Text 23462, 110 rader
Skriven 2012-04-08 10:03:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: ON A ROLL 503 20408
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> As everyone seemed to agree that the price was grossly and unjustly
 GJ> excessive, did the diners give in to the iniquitous demands of the
 GJ> restaurant and USAn custom and add a tip to that sum or did they risk
 GJ> feeling personal guilt and refuse to tip?

 ML> That would be absurd, sort of like kicking the cat
 ML> after the dog bites you.

If the rich crook robs you, you can feel justified in kicking both his
dog and his cat, and you can fairly safely assume that both are very
well fed.

 =
 ML> You could have looked up bomb neutralization on the Wiki
 ML> as well, while you were at it.
 GJ> I might do that soon.  Most of that information is out of date.

 ML> Perhaps. But then you were the one using Wiki as a source
 ML> in the first place. Anyhow, it's fresher than anything you
 ML> have offered.

Of course information on anything really up to date and effective
would not be released to the general public, including bomb makers.
 
 ML> As I hate loud noises, I have never made a bomb.
 GJ> Loud noises made by cars, bombs, big engines and motorbikes might have
 GJ> something to do with me wearing hearing aids.

 ML> I've never made cars, bombs, big engines, or motorbikes and have
 ML> directly used only the first of these.

I have only made one car, one motorbike and a few bombs, but never a
big engine.  That didn't stop me from subjecting myself to the "loud
noises" referred to above.  I suspect that spending much time without
protection in front of a large orchestra could be almost as bad for
the ears.  Do conductors get deaf?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Heart And Sole
 Categories: Fish, Main
      Yield: 4 servings
 
           Flour
           Salt
           Pepper
           Paprika
      4    Artichoke bottoms, well
           Trimmed
      4    Scallions, roots removed,
           Bottom 3" only
      4    Sole fillets, 4 to 6 oz ea
           Oil

MMMMM---------------------------SAUCE--------------------------------
      2    Ripe Roma tomatoes, peeled,
           Seeded, chopped
      4    Red chiles, peeled, seeded,
           Chopped
      2    Garlic cloves, peeled,
           Chopped
    1/4 c  Toasted hazelnuts or almonds
           Skinned
           1 Tb fresh basil, chopped
           1 Tb fresh mint, chopped
    1/2 c  Dry white wine, reduced by
           Half, cooled
    1/2 ts Salt
           Olive oil (good-quality, not
           Evoo) (about 1/4 c)
 
  Season flour with salt, pepper, paprika.
  
  Use fresh artichokes if possible. Trim bottoms and slice thin. Dredge
  with seasoned flour and fry in ample oil. Drain and set aside.
  
  Dredge scallions with seasoned flour and fry in ample oil. Drain and
  set aside.
  
  Dredge fish with seasoned flour and fry in ample oil. Drain and set
  aside.
  
  Combine all sauce ingredients except oil in blender; blend smooth. Add
  olive oil first by teaspoonsful, then in a slow stream, as if you were
  making mayonnaise. Stop when sauce is thick. Correct seasoning with
  salt.
  
  To serve: Put a small amount of sauce in the middle of warmed
  individual plates. Place fish on top of sauce. Arrange artichoke
  slices around. Drizzle sauce over in a zigzag pattern. Top with a
  scallion length.
  
  Source: mine, adapted from a well-known Spanish dish, after Jim
  Street's comment about Jason Varitek
  
  P.S. For the purpose of this recipe, hearts of palm (squeezed dry
  before frying) or celery hearts (braised in beef or chicken stock
  instead of being fried) may be substituted for the artichokes.
  From: Michael Loo                     Date: 05-09-09
 
MMMMM
 

 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)