Text 19508, 94 rader
Skriven 2014-11-17 18:57:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: contrast or not 279
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-=> Quoting Michael Loo to Nancy Backus on 11-14-14  10:07 <=-

 ML>> Funny that when I was in the music biz, there were three
 ML>> classical guys named John Adams, none of them any relation
 ML>> that one could discern. I worked with one of them, whose
 ML>> name, it is said, was originally Adamovich or something.
 NB>> Rather common names... not unlike the unrelated John Williams-es.
 ML> There was a famous Boston Pops tour where John Williams
 ML> played the Bruch second concerto under the baton of
 ML> John Williams. Unfortunately, neither John Williams
 ML> the guitarist nor Jonathan Williams the cellist was
 ML> in the audience for any of the concerts.

It would have been just too much of a coincidence to have them all there
at once, after all... :)
 
 NB>> I just heard something by a John Luther Adams on a radio symphony
 NB>> broadcast...  somewhat minimalist, like other John Adams-es...
 ML> Oh, that's right, 4 John Adamses.
 
Probably more, we just don't know of all of them...  ;)

 ML>> He's way up on the north shore where there's no public
 ML>> trans, and I've always relied on him and his assortment of
 ML>> fast cars to get me when we had to meet. Now that he's
 ML>> kind of immobile, it's much harder.
 NB>> That would put a bit of a spanner into things, wouldn't it... one
 NB>> would have to find a mutual friend with some sort of reliable
 NB>> transportation to make connections...  
 ML> Makes things kind of difficult. Nonetheless, I ought
 ML> to make something happen before it's too late.

I'd think so.
 
 ML>> Gunther has this talent for letting people know he's around
 ML>> without being really obnoxious about it, and he tends to
 NB>> Not being really obnoxious is a very good thing... ;)
 ML> The secret is to be prominent but not too prominent.
 ML> Or at least if you are too prominent, you don't want
 ML> to be the nail that gets hammered down according to
 ML> the old proverb. In his case, real talent - there are
 ML> those who say genius - actually got fully recognized,
 ML> and the guy has had a very comfortable life.

He wouldn't be someone I've actually heard of...?  Last name beginning
in S...?

 ML>> White meat chicken is a good source for lowfat protein and
 ML>> can take up other flavors well. I suppose.
 NB>> Particularly if encouraged by plenty of fat-filled flavors...?
 ML>> Chicken cutlets Pojarski
 ML>> 10 oz white breadcrumbs
 ML>> milk
 ML>> 12 oz chicken meat
 ML>> 12 oz butter at room temperature
 ML>> 6 Tb butter
 NB>> The best part of that would seem to be the butter, the nutmeg, and
 NB>> perhaps the mushroom sauce....
 ML> The butter, for sure. Some cool things about the dish.
 ML> It's a contrast between the crispness of the outside
 ML> and the rich softness of the inside, which is sort of
 ML> like a chicken-flavored pudding; but here too there's
 ML> the anomaly that despite the vast proportion of fat,
 ML> it tastes more chickeny than chicken alone.

Impressive.  :)

 ML> The grand luxe aspect is that - as with croquettes
 ML> (similar but not nearly so fatty) and with the nawab
 ML> kebab that I posted off fxcuisine.com a few years ago -
 ML> is that you actually don't have to chew the food.
 
I remember your posting that nawab kebab... so, same basic concept...?
We just had some lamb kebab at Tandoor (supper buffet) that one hardly
had to chew, it was softer than I'd expected it to be, but quite good
all the same...  :)

 ML>> Adapted from Raymond Oliver, who uses veal, to comport
 ML>> with what I had at the St. Petersburg restaurant
 NB>> Is this one of yours, or another of the unknown sourced things...?
 ML> My friend Sheldon took me there, and the adaptation is
 ML> mine. If it had been source unknown, I'd have taken some
 ML> pains to make that clear.

Ah, that was the inference I took, but wasn't sure.  Usually you take
the credit on yours, as well...  :)

ttyl       neb

... Helicopters are merely 500,000 parts flying in formation.

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