Text 31580, 101 rader
Skriven 2012-12-03 17:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: grommet 657
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 -> had the kid not been dating her granddaughter, she would never
 -> have considered buying one of the things.
 HN> at $3.75 a pound he must have
 HN> been feeding them gourmet seeds
 HN> from the whole foods store! (grin)

I'm not sure, and I hope he's either a hobby farmer or is
going to learn real quick. Or maybe dumps the girl, but though
she's gorgeous and likes me, she's 35 years younger than I am,
too much of an age difference for even dreams.

 ->  HN> I did not cook at all this Thanksgiving, the 
 ->  HN> oven seems to be going a bit wonky on temperature
 ->  HN> control so I don't really trust it. 
 -> What does an oven thermometer reveal?
 HN> Have not even bothered to look yet.

Strikes me as the kind of experiment that would yield
real-world benefits.

 HN> Cash &Carry, the same place we got
 HN> the big chunk o meat for steaks

Ah, yes, the subprimal place. It's not as clean as it
could be, but the prices are pretty decent.

==

 -> explored the issues a bit - I remain unconvinced, wondering
 -> if a chicken (nasty creatures) for example is more worthy of
 -> life than a not-too-French French bean.
 HN> Or an ortolan?

Depends. Someone asked some saintly person once, perhaps
Gandhi or the Gautama, what animal would he partake of if
his life depended on it, and he said an elephant, because
one life sacrificed would save hundreds. Ortolans, though
they taste very good (apparently) are also very tiny,
under a hundred Calories, and it would require the sacrifice
of many to keep one human life going for one day.

That line of reasoning strikes me as silly, as how many
consciousnesses (bugs, nematodes, whatever) are snuffed out
to provide one vegetarian's daily bread.

False cognate time: ortolans are prized gourmet items in
Provence (south of France, for you outlanders, not far from
Italy). So these grommet types were in northern Italy and
were asked what they would like to have for dinner, and being
good sports trying to speak the language, said something like
vorremo mangiare degli ortolani - which in that part of Italy
meant "I'd like to eat some gardeners." Turns out the word
for ortolan over there is beccaficca; in parts of France, the
word bec figue or becfin is used, and the claim is made that
the bird sticks its beak in figs and drinks the juice, and
that's why it tastes so good.

Chesapeake Chowder
Categories: celebrity, seafood, soup
Yield: 6 servings

6 oz jumbo lump crabmeat, picked for shells
4 oz rockfish filets or other white fish
- 1" pieces
12 oysters, shucked, juices reserved
1 1/2 oz Virginia ham, cooked, finely diced
2 oz bacon, diced
16 oz fish stock or clam juice
1 Tb fresh thyme
2 1/2 large potatoes, peeled, diced, and blanched
1 md yellow onion, diced
1 md leek, diced, white part only
2 c corn, freshly husked, desilked
3 oz dry white wine
2 1/2 oz sherry
3 shallots, peeled and minced
2 1/2 Tb chives, chopped
3 Tb butter
3 ts all-purpose flour
16 oz heavy cream
Sea salt and freshly cracked black pepper

In a saute pan, place the butter and heat until
bubbling. Add the leeks, onion, and shallots and
cook until transparent. In a separate pan, add
the bacon and cook until crisp. Add the flour
and cook 5-6 min. Add the fish stock or clam
juice, oyster liquor, white wine, and ham and
bring to a boil. Add the onion mixture and reduce
by 1/3. Add the corn and cook 4 min. Add the
potatoes and fish and bring to a boil. Add the
cream, sherry, crabmeat, and thyme and bring back
to a boil. Season with salt and pepper. The ham
is very salty so the chowder won't need much.

Serve in soup terrines and garnish with the
chives. Serve with corn bread sticks or crackers.

Source: Bob Kinkead
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