Text 32588, 76 rader
Skriven 2013-01-12 18:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: la belle france 20
==========================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> He didn't plug into
 ML> the social aspect so much - he was much more serious
 ML> about sticking to food as a topic, and so he went on
 ML> to some of the Internet food conferences, such as
 ML> rec.food.cooking.

That only lasted a few weeks before he stormed off after posting a
most erudite and masterful final flame thoroughly lambasting the
resident troll and a few opinionated but stubbornly misinformed
regulars.
                 
 ML> Now that the Web is so much a part of
 ML> everyone's life, I don't know if those conferences are
 ML> still active.

He is quite active on the BBC food forums which is moderated and
sticks to food and drink 100% and where the participants are
generally quite knowledgeable and articulate.

Another guy who is serious and quite knowledgeable...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Green Bean Salad With Pickled Peppers And Anchovy Dressing
Categories: Salads, Dressing, Anchovies
  Servings: 8

           Kosher salt
  2 1/4 lb green beans, trimmed
    1/2 c  mayonnaise
      6    whole anchovy filets,
           chopped into a paste
      1 c  finely grated parmesan
           cheese 
      2 TB fresh juice from 1 lemon
      2 ts Worcestershire sauce
           Freshly ground black pepper
    1/2 c  sliced Pepperoncini,
           drained
      2 md shallots, finely sliced 
    1/4 c  toasted pine nuts

Beans can be blanched and chilled and dressing can be made up to 2
days in advance.

Bring a large pot of salted water to a boil over high heat. Fill a
large bowl with water and ice. Add beans to boiling water and cook
until tender crisp, about 4 minutes. Transfer to ice bath until
cool. Transfer to a rimmed baking sheet lined with paper towels or a
clean kitchen towel and dry beans carefully (see note above). Set
aside.

Combine mayonnaise, anchovies, parmesan, lemon juice, and
Worcestershire sauce in a large bowl and whisk to combine. Season to
taste with salt and pepper.

Add beans, pepperoncini, shallots, and pine nuts. Toss to combine,
and serve.

J. Kenji Lopez-Alt

From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... The Web isn't better than sex, but sliced bread is in serious trouble

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