Text 25456, 112 rader
Skriven 2012-05-29 23:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: faux food 717
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> The real truffle does have a sexy odor

If you're a pig! [g]

 ML> article in Forbes

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

 ML> It was the Sac I believe.

Now did he tip me off or did I stumble across it on my own? Memory
fails. Old age is a terrible thing.
 
 ML> Kobe beef / Tender isn't quite the word - a good Wagyu
 ML> (whatever that means) sirloin had almost no grain at all

It's as close to pate in texture as a whole chunk of meat can be.
                                    
 ML> Vargas pinup of beef, just too extreme in its attributes but
 ML> still delightful for that.

An apt comparison! 

 ML> Here, you aren't certain that what you order is going to be
 ML> crab until you see it.

The price should be a tipoff. I would expect a $6 salad in a casual
dining place to be surimi but I would expect a $26 salad in a high
end place to have real crab and lots of it or I would complain most
vocally.

 ML> I've had restaurants advertise "dry" scallops on their menus
 ML> that turned out to be no such thing.

More fraud.

On a related note, not yet covered, I read often that a high
percentage of fish is mislabeled as to species by both restaurants
and fish mongers; that is certainly above and beyond inventing new
names to replace ugly ones in the market place. After all flake
sounds more delicious than gummy shark, spiny dogfish or mud shark.

 JW> The United States never ratified the 1919 Treaty of Versailles
 JW> ending WWl
 
 ML> Cool, may I murder a German when I invade the country next?
 
Apparantly you can. [g]

 ML> Dover and other sole

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

 ML> You would agree if you saw your father order the Dover sole
 ML> for 3x the price of anything else on the menu at Fortnum's.

Fortnum's in London? 

I was thinking of frozen blocks of Captain Highliners in the
cardboard box with sole at $12 per pound and things like Boston
bluefish, ocean perch and Alaska black cod at $8. Not of a
restaurant putting out a fish dinner for say $90 vs $30 (when the
cost of the fish itself went up say $4.)

 ML> Flounder is as good. Young halibut is better.

Halibut is indeed most excellent.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filet of Sole with Pine Nuts and Chives
 Categories: Fish, Nuts
      Yield: 2 Servings
 
  1 1/2 tb Pine nuts
      2 tb Unsalted butter
  1 1/2 ts Minced fresh chives or
           -scallion greens
      2    (6-oz) fillets of sole
           Seasoned flour for dredging
           Lemon wedges
 
  In a large non-stick skillet saute pine nuts in 1 tablespoon of
  butter over moderately high heat, stirring, until golden. Add
  chives. Remove skillet from heat and transfer mixture with slotted
  spoon to a dish.
  
  Season sole with salt and pepper and dredge in flour, shaking off
  excess. In the skillet heat remaining tablespoon butter over
  moderately high heat until foam subsides and saute sole until it
  just flakes, about 1 minute on each side. Transfer sole to plates
  and spoon pine nut mixture over it.
  
  Gourmet March 1994

MMMMM


Cheers

YK Jim


... My sole motivation to watch any women's sport is they're half naked.

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