Text 24869, 115 rader
Skriven 2015-03-13 11:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sing a new song 350
===========================
 ML> It's today 3:45 pm. Wish me luck.
 NB> Hope it went well... I've been quietly wishing you luck right along..
 NB> ;) And deciding against saying such traditional things as "break a
 NB> leg", given the weather and all... (G)

Well, I did come close enough to breaking an elbow.

 ML> It's short by 1.9", and the season is coming to a close.
 ML> See tinyurl.com/rulerruler to get the ins and outs of the
 ML> measuring system.
 NB> Just need another major storm to dump another foot on the proper
 NB> measuring site... that would clinch it for sure... ;)

Is that what is referred to as an abundance of caution?
2.0" more would do the job.

 ML> seemed really reserved, got enthusiastic about this meal and
 ML> commented animatedly on the cornstarch crust and the frying. I
 ML> thought, I could love this girl (my favorite in the past was her
 ML> tart-tongued and more dynamic sister). Unluckily or luckily she's
 ML> engaged, plus I'm a decade older than her mother.
 NB> Maybe it was the wine loosened her tongue..?  Probably just as well
 NB> she's already engaged... :)

Not to say she's any kind of dummy - she has a BA and I
think an MBA from Cornell. I just got invited to her wedding.

 ML> They all had the "Waldorf" salad, but I said no salad at all,
 ML> which caused some amused conversation at table.
 NB> I'd have passed on it, too... for obvious reasons... :)

There was also a mixed greens option. Is your condition severe
enough that you'd get adverse reactions if, say, a knife used
to cut apples were immediately used to cut your onion or tomato?

 ML> My 12-oz strip had pluses and minuses.
 NB> I'd guess the wine and tip would have more to do than not having the
 NB> salad, but who knows...  or maybe the chef didn't think he could cook
 NB> the smaller steak to your satisfaction...  :)

It was a professional steakhouse kitchen, so I think that
the achievable temperatures would allow even a 3/4" steak
to be cooked properly.

 ML> had been trimmed almost completely clean of exterior fat; this
 ML> was made up for by its being grilled next to a piece of bacon -
 ML> which obscured the delicate but rather delicious flavor of the
 ML> beef. 
 NB> Sigh.  A case in which bacon didn't improve things... ;)

I always wondered about bacon-wrapped filet. The flavor of the
meat is rather weak to begin with, and having it obliterated,
well you might as well spend 1/8 as much and eat ham.

 NB> I guess it might have been helpful to have had more of a description
 NB> of the sides beforehand...  I have a friend that is allergic to
 NB> bacon...  

On the regular menu one of the disclaimers says something
to the effect of Please inform your server if anyone in
your party suffers from any allergies to food. Being allergic
to bacon, that's rough; only thing I've heard of worse was
the father of my high-school dreamboat, who became allergic
to onions and garlic.

 ML> It is; remember the old toast - Here's to old Boston, the land of
 ML> the bean and the cod - where the Lowells speak only to Cabots,
 ML> and the Cabots speak only to God.
 NB> I'm not sure I've heard that before... but certainly does sound
 NB> authentic... ;) 
 
I forget whether I got the Lowells and the Cabots backward
in that rhyme - I've met one or two of each variety and found
them substantially unnotable.

Coconut Salad
categories: Balinese, Singaporean, starter
servings: 1

60 g grated coconut
3 Tb rempah
100 g long beans, 1 1/2" lengths, blanched
20 g baby bean sprouts
3 cherry tomatoes, halved
20 g cucumber, sliced finely
10 g ground roasted peanuts
1 Tb lime juice
1 Tb fish sauce
10 g fried shallots
a few slices of large red chilli
h - Rempah (pound all into a yellow paste)
200 g shallots, sliced
60 g garlic, sliced
20 g fresh tumeric, sliced
10 g galangal, sliced
10 g ginger, sliced
1 Tb coriander seeds or powder

Fry the grated coconut with the rempah, lime juice, and
fish sauce on low heat until the paste is dried out and
smells toasty.

Mix the long beans, beansprouts, cherry tomatoes, sliced
chilli, and cucumbers together. Add the coconut-rempah
mixture.

Garnish with sliced red chilli, fried shallots, a lime
wedge, and roasted peanuts.

W Seminyak via thehungrybunnie.blogspot.com


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