Text 24969, 90 rader
Skriven 2012-05-17 01:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: neighbor o the beast 668
================================
 NB> Glad your bridges are mended... And that the bizarre Nancy is
 NB> elsewhere...

If you hadn't encountered her in person you wouldn't have
believed me. And she was on her best behavior when you saw
her. The mended bridges aren't of any practical use to me,
but it generally feels better this way. Plus he gets a good
deal when I'm in town - he gets the expertise of a (formerly)
(fairly) well-regarded musician for substantially below
market price.

 NB> You do such wonders with such unpromising stuff... :)  And for such
 NB> "demanding" palates...

Different requirements, that's for sure. Here on Jamestown
the good thing is that most people I know on the island will
eat anything I cook, except for Harry Wright who watches his
fat intake like a hawk and has done so for over eighty years,
Sue Maden who can't eat anything that isn't white and saltfree
and sugarfree and fiber- and taste-free, Nancy Bennett who
needs everything to be Organic and ethically sourced, and
April Lorenzen, who turned horribly vegan sometime since I
met her. Okay, I suppose there are demanding palates here too.

==
 ML> One of my friends was talking about having a small sushi
 ML> special at one of the fancier Japanese places for Y3000 ...
 NB> And how does a yen compare to a US$?

My rule of thumb for a couple decades was a penny a yen, but
even though the Japanese economy is dependent on ours, it has
managed to strengthen by maybe 15 percent, so that small (just
a few pieces) special came to $35 or more.

 ML> but one of his friends in turn posted on Facebook about an
 ML> omakase by the most highly regarded chef that went for
 ML> about twelve times that.
 NB> Gracious!

Omakase is a dangerous thing. They say that it's Japanese for
"draw down your bank account." What it literally means is
"chef's choice."

 ML> Mecklenburger Gotterspeise
 ML> 8 oz dark pumpernickel bread
 NB> Looks really good, actually.  :)

Not being a rye fan and having an active dislike of caraway
(to match my inordinate fondness of its cousin cumin), I'd
tend to substitute anything else for that pumpernickel. If
the brown hearty aspect is important, maybe Boston brown
bread or a multigrain or something.

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

      Title: Gnocchi W/ Porcini Sauce
 Categories: Potatoes, Italian
   Servings: 6

      6 lg Baking potato
      2    Egg
  2 1/2 c  All purpose flour
      9 qt Water
      3 tb Kosher salt
      2 tb Butter
           Grated Parmesan cheese

  (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot,
  cut in half and scoop out pulp. Work pulp through ricer into large bowl (or
  mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2
  cup flour. Turn dough out onto work surface. Gradually knead in 2 cups
  flour. Continue kneading until smooth and elastic, about 10 minutes. Shape
  dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into
  cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil
  1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4
  cup at a time until pieces hold together when boiled. Using floured fork,
  press tines downward into each piece so it curls around fork. Arrange in
  single layer without touching on generously floured towel. Let gnocchi
  stand 3 to 4 hours at room temperature to dry.

  Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon.
  When gnocchi come to surface let cook 2 minutes. Drain well. Place on
  platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with
  Parmesan. Source unrecorded

MMMMM

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