Text 25840, 93 rader
Skriven 2015-04-10 09:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: luxury etc 486
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 NB>> Ah, if you think it worse than you remember, no letting us hear, eh..?
 ML> Correct. And I won't tell you the cause of my not letting you hear.
 NB> Not even for the insatiably curious... ;)

It might be findable, but I will trust people to defer to my
wishes.

 ML> of what actually happened: for example, I saw when his mother
 ML> criticized him harshly, he would - if facing her - wheel around
 ML> and face his father and start screaming at him AS IF he had been
 ML> the one to say anything, which he hadn't. 
 NB> Perhaps in his mind he'd managed to juxtapose the two so as to be able
 NB> to scream at the one perceived to be less of a threat...

That's kind of likely. My father was disinclined to fight back
or to punish - that wasn't his natural state, but he learned
from a failure to curb me or my sister by doing so. My mother,
lacking such inhibitions, was a more formidable adversary.

 ML> Then you might like rancid seal.
 NB> YK Jim seemed to think the two don't correspond, at least, so probably
 NB> not.... :)

That statement of mine was more a reflection of my prejudice
against blue cheese.

 ML> There are bunches of things people eat for the sheer costliness
 ML> and pretend to like even if they can't stand them - shark fin,
 ML> caviar, what have you.
 NB> Another version of the emperor's new clothes syndrome... :)  There are
 NB> some costly things I wouldn't mind trying once, but if I didn't like
 NB> them, that would be the end of it... :)

I'm willing to try most of these things but am unwilling to
pay the going price. One thing I look considerably askance at
is the affectation (borrowed I am told from India) of putting
thin beaten sheets of gold or silver on desserts. A total waste.

One thing that I recall from early childhood - Hallmark used to
offer gold leaf (or so it claimed) bonded onto cellophane. You
would position the sheet on your card or stationery and then
write on the cellophane side with a pencil, transferring the gold
onto the paper. It cost an amazing 35c for two sheets (more than
a pound of steak), which despite the luxuriousness wasn't that
much of a markup.

 -=> Nancy Backus said to Ruth Haffly <=-
 
 RH> I could, but only if they're available at the time. Then there's
 RH> canned shrimp but let's not go down that road...............(G)
 NB> Canned shrimp is best for smashing to use in a dip... ;)   A friend of
 NB> mine used to make a shrimp dip from canned shrimp, drained, mashed and
 NB> mixed with sour cream.  Easy-peasy, and tasty enough with crackers or
 NB> veggies...  :)

I'm thinking that canned shrimp could be made into gambas
al ajillo (not unlike a la escargot) - lots of fat, lots
of garlic, maybe a touch of hot pepper or other seasoning;
or they can be stewed at a low temperature in butter and
made into a facsimile of potted shrimp.

Classic potted shrimps
categories: starter, English, shellfish
servings: 6

100 g unsalted butter
2 pn cayenne pepper
a generous grating of nutmeg
350 g cooked and peeled North Atlantic prawns or shrimps
1 ciabatta loaf
1 Tb olive oil
1 lemon, cut into wedges, to serve

The day before, melt the butter in a small saucepan over
low heat and add the cayenne pepper and nutmeg. Add the
prawns or shrimps to the pan, stir to warm through, and
season. Using a large slotted spoon, remove the prawns
and press them into your ramekins (or serving dish).
Allow to cool, then chill for 10-15 min or until set.
Once set, pour the leftover butter in the saucepan over
the prawns to cover (you may need to reheat to melt).
Return to the fridge to set overnight.

Before serving, heat oven to 400F/200C/180C fan/gas 6.
Cut the ciabatta into thin slices, drizzle with olive
oil and toast on a tray in the oven. Once golden,
arrange on a serving board with the potted prawns and
lemon wedges alongside.

James Martin, Good Food magazine, April 2015
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