Text 12915, 101 rader
Skriven 2014-05-02 08:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: meals 588
=================
 ML> over. A largish room, I'm told packed during events such as
 ML> Penn State games, but this lunchtime populated by about 4
 ML> tables, 5 including us.
 NB> Perhaps the atmosphere at events is part of the charm...?

I'd say all of the charm.

 ML> There was a cheesesteak special for some absurdly low price,
 ML> and Dan ordered that. Mike had the burger. Having recently
 ML> been in several eastern seaboard cities and now being in
 ML> central Pennsylvania, I got the shrimp basket.
 NB> Not sure I'm following your logic...?  ;)

Neither did I, and I mentioned this to my dining companions,
who wrote it off to my norm of eccentricity; not sure they
completely got it.

Speaking of not getting it, and humor, I was rehearsing this
new piece, and there was this guy new to me sitting second,
and he obviously wanted to be first. After some identifying
(read dog sniffing) chit-chat I told him (referencing why
he hadn't run into me frequently) that I was legendary
[discreet pause], like the kraken or the Loch Ness monster.
He didn't get it.

 ML> sprang for the extra buck but did not question the
 ML> invisibility of the "cheese sauce." He concluded that it
 ML> was by far the worst cheesesteak he had ever encountered,
 ML> which was saying a lot as he had once lived in New Jersey.
 NB> I'd suspect that the "cheese sauce" was all mixed in with the blob of
 NB> gray ground beef already... goes along with the rest of the level of
 NB> (un)authenticity...  ;)

I looked over, and it appeared to be a cornstarch gravy
that was mixed into the beef - translucent and gray and
in no way resembling any cheese anything.

 ML> Oh, well, I wasn't hungry anyway. The shrimp
 ML> were tasteless but salty; the fries were tasteless but
 ML> unsalty: I tried a few with the cocktail sauce that was
 ML> meant for the shrimp, and that improved them somewhat.
 NB> Sigh...  

I should have sent them back for a recooking, as it seemed
they were just blanched (in the case of potatoes, it does
sort of whiten them) and not hit with the proper shot of heat
afterward. But then ...

 ML> Pitchers of Yuengling were $8, and that was a good thing.
 NB> It's a bar, after all... ;)

The place succeeded where it had to.

White eggs delicacy, morels, crayfish and chive oil
Categories: French, starter, slightly crazy, pretentious
Serves 4

h - For the white eggs
4 fresh eggs
8 sl thinly pressed dry bread
1/3 oz dried morel mushrooms
1/3 oz chopped chive
1 lemon, juice of
salt and pepper to taste
h - For the morel sauce
7 oz morel juice
1/3 oz crystallized lemon peels
3 1/2 oz salpicon of morel
1 3/4 oz lightly whipped cream
h - For finishing
4 crayfish tails
4 sm morels
12 chive flowers
8 strips of crystallized lemon
1 oz chive oil

Separate the whites from the yolks, and keep each yolk
separate. Beat the whites with a bit of salt, season
with lemon juice, cracked pepper, dried morels and
chopped chive. Lay a slice of bread in each dish, then
line the side of the dish and the bread with the egg
whites, forming a well shape. Add a yolk in the center
of the well, and then flatten with egg whites. Cook at
390F for 5 min. Remove from oven and let rest 1 min.

Reduce the morel juice in a pan and add the salpicon
(a French term for cooked, diced ingredients bound
with a sauce) and the peels of the lemon; season to
your liking and add the cream.

PRESENTATION: Take the eggs from their dishes, and
place them on a plate. Top with a slice of bread, then
a crayfish tail, a morel and a chive flower. Add some
chive oil and morel sauce. Serve and enjoy.

Jean-Francois Piege, Les Ambassadeurs, Hotel de Crillon, Paris


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