Text 25571, 105 rader
Skriven 2012-05-31 23:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fee fie faux food 739
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Old age is a terrible thing.

 ML> Young death is a terrible thing.

Far, far worse.

 ML> Kobe beef...
 ML> I had some midgrade stuff, and it was about as rich as I
 ML> could take. I could never afford more than midgrade, which
 ML> is fine, given the state of my arteries.

The richer the meat, the smaller the portion.

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

 ML> Be prepared for some shouting if you came down to the lower 48.

I will either pass on it entirely or inquire before I order.
 
 ML> the Grand Central Oyster Bar

I should like to go there one day.

 ML> proud thing out of the shoppers' canteen
 ML> In London, they rank among the fashionable places to eat...
 ML> something we
 ML> used to have in the department stores, but they seem to
 ML> have gone by the wayside or at least have become mere
 ML> shadows of themselves.

The same thing happened in Canada. I fondly remember chocolate malts
at soda fountain at the long defunct Ogilvies of Ottawa and cheap,
decent lunches at Woolworth's. In 1994 Walmart snuck into Canada
overnight by buying that chain. They wanted nothing to do with
running lunch counters so they put all the store restaurants up for
tender. Mcdonalds was top bidder and that is how Yellowknife got two
McDonalds instead of one.

 ML> Fish is most excellent, something that I conveniently forget
 ML> At fish restaurants, I order shellfish 

We have the local whitefish about once a week, topped off with the
odd walleye, char, lake trout or burbot. Shellfish rarely (I love it
but it's too expensive here to be a regular thing) and ocean white
fish almost never.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Monkfish with Almond Sauce
 Categories: Fish, Chilies, Condiments, Nuts
      Yield: 4 servings

      1 c  Almonds; sliced
      1 ts Colman's mustard
    1/2 ts Cayenne
      1 tb Grated grana
      4 tb Extra virgin olive oil
    Juice and zest of 1 lemon
    Plus juice of 1 lemon
      4 tb Extra virgin olive oil
      1 lb Cleaned monkfish
    Cut into medallions 1-inch
    Thick
    Seasoned flour
      1 c  Dry white wine
      2 tb Butter
      1 bn Italian parsley; finely
    Chopped

  In a blender, pulverize almonds. Pour into a mixing bowl and add
  mustard, cayenne and cheese and mix well. Add olive oil and juice
  of 1 lemon. Sauce should be texture of pesto. Set aside.

  In a 12-inch non-stick saute pan, heat oil until just smoking over
  medium heat. Dredge monkfish in seasoned flour and place in pan.
  Saute until golden brown on one side and then turn. Add wine,
  remaining lemon juice and butter and cook until wine is nearly
  evaporated and fish is cooked through. Add parsley to pan and
  swirl through. Place on plate. Cover with almond sauce and
  remaining pan sauce and serve.

  Recipe by: Molto Mario

  From: Sue

MMMMM




Cheers

YK Jim


... Getting a fax on a voice line sounds like a doplhin is calling you.

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