Text 28672, 100 rader
Skriven 2015-06-29 22:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flying dreams 903
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 ML> Perhaps eating both buns wasn't the greatest of ideas,
 ML> but I don't pay as much attention as you do.
 RH> I could have eaten the two burgers but not with buns for both of them.

Given your carb consciousness. Why not go whole hog, er,
steer and have a hamburger sandwich - a patty between two
more patties.

 RH> I probably could have handled one bun, with two burgers, as I
 RH> suggested, or maybe two burgers, no bun. The side benefit to one or no
 RH> buns would be the carb savings.

Indeed. In'n'Out offers the protein style, in which the
bun is replaced by a big lettuce leaf; Five Guys just
plops a naked burger in a cardboard dish and says, there.
The only reason why Mickey's doesn't thus appease the
Atkinsites is that it's doubtful whether the average
McDonald's labor force could cope with such customization.

 ML> As the combined American and US Air offers both diet and
 ML> regular for free, I might try the diet sometime.
 RH> Report back and let me know if it's still as nasty tasting as it was
 RH> 40 or so years ago. (G)
 
I'll polish up the time machine and put on my empathy hat
and let's go.
 
 ML> I'm also not a white meat person.
 RH> OTOH, it's my preference, as long as it's not dried out.

Which it so often is.
 
 ML>       Title: Peach Melba Dessert
 ML>     3/4 c  Sugar
 RH> I'd probably sub stevia for some of the sugar; that way I could eat it
 RH> with less guilt. (G)

You might have to add some starch to make up for the
stickiness of the sugar, otherwise the syrup wom't
have enough body.

Scrambled Eggs with Bay Scallops and Bacon
categories: shellfish, brunch, main, starter, pork
Yield: 2 servings

4 sl lean bacon
6 lg fresh eggs
4 Tb butter
Salt and freshly ground white pepper
2 Tb heavy cream or half-and-half
- or milk according to your conscience
Chopped fresh Italian parsley, tarragon or chives to taste
8 oz very fresh bay scallops
4 slices brioche, lightly toasted.

1. Broil or fry the bacon over medium heat so that
when the slices are done they lie flat. Drain on
paper-towel-covered plate and set aside in a warm oven.

2. Break the eggs into a colander, over the top of a
double boiler or heat-safe bowl and beat gently using a
whisk or a wooden spoon to push the eggs through. Add
1 Tb butter and the salt and pepper to taste.

3. Cook the eggs in the double boiler or place bowl
over pan of simmering water over medium heat, whisking
constantly, taking care to scrape the sides of the pot
where the eggs will first coagulate. When the eggs
begin to thicken, add the cream, half-and-half or milk.
You may add a raw egg yolk at this time.

4. Remove eggs from the heat when they have formed
small, bright yellow curds. You may add flat parsley,
freshly snipped tarragon or chives to the eggs.

5. Meanwhile pat the scallops dry with a paper towel
and melt the remaining butter over medium-high heat
in a 10" nonstick pan. When the butter bubbles but
before it darkens and begins to smoke, add the
scallops in one layer. Cook until they turn brown,
about 3 min. Turn and cook until browned on all
sides, about 2 more min. Remove scallops with a
slotted spoon and drain on paper towels.

6. To serve, pile the eggs at one end of a warmed
oval platter and the scallops at the other. Separate
the eggs and scallops with a bacon fence.

7. Serve with toasted brioche and chilled prosecco.

NOTE: For celebrators who skipped supper, this dish
is equally good at breakfast, in which case combine
fresh orange juice with prosecco and serve a small
pot of pepper jelly with the eggs and scallops.

Jason Epstein, New York Times 2/10/2002

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