Text 29101, 88 rader
Skriven 2012-09-02 23:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: peculiarities 211
=========================
 ML> Not at all. The nonstandardization of nonstandard
 ML> keyboards bothers me, though.
 RH> As in figuring out where the special keys are?

There is that, what with function keys and windows keys
and alternate greek or whatever, not to mention the
function ones not on the keyboard proper. But also the
simple mechanics of adapting to different sized keys
and different spacings. and arrangements of arrows and
such.This Acer keyboard has a shortened enter key that
got (negative) mention in the reviews when it came out.
 
 ML> maraschino cherries, which are tolerable in
 ML> context but an abomination otherwise.
 RH> I don't like maraschino cherries so they're an abomination under any
 RH> context.
 
We were discussing prickly pear fruit, as I recall:
I found a peculiar one recently, thinnish and shrivelly
with a bruised reddish look about most of it. Of course,
I tasted it and found that not only was it notably sweet,
it also had a bit of that almondy taste. Incredibly seedy,
though, with very hard little black seeds.

 RH> So what's the tragedy here?
 ML> Loiseau, the author of this admittedly ordinary recipe, was the
 ML> chef and owner of La Cote d'Or
 RH> Took the permanent solution to a temporary problem. I see why you used
 RH> the word "tragic", it seems to be so.
 
A sad thing, as he was extremely talented - anyone with
even one Michelin star has to be talented bordering on
genius, and he had three at this one restaurant.

Thomas Keller's signature butter base, so-called
cat: celebrity, ingredient
Yield: 5 fl

2 Tb dry white wine, stock or water
8 Tb sweet butter, at room temperature

Bring liquid to a boil.

Reduce heat to low and add 2 Tb butter. Immediately whisk until
butter has blended smoothly into liquid. Add remaining butter in
2 T bits, whisking after each addition until smooth. Do not let
mixture boil. When all butter has been added, you will have a
smooth, ivory-colored butter base. If desired, flavor it as below.

   * Caper Butter Base: After the last addition of butter, add a
   Tb or two of chopped capers along with the juice of half a
   lime. Season with salt and pepper. If desired, also add a couple
   Tb of chopped, cooked carrots, leeks or turnips.

   * Herb Butter Base: After the last addition of butter, add 1-2
   Tb chopped fresh tarragon, chives or parsley, and the juice
   of half a lime. Season with salt and pepper.

   * Watercress Butter Base: Saute a chopped shallot in a
   Tb of butter. Add the leaves from a bunch of watercress (some
   small stems are okay) and, if desired, a few chopped chives.
   Cook and  stir just until the greens have wilted. Chop the
   watercress mixture very finely, or puree it, then stir into
   the finished butter base. Season with salt and pepper.

 Suggested Uses

   * Sauteed Cabbage: Heat 2 or 3 Tb of any butter base in a
   large, heavy skillet or Dutch oven. Add 4-6 c shredded cabbage
   and stir to coat. Moisten with about 1/2 c stock or water and
   season with salt and pepper. Cook uncovered over low heat for
   about 30 min, stirring occasionally and adding a little more
   liquid if the cabbage seems dry.

   * Roasted Cabbage: Drop 4-6 c shredded cabbage into a pot
   of boiling salted water. Cook 2-3 min and drain. In a baking
   pan, combine the drained cabbage with 2-3 Tb of any butter
   base. If desired, add a handful of minced leeks, carrots or
   turnips (or a mixture of these vegetables), then season with
   s&p. Roast at 350 F for 30-40 min, stirring once or twice.

The original recipe had this notice attached: it is legally deficient
but I am including it as a credit line: "Recipe property of Thomas
Keller, The French Laundry, Yountville, California"

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