Text 25187, 108 rader
Skriven 2015-03-21 08:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: the wizards of ig 391
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 NB>> Sounds like my son saying he'd work at Arigato for sushi... ;)
 ML> Sushi is not free! I'd consider working for sushi, if it was
 ML> good sushi.
 NB> It was good, even excellent, sushi.  :)  Speaking of which, Fu got

Yes, I think a couple days' sojourn in Rochester is called
for, if not this year, then next.

 NB> some free advertising in the form of a newspaper review...
 NB> Unfortunately, the reviewer was the typical "doesn't really know what
 NB> she's talking about but thinks [tries to sound like] she knows it
 NB> all"... she called the sushi rice sticky rice, for instance, and took
 NB> off points for it not sticking together like she thought it should (one
 NB> wonders exactly where her usual go-to places for sushi are)...

I went to the Democrat-Chronicle's site to read the review.
Seemed fair and favorable enough, despite the writer's not
knowing about rice. Sushi rice should be a bit sticky, but
it's pretty clear she's not encountered real sticky rice.

 NB> Fu is a nickname, his real name apparently is Loi Luan (unless he was
 NB> pulling her leg...) 

That's a Vietnamese name!

 NB>> Healing is good...  :)  I trust it's still healing nicely now...?
 ML> Scabbed over, but I'm told it's pretty icky.
 NB> Things in the process of healing can still look pretty bad.  Hopefully
 NB> it will heal without too much scarring...  :)

Doesn't much matter, just so the end result is flexible
enough. Elbows are not beautiful things to begin with.

 ML> Speaking of which, I was reading the Mini-AIR and found
 NB> Which is...?  Some sort of digest for air travelers...?

The Annals of Improbable Research is a semi-jocular
compilation of scientific articles that is designed, as
the editor in chief Marc Abrahams (took me a while to
remember that name) says, to make you laugh ... and then
think. It invented the IgNobel awards, the awardees of
which take almost as much glee as the real Nobelists do.
There is always a mixture of real and Ig laureates at
AIR's events.

The Mini-AIR is a digest sent out monthly by e-mail that
has taken on a life of its own (it is, after all, free). 

 ML> "Eating with our ears: assessing the importance of the sounds of 
 ML> consumption on our perception and enjoyment of multisensory flavour 
 ML> experiences," Charles Spence, Flavour, vol. 4, no. 3, 2015
 NB> The more smacking of lips and slurping, the better the flavour...?  ;)

More the effect of crunching and other textural sounds on
the eating experience.

Langoustine tartare
categories: fancy, German, shellfish, starter
servings: 2 to 4

h - For the tartar
10 langoustines
4 eggs
Breadcrumbs, to coat
Olive oil, for frying
Salt and pepper to taste
Lemon juice to taste
Basil, julienned
h - For the parsley foam
1 bn parsley, chopped
1 Spanish onion, chopped
1 clove garlic, chopped
2 c poultry stock
2 c cream
Salt and pepper to taste

Tatar of langoustines (Atlantic prawns) with
baked onsen egg and parsley foam

Poach eggs until the white is medium and the
yellow is fluid. (You can also make onsen eggs
by steaming the eggs in their shell at 150F
for 40 min.) Once the eggs are cooked, dredge
them in breadcrumbs and deep-fry them. When
the breadcrumbs are golden brown and crispy,
salt and pepper to taste.

Break the langoustines out from their shell.
Boil in 150F water and chop the meat. Season
with salt, pepper, lemon juice and add in
basil julienne.

Create a base sauce by cooking the onions,
garlic, stock, and cream together. When the
onions and garlic are soft and the ingredients
are well combined, add chopped parsley and
season with salt and pepper. Blend all
ingredients together.

Sauce the plate with parsley foam. Top with
langoustine tartar and onsen egg. Garnish.

Christian Lohse, Fischers Fritz, Berlin


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