Text 11079, 117 rader
Skriven 2014-03-18 13:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: typey typey 341
=======================
 RH> Makes "pounding the keys" a reality instead of just a saying.

For me it was always a reality growing up. The Selectric was a
bit of a revelation.

 I've
 RH> heard it used in connection with pianos as well as typewriters,
 RH> actually heard the term "keypounders" more often.

I've heard the term "headpounders" more often.
 
 ML> But I found a way!
 RH> I'd have been shot at sunrise or sundown, whichever was nearer, had I
 RH> tried the same thing.

I wouldn't have cared!
 
 RH> Did you ever think you would be carrying around a computer with you?

I've been carrying around a computer since the early '80s.
Of course, the first one weighed almost 40 lbs.

 RH> As we've made some things generic. Saw in the paper the other day that
 RH> the EU wants the US to stop calling cheeses made here by names of
 RH> cheeses made over there. Said parm, feta, etc should only be used for
 RH> cheeses made in Parma, Greece, etc and US made ones, including, as
 RH> they referred to, "the tall green can" be parm like or in the style of
 RH> feta. Try to pull that one off successfully--not!

The US economy isn't the powerhouse it once was, and the
question is whether the European one is. I am in full
sympathy with those who say that Kraft parmesan isn't
Parmesan; in fact, I was astonished the first time I
tasted the real thing - it was actually worth the pills.

 ML> Ann's pidpenky
 ML> categories: side, Ukrainian
 RH> I wouldn't want to go over to the Ukraine right now to get any.

I think that was my point, too, but I would happily in
fact go to Ukraine (not the Ukraine any more than "the"
hoi polloi) or Crimea even up to today. In fact, Sevastopol
was one of the short-list destinations on the trip where we
eventually decided to go to Izmir (a good choice). It is
extremely lucky that we did Kuala Lumpur early this year,
though it's unlikely I would have allowed us to go to Beijing
from there; we did go to Hong Kong on Malaysia Airlines,
though.

Porcini Mushroom Risotto with Truffle Oil
cat: Singapore, starch
servings: 4

1 c dried porcini mushrooms
- soaked in 3 c boiling water
600 g mushrooms, cleaned and sliced
1 md yellow onion, finely minced
2 c arborio or canaroli rice, no need to wash
2 c dry white wine (I used chardonnay here)
- sub a rich lowsalt broth
6 c chicken stock, boiling hot - more as needed
2 cloves garlic, smashed with the side of a knife
Olive oil for frying
3 Tb truffle oil
Salt for tasting
2 Tb butter for finishing
Parmesan, to shave as garnish

Porcini paste - an additive to jazz up dishes
To make a porcini paste, remove the rehydrated porcini
with a slotted spoon into a blender with 2 Tb of
soaking water and blend into a paste. Set aside t
he paste for use later.

The remainder of the soaking water, add the top
2/3 layer to chicken stock to boil; discard the
bottom 1/3 layer, it contains the crud and dirt that
has settled to the bottom.

Heat 3 Tb olive oil in pan, and add garlic (this is to
make the oil tastier and fragrant).

Once garlic is browned, remove from pan. To save time,
you can opt to use garlic oil instead. M's note: Noooo!

Add onions to fry until transluscent. Salt lightly
(this is to layer the flavours as you go instead of
only at the end).

Add rice, coat evenly in oil and fry until toasty.

Add wine, enough to cover the surface of the rice and
stir into rice until wine is almost all absorbed.

Add 1 c stock (or enough stock to cover the rice),
and stir until liquid all absorbed. Repeat 2 more
times. Salt lightly.

Add 2 Tb porcini paste, and stir into risotto.

In a separate pan, fry up the sliced mushrooms with
3 Tb olive oil till cooked through. Salt lightly. Add
cooked mushrooms to the risotto, and toss evenly.

Turn off heat. Add 2 Tb butter and 3 Tb truffle oil,
and stir gently into the rice. This emulsifies the
risotto so it achieves a flowy consistency but still
holds its shape.

Serve and garnish with parmesan shavings and freshly
ground pepper.

thehungrybunnie.blogspot.sg

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