Text 18019, 91 rader
Skriven 2014-10-13 21:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: out of focus 107
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 RH> But it's something that has to be bought extra, each year instead of
 RH> the one time plate purchase and innumerable little registration
 RH> stickers. Steve's objection was that it's an annual cost.

A continuing source of revenue, eh. Clever these
bureaucrats.
 
 ML> I thought, so where supply channels are limited, why
 ML> couldn't the government with its clout exercise it on
 ML> behalf of local businesses with a surcharge of, say, 10%?
 RH> It's possible something like that could happen but I'm not holding my
 RH> breath that it would become probable.

Holding one's breath doesn't seem to be a great
strategy most of the time!
 
 ML>  Baggers work
 RH> for tips only--as Steve was promoted, I was able to increase the size
 RH> of my tips (usually paying so much per bag).
 ML> Were the baggers kids? Working for tips only strikes me
 ML> as pretty retrograde.
 RH> Mostly teens but a good number of Asian wives who wanted to work
 RH> outside the home and this was the only job available. They were some of
 RH> the best baggers but if we knew a kid that was bagging on a particular
 RH> day, we'd try to get him or her.

Interesting, but I'm not sure I like the system.

 ML> There's not another concert until midyear next year, when I
 ML> will be in Europe, and even if they wanted to ask me, they
 ML> probably wouldn't get me.
 RH> Better hope it's not a case of 3 strikes and you're out of a job.
 
Eh, it wouldn't break my heart that much.

 ML>       Title: Spiced Lentils with Cauliflower
 RH> Would this work with something like chicken stock instead of coconut
 RH> milk? True, there would be a difference in flavor but I would enjoy it
 RH> more.

Of course it would, but that would change the entire character
of the dish - for the better according to your tastes -, but in
that case why bother to follow it at all?

Potato and Leek Soup With Crispy Masala Leeks
categories: starter, dairy, fusion
serves: 4

4 lg leeks, white part only, scrubbed
2 Tb unsalted butter
1 md onion, sliced
1 1/2 lb russet potatoes, peeled and coarsely chopped
2 c well-seasoned chicken stock
2 c milk
1/2 c heavy cream
salt to taste
1/4 ts ground cloves
1/4 ts ground cinnamon
1/4 ts ground cardamom
1/4 ts ground black pepper
1 pn nutmeg
1 c vegetable oil for frying

Slice three of the leeks. Julienne the fourth, and set it aside.

Wilt sliced leeks and onion in butter. Add potatoes and stock.
Cover, and simmer about 15 min, until the potatoes are soft.

Puree the leek and potato mixture and return it to the saucepan.
Stir in the milk and cream, and bring the soup to a simmer.
Correct seasoning, and keep it at a low simmer.

Mix the cloves, cinnamon, cardamom, pepper and nutmeg together,
and set aside.

Heat the oil in a small deep pan until it is very hot but not
smoking. Add the julienned leek, and cook until it is golden.
Remove it with a slotted spoon to several thicknesses of paper
towel to drain. Sprinkle it with 1/4 ts of the spice mixture
and a good pinch of salt.

Sift remaining spice mixture onto the soup through a fine
strainer. Lightly swirl in the spices so that there are
streaks of spice. Divide the hot soup among four dishes,
top each with the leeks, and serve.

Adapted from Geetika Khanna, Raga
NY Times 3/25/98
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