Text 16974, 139 rader
Skriven 2014-09-14 08:32:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: still dubious
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> O.M.G. that's disgusting. As well as inauthentic.

What's disgusting about it? Looks fairly tasty to me - although I might not
want to use a whole bunch of tarragon. 
 
 DD> So, Larousse is "inauthentic"? How about Gourmet magazine?

 ML> Gourmet magazine contains many inauthenticities,
 ML> always has. In its early days it was dedicated to
 ML> making plausible facsimiles of classic dishes
 ML> while avoiding difficult procedures and hard to
 ML> find ingredients; Mr. Beard also did stuff like
 ML> that, and I have no huge objection to that, and
 ML> indeed most of the recipes are pretty decent.
 ML> The notion that you seem to have that it's a
 ML> bastion of propriety is a false one.
 
Never claimed that. Although I have made some pretty tasty recipes from the
pages of Gourmet. I read it more for the Trillin's and Binchey prose than for
the recipes. And the kitchen porn adverts - which I miss. 

 ML> And what do you mean when you say Larousse? What
 ML> do you think it is? What is larousse.fr to you?

Dictionnaire encyclopOdique, chronologie, animations et ressources pOdagogiques
interactives. Permet a chacun de devenir contributeur et d'ajouter des pages.

Which translates as:

Encyclopaedia, timeline, animations and interactive educational resources.
Allows everyone to become a contributor and add pages.

IOW, it turns out, on further review, to be a Froggish Wiki

http://cuisine.larousse.fr/recherche-transverse?q=piccata&btnSearch1.x=0&btnSearch1.y=0

 
Is the exact place I found the recipe ....
 
 ML> There are much better sources you could cite to
 ML> counter my assertion, but you haven't found them
 ML> yet (perhaps you shall - but they are still I
 ML> believe faulty in the history department).

You believe - mostly because, I think, they will disagree with the notions that
have been calcified into your loaf.

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

      Title: Sole Piccata
 Categories: Seafood, Wine, Citrus, Nuts
      Yield: 2 servings

      7 oz Filet of sole in two pieces
      1 tb Extra virgin olive oil
      2 tb Whole wheat flour 
      1 tb Filberts 
    1/2 c  Chicken broth
    108 g  (3.8 oz) lemon; juiced
    1/2 c  White wine 
      1 ts (ea) pepper & salt 
      1 ts Butter; unsalted 
      1 cl Garlic
      1 tb Shallots 
      1 tb Parsley 

  Season the filets with salt and pepper. Dust lightly with
  the whole wheat flour.

  In a large skillet heat Extra Virgin Olive Oil over
  moderately high heat; add the filets slowly in without
  crowding the skillet.

  When the filets are lightly browned on one side, turn them
  over and brown the other side. Transfer to a warmed
  platter, keep the filets warm while you make the sauce.

  In the same skillet, heat the butter and add the shallots
  and garlic. SautO until golden then deglaze the skillet
  with the wine and the chicken broth, scraping
  up any bits. Add the lemon juice, pepper, chopped parsley
  and heat through, reducing slightly. Pour the sauce over
  the fish and serve garnished with the parsley.

  From: http://www.livestrong.com

  Uncle Dirty Dave's Archives

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

      Title: Classic Chicken Piccata
 Categories: Poultry, Wine, Citrus 
      Yield: 4 servings

     20 oz Chicken breast; boned,
           - skinned
    1/4 c  All-purpose Flour
      1 tb Olive oil
    1/4 c  White table wine 
    1/4 c  Lemon juice
    1/2 c  Chicken broth
      1 tb Butter 

  Wrap the chicken breasts in plastic wrap and place on a
  cutting board. Gently pound each breast with a mallet to
  1/2" to 1/4" thickness. Dredge the chicken with the flour.

  Heat the oil in a large non-stick over medium-high heat.
  Add the chicken and cook for 2 to 3 minutes on each side,
  until well browned and barely cooked through. Transfer the
  chicken to a plate and cover.

  Pour the white wine, lemon juice, and chicken broth into
  the skillet whisking the browned bits from the bottom of
  the pan. Whisk the sauce until slightly thickened.

  Add the chicken back to the pan and cook for an additional
  2 to 3 minutes, or until cooked through. Remove the
  chicken and place on plates or a serving dish.

  Swirl the butter into the remaining sauce. Pour the sauce
  over the chicken.

  From the Eat What You Love cookbook

  From: http://www.livestrong.com

  Uncle Dirty Dave's Archives

MMMMM

... Big surprise ... even your blood type is negtive.
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