Text 14845, 104 rader
Skriven 2014-07-16 00:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: choppers 675
====================
 DD> The gums are toughening up.

Glad to hear it.

 ML> Not the best regimen for an extra-sweet!
 DD> True, but then, my diet generally would make an RD wince.

As would mine, for the triglycerides more than the sugar.

 DD> I was discussing a newly re-opened chilli parlour yesterday with a
 DD> fellow chilli cook and he said that he had heard many comments that the
 DD> chilli is "really greasy". I retorted "It's CHILLI f'crysakes! It's
 DD> supposed to be oily." I've eaten there since the re-opening and do not
 DD> find the chilli at all greasy. In fact it could use a touch (or two)
 DD> more oil. Providence save us from the "fat" Nazis.

Indeed. Self-righteous and wrong, as most true zealots
usually turn out to be.

 ML> Sort of surprised that you didn't have them all yanked in the
 ML> hospital and be done with it.
 DD> Medicare doesn't cover dental and I have no dental insurance.

Ah. I've never had dental insurance and as a consequence am
in my 45th year without any tooth care. Beginning to suffer,
I am, and I think because I'm losing calcium for arcane
cardiac reasons. 

 DD> And will visit an area dental lab for the
 DD> dentures. Said lab also offers extractions and dentures - all in one
 DD> day. But, my mind rebelled at that. 

When the day comes, Thailand for me.

Lemongrass steamed halibut with ratatouille
cat: fish, chichiteaux, main
Serves: 4

2 lb halibut, cut into 4 steaks
h - For the court bouillon
1 stalk lemongrass, chopped
1/2 ginger root, chopped
1/2 bn cilantro, chopped
1 ts garlic, chopped
2 stalks celery, chopped
s, p
h - For the broth emulsion
1/2 qt chicken stock
1 stalk lemongrass
2 ts ginger, chopped
1 ts garlic, chopped
1 shallot, chopped
1 cn coconut milk
1/2 bn cilantro, chopped
1 ts garlic, chopped
1/4 ts Thai curry
salt to taste
agar agar, as necessary
h - For the ratatouille
5 oz soy beans, frozen
1/4 lb shiitake mushrooms, sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 onion, diced
1 hd broccoli, in florets
1/2 yellow zucchini, diced
1/2 green zucchini, diced
1/2 ts ginger, chopped fine
1 ts sesame seed, toasted
1 tomato, peeled and diced
1 Tb almonds, toasted and sliced
1 ts sesame oil
1/4 c olive oil
1 Tb oyster sauce

In a saucepan prepare the court bouillon with 2 qt water,
lemongrass, ginger, cilantro, garlic, and celery; let
boil for 10 min. Season halibut steaks with salt and p
epper. Place steaks in a covered steamer basket and put
over court bouillon to steam for 10 min.

Combine chicken stock, lemongrass, ginger, garlic,
and shallot in a saucepan. Heat until reduced by 1/3.
Add coconut milk. Simmer 30 min. Add cilantro and
Thai curry. Cook for a few more min. Season with salt.
Strain. Add a bit of agar agar to thicken, as necessary.

In a hot skillet coated with 1 ts sesame oil and 1 Tb
olive oil, saute individually soy beans, mushrooms,
red pepper, yellow pepper, onion, green zucchini, and
yellow zucchini and tomato. Set aside. In a clean
skillet, mix 1 Tb olive oil, ginger and garlic. Add
cooked vegetables. Finish with oyster sauce. Blanch
broccoli florets just prior to serving and toss with
sesame seed and almonds.

Place fish steak in a pasta bowl. Spoon broth emulsion
over fish. Top with ratatouille. Garnish with soy beans
and a sprig of cilantro.

Sofitel Chicago Water Tower
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 bbs.docsnetservices.com (1:123/140)