Text 33225, 154 rader
Skriven 2013-02-01 07:53:00 av Dave Drum (63396.cooking)
  Kommentar till text 33208 av MICHAEL LOO (1:123/140)
Ärende: ungenerosity
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Because, while you are an excellent cook, and knowledgeable on many
 DD> things - you have this wad of caper berries stuck up your wazoo and you
 DD> can't seem to shift it. I can't help it if most of the rest of the
 DD> world is out of step with you.

 ML> Well, most of the rest of the stupid world is out of step
 ML> with me, which is fine, though I find it saddening that
 ML> you persist in believing your populist Kool-Aid.

I didn't even know what piccata was until I described a dish I had eaten,
enjoyed highly and reverse engineered. I was informed on this very echo that it
was "piccata". My description (and the dish) contained no capers. Which is
good, as I do not care for those little salt bombs in most things - as I do not
care for an overload of salt cured anchovies.
 
 ML> My last meal, scratch that, my most recent meal involved
 ML> a prime rib au jus that arrived with a big tub of au jus
 ML> sauce. The au jus sauce actually tasted like broth, slightly
 ML> augmented, rather than the usual bouillon cube in water.

One of my go-to places locally (Star 66 Cafe) does au jus on damned near
everything that is not breaded. So, I remember to specify "no au jus" when I
order pork chops, liver and onions, chopped sirloin, etc.

Surprisingly, one of the national fats food places has a good au jus/broth.
Arby's has a deal of two "French Dip" roast beef w/(processed) Swiss sandwiches
for U$5. They give a 6 oz cup of broth with each torpedo-shaped belly bomb.
There is enough in one container to dip both sarnies. So, I drink the second
straight - and it is astonishingly good. 

 ML> Nonetheless, despite the item being on menus everywhere,
 ML> there is and should not be anything properly named au jus
 ML> sauce. On the same menu was a so-called chicken piccata
 ML> described as you seem to think it should be. That's just
 ML> wrong, and in the unlikely event that I got it, I'd send
 ML> it back for not having capers. Chicken piccata without
 ML> capers, as I said, is properly "al limone"; if I ordered
 ML> al limone and got capers, I would similarly get my knickers
 ML> in a knot. When I order a dish with a fancy name, I want it
 ML> to have the trappings that the fancy name indicates, not
 ML> some low-salt monstrosity cobbled together by a few thousand
 ML> morons on the Internet.

Who outnumber you by a few thousand to you.
 
 ML> I would be disinclined to associate with anyone who voluntarily
 ML> put fish of any kind with romano cheese into his mouth.

 DD> Been nice knowing you.  Bv)=

 ML> Yes. I'm serious about this.

I am SO glad that I am not lactose intolerant and can enjoy Romano on my fish
if I choose.
 
 DD> I got much the same reaction from people when I first proposed making
 DD> fish Parmesan with mozzarella, Parmesan and marinara. But, y'know I
 DD> never seem to have any leftovers ... so I can't tell you how it
 DD> re-heats after overnighting in the ice box.

 ML> That's foul but not disgusting.

Not foul at all. Fish.   BvP=  And quite tasty.

 ML> ==

 ML> I have done a liter of low-effervescence beer in one go,
 ML> but of course I didn't breathe during that whole time.
 DD> When I was in college we used to chug a pint schooner to see who
 DD> bought the next round of pitchers. I never bought the pitchers. My
 DD> record (time) is 1.6 seconds for a pint of Schlitz. A feat I would not
 DD> attempt today for I seem to have lost the facility for holding my
 DD> throat open and pouring the beer down without swallowing.

 ML> So you were the original Big Gulp, eh. Not at my best
 ML> could I have come close to that.

I couldn't probably come within minutes of it these days.
 
 ML> Usually the drill when trying to impress members of the
 ML> less fair sex was to chug just a pint, something I can
 ML> still do in under 10 seconds, for warm Guinness

 ML> A regular Bud I might be able to do quite a bit faster
 ML> but have not had the inclination to do. Maybe at the next
 ML> echo picnic.

 DD> I know that. I like other quaffs better than Guinness Stout ...
 DD> Guinness Black Lager, for example (just barely), Harp Lager (as long as
 DD> I am on Irish brewskis) and Smithwick's Ale. Or the Scottish McEwan's
 DD> Ale. Or Newcastle Brown Ale.

 ML> Such ales tend to have lactose in them and cause me distress,
 ML> both palatally and otherwise, not unlike Romano cheese on fish.

I am SO glad that I am not lactose intolerant and can enjoy Romano on my fish
if I choose. And the beers/ales I just named.

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

      Title: Broiled Scampi Romano *
 Categories: Seafood, Cheese, Marinades
      Yield: 4 servings
 
      2 tb Fresh Parmesan; grated

MMMMM-------------------------DRESSING------------------------------
      3 cl Garlic; coarse chopped
      9    Anchovy filets
      4 ts Spicy brown mustard
    1/2 c  Red wine vinegar
      1 c  Olive oil

MMMMM--------------------------SCAMPI-------------------------------
  1 1/2 lb Large shrimp; peeled,
           - deveined
           Rice or angel hair pasta;
           - for serving
           Green vegetable
 
  Mash the garlic and anchovies in a large wooden salad bowl
  with the back of a fork. Mix the mustard and vinegar.
  Slowly beat in the olive oil. Season with salt & pepper.

  Combine the reserved dressing and the cheese. Toss the
  shrimp with this marinade, cover, and refrigerate for at
  least 1 hour. 

  Remove shrimp from the marinade and grill or broil 4" from
  a hot fire for 1 to 2 minutes per side, basting with
  additional marinade when you turn the shrimp. Cook until
  the shrimp are firm and opaque. 
 
  Serve with rice or pasta and a green vegetable.
 
  Recipe By: From Dinner’s Ready by Andrew Schloss with Ken
  Bookman

  * Where does the "Romano" come in? - UDD
 
  Shared by Suzy Wert; Indiana

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... All great men make mistakes. -- Sir Winston Churchill
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