Text 24457, 65 rader
Skriven 2015-03-01 17:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: bovo 286
================
 JW> We are making them honorary Canadian cities.
 ML> all-time season record in Boston, from 1994-95, was 107"
 JW> Ottawa had a record 173 inches in 1970-71.

Boston should beat its record if not tonight then midweek.

I'm sitting here in the club in Austin because of weather
delays - I have received about a dozen e-notifications
regarding this flight, the last one saying that the flight
will leave sooner than projected - it's back to an hour and
half late - probably they found some substitute aircraft.
Sadly, the club is supposed to close in 4 minutes. Happily,
nobody has come round to kick me out yet.

 JW> For decades now I had been doing steaks on a hot, hot cast iron
 JW> pan, salted not oiled, as per Craig Claiborne's venerable New York
 JW> Times cookbook instructions with good results but recently, taking a
 JW> tip from someone on Serious Eats, I did some steaks at a moderate
 JW> temperature in a generous amount of butter, French bistro style. They
 JW> came out crusty and browned (from the milk proteins in the butter)
 JW> on the outside, and extremely juicy on the inside. That has become
 JW> my favourite wintertime method when I can't grill outdoors.

It depends on what you want. The way you have adopted doesn't
appeal to me as well, as I don't prefer extremely juicy but
extremely jiggly, and there's this incompatibility between
blue and dark crusty crust with this method.

Speaking of what you want, this fairly worthy version of one
of my standby dishes aims at a crunchy texture; mine - stewing
the shrimp under just bubbling butter - yields an extremely
soft but not mushy one.

Garlic Shrimp in Olive Oil & Chilli (Gambas al Ajillo)
categories: shellfish, starter, Spanish, Singaporean
servings: 4

700 g jumbo shrimp, peeled and deveined
25 cloves garlic, peeled and sliced
5 cloves garlic, minced
1 c extra virgin olive oil
6 dried red chillis, sliced into chunks
Salt to taste

The baking soda treatment for ultra crunchy shrimp:
Soak prawns in cold, mildly alkaline water. Add 2 heaped Tb
baking soda, and stir through. There'll be a little bubbling.
Leave prawns alone for 30 min in the fridge. Drain and wash
in mildly alkaline water until prawns no longer feel "soapy".

Fry minced garlic in 2 Tb olive oil until golden and crispy.
Set aside and reserve.

Fry sliced garlic and dried chilli in remainder olive oil on
low heat, about 10 min. It'll soften and disintegrate over
the cooking process, making a garlicky olive oil mush.

Add prawns to cook through. Salt to taste, and sprinkle with
fried golden garlic before serving in individual bowls.

thehungrybunnie.blogspot.com

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