Text 23872, 130 rader
Skriven 2012-04-19 12:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: compensation 559
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 ML> Recently, I saw some people tipping
 ML> the driver. A peculiar thing even to me, where public servants
 ML> are public servants, if you will.
 JW> And generally unionized and very well paid for what they do.

Pretty well. It turns out that the bus is contracted to
a private company under the aegis of the Maryland Department
of Transportation (not primarily a transit authority), so
it's in a no-person's land. I am still not planning to tip
the driver, though a small Christmas present might be thinkable.

 JW> With our crew just about everything was worthwhile, desirable (well
 JW> I wasn't into gift packages of scented candles and soaps but others
 JW> were) and just ever so slightly over the $50 limit we had set.

Is the 50 a theoretical upper or a theoretical lower?

 -=> Jim Weller said to Glen Jamieson <=-

 GJ> just ask the waiter to pass on your comments
 JW> That is the usual.

That's my invariable, both positive and less positive.

 GJ> or do you send him/her a tip via the waiter
 JW> Not a money tip. Confer with the waiter on his preferences and send
 JW> in a drink.

En francais: pourboire = "for drinking" = tip.

 GJ> or do you go into the kitchen to thank him.
 JW> The nicest way, but not always possible.

More and more people are being invited into the
kitchen if it appears they are especially appreciative
of the food: I don't understand the custom at all. I'm
okay with the chef coming out into the dining room, but
I'd no sooner go into the kitchen than into an airplane
cockpit (which I have done, in flight, recently, without
having the cops wrestle me down).

Oysters Overbaugh
cat: starter, shellfish
Serves 6

24 Hamma Hamma oysters, cleaned, shucked, returned to shells
h - For the horseradish-parsnip puree
1 lb parsnips, peeled and chopped
Whole milk, to cover parsnips
1 shallot, diced
2 black peppercorns
1 bay leaf
1/2 c fresh horseradish
1/2 c sour cream
1 ts grated lemon zest
Salt and pepper, to taste
h - For the spinach-lemon cream
1 shallot, sliced
1 clove garlic, minced
1 Tb butter
1/4 c white wine
1/2 c cream
1/2 lb spinach
2 Tb fresh lemon juice
Salt and pepper, to taste
h - For the lemon-Tabasco sauce
1/4 c oyster liqueur
1/2 c fresh lemon juice
1/4 c Tabasco
h - For the panko crust
2 c panko breadcrumbs
1 c Parmesan cheese
h - For the rock salt garnish
2 qt rock salt
20 pieces star anise
1/4 c pink peppercorns
1 c fancy pickling spice

Spicy baked oysters with horseradish-parsnip puree and
spinach-lemon cream

M's note: there's really no need to use panko in this
recipe except to say you did. And the garnish, not heated,
is supernumerary also - you might as well have your waiters
prance about with aerosol bottles and get a better effect.

For the horseradish-parsnip puree
Place the parsnips in a saucepot and cover with milk.
Make a sachet by combining the shallot, pepper, and bay
leaf in a cheesecloth bag. Place the sachet in the pot
with the parsnips and milk. Simmer until the parsnips
are very tender. Remove the sachet and drain. Put the
cooked parsnips in a blender and add the horseradish,
sour cream, and lemon zest. Puree until smooth. Season
to taste with salt and pepper; place in blast chiller.

For the spinach-lemon cream
In a saucepan, sweat the shallot and garlic in butter
until they are tender. Deglaze with the white wine.
Reduce until the liquid evaporates; add cream. Bring
the mixture to a simmer. Pack the spinach and lemon
juice into a blender. Pour the hot cream mixture over
the spinach. Puree until smooth. Season to taste with
salt and pepper. Strain and chill until ready to plate.

For the lemon-Tabasco sauce
Combine all ingredients and reserve until ready to plate.

For the panko crust
Combine the breadcrumbs and cheese in a food processor
and grind until the mixture becomes a fine powder.

For the rock salt garnish (not to be eaten)
Combine all ingredients and reserve until ready to plate.

Place a small amount of parsnip puree in the bottom of
each oyster shell and top with oyster meat. Top with
spinach-lemon cream and bake at 450F for 12-15 min.
Remove from oven and top thecoysters with panko crust.
Place the oysters in a salamander until golden brown.
Just before serving, drizzle with lemon-Tabasco sauce.

Sprinkle the rock salt garnish on each of 6 plates.
Place 4 cooked oysters on each plate.

James Overbaugh, Peninsula Beverly Hills

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