Text 1105, 107 rader
Skriven 2013-06-10 02:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: looking 684
===================
 ML> Or perhaps even despite the gentrification the target population
 ML> for such products (Asians and vegans, mostly) hasn't started to
 ML> assert itself.
 NB> Possible... also possible that the target population, not finding it
 NB> there, are going elsewhere to find such...  What would seem to be
 NB> obvious, that if you don't offer something you won't be able to sell
 NB> it, seems to escape many a supermarket (etc)...

There's not a viable elsewhere. A small TJ's a couple miles
up the road, but it's also equally hip-product challenged.
I gave up looking there, and now in Williamsport I haven't
had the chance to go to the store, as the remains of that
17-lb rib roast have provided me with all the amusement I
need or can take.

 NB> We all agree on the latter...  :)   I have seen the former, so my
 NB> description is from personal experience.  The murder as such is played
 NB> down... from my memory, I think it wasn't even actually carried out in
 NB> the film, but it's been a long time now since I viewed it (though it
 NB> was multiple times... I was the cashier for those showings, my
 NB> neighbors were running the cinema and called me in to help out since it
 NB> drew crowds and they needed extra help...)  It's more in the Blazing
 NB> Saddles genre if anything...

I thought, just a minute ago, oh, next time I'm in Boston, I'll
go to the Exeter St. Cinema, where there is a midnight showing
... so I looked it up, and the place hasn't been a theater at
all since 1984 - it's now a Montessori school. The Picture Show
showings moved to the Harvard Square Theater, where after 1500
events the run went kaput on July 7, 2012. Now, I discover from
further reading that it's evolved into an audience participation
show, something I'm not into, but it is still being shown in
Boston on Saturday nights should I suddenly decide I'm temporarily
less inhibited.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broiled Shad Stuffed with Fresh Herbs
 Categories: Live!, Seafood, Herbs
      Yield: 4 Servings

      2 ts Fresh thyme leaves
      1 tb Somewhat coarsely chopped
           Fresh flat leaf or curly
           Parsley
      1 tb Snipped fresh chives
           Or-
  1 1/2 tb Thinly sliced scallion,
           Green part only
      1 tb Chopped fresh dill
      4 ea 6 oz shad fillets, 1/2-inch
           Thick
    1/4 lg Lemon
           Salt & fresh black or white
           Pepper
           Lemon wedges

MMMMM---------------------BROWN BUTTER (OPT--------------------------
  1 1/2 tb Butter
      2 ts Fresh squeezed lemon juice

  Recipe courtesy of Leslie Revsin, "Great Fish, Quick"

  Preheat the broiler with the rack at the top or 3-inches below the
  heat source.

  Cut through the thyme leaves once or twice with a large sharp knife to
  encourage them to release their flavor. Place them in a small mixing
  bowl with the parsley, chives or scallion, and dill, and mix them
  thoroughly. Open up the flaps of the fillets and squeeze the lemon
  over the insides to moisten them. Season the insides with salt and
  pepper, and sprinkle the herbs evenly over the inside part that's
  lying flat. Fold the flaps back over to cover the herbs.

  Lightly oil a broiling pan with vegetable oil and lay in the fillets,
  flap side up. Season their tips with salt and pepper and place them
  under the broiler. Broil them for 4 to 5 minutes without turning,
  until they're lightly browned and just cooked through. It's easy to
  tell if they're cooked- unfold one side of a flap and look for any
  pink rawness. Cook a minute or two longer if necessary. The fillets
  have a good deal of brownish fat, don't confuse it with pink
  undercooked flesh.

  To prepare the optional brown butter, place the butter in a small
  skillet over medium high heat. It will froth up and then subside.
  When the froth begins to subside, swirl the pan by the handle- the
  butter will begin to turn brown as the froth subsides. When the
  butter has turned nut brown, in a matter of seconds, turn off the
  heat and add the lemon juice. Season the brown butter with salt and
  pepper.

  Place the fillets on warm dinner plates. Spoon the brown butter over
  them, if using it, garnish the plates with lemon wedges, and serve
  right away.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9096

  Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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