Text 24680, 86 rader
Skriven 2015-03-08 15:47:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: morels
==================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I can't argue on the tasty. But, $40/lb. Really?

 JW> Well they are rare, very seasonal and very perishable. And they grow
 JW> in rugged inhospitable remote places like burned out boreal forests,
 JW> so the pickers must contend with soot and dirt, muskeg, killer
 JW> mosquitos, bears and living rough under canvas. One has to walk

Getting rich quick is never quick nor easy.

 JW> 15-20 miles a day and stoop over thousands of times. A really good
 JW> picker might gather 100 pounds in a day if he lucks out finding good
 JW> patches and get $4 pound at a "buy station" but most average just 25
 JW> pounds a day. We never get enough pickers to harvest even 1% of the
 JW> overall potential crop.  Just like strawberry picking and tobacco
 JW> harvesting a lot quit the first day.

Or any other form of stoop labour.

 DD> Isn't she about husband high these days?

 JW> Not quite; she's 16 and in grade 11.

So the great grandpa phase will, hopefully, still be a few years down the road.

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

      Title: Grandfather's Cioppino
 Categories: Soups, Seafood, Vegetables, Herbs, Wine
      Yield: 6 servings

    1/3 c  Olive oil
      2 lg Onions; chopped
      1 c  Minced celery
    1/3 c  Chopped fresh parsley
      2 tb Minced garlic
      2 c  Canned, crushed tomatoes
           - w/added puree
     28 oz Can diced tomatoes
      1 c  Dry red wine
      1 tb Red wine vinegar
     13 oz (2 cans) chopped clams with
           - juices
      1 ts Dried rosemary
      1 ts Dried thyme
      1 ts Dried oregano
      1 sm Bay leaf
    1/2 ts Dried, crushed red pepper
        pn Ground allspice
        pn Ground cinnamon
      2 c  Water
      1 c  White wine
     12    Cherrystone clams; scrubbed
  1 1/4 lb Cooked crabmeat
      1 lb Sea bass; in 1" pieces
      8 oz U-30 shrimp; peeled,
           - deveined

  Heat oil in heavy large pot over medium-high heat. Add
  onions, celery, parsley and garlic; sauté until tender,
  about 8 minutes. Add crushed tomatoes and diced tomatoes
  with their juices; simmer 10 minutes. Add red wine, red
  wine vinegar, canned clams with juices, rosemary, thyme,
  oregano, bay leaf, crushed red pepper, allspice and
  cinnamon. Simmer 30 minutes.

  Add water, white wine and cherrystone clams to stew.
  Simmer until clams open, about 10 minutes (discard any
  clams that do not open). Add crabmeat, sea bass and shrimp
  and simmer until fish and shrimp are cooked through, about
  5 minutes. Ladle into large bowls and serve.

  Bon Appétit | November 1997

  Yield: Serves 6

  MM Format by Dave Drum - 12 February 2015

  Uncle Dirty Dave's Archives

MMMMM

... "My favorite animal is steak." -- Fran Lebowitz
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