Text 25320, 102 rader
Skriven 2012-05-25 22:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fraud, a rant II 705
============================
-=> Quoting Michael Loo to All <=-

 ML> truffle oil

I was most disappointed with it when I tried it, after all the hype
it had received in the food media.

 ML> article in Forbes

I read that too but I don't recall forwarding it to anyone.

 ML> faux Kobe beef

I had the real thing just once, about 35 years ago. It was most
amazing; I can still taste its richness and tenderness.

 ML> How people can sell surimi as crab and
 ML> not be put in jail is way beyond me.

They can't legally and generally don't call it such here but rather
surimi in honest places, Krab on cutesy chain menus or sea legs in
purposefully vague places.

 ML> Scallops / used to brown up nice; now they exude grayish
 ML> liquid. I have a sneaking suspicion that whatever species used
 ML> to be fished and sold as scallops are now extinct, and they are
 ML> using lesser varieties as a substitute.

I think its due to the legal but deplorable use of STP to pump them
up on the excuse that it preserves them.

 ML> the American system allows any kind of shit from
 ML> California and elsewhere to be called Champagne

The United States never ratified the 1919 Treaty of Versailles
ending WWl, which had a clause therein that protected the name
champagne almost everywhere else. The Republican Congress didn't
want to see the formation of the League of Nations, which was a
major clause. So in your country it is perfectly legal to call any
kind of sparkling wine champagne. In fact, you can call Miller High
Life champagne, if you want to.

 ML> Vidalia onions (any overwatered onion can be as mild and wet)

I was less than impressed once the novelty wore off, when they
appeared in the Great White North eventually. (Last week I noticed
that they were discounted below nice looking red skins and I still
didn't buy.)

 ML> Starbuck's (more truck tires)

A huge triumph of marketing over good taste and common sense.

 ML> Dover and other sole, which are perfectly okay though tasteless
 ML> fish, but they are often counterfeited plus cost about 3 times
 ML> what they ought.

I can't agree on that last one though. It is certainly mild
flavoured, but it is subtly tasty, has a nice texture and is only
150% more than other less popular fish.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rissoles Of Crawfish A La Beatrice
Categories: Crawfish, Fritters
  Servings: 4

    pike forcemeat
    crawfish
    mushrooms
    truffles
    cream bechamel
    egg yolks
    cream
    butter

Poach some pike forcemeat (No. 76) three-sixteenths of an inch in
thickness, then cut it up into squares; add to these half as much
crawfish cut into the same sized pieces, half the quantity of
forcemeat as mushrooms and half the quantity of mushrooms as
truffles. Reduce this salpicon down with cream bechamel (No. 411)
thickened with egg-yolks, cream and fine butter, and with this
preparation proceed to make rissoles the same as explained in No.
947. Serve on folded napkins.

From: The Epicurean By Charles Ranhofer

MMMMM-------------------------------------------------



Cheers

YK Jim


... Philly cheesesteak: the age-old art of slathering fake cheese on meat

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