Text 28670, 98 rader
Skriven 2015-06-29 21:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: what never, no never 901
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 ML> Only I think insofar as all grease is a physical barrier.
 ML> I.e., butter or olive oil would be as likely to work but
 ML> would cost more.
 NB> I only heard it in passing, so I'm not sure on the actual mechanics of
 NB> it... or if there was anything inherent in the soy... 

Soy is quite inert, especially compared to, say,
cottonseed. I'd almost believe it if someone said that
gossypol frightened away mosquitoes, but soy oil, nohow.
If there's any effect, it has to be because grease
clogs the critters' snoots.

 ML> Funny thing - I almost never got high from any of that stuff
 ML> and tried only intermittently. More I got ill, which leads me
 ML> to the attitude of tolerance toward those who try and only mild
 ML> envy toward those who succeed.
 NB> I never was sufficiently enticed to try such... Saw too many that had
 NB> bad results from all the experimentations that direction... And talked
 NB> many a friend down from a bad trip with the stronger stuff... enough

But there are many who claim good results. As with many
things, I'd guess that blanket prohibitions prevent cases
where the proscribed behavior has beneficial effect as
well as whatever damage they may cause.

 NB> to recognize the analogous situation when I encountered it with
 NB> coffee... which was more than enough for me... :)

Coffee has as bad an effect on me as any of the other
legal or illegal drugs I've encountered.

=

 ML> I've always had weak lungs as well and so have had several
 ML> bouts with pneumonia, to the point I just take it in stride
 ML> and cough my lungs out for a week or two (scaring all around me).
 NB> Sounds like me with the bronchitis, when I get a solid acute attack...
 NB> I'm pretty sure that it sounds even worse to others than it feels to
 NB> me... But one just has to hack the nasties out to get better... ;)

Yep, I've been known to cough harshly and often enough to
frighten people right away, mostly for no particular reason.
One bad thing about the germ theory - it's the trigger for
lots of neuroses.

 ML> Exactly. They said to have an x-ray every couple years
 ML> just to make sure it hasn't become cancer.
 NB> Makes sense... doesn't hurt to be reassured that there's nothing
 NB> there... and if, by chance, there IS something, it's better to catch
 NB> it earlier than later...  :)   

I'm figuring no, though I've had some troubling bouts of
unexplainable shortness of breath.

Grilled sea scallops with sauteed mushrooms and wine butter sauce
Categories: starter, shellfish
Serves: 4

h - For the sea scallops
8 sea scallops
8 porcini mushrooms, 2 oz each, with long tail
- [M's note - those would be enormous]
1/2 c shallots, chopped
2 Tb garlic, chopped
6 Tb olive oil
Salt and pepper to taste
h - For the wine butter sauce
3 Tb shallots, chopped
4 ts thick cream
3/4 c butter
2 c white wine
1 Tb sherry vinegar
Salt to taste
Lemon juice to taste
Chopped chive, for garnish

Prepare the porcini mushrooms by cleaning them with a
damp cloth; never directly under water. Heat olive oil
in a saute pan that can go into the oven. Add mushrooms,
garlic and salt and pepper. Cook 12 min in a 350F oven.
Cut the scallops in half lengthwise. Sprinkle with salt
and pepper. Heat olive oil in a saute pan. Sear scallops
for 1 min on each side.

Combine shallots, white wine and vinegar. Heat over
moderate heat for 5 min. Add cream and bring to simmer
5 min. Add butter and stir while sauce thickens. Season
with salt and lemon juice.

Layer sea scallops alternating with mushrooms. Top with
sauce. Garnish with chopped chives.

Jacques Chretien, French Riviera restaurant, Cabo San Lucas


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