Text 23788, 104 rader
Skriven 2015-02-07 15:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: oddities 183
====================
 ML> You can't just bang a chunk of meat into a nuker or a deep-
 ML> fat fryer and expect anything good to come of it.
 NB> So all the more reason not to order anything less than rare... (G)

Or more than rare, as the case may be.

 NB> Unless you know for a fact that the establishment in question will
 NB> take the proper time to do a good and truly well-done... :)

This may sound really weird coming from me, but I can't
imagine a more delicious thing than a well done well-done
rib roast, of which I've had maybe two in my life, both
courtesy of my mother (strange human being but extraordinary
cook). The grain has completely let go, so the texture is
like velvet (a condition that no roast beef exists in between
extremely rare and extremely well done), and the flavor is
like pot roast only exponentially better. It's just plain
concentrated flavor, and someday maybe at a picnic I'll
attempt to do one this way. It'll be cooked in foil to about
180F, maybe even more, and then open for a couple hours until
crusty on the outside. The fat, most rendered out by this
point, shall be carefully decanted and saved, as shall the
dark brown concentrated juices.

 ML> I doubt that, as the scrapple doesn't change that much over
 ML> the course of a day. A longer time, maybe (and even then not
 ML> if covered and stored properly).
 NB> I was thinking in terms of getting there while the scrapple was still
 NB> mostly warm from the original cooking... agreed that once it cools
 NB> off, there shouldn't be much if any change... :)

It would be more than I'm worth for me to get downstairs
while the scrapple was still mostly warm.

 ML>> that again. It has been reported that the Explorers'
 ML>> Club has sued Diageo for misusing the name, and some
 ML>> sources say that the line can no longer be offered
 ML>> under that rubric.
 NB>> Will they keep the Road/Route part of the name...?
 ML> Who knows. The ways of the marketing mavens are unknowable.
 NB> Indeed.

And further, the Explorers' Club is not made up of stupid
people, and maybe some mutually agreeable settlement will
come of it all. After all, a clubhouse in Manhattan is an
expensive thing to maintain.

 NB>> That's what I meant to reference... the use of trade routes to give a
 NB>> cultural cachet to the liquor...  I have more sympathy to the use of
 NB>> Silk Road for his cultural exchanging group...  :)
 ML> Bear in mind that nobody has a monopoly on that particular
 ML> name, which has been in use for a thousand years.
 NB> True.  But some uses are more reasonable than others... :)

But reasonable is in the eye of the beholder. I am sure that
there are those who appreciate money laundering (according to
Dirty Dave) who do not appreciate music.

Roast Cod with Puy Lentils
categories: fish, supermarket
Serves: 4

h - For the lentils
125 g Puy Lentils
15 g  Butter
2 Shallots, peeled and finely chopped
75 g Extra Trimmed Rindless Back Bacon, finely chopped
2 Sprigs Fresh Thyme
2 Bay Leaves (optional)
15 ml Tomato Puree
Salt and Freshly Ground Black Pepper
h - For the fish
50 g Fresh White Breadcrumbs
Grated Rind of 1/2 Lemon
30 ml Freshly Chopped Parsley
15 ml Freshly Chopped Chives
30 ml Olive Oil
4 x 175 g Pieces Cod Fillet, skinned

Start with the lentils: place them in a saucepan and cover with cold
water. Bring to the boil then simmer, covered, for 15 min until
just tender. Drain the lentils, reserving 150 ml (1/4 pint) of the
cooking water.

In the same pan, heat the butter and cook the shallot and bacon
until the shallot are softened, then stir in the lentils, herbs,
tomato puree and reserved cooking liquid and bring to the boil. Season
to taste. Transfer to an ovenproof dish. Preheat the oven to
230C/450F/Gas Mark 8.

For the fish, combine all the ingredients except the cod to make a
crumb topping. Season generously. Press the crumb mixture evenly on
top of the pieces of cod and place the fish on top of the lentils.

Cook the fish towards the top of the oven for 20 min until the
flesh is opaque and the crumb crust is lightly golden. Serve at once
with baked tomatoes and mushrooms.

http://recipes.tesco.co.uk/recipes/November/codwithpuy.htm
Posted to NCE 5 May 98

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