled
     24    Wonton wrappers
     24    Nori, 2cm squares; toasted
           Wakame; garnish
           Ogo seaweed; garnish
      4 ts Flying fish roe OR
           Lump fish roe
           TOMATO & BASIL DRESSING:
    100 ml EVOO
  1 1/2 tb Rice vinegar
    1/2 c  Tomatoes; peeled, diced
      1 ts Coriander; ground
    1/2 ts Basil leaves; minced
    1/4 ts Garlic cloves; minced
           Salt and white pepper
      1 pn Sugar

  Fresh seafood in an innovative Japanese/Australian way.

  These delicate ravioli are stuffed with lobster and scallops,
  although a combination of prawns and good quality white fish could
  be used if preferred. It is important to chill the seafood and
  cream thoroughly before making the ravioli filling.
 
  Keep seafood and cream icy-cold over bowl of ice. Place scallops,
  tarragon, chives and egg white in food processor and blend to a
  smooth paste. With the processor still running gradually add the
  chilled cream in a steady stream. When the cream has been
  assimilated, mix the paste with lobster, salt and pepper.

  Cover and chill till needed.

  Lay out 12 Gow Gee skins and lay a Nori sheet on each.

  Place a spoonful of the paste on top, cover with another Nori
  square and then another Gow Gee skin and gently wet edges and
  press together.

  Poach for about five minutes in a large pan of simmering salted
  water to which a dash of vegetable oil is added.

  On a warm plate spread some Wakame, the top with ravioli and
  sauce.

  Garnish with Ogo and flying fish roe.

  Recipe from Tetsuya Wakuda's award-winning Sydney restaurant

  Consuming Passions www.abc.net.au/passions
  


Cheers

YK Jim


... A lobster won't respond to simple commands such as "Here, boy!"

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