Text 33352, 119 rader
Skriven 2013-02-04 09:42:45 av Dave Drum (1:18/200.0)
  Kommentar till text 33318 av MICHAEL LOO (1:123/140)
Ärende: Moe Ron et cie
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I didn't even know what piccata was until I described a dish I had
 DD> eaten, enjoyed highly and reverse engineered. I was informed on this
 DD> very echo that it was "piccata"

 ML> Not by me, though, I'm sure, and not by anyone with any
 ML> sense of history, unless they mentioned the lack of capers.

Even Larousse?
 
 ML> By the way, we discussed this very issue a decade ago.
 ML> Not necessarily with you, I think Weller might have been
 ML> the other culprit. At the time I believe I advocated a
 ML> small dose of anchovy paste in addition to the capers,
 ML> of which I like a very scanty amount.

 DD> My description (and the dish)
 DD> contained no capers. Which is good, as I do not care for those little
 DD> salt bombs in most things - as I do not care for an overload of salt
 DD> cured anchovies.

Of which a *small* dose of paste would not be an overload. 
 
 ML> I find this a slightly peculiar thing to be championing,
 ML> as I prefer neither lemon nor capers with my white meat,
 ML> rather a sweetish sauce with shallots or onions, such as
 ML> with Marsala or Madeira. But there is substantial value
 ML> to explicitness of language, and if I see a fancy code
 ML> word (piccata, Marsala, fiorentina) describing a dish,
 ML> I should be able to expect a certain set of ingredients.

I find this a slightly peculiar thing to be arguing about from your side as you
seem to assert that you don't care for the technique/sauce at all "with my
white meat".
 
 DD> One of my go-to places locally (Star 66 Cafe) does au jus on damned
 DD> near everything that is not breaded. So, I remember to specify "no au
 DD> jus" when I order pork chops, liver and onions, chopped sirloin, etc.

 ML> My point being that "au jus" is a barbarism often found
 ML> on restaurant menus, not unlike piccata without capers,
 ML> though less misleading. Au jus is an adjective of which
 ML> jus is the noun form. Au jus sauce just boggles the mind
 ML> as well as destroying the heart.

"Au jus" just means "with juice". It implies (or should) juice from the meat
being served - ie, pan dripping, juice from freshly sliced roast, etc. In many
places the "jus" is from a bouillon cube and is many generations removed from
meat juices. I assume that you are referring to the uber-saltiness of much of
the "au jus" liquid served in less-than-top-shelf places as "destroying the
heart".
 
 ML> some low-salt monstrosity cobbled together by a few thousand
 ML> morons on the Internet.

 DD> Who outnumber you by a few thousand to you.

 ML> Perhaps true, but I console myself with the fact that they're
 ML> the morons, not I. Somebody has to take a stand against
 ML> stupidity, and I'm rather sad that you're not helping do so.

Keep in mind that it's never safe to ignore stupid people in large groups - as
Dr. Frankenstein learned. And any number of victims of lynch mobs. 
 
It appears that your criterion for "stupid" is that YOU don't happen to agree
with the position that capers are OPTIONAL in piccata - as are lemon slices. 
 
I druther take a stand against pig-headedness.

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

      Title: Piccata Verde
 Categories: Beef, Wine, Citrus, Herbs
      Yield: 4 servings

    1/2 bn Watercress
      1 bn Tarragon
    150 g  Fresh spinach
     60 g  Butter
     20 cl Dry white wine
      2    Egg yolks
     20 cl Crème fraîche
           Juice of 1 lemon
      2 tb Olive oil
     18 sm Veal cutlets; very thin
    100 g  Grated cheese
           Salt & fresh ground pepper

  Wash watercress, tarragon and spinach, then pat dry and
  chop them together.

  Prepare the green sauce: Melt the butter in a pan and add
  the herbs and spinach. Moisten with white wine, salt and
  pepper. Cook for about 5 minutes, stirring. Whisk the egg
  yolks, cream, lemon juice, and pour the mixture into the
  pan with the herbs, then stir again.

  Meanwhile, heat the olive oil and brown the slices in a
  skillet over high heat.

  Preheat oven to 360øF/180øC/therm. (gas) 6. Grease a
  baking dish

  Put the green sauce in the dish, arrange the scallops on
  top, sprinkle with grated cheese and bake. Cook for 15
  minutes. Enjoy immediately.

  Translations by http://translate.google.com

  From: http://cuisine.larousse.fr

  Uncle Dirty Dave's Archives

MMMMM

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