Text 35254, 65 rader
Skriven 2013-03-24 23:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: wrong notes 315
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 > two bus trips away) and discovered that they were bone in
 > and $9.99 for singles and $8.99 for family packs. I got a
 > chuck roast instead for $3.99, no bargain, but you take
 > what you can get.
 JK> A little bait and switch there I guess.. I bought a couple of
 JK> "family-pack" sirloins at wegmans.. it was a very good price..

You win some, I lose some. The chuck turned out pretty
well, though.

 JK> at the P&C market that's somewhat closer to us than Wegmans (darn, I'd
 JK> hoped for better)..  I sent Ron over there to get some haddock that was
 JK> incredibly cheap.  Well, it obviously had been frozen and defrosted..
 JK> it said on the package "DO NOT FREEZE" Lol.. and something like "eat
 JK> today or else" :) Needless to say it was haddock, but not very fresh
 JK> or flavorful.

So it went from inexpensive fish to cheap protein. You
could have soaked it in soda or something and pretended
it was lutefisk. You win some, you lose some.

 > As small kids smell funny anyway, what's a little cod liver oil.
 JK> Parfum d'morue  or whatever they may have have in their pants at the
 JK> time. eek. 

Ah, French, what a romantic language. There used to be an
ad in the Boston subway for a language school - a drawing
of a pretty girl saying "Mon cheri, souviens-tu de sortir
les poubelles," with the caption to the effect that
everything sounds better in French. The translation is in
little print underneath: Dear, remember to take out the
garbage.

GARLIC SOUP WITH SHRIMP
cat: starter
serves: 4

1/4 c extra-virgin olive oil
8 lg cloves garlic, peeled (or up to 16)
s&p to taste
4 sl (thick) French or Italian bread
6 c shrimp stock, chicken stock, water, or a combination
1 lb shrimp, peeled, deveined (or more)
minced fresh parsley for garnish (optional)

Combine olive oil and garlic in a saucepan and turn heat to
medium. Sprinkle lightly with salt and pepper, and cook,
turning occasionally, until tender and lightly browned all
over, about 10 min; lower heat if they seem to be browning
too quickly. Remove garlic with a slotted spoon.

Turn heat to low and add bread (in batches, if necessary);
cook on each side until nicely browned, about 4 min total.
Remove bread, add stock and raise heat to medium high.

When stock is nearly boiling, add shrimp; season to taste.
Cook until shrimp are pink, about 4 min. Place a piece of
bread and some garlic in each of 4 bowls; then ladle in a
portion of soup and shrimp. Sprinkle with parsley and serve.

Mark Bittman, NY Times 12-2-98

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