Text 25295, 97 rader
Skriven 2015-03-24 09:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: NYC & silly 411
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 ML> Eh. Some people like NYC, some don't, I'm in the middle.
 RH> I could just as well do without it. It sucks too much money from the
 RH> rest of the state.

Back in the '70s that was certainly true, but in the
longer term, the balance sheet isn't so bad, as not only
do the big cities (not just NYC - Boston, Chicago, LA)
use too many resources, they generate disproportionately
greater revenue too - sometimes they take a bit more,
sometimes they give a bit more, it probably eventually
evens out. Cities are not a good or a bad thing, they just
are. If it weren't for NYC, some other place would have to
fill the role, and probably not substantially better -
imagine an overgrown Buffalo, for example, yuck.
 
 ML> Flushing is as close as I can come in the US to what
 ML> I've eaten in Singapore and Taiwan and Hong Kong.
 RH> I've not been to Asia so I've no standards of authenticity to judge
 RH> against.

Part of the point of my posting is to describe ("share"
is too pretentious) my experience.

 ML> cat: seafood, fancy
 RH> Worth trying or better to just enjoy somebody else's work? (G)
 ML> I sometimes editorialize a bit. When I add "fancy" to the
 ML> categories, it usually means not worth the effort unless
 ML> you're a foodie (and you know how I hate that word and
 ML> the concept as well). When I say "pretentious," it means
 ML> not worth the effort and expense at all. I doubt Baleen's
 ML> would be worth the effort, though it probably tastes good
 RH> IOW, sit back and let someone else do the work, just enjoy the
 RH> results. 

If I said "pretentious" instead, that would be no-so-veiled code
that I'd not likely bother with it even if I weren't cooking.

 ML>       Title: Roast Turkey with Sage & Sausage Stuffing
 ML>  Categories: Poultry, Pretentious, NYC Ballet
 RH> A tweak here & there will make most things better, including
 RH> directions. (G)

This was not a bad recipe, and actually the pretention here was
mostly the Port, which not only would make the dish obnoxious to
you, but is a wholly unnecessary expense. When I am really irked
by a recipe, sometimes I call it "silly" as well -

Sweet corn soup with foie gras, baby corn, and popcorn
cat: airline, pretentious, silly
Serves: 4

h - For the soup
100 g unsalted butter
1 bay leaf
30 g parsley sprigs
200 g chopped onion
60 g chopped garlic
60 g chopped carrot
1200 g frozen corn kernels
2.4 L chicken stock
200 g cream
Ground white pepper, to taste
Salt, to taste
h - For the garnish
5 g foie gras, seasoned with salt and pepper, and seared
3 g fresh-popped popcorn, grated in a blender or coffee grinder
3 g baby corn, diced

[M's note: the garnish seems pretty scanty given the
generosity of the soup. If my math is right, this is 20+
oz liquid and and almost 1 lb solids per serving of soup,
though the recipe might be allowing for the kitchen
staff to get a bowlful each. And a tenth of an ounce of
garnish per big, perhaps gigantic, bowl, pretty weird.
Even if the garnish numbers are per person, that's still
just a heaped tablespoon each.]

Melt the butter in a saute pan. Add the bay leaf, parsley
sprigs, onion, garlic, and carrots and sweat until the
vegetables are translucent. Add the frozen corn kernels
and sweat until the corn is soft. Add the chicken stock
and cook 30 min. Discard the parsley sprigs and bay leaf.
Cool the soup slightly. Working in batches, puree the
soup in a blender until smooth. Strain the soup into a
large bowl, pressing on solids to extract as much liquid
as possible. Add the cream to the strained soup and heat
until it simmers without boiling. Season to taste.

Place a serving of foie gras, grated popcorn, and diced
baby corn into each of four bowls. Pour soup into bowls.

Executive Chef Sara Lin, China Airlines


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