Text 3009, 79 rader
Skriven 2010-10-23 11:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: varieties 642
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 ML> It's not "the more the better," but the more the better deal.
 NB> The metric works for Chinese pretty well here, less well for some of
 NB> the less common asian varieties.

If there are only two Tibetans in town, and they're running
the restaurant ...

 NB> This one appears to be a family-run place where someone cooks ok. 

I've had some good meals at places like that. Went to a place in
an old neighborhood (actually the oldest neighborhood) of Ankara,
and the food didn't come and didn't come, but when it came it was
darn good in that greasy homestyle way, and we figured out later
that when we ordered the food the owner had to fetch his wife or
somebody to come and cook it for us.

 NB> As for hole-in-the-wall in general... we've often found them to be as
 NB> good as or better than some of the more highly touted (and pricier)
 NB> places with more atmosphere...  :)  (So I wasn't intending the
 NB> description to be derogatory by any means...) 

Oh, no worries about that.

===

 ML> Semillon, Cabernet Franc to name just a few. Vidal is the only
 ML> variety I know of that makes good ice wine and inferior table wine.
 NB> And I believe that that last may have been the variety that Mike was
 NB> referring to when he was saying there was a new one that is intended
 NB> to be made into ice wine.
 
There may be a new variety developed especially for the purpose,
probably based on Vidal or the German Huxelrebe, but more likely
a strain of one of these.

Potato-Crusted Lamb Loin with Rosemary Sauce
cat: airline, main
servings: 4

1/4 c butter
14 oz fresh potatoes, peeled, grated, squeezed dry
1 lb boneless lamb loin
2 Tb extra-virgin olive oil
1/8 ts black pepper, freshly ground
1 ts fresh basil leaves, minced
1 1/4 c lamb or veal stock
1 c dry red wine
1 fresh rosemary sprig

1. Preheat oven to 350F. Grease a baking sheet with half the
butter; arrange potatoes across sheet; season with salt and pepper.

2. Bake potatoes for 11 min or until bottom is lightly browned. Let
them cool slightly.

3. Transfer potato crust to coated parchment paper, browned side down.

4. Brush lamb loin with olive oil. Season all around with salt,
pepper, and minced basil leaves.

5. Place loin on one side of potatoes and carefully roll until loin
is completely wrapped in potato crust.

6. Bake lamb in shallow roasting pan for 14 min or until crust is
golden brown. Internal temperature should reach 140F.

7. For sauce, place stock, red wine, and rosemary sprig in a saucepan
over medium heat; simmer until reduced by half.

8. Cut remaining butter into small pieces, add to sauce, and stir
until melted. Adjust seasoning with salt.

9. Drizzle sauce over the lamb loin and serve.

Roland Huebl, Gate Gourmet, Continental Airlines magazine 10-09

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