Text 15545, 134 rader
Skriven 2014-08-06 19:35:08 av Dave Drum (1:261/38)
  Kommentar till text 15513 av Michael Loo (1:123/140)
Ärende: Grasshoppers
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> You deny the existence of a self-aware grasshopper?
 DD> A true grasshopper, AFAIAC, is merely an appetite with wings and jumpy
 DD> legs.

 ML> If we're talking literally, one could say much the same
 ML> of me; figuratively, it's less clear, Aesop having been
 ML> interpreted (twisted) throughout the ages for various
 ML> purposes.

I considered that you have this penchant for flitting through the skies in an
aluminum and composite cigar tube supported on tin wings. But, your hind legs
are not half again the length of your body, nor as springy. Even figuring that
you may have restless leg syndrome from the statins you should be taking
(according to most croakers).

 ML> To justify my way of doing things, I may point out that
 ML> the grasshopper of the fable was providing something of
 ML> a public service with his artistic endeavor.

 DD> Back in the day people who had had cataract surgery wore these very
 DD> thick, heavy lensed spectacles. And the lenses did not filter out UV -
 DD> which is one of the important functions of the natural (and now
 DD> implanted) lenses. I checked this out after a "puzzler" presented by
 DD> Click & Clack on Car Talk which used that factoid as the pivot for one
 DD> of their conundrums.

 ML> Even my fevered imagination can't come up with a path between
 ML> cataracts and automotive thoughts.

This had little to do with automotive thoughts and more to do with obscure
trivia. Many of the Car Talk puzzlers have little or nothing to do with things
automotive.

 DD> Dry is dry. There should be very little moisture content in dried
 DD> pasta.

 ML> You've not had the pleasure of overdry pasta. It happens.
 ML> The texture, when cooked, is considerably less pleasant
 ML> than that of reasonably fresh dry pasta.

Apparently I've never had pasta that was beyond rescue by a proper sauce or
other accompaniment.

 DD> For me not OK only if they were salt-packed anchovies. I like the oil
 DD> packed ones pretty well in some things. Just not the the salt-bomb
 DD> eyebrows. Fresh/oil pack anchovies are a lot like sardines.

 ML> Not to say that's a great thing.

Oh, I dunno. Our mileage obviously varies on this.

 DD> Title: Perciatelli w/Fresh Sardines

 ML> And fresh sardines are so different from canned sardines
 ML> as to be in completely different food categories.

As fresh tuna is vastly different from canned tuna.

 ML> Marinated Sardines
 ML> Category: Tapas
 ML> Yield: 12

 ML> 155 g cn sardines (or small sardinillas) in olive oil
 ML> 1 red pepper
 ML> 1 green peppers
 ML> 1 sm skinned sweet onion
 ML> 4 to 6 Tb sherry vinegar or dry white wine
 ML> 3 sl bread, toasted (optional)
 ML> salt and pepper
 ML> chopped fresh parsley

 ML> Sardines for canning are fished in summer when
 ML> they are rich in the oils (20-22% content) which
 ML> give them depth of flavor, aroma and high
 ML> nutritional value. This dish, taught to me by
 ML> a Basque friend, is an excellent way of
 ML> flattening the oiliness and bringing out the
 ML> flavor.

 ML> Drain the sardines and divide each into two
 ML> fillets. Chop the peppers and onion finely.
 ML> Marinate the sardines and, separately, the
 ML> peppers and onion, in vinegar or wine. Spoon
 ML> the diced pepper and onions over the sardines,
 ML> season, and sprinkle with parsley. For finger
 ML> food, lay on toasted bread.

 ML> Tasca Restaurant, Brookline, MA

Looks very edible. Although if you are on a date and expecting to get frisky
later - bring some Lavoris or a teethbrush and Ultra-brite.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Goalie's Grilled Tuna
 Categories: Seafood, Marinades
      Yield: 4 Servings

      4    (8 oz ea) fresh boneless
           - tuna steaks
           Salt & fresh ground pepper

MMMMM---------------------SHERRY VINAIGRETTE--------------------------
      1 ts Dijon mustard
    1/4 ts Sugar
      1 tb Best-quality sherry vinegar
      2 tb Best-quality olive oil
           Salt & fresh ground pepper

  Rinse the tuna steaks and pat them dry.

  Place them in a glass pan, season with salt and pepper,
  and pour the vinaigrette over them. Cover with plastic
  wrap and marinate for 30 minutes to 1 hour.

  Preheat the grill. Grill the steaks for 2 to 3 minutes
  per side for rare, 5 minutes per side for well done.

  Serves 4.

  Recipe from : "The Grilling Season" by Diane Mott Davidson

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... No rule of etiquette is of less importance than which fork we use - E. Post

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)