Text 5039, 136 rader
Skriven 2010-12-17 06:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: lost crust 892
======================
 -=> Dave Drum said to Jim Weller <=-

 DD> Not me. As H. L. Mencken (my favourite curmudgeon) famously declaimed
 DD> -- "Nobody ever went broke underestimating the intelligence of the
 DD> American public."
 DD> They will buy damned near anything that is salty, pre-made and easily
 DD> portable. Or sweet, pre-made, easily etc.

The latter is certainly a taste that would fit right in with
our hunter-gatherer past. Dunno about the former, though there
must be some use to extra salt.

 DD> If I were to design the perfect junk food it would be cloyingly sweet,
 DD> heavily salted, loaded with theobromines, nitrosamines, caffeine, and
 DD> oozing fat. Something like my proposed "Southern Fried Deep-Fat Fried
 DD> Fat -- dipped in chocolate and packaged in cellophane bags.   Bv)=

When I was at the state fair in Palmer (near Wasilla) I apparently
went right past a stand offering chocolate-covered bacon; didn't
stop or even notice, though. Bittersweet-covered bacon might not
be bad.

 -=> Dave Drum said to Sean Dennis <=-

 SD> Speaking of overly-credited recipes, take a look at this one's sig
 SD> block:
 SD>   Posted by:  Lisa Hlavaty (FDGN81A) - Prodigy Reposted by:  Debbie
 SD>   Carlson ~End Recipe Export- Posted by: Debbie Carlson From:
 SD>   Dick.Baker@pods.Pacifier.Com    Date: 08 Jan 97 Meal-Master Format
 SD>   Recipes (Mailing List) -
 DD> I'd edit that to credit just the first poster --
 DD> Posted by: Lisa Hlavaty

I think people in general like to make their mark on things, and
there's something sort of fun about seeing where something has
been. It might be amusing to know that someone in Germany was
reading a Tom Colicchio recipe and decided to upload it to a
board back in the States, or something. I tend to edit down
verbose credits, though, taking away the phone numbers for
BBSes long gone, for example.

 DD> -- and shine the rest of that clap-trap on. There used to be a reason
 DD> for some of it, back in the day. Before the internet became common and
 DD> BBSes held sway there were three or four major online services -
 DD> CompuServe, GEnie, Quantum Link (which became AOL), and Prodigy. For
 DD> porn and adult material one commonly went to Rusty & Edie's and for
 DD> recipes, cooking, etc. to Cyberealm. You don't see much from R&E these
 DD> days as they were quickly subsumed by the "real" internet. But,

R&E became famous as the scapegoat for the SPA anti-piracy drive
a while ago. Typing in "rusty & edie's" yields 3020 Googles, of
which #1 is of course a hatedpedia article and #2 is entitled
"Rusty & Edie's BBS Seized by the FBI." There's no easily-found
end date for R&E's, but judging from the dearth of info, it must
have been quite a way in the past.

 DD> C'serve, GEnie, Prodigy and Cyberealm live on in the brag lines of
 DD> recipes. And AOL refuses to die its deserved death.  Bv)= 

At least a dozen of my e-mail contacts have a primary address
at aol.com - mostly musicians.

Turkey, bacon, avocado sandwich
cat: recherche, Colicchio
servings: 4

For onion relish
2 yellow onions, thinly sliced
1/4 c dark brown sugar
1/2 c red-wine vinegar
1/2 c balsamic vinegar
For aioli
1 egg yolk
1/2 clove garlic, minced (about 1/2 ts)
1 ts Dijon mustard
1/2 oz white-wine vinegar
4 oz grape seed oil
1 oz olive oil
1/4 ts kosher salt
1/8 ts freshly ground black pepper
1/8 ts pepperoncini or cayenne pepper
For sandwiches
1 lb roasted turkey breast, sliced
4 ciabatta rolls
12 sl bacon
1 avocado, halved, pitted, peeled, and thin sliced

Wichcraft's Roasted Turkey, Avocado, Bacon,
Onion Relish, and Aioli on Ciabatta

Make onion relish:
In heavy medium pot, combine onions and water to cover
and bring to boil, then strain. Return onions to pot
and add sugar, red wine vinegar, and balsamic vinegar.
Place over moderate heat and bring to simmer. Reduce
heat to low, and cook, uncovered, stirring occasionally,
until onions are completely tender and have no bite left,
about 90 min. (The liquid should be syrupy and coat the
onions.) Remove from heat and cool to room temperature.

Make aioli:
In food processor or blender, puree yolk, garlic, mustard,
and vinegar until smooth and creamy, 1 to 2 min. Combine
oils, then, with motor running, slowly drizzle into
processor until completely emulsified, about 2 min.
(If aioli gets too thick, add a small amount of warm
water, 1 ts at a time.) Sprinkle in salt, pepper, and
pepperoncini, cover with plastic wrap, and refrigerate
until ready to use.

Preheat oven to 350F.

Cook bacon:
In large, heavy skillet over moderate heat, cook 6 slices
bacon, turning occasionally, until crisp, then transfer
with tongs to paper towel-lined plate to drain. Repeat
with remaining 6 slices. Set aside.

Assemble sandwiches:
Slice each ciabatta in half and place on large baking
sheet. Place 4 oz turkey on each of four ciabatta bottoms,
then spread onion relish over meat. Lay 3 slices bacon on
each of 4 ciabatta tops. Transfer baking sheet to oven and
toast until bacon is crispy and edges of ciabatta turn
light golden brown, about 5 min (the turkey does not have
to get hot). Remove from oven and transfer bacon to other
side of ciabatta, laying on top of onion relish. Divide
avocado slices between sandwiches, placing on top of bacon.
Spread aioli evenly across each top, close sandwiches,
slice each in half, and serve.

Source: Tom Colicchio

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