Text 29409, 110 rader
Skriven 2012-09-09 12:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bogus 250
=================
 ML> The only way to do that would be to undercook it. Ever
 ML> had crunchy rare tongue?
 NB> Never crunchy..  :)  Simmering for hours (or done in a pressure
 NB> cooker) makes it unlikely to be undercooked...  ;)

Now that I think back, I'd have liked to eat the middle
part as was and send back the crunchy outside for a
saute with onions or something.

 ML> it (decades ago, so I didn't pitch a fit or even
 ML> complain), but it was unforgettably unpleasant. A
 ML> pity as as you know, done right it can be one of the
 ML> most luxurious foods.
 NB> And the fat is so nicely integrated that those that are put off by fat
 NB> don't really realize what they are getting... ;)

The fat is centered in the center of the organ. The muscles
that do the heavy lifting, at the back and sides, suffer from
the same issues that most heavily used muscles do - toughness
and lack of fat; long cooking does well for the former, as
your experience must confirm.

 NB> ... A rich man is nothing but a poor man with money

Yet money nourishes the belly, the sense of well-being,
and, most notably, the ego.

=
 ML> No, actually the person who pointed it out to me (not
 ML> realizing that I was going to be a judge) was in error,
 ML> and it was in fact a pork and ham pate.
 NB> My comments were tongue in cheek, of course.. ;)

Someone should come up with a tongue in cheek pate.

 ML> It's sort of strange - there are Greek/Latin cognates
 ML> and also meanings for which the two languages have
 ML> completely unrelated words.
 NB> Like other languages that had some contact with each other...

In this case, though, it is more than some contact. They
are adjacent regions and always had substantial trade,
which makes their sometimes cognate, sometimes related,
sometimes way different numbers sort of surprising. And
note that their empires included pretty much the same
territories, but the Greeks owned them first.

 NB> True.  Even so, most would probably recognize rubber tire bits as not
 NB> being properly truffle-like.

I was at Rover's once and was served things that were
indistinguishable from rubber tire bits, so I inquired, to be
told sniffily that they were "Perigord truffle." They were
about as much Perigord truffle as my toenails. I commented
mildly that I had been in the Perigord recently and never
encountered anything like them.

 NB> Truffle oil is usually an olive/grape seed oil base with similar
 NB> compounds found that produce the truffle's aromatic properties.
 ...
 NB> I found it interesting that there is no claim at all to there being
 NB> any truffle presence in the oil...  :)

I like the "similar compounds" part.

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

      Title: Mushroom Confit
 Categories: Emeril, Mushrooms, Pasta, Cheese
      Yield: 4 Servings

      2 lb Assorted wild and exotic
           Mushrooms, cleaned and
           Stemmed
      3    Bouquet garni (bay leaves,
           Heads of garlic, thyme and
           Peppercorns)
    1/4 c  Salt
      2 qt Vegetable oil
      1 lb Fresh pasta sheets, torn
           Into pieces
      3 tb Truffle oil
    1/2 c  Shaved Parmigiano-Reggiano
           Cheese
           Salt and black pepper
      2 tb Chopped chives

  Preheat the oven to 200 degrees. In a large (1 gallon) metal baking
  pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to
  blend all the ingredients. Cover the pan with aluminum foil and place
  in the oven. Slow roast the confit for 1 to 1 1/2 hours, or until the
  mushrooms are soft and tender. Remove from the oven and drain the
  mushrooms, reserving the oil. Bring a pot of salt water to a boil.
  Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss
  the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and
  chives. Serve the pasta immediately.

  Yield: 4 to 6 servings

  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIA04

  MM Format by Dave Drum - 02 January 2000 FROM: Uncle Dirty Dave's
  Kitchen

MMMMM
 
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