Text 4638, 79 rader
Skriven 2010-12-06 11:57:04 av Michael Loo (1:18/200.0)
   Kommentar till text 4475 av Nancy Backus (1:261/1381.0)
Ärende: markets 843
===================
 ML> It's the same product competing with itself phenomenon that
 ML> I'm more interested in: so like Italian-style peeled tomatoes
 ML> vs. pomodori pelati, that kind of thing.
 NB> I'll have to pay a little closer attention, I guess... ;)  I'm not
 NB> sure exactly what there is there... much of that I'm not normally
 NB> buying. 

I make substantial use of canned tomatoes, as I find them
equal to if not better than homemade - one of the few things.

 ML> Fancier pastas as in fancier shapes or fancier ingredients?
 ML> Preflavored pastas strike me as being kind of silly.
 NB> Fancier as in fancier shapes, and maybe a little with premium
 NB> ingredients.  There isn't much of the preflavored sort.

Good choice regarding preflavored. Premium ingredients don't
make much difference, as the industry standard, durum semolina,
is the perfect pasta raw ingredient. Fancier shapes, eh. I prefer
the thinnest possible spaghetti (usually called angel hair or
capellini).

 NB> Kodak, sad to say, is one of those that bit the dust... at least in
 NB> terms of what it used to be.

On my way to Capone's restaurant the other day, we went by the
Eastman Gelatine Company, which is one of the few remnants of
the hides-and-tanning industry of Peabody, Mass. It's still
there, doing what it always did. But where that gelatin goes
is a question (I doubt that the photographic industry absorbs
all that goo these days).

 NB>> It has a certain cachet (achieved through deft marketing) as being the
 NB>> "poor man's filet mignon".  It also gets touted as being healthy due
 ML> Eye round resembles filet mignon only in appearance: in flavor,
 ML> texture, and general wholesomeness there's no comparison.
 NB> Agreed.  I didn't say I was buying it...  ;)  
 
I might point out that raw eye round is quite nice, but once
heat is applied to it, shudder.

Baked Bonito - Firinda Palamut
cat: main, fish
Servings: 10
Ingredients
3 md bonito
3 onions, sliced
3 tomatoes
6 long green Italian (frying) peppers
1/2 bn parsley, rough-chopped
4 bay leaves
Sea salt
2 lemons
1 c Jingilli Leccino Extra Virgin Olive Oil

Gut the fish and cut into 2 cm wide circles (steaks),
salt lightly and arrange in a baking tray/tin.

Peel and slice the tomatoes, remove the stalks and seeds
of the peppers and halve lengthwise.

Lay the tomatoes, onions, peppers, and parsley over the fish.

Place the bay leaves on top and pour over the olive oil and
add sliced peeled lemon.

Pour over enough water to cover the base of the pan to
prevent fish from sticking then cover with foil and bake
in a preheated oven at 180C/350F until the peppers are
tender (around 25 min).

Remove foil and bake until fish browns slightly.

Sliced carrot and celery can be added to give more body to dish.

Ankara Hilton Executive Chef Wolfgang Godl
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