Text 17744, 124 rader
Skriven 2014-10-05 02:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: wanderings 65
=====================
 ML> Out here most of the cooks are Central Americans, mostly
 ML> Salvadoran. 
 NB> And where might "out here" be...?

I was referring to the coast, specifically Boston and
Washington. In New York I'm given to understand from
what Bourdain and others say that the cooks are Mexican
in all but the Mexican restaurants!

==

 ML> I've still got 32000 miles left in the works this year, most
 ML> of it on one giant trip to see Glen Jamieson and his wicked
 ML> cohorts.
 NB> That sounds like a lovely trip...  do say howdy to Glen for me... I
 NB> don't think that any one else there would know me.  :)

I'm sure it will be a fine trip, and I will indeed say
howdy to the crew from the crew.

 ML> I have a Cessna flight booked for the end of this month, and
 ML> it's free; unfortunately subsequently Lilli has asked me to
 ML> join her on a ride from San Jose to Pacific Grove at the same
 ML> time, plus I'll have to split gas. Tough decision.
 NB> That makes yet another of those being-pulled-2-ways things for this
 NB> year...  :)

Yes indeedy. Usually these days the choices are the
greater of two goods, for which I am lucky and thankful.

 NB>> Different times, different places... and different circumstances...
 ML> Of course. And the flight I mention below will be 14 1/2 hr,
 ML> whereas it would have taken him 5 days on the earliest
 ML> flights or over 2 weeks on an ocean liner.
 NB> So one could only put in just so many trips, given the time it would
 NB> take to accomplish them...

My grandfather spent an inordinate amount of time on
ships. I don't think he suffered too much, though.

==

 ML> I suppose if I got really hard up I could take them
 ML> to a bank and exchange them for Euros or something
 ML> at a horridly unfavorable rate.
 NB> Mine were all in pounds sterling for my Brit trips... I think I
 NB> finally used them up.. but I'd have to go rummage to be sure... :)  

In any case, absent a chance to go there again (tip:
don't fly direct to the UK, there's a huge tax that
you can mostly avoid by flying into Ireland, even
northern Ireland, which levies according to a smaller
schedule. I fixed this by flying into either Dublin
or Brussels and connecting to Heathrow.) you'd be
hit with an exchange fee if you tried to change them
at a US bank.

 ML> we use the stripe and signature or at best the chip and
 ML> signature system, whereas the rest of the world has gone
 ML> to the chip and PIN. At the train stations, for example,
 ML> I can't use the ticket automat but must go to an actual
 ML> manned window, and sometimes even that doesn't work.
 NB> That's a cautionary tale...  I was aware of it somewhat, as my oldest
 NB> credit card just replaced the card with one with the chip, citing the
 NB> new worldwide standards as partial cause... it wasn't even near its
 NB> expiration date... I think one has the option to add the PIN...

If it's a Bank of America card, they specifically tell you
that the PIN is usable only in the US and Canada, which
makes the feature well-nigh worthless.

 NB> You'd think.  My ESL debit card has a 1% foreign transaction fee.

1% I could live with. 3% is a bit much.

I was going to put this recipe at the end of the bam
post to Ruth, only I didn't, you'll know why.

Calf's Liver with Bacon, Caramelized Onions and Sherry
cat: offal, main, celebrity
servings: 6

2 lb calf's liver, cut into 6 pieces
1 c whole milk
8 sl bacons, cut into 1/2" pieces
3 Tb unsalted butter
2 lg onions, thinly sliced
3/4 c all-purpose flour
1 ts Essence, recipe follows
1 ts salt
1/2 ts black pepper
1 c dry sherry
1 Tb beef broth

In a large glass baking dish, add liver and milk and
let soak 20 min.

In a large skillet over medium heat, add bacon and
butter and cook until fat has rendered, about 6 min.
Transfer bacon to paper towels to drain and reserve
3 Tb fat in skillet. Reserve remaining fat.

Cook onions with salt and pepper to taste in bacon
fat in skillet over moderate heat for 10 min or
until caramelized. Transfer onions to a bowl and
add bacon. Set aside.

Pat liver dry and discard milk. In a large zip-top
bag, add flour, Essence, salt and pepper. Working
in batches, add liver and shake to coat. Set aside
on baking sheet until ready to cook.

Add 2 Tb reserved bacon fat to skillet over high
heat and add liver; cook for 2 to 3 min [s]on each
side.[/s] Turn liver over, remove pan from heat, add
sherry and beef broth, return pan to heat and
shake and flambe. Cook on second side for 2 min
or until cooked through. Serve liver with pan sauce,
topped with onions and bacon.

Source: Emeril
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