Text 22738, 131 rader
Skriven 2015-01-09 09:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: not really good 37
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 ML> A tentative guess: not a sole. Unless horridly malprocessed,
 ML> sole, though tender, doesn't get soft and mushy.
 JW> Probably a small flounder of some sort. After reading about such
 JW> things here at http://tinyurl.com/fake-sole I'm thinking rock "sole".
 JW> Given the price point I would buy it again even if it is not prime
 JW> but I wouldn't serve it to company.

Your identification is plausible, given what I just read
on the [strike]hated[/strike] beloved Internet.

I wonder if it would go well in chowder or stew, where the
unattractive texture would not be so prominent. What I might
do for a treat would be to submerge it in garlicized butter
and cook it for a long time at a bare simmer (a la sous vide)
and then mush it together with its butter and a tad of wine
or sherry, then serving it cold as a spread. I guess that
would take care only of a small quantity of it. Another idea
would be to roast it for a long time at a low temperature,
thus encouraging it to have some texture.

My random wanderings took me from rock sole to monkfish to
ankimo (one of my favorite foods) to "most delicious foods in
the world"; HuffPost has a typical list -

12. Moules frites
11. Pho
10. Cacio e pepe
 9. Nutella crepes
 8. Poutine
 7. Fresh-squeeze orange juice in Morocco
 6. Steak in Argentina (with a picture of a not-marbled-enough
    medium/medium-well sirloin)
 5. Real Mexican street tacos
 4. Patatas bravas
 3. Massaman curry
 2. Ceviche
 1. Udon

- which is notable for containing 50% of things I would not
be inclined to eat, much less be in my top 10, 20, or 50.

There are only 3 of these that I regularly enjoy (Massaman,
O.J. not in Morocco (how pretentious is that?), and Moules sans
frites). Pho is okay as an annual perversion - actually I have
had dac biet fewer than 10 times in my life and have never had
any other kind of pho that I can recall.

Cacio e pepe = nasty. Nutella crepes = nasty. Ceviche = NASTY.
Udon = nasty. Poutine = vomitous.

The Buzzfeed list is even more horrid. It's coming up, thought
you'd never ask.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Patatas Bravas
 Categories: Side dish, Vegetables, Spanish
      Yield: 4 servings

    550 g  Potatoes; *
      3 tb Extra virgin olive oil
           Coarse sea salt
           Chopped fresh parsley

MMMMM---------------------FOR ALICIA'S SAUCE--------------------------
      5 tb Extra virgin olive oil
      1 tb Tomato purée
      1 tb Red wine vinegar
      1 ts Pimenton; -=OR=-
      1 ts Mild paprika; -=and=-
        dr Hot chilli sauce; few

MMMMM-----------------FOR CHILLIED TOMATO SAUCE----------------------
      2 tb Extra virgin olive oil
    1/2    Onion; chopped
      2    Garlic cloves; chopped
    450 g  Fresh tomatoes, chopped
      1    Bay leaf;   { tied together
      1    Thyme sprig;{ as bouquet
      2    Fresh parsley stems; garni
     50 ml Water
      1 tb Tomato purée
      3 tb Dry white wine
    1/4 ts Dried chilli flakes
    1/2 ts Castor sugar

  NB * peeled and cut into 1.5cm cubes

  Preparation 1 Hour Cooking About 1 Hour

  You only need to make one sauce.

  1 To make Alicias sauce just mix all the ingredients together, cover
  and store in the fridge until needed.

  2 The chillied tomato sauce can be made in advance and reheated when
  needed. Put the olive oil ina pan with the onion and garlic. Set over
  a moderate heat and fry until the onion is tender. Add the tomatoes
  and fry for a further 5-6 minutes, until reduced to a soft mass. Add
  the herbs, tomato purée, wine, chilli flakes, sugar, salt and pepper.
  Add water and bring gently to the boil. Cover the pan and simmer for
  about 30 minutes, then remove the bouquet garni. If you prefer a
  smooth sauce rub it through a sieve. Taste and adjust the seasoning.
  Reheat when needed.

  3 You can either sauté the potatoes or roast them in the oven. To
  roast, preheat the oven to 200C/Gas 6/fan oven 180C. Toss the potato
  cubes with the olive oil and some coarse sea salt.

  Spread out in a single layer on a baking tray and bake for about 30-40
  minutes until crisp on the outside, soft in the centre.

  4 Ta sauté, heat the olive oil in a wide frying pan over a moderately
  high heat. Add the potatoes and sauté, keeping them moving most of
  the time, for about 15 minutes until crisp on the outside and tender
  inside. Drain briefly on kitchen paper.

  5 Serve the potatoes as soon as they are ready: pile them on to a warm
  serving dish and spoon over about half of whichever sauce you've made.
  Sprinkle with a little chopped parsley and perch a pot of cocktail
  sticks on the side of the dish, so guests can spear chunks of potato,
  and dunk them in the remaining sauce.
  Andalucian recipe
  Recipe BBC "Good Food" Magazine Aug 2000

  MMed IMH c/o Gohlam BBS Fido 2:320/116.14

MMMMM
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