Text 25950, 83 rader
Skriven 2015-04-12 01:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: no standards! 504
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 ML> I used to carry around that shaker of I Am on Fire Ready
 ML> to Die.
 NB> I just ate what I had, and decided to keep it in mind for later... The
 NB> other Popeye's does better... so I've been stopping by there when the
 NB> urge takes me... :)  

Seldom if ever have I encountered a bad Popeye's. I've
had less consistency at Church's and Bojangles (not to
mention KFC, which I generally avoid). Still not tried
Crown or Kennedy, upon which Sacerdote used to heap
extravagant praise (along with the caveat that these
are generally in really bad neighborhoods).

 ML> Who was the person (since Rodale, who boasted about the
 ML> same thing) who recently claimed he was going to live to
 ML> 120 and then shortly thereafter keeled over? When I saw
 ML> the news article, I thought, nyah nyah.
 NB> Was that the runner person...?  Can't think of the name, either... I
 NB> seem to remember a similar reaction... ;)

If the runner person is the same one I was thinking of,
it's Jim Fixx, and that was aeons ago.

 ML>> Title: Spicy Orange Nuts
 NB>> Those are some sort of spicy, but certainly not hot spicy..  :)
 ML> Current usage would call these "spiced," rather than
 ML> "spicy," which has euphemistically come to mean something
 ML> quite else.
 NB> True... Another sort of evolution in cooking... which may not be all
 NB> that good a development...  ;)

Not sure ... I'd be inclined to throw a bunch of cayenne
into that recipe anyhow.

Fried Oysters
categories: shellfish, starter, main
Yield: 2 servings

12 bluepoint or similar oysters, shucked
1 c yellow cornmeal, preferably Indian Head or Quaker
Salt, freshly ground white pepper, and cayenne
4 c vegetable oil (do not use olive oil)
1 c Hellmann's mayonnaise
1/2 bn chives, snipped into 1/8" pieces
1 Tb lemon juice
Romaine, cut into 1" "canoes," well chilled

Drain the oysters. Spread the cornmeal evenly on a
paper towel. Add the salt, pepper, and cayenne to
taste. Dredge the oysters one at a time, placing
each dredged oyster in a colander. Shake off the
excess cornmeal.

Heat oil in a cast-iron skillet or other deep
skillet over medium-high heat until it reaches 350F.
You can also check by sprinkling some of the
cornmeal in the pan and seeing if it spins and
dances in the oil.

Meanwhile, mix the mayonnaise, chives, and lemon
juice until smooth in a small bowl. Arrange the
lettuce "canoes" on a large serving platter and
top each with a dollop of chive mayonnaise. Set
aside in the refrigerator.

Test the oil by gently dropping (or lower in with
a slotted spoon) an oyster into it. If it bubbles
and rises to the top, add 3 or 4 more oysters. If
not, remove the oyster, wait and try again. If
you add too many oysters at once, you will lower
the temperature of the oil, and the oysters will
neither brown nor become crisp. Remove the light
brown oysters with a slotted spoon or tongs to
paper towels to drain.

To serve, arrange a fried oyster on top of
mayonnaise on the romaine. Serve immediately.

Jason Epstein, New York Times 2/10/2002

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