Text 11333, 98 rader
Skriven 2014-03-24 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: leap of faith 366
=========================
 ML> Eagles can see maybe a few hundred feet off. I'm thinking
 ML> maybe KGB or CIA level surveillance capabilities ... and
 NB> True enough... 

I wonder where all these new satellite data are coming from,
and what kind of sanitizing has been done to it.

 ML> wondering about that plane again. Today I took two more
 ML> plane trips, one in coach (but in the throne) on a 319
 ML> and one in first on a 738. No fear that I'd suddenly
 ML> disappear from the radar screen.
 NB> Domestic flights...?

Yes, but I wouldn't worry all that much - the probability
of my getting killed during each flight is approximately
0.0002%, a chance I will risk.

 NB> No, trust is becoming a rarer commodity...  Dunno how the system
 NB> evolved in the first place, either..  just have had recent experience
 NB> with how it seems to function now....

Paranoia, I'd suspect.

     I would have liked to
 NB> believe that better things would come from your system, but it probably
 NB> would be more likely to lend itself to fraud, etc...  

Back in the olden days for sure, that was my hypothesis;
but now, with computerized inventory at a pretty high
level, there seems to be a good external incentive for
honesty (with potential fraudsters having to be in cahoots
with the programmers, possibly but not all that likely).

Lamb and goat cheese, zucchini "spaghetti"
categories: fusion, main, Australian
Serves: 4

h - For the goat cheese
4 goat cheese rounds
1/4 c almond flakes
1/4 c plain flour
1 egg white
4 ts milk
Salt and freshly ground black pepper
h - For the lamb
2 lamb loins, halved
4 tomatoes
16 basil leaves, cut into strips
2/3 c extra-virgin olive oil
Sea salt and freshly ground black pepper
3 Tb lemon juice
2 ts crushed coriander seeds
h - For the zucchini spaghetti
3 zucchini
2 1/8 sticks butter
3 ts finely chopped parsley
3 ts finely chopped chili
3 ts chopped garlic

Almond-crusted goat's cheese with charred Mandalong
lamb and zucchini spaghetti

Whisk the egg, milk, salt and pepper together. Dust
the goat cheese in the flour, and then dip it into
the egg mix, followed by dipping into the almond
flakes. Refrigerate 6 min. To fry, coat a fry pan
with 3 Tb of hot vegetable oil. Brown goat cheese
on both sides, 1 min per side.

To cook the lamb loins, season with sea salt and
freshly ground black pepper. In a hot fry pan,
cook the lamb 7-8 min to get a pink color. Remove
the lamb and leave in a warm place to rest 10 min.

Heat olive oil in a heavy-bottomed saucepan until
hot. Add lemon juice. Remove from heat straight
away. Add coriander, tomato, and basil and infuse
in the warm oil.

To create the butter mixture, in a heavy-based
bowl, beat the butter with parsley, chili, and
garlic with a touch of salt and pepper.

Cut the zucchini into long matchsticks and fry in
butter mixture.

Place the zucchini spaghetti in the center of the
plate in a pastry cutter so that a neat round
shape is formed. Remove the pastry cutter and
place the rested lamb on top, covering with the
goat cheese. Garnish around the lamb dish with
tomato basil salsa.

Chef Mark Long, Lizard Island, Australia

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