Text 33570, 104 rader
Skriven 2013-02-10 21:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: sillydale 94
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> (Hoare) is quite active on the BBC food forums

 ML> That might be fun to wander into sometimes, but who has
 ML> the time.

I tend to hang around one or two such places at a time. I might last
a year or so and then they get repetitive and boring, so I move
on to new ones with new themes. FoodWine and FIDO Cooking are forever
as I have friends there and here. I just dropped the wild foraging
and Native cooking ones as there hasn't been an original thought in
a year but am still keen on Serious eats.

 JW> Another guy who is serious and quite knowledgeable...
 JW> J. Kenji Lopez-Alt

 ML> I usually find his posts interesting, but some of the
 ML> things he puts into his moutn make me cringe. As do some
 ML> of the revisionist aspects of his cooking techniques.

At least he admits to being revisionist when he is so. And sometimes
his innovations are an improvement or at least a simplification that
makes a complex dish more approachable.

 JW> I noted with cynicism that when an Alberta company called Lillydale
 JW> Poultry Processors changed their name to Lillydale Farms and became
 JW> a brand name rather than a commodity that they jacked their prices
 JW> up 50%. The birds still taste the same.

 ML> You should be thankful that the birds taste the same,
 ML> that's what I say.

When you visit perhaps we shall have one of their chickens side by side
with a Mennonite or Hutterite farm bird. You will retract that opinion!

The rest of that list:

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

     Title: Some Classic Dishes Defined Pt 2
Categories: Info, French, Italian
  Servings: 1

           picatta
           marsala
           Cacciatore
           Florentine
           Parmigiana
           Forestiere
           Oscar
           Milanese
           Diane 
           Diable

Oscar - This elegant presentation can be used with anything from
seafood to eggs to beef. The cooked item is plated, then topped with
crabmeat warmed gently in butter, spears of lightly cooked
asparagus, and hollandaise sauce. Place a poached or fried egg on a
toasted English muffin and top Oscar-style for a wonderful
alternative to eggs Benedict.

Milanese - Similar to Germany's Schnitzel, a food cooked Milanese,
or in the style of Milan, is pounded thin, dipped into an egg wash,
then coated with a mixture of fresh breadcrumbs and parmigiano
cheese. It is fried in butter or oil until crisp and usually served
with lemon. In a departure, risotto Milanese is a creamy rice dish
flavored and colored buttercup yellow with saffron. It is simply a
type of short-grained rice often eaten in Milan, and is classically
served with braised veal shanks, or osso buco.

Diane - This style is usually found with a pan-seared filet mignon
or beef medallions, but can be used with any meat or even a hearty
fish such as halibut. After a quick saute, the meat is removed from
the pan and shallots are cooked, then brandy or cognac is flambeed
in the pan. The appropriate stock is added and reduced, and the
sauce is finished with a dab of Dijon mustard and usually a touch of
cream.

A la Diable - Meaning deviled, this term is French and refers to
foods cooked with mustard and cayenne pepper. According to the
Larousse Gastronomique, meat, seafood, or poultry are usually coated
with mustard and a crust of fresh breadcrumbs, then broiled. The
sauce accompaniment contains shallots, meat stock, tomato paste,
Worcestershire, and cayenne pepper. Deviled foods should be sharp or
piquant, not flaming hot. In Hispanic cuisine, the term el diablo
simply means served in a sauce made principally with hot chilies.
The Italian-American version, fra diavolo, is a basic Italian-style
tomato sauce made quite hot and spicy with dried chili flakes. It is
often served with seafood.

  From: Aimee Blume                     
 
MMMMM-------------------------------------------------


YK Jim


... The stream of thought flows on

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