Text 37444, 120 rader
Skriven 2013-06-01 06:58:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: do-gooders
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> There are good things and bad things about the past. Keeping
 ML> the good things is considered a worthy activity by some.
 ML> Check out savethespeedway.net .
 DD> The people sound typical of many of the do-gooders I have witnessed,
 DD> unwilling to let go of their past in hope of reliving it.

 ML> That hardly bothers me. Someone has to serve as a counterbalance
 ML> to the history-is-bunkists who seem to be in the ascendancy. From
 ML> my own point of view, photography is the most practical means of
 ML> recording such things, but that may be insufficient for others.

It most generally doesn't bother me so long as it doesn't affect my wallet and
the practitioners are not stridently in my face about their affliction - which
they often are.
 
 DD> Sorry to rain on anyone's parade. And I realise that it's fun to dream
 DD> of being Don Quixote. But, at some time the harsh light of reality must
 DD> shine on the dream.

 ML> And as long as they have the funds and/or the energy to proceed,
 ML> I don't see why not. Anyhow, sometimes a quixotic crusade actually
 ML> does take fire: the slow food movement, for example, or CAMRA.

To which CAMRA do you refer - "CAMRA's multi-currency, multi-instrument
portfolio accounting supports complex securities, sophisticated investment
strategies, multi-currency investment …"? Or "The Campaign for Real Ale (CAMRA)
is an independent voluntary consumer organisation that was founded in Dunquin,
Ireland and is based in St Albans, England, whose ..."?

I suspect the second - but, I've learned with this bunch to not assume.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Alewife Chowder
 Categories: Soups, Seafoods, Vegetables, Chilies
      Yield: 8 servings

      3    Ears sweet corn; kernels cut
           - from cob (2 cups)
      4 oz Slab bacon; rind removed
      4 tb Unsalted butter
      3 cl Garlic; chopped fine
      1 lg Jalapeno; seeded, minced
      1 lg Onion; in 3/4" dice
      2    Ribs celery; in 1/3" dice
  1 1/2 lb All-purpose potatoes; peeled
           - sliced 1/3" thick
      4 c  Fish stock or chicken stock
      1 lb Plum tomatoes; peeled,
           - seeded, in 1/2" dice
           Salt & fresh ground pepper
  2 1/2 lb Alewife filets; pin-bones
           - removed, trimmed of any
           - dark meat, in 2" chunks
  1 1/2 c  Heavy cream
      4    Sprigs fresh basil; leaves
           - removed and chopped

  Husk the corn. Carefully remove most of the silks by hand
  and then rub the ears with a towel to finish the job. Cut
  the kernels from the cobs. You should have about 2 cups.
  Reserve for later.

  Heat a 4 to 6 qt heavy pot over low heat and add the diced
  bacon. Once it has rendered a few tablespoons of fat,
  increase the heat to medium and cook until the bacon is
  crisp and golden brown. Pour off all but 1 tablespoon of
  the bacon fat, leaving the bacon in the pot.

  Add the butter and garlic and cook for 30 seconds, then
  add the jalapeno, onion, and celery. Saute', stirring
  occasionally with a wooden spoon, for about 8 minutes,
  until the onion and celery are softened but not browned.

  Add the corn niblets, potatoes, and stock. If the stock
  doesn't cover the potatoes, add just enough water to cover
  them. Turn up the heat and bring to a boil, cover, and
  cook the potatoes vigorously for about 10 minutes, until
  they are soft on the outside but still firm in the centre.
  If the stock hasn't thickened lightly, smash a few of the
  potato slices against the side of the pot and cook for a
  minute or two longer to release their starch. Add the
  diced tomatoes, reduce the heat to low, and season the
  mixture assertively with salt and pepper (you want to 
  almost over-season the chowder at this point, to avoid
  having to stir it much once the fish is added.

  Add the fish and cook for 5 minutes, then remove from the
  heat and allow the chowder to sit for 10 minutes. (The
  fish will continue cooking during this time.) Gently stir
  in the cream and basil and taste for salt and pepper. If
  you are not serving the chowder within the hour, let it
  cool a bit, then refrigerate; cover the chowder AFTER it
  has cooled completely. Otherwise let it sit at room
  temperature for up to an hour, allowing the flavour to
  meld.

  When ready to serve, reheat the chowder over low heat;
  don't let it boil. Use a slotted spoon to mound the chunks
  of fish, the onion, and potatoes, as well as the colourful
  bits of corn and tomato, in the centre of large soup
  plates or shallow bowls, and ladle the creamy broth
  around.

  Make about 14 cups; serves 8 as a main course

  Recipe from: 50 Chowders by Jasper White; Simon &
  Schuster - 2000

  From: http://books.google.com

  Uncle Dirty Dave's Archives

MMMMM

... I base my fashion taste on what doesn't itch. - Gilda Radner
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