Text 3628, 112 rader
Skriven 2010-11-09 14:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: hothothot 717
=====================
 GJ> It should be possible to determine whether chili piquancy registers in
 GJ> the bird brains, by measurement of brain waves as the bird is fed
 GJ> chilies of a range of piquancies.

Perhaps, but I would guess that nothing would register for a
long time, but that wouldn't mean necessarily that birds
don't taste spicy heat. I think if you rigged my brain up to
a meter and fed me hot things, nothing would register until
you got up into the straight Tabasco range, and then there
would be the confounding effect of the vinegar.

 GJ> If your curried guinea pig takes too long to come from the kitchen to
 GJ> your table, you could say, "Please make this a bit hotter."  What
 GJ> would you mean?

It would be be quite obvious. Especially as I prefer my food lukewarm.

 ML> Never been with me. Piquant is a pretty good word but, as with many
 ML> Romance words, has this hoity-toity connotation in some minds.
 GJ> Possibly a problem if you deal with those minds.

And you have the luxury of not doing so?

 ML> Completely different - mustard is corrosive.
 GJ> Corrosive of what?  I haven't noticed it attack any metals.

Metals are not everything. Corrosive of soft tissues. Remember
that the first chemotherapies involved painting tumors with
mustard derivatives.

=

 GJ> Definitely.  As a devotee of piquant, your pilgrimage should be to the
 GJ> origin of the cooking style which has spread throughout SE Asia -
 GJ> "Nasi Padang", sometimes just referred to as "Padang".  I have even
 GJ> found Padang restaurants in Bali and Malaysia.

Sounds interesting, but.

 ML> Sad thing is that Lilli doesn't do spicy.
 GJ> Does she do the eating with the fingers thing?  Some Padang dishes are
 GJ> not as spicy as others...  The more extreme dishes really can be
 GJ> tasted with the fingers.

She is quite the lady, and it's peculiar that we have hooked
together into a sort of partnership.
 
 GJ> Two of the latest disasters planned are to build a wide
 GJ> by-pass road across some of the best terra rossa soil of the
 GJ> Coonawarra wine growing region, and to subdivide large agricultural
 GJ> areas of McLaren Vale for housing.  The grape growers are revolting!

No, it's the planners and politicians who are revolting.

Turbot au vin rouge
cat: French, fish, main, celebrity
serves: 4

1600 g  turbot
50 mL Ch. l'Angelus 1980; or other good dry red wine
2 md onions
1 bouquet garni
4 garlic cloves
5 peppercorns
;salt and pepper
;butter
small sauteed mushrooms; for garnish
ravioli; see below; for garnish
lardons; for garnish
h - Ravioli
60 g lobster meat; diced
25 g white sauce
2 Tb Cognac
30 g fennel; poached; in very thin strips
150 g flour
1 lg egg
1 egg yolk
1 Tb ;water
1 Tb lard

Bone out and skin the turbot. Let the fillets rest in a cold place.

Make a fumet out of the turbot trimmings, the wine, and the onions,
seasoning it with the bouquet garni, garlic, and peppercorns. Cook
20 min and strain. Return to the pot and reduce a bit. Correct
seasoning. Poach the fillets in this, about 8 min over low heat.
Drain and put on a warm platter in a warm place. Reduce the liquid
again; enrich with butter and serve over or around the fillets.

Garnish with sauteed mushrooms (whole), ravioli (see below),
and blanched lardons. Serve with more Ch. l'Angelus. The
photo I have of this dish has it presented thus: The plate is
painted with sauce. Then in a row are placed a pile of small
Lactarius mushrooms; the turbot fillet (cut to size) in the
center; then one large raviolo.

Ravioli: combine lobster and white sauce. Deglaze
with Cognac and add fennel strips. Allow to cool.

Mix last 5 ingredients in a processor and roll out
into top and bottom sheets.

Fill ravioli with the lobster mixture; pinch and
cut in the usual manner.

Boil until done al dente.

Christian Bouvarel
as served at Restaurant Paul Bocuse
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