Text 28154, 103 rader
Skriven 2015-06-13 07:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: shredded things 818
===========================
 ML>> Carrot Halwa Flowers
 NB>> Those look somewhat intriguing.... might not be too bad... :)
 ML> I'm thinking someone is going to get to taste those soon.
 NB> Before or at the picnic...?

I can see my shopping list: a big block of TJ's bittersweet;
a little block of paraffin; some sugar; some cardamom; some
coconut for comparison purposes. Out of unfairness I'll use
the shredded stuff that everyone hated growing up.

 ML> expanded. Something I only recently discovered is that she
 ML> kind of likes Mexican (at least Cal-Mex or Tex-Mex) food,
 ML> beef or cheese enchiladas, tacos, and so on. The issue didn't
 ML> come up before because she's known since day one about my
 ML> reluctance to eat lots of dairy products.
 NB> Of course, those could be eaten either avoiding the dairy or with lots
 NB> of pills, if worth them...  :)
 
If worth them is the issue. I tend to find them worth them
only when tarted up with lots of hot pepper, which leads to
issues of a similar sort but more burning intensity.

==

 NB> The coconut filled chocolates I'll usually give to Richard, although I
 NB> have eaten them from time to time... :)  I guess for me coconut is
 NB> like peanuts, ok in their place, especially in certain preparations,
 NB> but not something I usually go out of my way for...  :)

We shall see what we shall see.

 ML>> Title: Cucumber with Coconut
 NB>> That sounds rather nasty... 
 ML> I unearthed that and thought wow, something to displease
 ML> everyone.
 NB> Oh, I don't know.... there probably are SOME people that thought it
 NB> decent...  But I don't care much for cucumber, either, but that's
 NB> mostly because it doesn't like to digest well for me

When confronted with a cucumber I usually make an instant
Asian pickle - slice it thin and dress it with vinegar
sweetened to taste and a dash of salt.

 ... another thing
 NB> that I tolerate much better when it is doused with Fu's ginger-miso
 NB> salad dressing...  :)

Yeah, Asian dressings often make icky things better.

 ML> Title: Laksa
 NB> So, this is a Thai fish noodle soup...?

Sort of pan-southeast Asian, more Malay than Indonesian,
more Indonesian than Thai. But not actually too un-Thai.

This recipe is un-everything except comprehensible.
It's in-comprehensible.

Thierry Dufour's rack of lamb
categories: fancy, main, wtf
Servings: 1

1/2 lb rack of lamb
1/2 c pistachio powder
1/2 c shredded walnut
1 Tb chopped red pepper
1 Tb julienne red pepper
1 Tb chopped green pepper
1 Tb julienne green pepper
2 Tb olive oil
1 ts herbs (rosemary, thyme, parsley, oregano)
1 Tb couscous
2 cherry tomatoes
1/4 c chicken broth
2 Tb lamb demiglace
2 Tb red wine
1 shallot, minced
1 1/2 Tb minced celery
1 1/2 ts fig vinegar
Salt and pepper to taste

Rack of lamb roasted on a pistachio-and-walnut
custard with spring tubule and sauce au fig vinegar

Marinate lamb for 30 min in a blend of olive oil,
herbs, salt and pepper. Cover with pistachio powder
and cook for 10 min in 350F oven. Brown couscous in
a nonstick pan. Add chicken broth. Set aside for
10 min. Add chopped red and green peppers to
couscous. Combine shallot and celery. Add to
mixture. Add red wine and reduce to 1/4. Add demi
to lamb and cook for 15 min. Season to taste.

Place the couscous on the plate. Top with the rack
of lamb and sprinkle with shredded walnut. Drizzle
with sauce and garnish with julienne bell peppers
and cherry tomatoes.

Thierry Dufour, Canto Del Mar, Los Cabos

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