Text 2316, 104 rader
Skriven 2013-07-09 11:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: skitters 849
====================
 NB> Some days it seems that there are more reasons to blame than there are
 NB> mosquitoes... ;)  I think that the skeeters just like some people's
 NB> blood more than they like others... and aren't telling us why...  ;)

All sorts of other claims.

Beer attracts 'em - uh oh
B.O. attracts - no prob
Cheese attracts - no prob
Cholesterol attracts - uh oh
Exercise attracts - no prob
Fast metabolism attracts - uh oh
Feet attract - +-
High hormone levels attract - uh oh

==

 NB>> "Pasterized process" always trumps anything else.  "Aged Cheddar"
 NB>> might have a taste difference from "american" but I wouldn't count on
 NB>> much.
 ML> To be completely honest, it tasted like a very young
 ML> Gouda, with almost no backbone at all.
 NB> Odd.  Not quite your usual processed cheese, then...

Not quite, but no better, either.

 ML> Free food is always appreciated by the masses, but I like to
 ML> think that in this case the pleasure shown was genuine.
 NB> Huzzahs to the chef... :)   So the cheese was stiff enough done that
 NB> way to handle toppings without drooping...?

Pretty much, though I served this as 2" wedges off a 10" pie
so don't know what full-size slices would do. If someone comes
up with a nice nonstick pan I will demonstrate, and we can
experiment with bigger versions.

 NB>> Ah.  OK.  That is still pretty steep, I suppose, then... $8.90/100g
 NB>> would be, hmmmmm, about $36-40/lb...  
 ML> I see you do the same kind of estimation that I do.
 NB> Round it up, round it around...?  Decent ballpark figure...?   ;)

I don't know - I tried to analyze my way by looking at the 9s
that are lurking in these numbers ($9, just short of, and 2/9
of a pound), but doing step by step it becomes obvious that
that's not how I came up with the almost instantaneous $40/lb.
Worse, thinking about it now I can't even get that number by
estimating in any fashion. By actual thinking, I can do it only
by doing the math carefully and slowly.

==

 ML> There is this new stuff that they use called picaridin - it
 ML> doesn't seem to work so well as DEET but isn't corrosive and
 ML> doesn't smell so much. I'd have lasted out there longer with
 ML> the DEET.
 NB> I've been avoiding the DEET on pretty much general principles... and
 NB> had been eyeing the picaridin formulations speculatively... guess I'll
 NB> continue to let my procrastinating tendencies protect me from the
 NB> drugs... even though that's of little use towards the mosquitoes...

DEET is bad, but mosquitoes are worse. Going to Kodiak later
this month, and the Alaska state bird is said to be bigger
and better than ever before. Some blame global warming, some
blame global wetting, some claim that an influx of tender-
skinned tourists are bait just waiting to be chomped on.

This is not the way I should be giving blood.

Wanton Ravioli with Soya Marinated Prawns and Parmesan Fondue
cat: fusion, Chinese, Italian, sexy (not really)
servings: 4

10 Tiger prawns, halved
20 g Light soya sauce
2 Garlic cloves, minced
30 g Olive oil
100 g grated Parmesan
110 g Full cream milk
100 g Unsalted butter
20 g White wine
White pepper tt
20 Wonton skins (square shape)
grated Parmesan
1 stalk spring onion, cleaned, chopped

Peel and marinate prawns with soya, garlic, olive
oil and spring onion.

Make Parmesan fondue by mixing grated cheese, milk,
butter and white wine. Warm mixture in a bain-marie
till creamy and season with white pepper.

Fill wanton with prawn. Seal nicely with egg wash,
and cook in boiling water for 2-3 mins.

Ladle fondue on plate and lay down the cooked ravioli.

Garnish with grated Parmesan and spring onion.

Lino Sauro, quoted at www.hisfoodblog.com

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