Text 18915, 82 rader
Skriven 2014-11-04 09:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: offal 202
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 DD> The bag for my new(ish) ASUS 17" notebook confuser was a
 DD> bit more than that as the dratted thing wouldn't fit into
 DD> my bag that I had for the older, heavier Gateway 15" guy.

Lilli gave me a computer sleeve that wouldn't fit this
thing, so I just ripped the top off and let the extra
bits just hang out.

 DD> It's been years since I was in New England. But I did see
 DD> a pink Caddy ... a 1961 model in Danvers or Peabody.

They're certainly not common up here, where people tend to
buy their cosmetics at the dollar store.

 DD> I think that Jim Bostacos may be related to Stan Frankenthaler  Bv)=
 ML> But at least he uses good ingredients.
 DD> And lots of them - which was my reference point.

I see no particular merit one way or another in having
lots or few ingredients. It all depends on what effect
one is aiming for, I guess.

 DD> Actually Frankenthaler is down to making doughnuts these days

It was Teng Hsiao-Ping who said "to get rich is glorious."

I wonder if they're are going to start coming up with
special donuts with 23 extraneous ingredients.

 DD>       Title: Warm Salad of Frisee & Baby Spinach, (full title below)
 DD>   Recipe Courtesy of Stan Frankenthaler

That I thought would make a (as you would say) right tasty
dish, no matter who came up with it.

Fish stew
categories: hotel, main
Serves: 2

3 Tb olive oil
1 hd fennel, finely diced
1 sm onion, finely diced
1 celery stick, finely diced
3/4 oz dried porcini mushrooms, soaked and chopped
1 ts thyme leaves
1 cn chopped tomatoes
1 1/4 c fish stock
8 Charlotte potatoes
1 pn saffron
1/2 lb sm clams
1/3 lb monkfish, cut into 3/4" slices
1/2 lobster, cut into pieces
2 fillets red mullet
1/2 c dry white wine
2 Tb flat-leaf parsley
1 clove garlic, finely chopped

In a heavy-based saucepan, heat 2 Tb olive oil and add
fennel, onion and celery. Cook for 5 min gently. Add
the porcini and thyme and cook for an additional 2 min.
Pour in the tomatoes and reduce by half. Add the fish
stock and season, then use an immersion blender to
liquidize until you have a smooth texture.

Peel and cut the potatoes into four pieces, then boil
in water with saffron and drain. In a saucepan, add
the remaining olive oil and throw in the clams,
followed by the monkfish, lobster and red mullet.
Pour in the stew base you have already prepared and
add the wine and potatoes. Place a lid on top and
cook gently for 6-8 min.

When all the clams have opened and the fish is almost
cooked, sprinkle the stew with the chopped parsely
and garlic. Season to taste and serve.

Theo Randall, InterContinental London Park Lane
Global Traveler magazine 9/2013

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