Text 28372, 102 rader
Skriven 2015-06-19 05:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: unfair things 863
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 ML> Ran Duan, Baldwin Bar, Sichuan Garden II restaurant, Woburn MA
 ML> (I tried to go there once, but it was closed for vacation)
 NB> I can relate to that... one of Deb's and my usual lunch choices
 NB> decided that they'd take Tuesdays as their day off... It took a number
 NB> of tries before we realized that that was why they were never open when
 NB> we showed up after my rub... then we went on a different day, and saw
 NB> the new hours sign posted....  ;)

Happened a couple days ago - I wanted to take my friends in
Pelham out, and on hearing the relative proximities and merits
of various places, both Gus and I agreed that Thai would
be a good idea, over the mild protest of his mother Carol,
who was inclined to something that promised unspicy, such as
Cantonese or sushi. Well, the Thai place was closed, of course,
and lo and behold, the sushi joint a few doors down was open.
I ended up spending twice as much as I would have on Thai for
okay sushi that I didn't really want to eat, made I think by an
assortment of Chinese and Koreans.

==
 ML> I can see my shopping list: a big block of TJ's bittersweet;
 ML> a little block of paraffin; some sugar; some cardamom; some
 ML> coconut for comparison purposes. Out of unfairness I'll use
 ML> the shredded stuff that everyone hated growing up.
 NB> Quite unfair... ;)  Some of that would need to be bought before
 NB> arrival at the picnic, if that's where you are plaaning for... :)

It looks as though I will be in Boston a few days before the
picnic, with maybe a quick trip south to change clothes and
stuff, so finding these things should not be a problem, if
I remember. Cardamon, sadly, is grossly expensive these days,
and if anyone has some leftover in the back of their cupboard,
could they bring it, please?

 ML> When confronted with a cucumber I usually make an instant
 ML> Asian pickle - slice it thin and dress it with vinegar
 ML> sweetened to taste and a dash of salt.
 NB> That works too... Pickles sit better than totally raw, even if it
 NB> hasn't been cooked in the western sense...  :)

I dislike raw cucumbers almost as much as I do raw zucchini
(which are worse than cooked, except that boiled are an
abomination).

 NB>> ... another thing that I tolerate much better when it is doused with
 NB>> Fu's ginger-miso salad dressing...  :)
 ML> Yeah, Asian dressings often make icky things better.
 NB> Quite.   :)

The only reason I'll eat wakame is because it has mirin
and sesame on it.

 ML> Thierry Dufour's rack of lamb
 ML> categories: fancy, main, wtf
 NB> Also fussy...  How would it taste...?

Too much like bell peppers, I imagine.

I have a hard time understanding why people take the trouble
to get prestigious and delicate raw ingredients (lambs whose
lives have been snuffed out in infancy, for example) and then
pile strong flavors upon them.

Lobster medallion salad with saffron-and-vanilla sauce
Categories: Shellfish, French, Mexican, fancy, starter
Servings: 4

12 oz lobster tail meat
1 qt fish fumet
1/2 c orange juice
1 hd baby lettuce
1/2 red bell pepper, julienne
1 endive
1/4 c white wine
2 Tb chopped shallot
1/2 c chopped celery
2 Tb olive oil
4 Tb clarified butter
4 Tb sour cream
1 vanilla bean
Salt and pepper to taste
1 1/2 ts saffron

Poach lobster tails in the fish fumet and orange
juice. Set aside. Combine white wine, shallot and
celery and simmer until reduced to one-quarter.
Add clarified butter with saffron and vanilla bean.
Simmer over low heat for a few min. Add sour cream.
Set aside to cool. Wash lettuce and endive in very
cold water.

Heat sauce in a cone colander. Season to taste.
Place lettuce and endive leaves on plate. Top with
lobster meat, cut into medallions, and garnish
with red bell pepper. Drizzle with saffron sauce
and olive oil to taste.

Thierry Dufour, Canto Del Mar, Los Cabos

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