Text 35371, 119 rader
Skriven 2013-03-27 22:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: wrong notes 326
=======================
 > Does she still play?
 JK> I'm not sure.  I'll have to ask her.  I know this year has been a
 JK> crazy one for her though so I doubt she's had much time.

One can always come back, but the farther the remove the
tougher that is. I'm curious to know, in any case.

 > Title: Peking Duck
 JK> Interesting way of doing it..

My schoolmate Tsien used to prescrape the inside of
the skin of the duck before roasting to get the proper
crispness. He's the same one who used to squeeze his
hamburgers between paper towels after cooking. Though
an innovative technician and a great mind, not a great
cook.

==

 > could have soaked it in soda or something and pretended
 > it was lutefisk. You win some, you lose some.
 JK> I doubt anything would have helped that fish .. I was tempted to toss
 JK> it. :) 

But did not, of course. I've gone to some lengths in my
day to avoid tossing suboptimal food. Cream sauces and
tomato sauces go a long way toward helping.

 JK> ==Shrimp in Sour Cream and Mushroom Sauce==

I did and ate much the same treatment tonight with veal
chops, at the expense of many pills. Good.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pasta with Cream Truffle Sauce and Fresh Mushrooms
 Categories: Starters, Pasta, Vegetables, American
      Yield: 4 servings

MMMMM-------PASTA--
      1 c  Flour  *
      1 lg Egg
      1 ts Salt
      1 ts Pepper, white
      2 tb Water
      2 tb Oil, olive

MMMMM-------SAUCE--
      2 tb Butter
      2 tb Mushrooms, button, chopped
      2 tb Puree, shallot
      1 ts Peppercorns, crushed
      2    Bay leaves
      1 c  Wine, white
      2 c  Stock, chicken
      1 c  Cream, heavy
    1/2 c  Wine, Madeira
      4 tb Truffles, finely chopped
           Salt, Pepper

MMMMM------ASSEMBLY-
      4 tb Mushrooms, cepes, sliced
      4 tb Mushrooms, Shitake, sliced
      4 tb Mushrooms, Chanterelle, sliced
      1 tb Oil, olive

       * The flour used for this pasta recipe is made up of 70%
  semolina, and 30% of either all-purpose, rice, or buckwheat flours.

    For the Pasta

       Place your flour on a work space.  Add the egg, olive oil,
  water, salt and pepper.  Mix and roll the dough into a ball, then
  continue working by hand until smooth and consistent.  Dust the dough
  lightly with flour. Run the dough through a pasta machine to form noodles.
       Dust with flour and reserve.

    For the Sauce

       Melt the butter in a saute pan.  Add the mushrooms, shallot,
  peppercorns, and bay leaves.  Reduce the mixture about 2 min.

       Add chicken stock and continue cooking over medium heat for 2-3 min.

       Add cream, bring the mixture to a boil, then reduce by one-third
  and make it a smooth consistency.  Adjust the seasoning.

       In another saute pan, add Madeira wine to 3 tablespoons of
  truffles. Reduce over high heat for 2 to 3 minutes.

       Strain the cream sauce into the truffles and wine, then reduce
  it to a smooth consistency.

   To Assemble

       Cook the pasta in plain boiling water, then drain.  In a saute
  pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped
  truffles, salt, and pepper.  Add pasta to the saute pan.

       Add a little cream truffle sauce and heat.

       In another saute pan, saute 1 tablespoon sliced cepes, 1
  tablespoon sliced shitake and 1 tablespoon of sliced chanterelle
  mushrooms in 1 tablespoon of olive oil.  Strain.

       To serve, ladle some of the sauce onto a serving plate, swirl
  pasta in the center and garnish with a quarter of the sauteed
  mushrooms. Top with chopped truffles.

       Source:  Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)