Text 24758, 67 rader
Skriven 2012-05-12 09:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: anomalies 641
=====================
 ML> Jim W. did an economic estimate on the meal and after
 ML> factoring in the wines decided it wasn't that bad of a
 ML> deal after all. I disagree with that assessment - it
 ML> was a bit of a ripoff.
 NB> From what I read, yes, even factoring in the wines, it was a ripoff..

The sad thing is that the food at ZuZu is said to be generally
better and always more abundant.

 NB> Daddy had a blind spot there... official numbers wouldn't have changed
 NB> things... what did change things was his oldest son (10 years younger
 NB> than I am) becoming a full-fledged teenager with the appetite to
 NB> match.

Everyone has a few blind spots, it's no big deal, but they
shouldn't persist in the face of obvious fact.

   A proper formula could be a useful thing... but probably abused
 NB> and/or neglected just as the food pyramid and other similar things are.

That new food pyramid is pretty bizarre. I wonder what genius
in the Agriculture Department designed it.

 ML> Essencia at auction for several hundred pounds back maybe 40 or
 ML> 50 years ago. The stuff is rare.
 NB> I guess!  Unlikely in the extreme that I'll ever get to taste it, it
 NB> would appear... :)

I have more opportunities than the average bear, and chances
are I'll never get to taste it either. The closest I ever came
to this stuff was visiting the guy's cellar. When "ordinary"
classed Bordeaux and 1er cru Burgundies are going for hundreds
of dollars a bottle (when I came into the scene, they were
hundreds of dollars a case, and in my father's day, they were
$100 a case and below), owing mostly to the rapid growth of
the market (thank you, Nixon, for opening China so fast) and
the rapid exodus of economic clout from our shores, the rarer
vintages and appellations are out of our reach, probably forever.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Snails Cauderan / Escargots a la Cauderan
 Categories: Appetizers, French, Entertain, Snails
   Servings:  8

      6 tb Lard
      3 oz Raw Country Ham
     10    Shallots
           Fresh White Breadcrumbs
    1/4 c  Dry White Bordeaux
           Chicken Stock
           Salt And Pepper
           Bouquet Garni
    100    Petits-Gris Snails

  Preparation time 1 hour.  Cooking time 1 hour. Melt the lard in a saute pan
  and brown the ham and chopped shallots; add a small amount of breadcrumbs
  soaked in the wine.  Moisten with stock and season with salt and pepper.
  Add the bouquet garni and cook for 20 minutes. Add the starved and
  well-washed snails. Cook over a low heat for 40 minutes, turning often. Red
  wines:  Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres
  Cotes de Blaye. [From "Larousse Traditional French Cooking."]

MMMMM
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