Text 31198, 83 rader
Skriven 2012-11-24 00:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: too cheap 602
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 ML> nasty that Clean Dave went and got a bunch of actually quite
 ML> respectable ones at 15c-25c each at a yard sale. They've been
 ML> the standard set there ever since, 3 1/2 years later. While
 RH> Somebody didn't know they were getting rid of good stuff?

Nope, they were very unattractive, with cheap handles that had
been in the dishwasher plenty of times; I imagine that the
sellers had gotten tired of them. The perfectly good old knives
that people have been using for years, something has to happen
to them when the fancy new Christmas gifts come along. Better
the yard sale than the landfill.

 ML> edge; it was of a style I don't see any more, with a big
 ML> curved, rounded blade like a machete
 RH> Probably not a knife I could handle easily. I've got the problem of
 RH> small hands (can't even comfortably reach an octave on a piano) so if
 RH> the knife is too big/heavy, I can't use it.

My hands are also pretty small, and the only reason I can
reach an octave is because I'm double-jointed; but my general
state of health has always been robust, so heavy and even
awkward knives pose no particular problem.

 ML> I wasn't going to get them, but the woman I was dating at the
 ML> time told me that if you didn't have this brand of boot, you
 ML> wouldn't be taken seriously as an Alpinist. Not that that was
 ML> any huge deal to me, but I took the cue and got the boots.
 RH> As if you ever thought you would be a serious Alpinist? Sounds like
 RH> she was a boot snob, if there is such a thing. (G)

In fact, pretty much every serious hiker and climber in the
US was using Limmers at the time, and they were pretty much
all boot snobs. When you would go by another person with such
obvious good taste, both parties would give that secret smile
and sigh, ah, Limmers. The boots saved me from some falls but
destroyed my ankles and toenails forever in the process. Those
were the days when a good boot was supposed to be a heavy boot
- a notion that has been pretty much out of fashion for some
decades now.

SWEET MEATS IN RED SAUCE
categories: shellfish, forage, main, pasta, light, Italian, New England
servings: 6 to 8

3 c tomato sauce, preferably homemade
1 c slipper shell meats, chopped
2 cloves garlic, finely chopped
3 Tb Italian parsley, minced
2 Tb olive oil
red pepper flakes to taste
1 lb linguine, cooked

Recipe after Dave Masch

Heat tomato sauce in a large pot. Add all ingredients
but the linguine. Simmer for 3 min and serve over the
linguine. [Dave says he likes it quite peppery hot,
but how many red pepper flakes you add is definitely
a personal choice. Sometimes, he adds Tabasco, too.]
"That's all there is to it! Go for it, you won't be
sorry," he says.

He has a few other notes. For starters, in order to
extract the slipper meats from their shells, you can
steam them 2-3 min in water, white wine, or beer.
"You should be able to winkle them out in a trice!"

He also offers a recipe for a nice light tomato sauce,
in case you don't have any tucked away. It is
comprised simply of one 28-ounce can of whole tomatoes
in puree, 2 small sliced onions, salt and pepper to taste,
and a teaspoon of dried basil, "or oregano, terragon, or
any other herb you fancy." You simply simmer these
ingredients together for 20 min, stirring frequently,
and if you want a smooth sauce, in the end, you puree
it. And maybe, if you feel like it, you can add 4 Tb
butter at the end, just for good measure (although if
you do that you might not want to tell people it's
"light").

Source: diaryofalocavore.com
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