Text 22584, 144 rader
Skriven 2015-01-04 19:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: alcohol & women 15
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> a shot was 28 ml and a double shot, costing twice as much, was
 ML> 42 ml.

It seems that shots, jiggers, doubles (and yes, they are just 1.5
shots in some places) and pints have different legal definitions in
different countries. Wikipedi, which enjoys creating lists and
cataloguing trivia, has itemized them all. In NZ a shot is 30 ml and
a double is 60 ml.

 ML> I was told by the server that it was mandatory.

She lied.

 ML> had a computer crash or two since then, otherwise I'd have
 ML> broadcast the name of the place

I just bet it was a corporate chain and not an independent.

And I am also confident that she didn't know that Americans are
prone to tip 20% when they are happy or she would have poured that
extra half ounce that had a wholesale value of less than 50 cents.

 ML> I've been largely unimpressed with the performance of nondried
 ML> peas in soups.

I like to add them to the pot after it comes off the heat and before
it gets to the table. Actually because I like peas and Roslind does
not, I usually add a spoonful to my bowl and ladle hot soup over
them.  I thaw them for a few seconds in warm water first but do not
cook them as they have already been blanched before freezing and
bagging to halt the activity of enzymes.

 JW> I wouldn't try it today or want to. But when you're 29, recently
 JW> divorced and some cute young thing calls you a wuss ...

 ML> One must in such cases apply the double dare standard and
 ML> decline the challenge unless the other party agrees to
 ML> perform it as well.

Oh they all (being the female staff at the CIBC where I worked and
also the Bank of Nova Scotia) did.

 ML> Under no circumstance would I be induced to give up beer, wine,
 ML> and duck.
                 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Duck with Fiery Pappardelle
 Categories: Vietnamese, Noodles, Chilies, Nuts, Duck
      Yield: 2 Servings
 
    150 g  Caster sugar; + 1 heaped tb
      2    Duck breast fillets
      2    Celery sticks; trimmed
      1 sm Courgette
      2    Garlic cloves; peeled
      1    Red chilli
      3 tb White wine vinegar
      1    Lime
      6 tb Thai fish sauce
      3    Shallots
  2 1/2    Cm knob root ginger
    1/2    After Eight mint
    115 g  Pappardelle pasta
           Groundnut oil; for cooking
      4    Spring onions; trimmed
           S&P
 
  Preheat the grill. Heat a heavy-based frying pan.
  
  Place 150g sugar in a saute pan with a lid. Add 1 tbsp water. Heat
  until dissolved, stirring occasionally.
  
  Score the duck skin lightly with a sharp knife and add to the heated
  frying pan, skin-side down. Cook for five minutes, draining off all
  excess fat occasionally. Do not turn over.
  
  Cut the celery and courgette into long, thin shreds using a
  mandolin (or do the celery by hand). Toss with 1/2 tsp each of
  sugar and salt. Put in a sieve on a bowl, set aside for 10-15
  minutes to soften, allowing all the excess liquid to drain off.
  
  To make the Nouc Cham: Roughly chop one of the garlic cloves and
  half of the chilli and place in a mini blender. Add the remaining
  tbsp of sugar to the blender with the vinegar. Squeeze in 2 tbsp
  lime juice and whiz for a minute to combine.
  
  Increase the heat of the sugar mix and boil fast until you have
  achieved a brown caramel liquid, brushing down the sides of the
  pan occasionally with a pastry brush dipped in water. Just as the
  caramel begins to smoke, wrap your hand in a tea towel to protect
  it and remove from the heat. Stand well back and pour in the Thai
  fish sauce - it will splatter so be careful!
  
  Return the pan to the heat and cook for a minute to combine. Cut
  the shallots in half and thinly slice. Finely grate the ginger.
  Remove the caramel from the heat and stir in the shallots, ginger
  and After Eight mint. Then season generously with pepper.
  
  Add the duck to the caramel mixture, skin-side down and cook for
  2-3 minutes, basting occasionally until they are evenly coated in
  the sauce. Bring the duck mixture to a gentle simmer, cover and
  cook for 6-8 minutes until tender and caramelised, skimming off
  the excess fat if necessary with a turkey baster.
  
  Plunge the pasta into a large pan of boiling salted water and cook
  for 4-5 minutes.

  Heat a little oil in a wok or large frying pan. Finely slice the
  spring onions and add to the wok and cook for a minute or so until
  softened. Finely chop the remaining garlic and chilli and stir
  into the wok. Cook for another 30 seconds or so until well
  combined. 15 Drain the pasta and add to the wok, tossing to coat
  for a minute or so and take off the heat.
  
  Remove the duck from the caramel mixture and place on the grill
  pan. Cook for a minute or so until the skin is golden brown and
  sizzling.
  
  Squeeze the excess liquid from the courgette and celery mixture
  and place in a small bowl. Add 1 tbsp of the Nouc cham and toss
  until well combined to make a relish.
  
  Arrange some pasta in the middle of a serving plate, carve a piece
  of the duck and fan out on top. Garnish with a small pile of the
  celery & courgette salad. Drizzle around some sauce left in the
  pan and set some remaining Nouc cham to one side in a small
  dipping bowl to serve.
  
  Recipe by: Anything You Can Cook
 
MMMMM


YK Jim


... If you can't afford to tip, you can't afford to drink in a bar.

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