Text 11278, 142 rader
Skriven 2014-03-22 04:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 361
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 ML> If I can eat a bowl of rice and an ounce of
 ML> delicious for 25c or three ounces of delicious for $1,
 ML> I'll generally do the latter. But I have occasionally
 ML> encountered subsistence food, which seems to adhere
 ML> more or less to the rule.
 RH> I see. I think I'd rather have the 3 ounces of delicious also.

Yay for the 3 ounces of delicious.

 RH> Probably lower carb too, as the rice would kick up the carb count of
 RH> the subsistance food. Then too, there are times I need the carbs, like
 RH> a couple of mornings this week when my readings have been low. I guess
 RH> it's situationally dependent as to which I'd go for.

True. I've been dealing more lately with low-gluten people
than low-carb people. A couple days ago, it was glutinous
rice on the table, which despite its name (a mistranslation
- the Chinese word means sticky, that's all) has no gluten
in it at all, and might be better for certain diabetics than
regular rice, because of the kind of carbs (I don't have the
info in front of me).

 ML> know that the touch that makes a larb (ground meat
 ML> dish) authentically Thai is a bit of bile in the
 ML> seasoning?
 RH> I did not know that, and not sure if I really wanted to know that. (G)
 ML> Lucky you, Thai restaurants in the US don't seem to
 ML> do that.

On the same table was a cooked larb, ordered extra spicy
but without bile (my buddy Carl, who is the landlord of the
restaurant, made sure to nix that). It was quite good, if
you like lime juice and fish sauce. Usually, the bill has
a substantial discount, and Carl pays the balance. Chuckie,
the proprietor, makes few allowances for roundeye tastes -
his Thai food is full-blown authentic, spicier, more sour,
more coriander, more everything than what you generally
get (except sweet). His business has suffered quite a lot
from this, and he now offers "Chinese" lunch specials, which
are pretty standard Panda Express stuff, and they sell
somewhat better, so the place, the Royal Thai Grill, has now
got a reputation as a mediocre Chinese restaurant, whereas
it actually serves the best Thai food in the southwest. And
Chuckie, unwilling to cut corners on the real food, can no
longer afford to give Carl a discount, so Carl and I split
the tab, which with all we could eat including beer came
to $13 per diner.

 RH> Yes, but a lot of them use coconut milk or cilantro in their
 RH> offerings. Steve and I had an "interesting" time or two in HI at the
 RH> Thai place we went to several times when we wanted to split an entree.
 RH> Ended up sometimes just going ahead and getting 2 so he could have the
 RH> higher heat level he wanted, with no cilantro.

I love coconut milk but have a hard time with cilantro.
Chuckie's food, which doesn't take any prisoners, has a
lot of cilantro (which I put to the side) and, as he's
from the north, less coconut. The result is that the hot
food is hotter (no dilution by white stuff), and you are
really awake when you leave, no matter how many beers.

 ML> The tripod has finally been exhausted, long live the tripod.
 RH> Hasn't a leg to stand on any more.

That's about the long and short of it.

 ML> Way different taste. The seeds, leaves, stems, and roots
 ML> all have quite different tastes. The plant is kind of
 ML> peculiar that way.
 RH> That shoots that idea in the foot. Sigh! Guess I'd make it cilantro
 RH> free then.

Of course, you take into account the fact that the seed
has none of the same objectionableness that the leaf does.

As I recall, the flavor goes seed-root-stem-leaf, with the
closer listings having closer flavors.

Pickled pigeon breast appetizer
categories: German, cured, game, poultry
servings: 4

h - For the savory sugar water
3 c sugar
1 3/4 c water
Coriander seeds, to taste
Cinnamon, to taste
Star anise, to taste
Fennel seeds, to taste
h - For the sauce
1 3/4 c sherry vinegar
1 c water
1/4 c cornstarch
1/3 c butter
Black pepper, to taste
h - For the pigeon
4 blood pigeons
Kosher salt, for seasoning
h - For the vegetables
2 c celeriac
2 c celery
2 c onions
2 c fennel
Goose fat, for roasting
h - For the herb salad
Mixed herbs
3 Tb sherry vinegar
1 c water
1 Tb butter
Corn starch, to thicken

Pigeon breast pickled in savory sugar water with
stewed vegetables

For the sugar water, boil the sugar and water together
and reduce by one third. Meanwhile roast the rest of
the seasonings together and then add to the water.
Hold the water at 120F.

For the sauce, bring to a boil the sherry vinegar and
water. Add the corn starch and then the butter until
the sauce is firm. Season with pepper.

For the pigeons, lightly salt and place, breast up,
in savory sugar water. Simmer until done.

For the vegetables, blanch the fennel and celeriac to
al dente. Then roast everything together in goose fat.
Season to taste.

For the salad, clean and toss the herbs. Set aside.
Combine sherry vinegar and water. Over low heat, add
cornstarch and butter. Cook, stirring constantly,
until sauce is firm. Season to taste.

Sauce the plate. Top with blood pigeon. Garnish with
herb salad and vegetables.

Christian Lohse, Fischers Fritz, Berlin
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