Text 29358, 127 rader
Skriven 2015-07-25 21:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sushi &c 10
===================
 ML> Glad to see you back.
 NB> Thanks... now, I only have to catch up, again... ;)

A time destructor for sure, but that's what we're good at.

 NB> Properly made rice is a goodness... and not-so-good rice definitely
 NB> detracts from the whole... I was thinking more about the thickness of
 NB> the fish or other toppings... some are so thin, the rice better be
 NB> good, since that's mostly what you are getting...

Sushi is all about the rice. We just got a bag of Nishiki
medium-grain rice that says that it's "perfect for sushi."
I beg to differ. It was, though, perfectly okay rice, though
a product of California.

   Fu's, though, are
 NB> nice pieces... and his rice is always superb...  :)

A sign of a good chef.

 NB> His rolls are also well filled, nice fat pieces

Who will never get to retire.

 NB> Recently, at Fu's, there were some regular afficianados at the sushi
 NB> bar... I noted that they were quite un-self-consciously eating their
 NB> pieces with their fingers... reminded me of this discussion... :)

Uff cawss.

 NB> Fake crab, cucumber, avocado, I think...  Usually Fu makes me
 NB> Philadelphia roll, since I much prefer the salmon and cream cheese to
 NB> the fake crab...  ;)   Never had it with real king crab... I might
 NB> actually like it that way...  :)

Much better with real king crab, though I haven't seen that
in a while, the best of late being the leg meat from small
snow or large spider crabs.

 ML> I believe I raised an eyebrow here regarding how he could
 ML> hold the line on that price without compromising on the
 ML> ingredients.
 NB> Most of the people getting it barely have the first plate (9 pieces of
 NB> nigiri, I believe, maybe it's just 7, and a roll sushi of 8 pieces)
 NB> and maybe the next plate, which is another roll sushi... of course,
 NB> they've already had miso soup, salad w/his ginger dressing, and
 NB> probably an appetizer (choice of any on the menu) ... Also, it seems
 NB> that most people seem to gravitate to the less expensive, more filling
 NB> appetizers, and, when given a choice, often opt for less expensive
 NB> sushi offerings...

I wonder if a customer who is discriminating in ordering food
from such a deal is held in higher or lower esteem than the one
who eats in the way you describe.

---------- Recipe via Meal-Master (tm) v7.04

      Title: Chocolate Devastation (part 2)
 Categories: Desserts, Chocolate, Ice cream
   Servings: 12

         - directions continued

  MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a
  circle on each of 3 sheets of parchment paper (cut to fit the baking
  sheets) with a pencil. Turn each sheet of parchment paper over and place
  with the trace mark down on a baking sheet. Preheat the oven to 250~.
  Combine together in a sifter the confectioners' sugar, cornstarch, and
  cocoa. Sift onto the wax paper and set aside until needed. Heat 1" of water
  in the bottom half of a double boiler over medium-high heat. Place 8 egg
  whites, 3/4 cup sugar, the espresso powder, the cream of tartar, and the
  salt in the top half of the double boiler. Heat the egg white mixture to a
  temperature of 120~ while gently and constantly whisking, about 2-3
  min. Transfer the mixture to the bowl of an electric mixer fitted with
  a balloon whip. Whisk on high until stiff but not dry, about 2 to 2 1/2
  min. Remove the bowl from the mixer and use a rubber spatula to fold in
  the sifted dry ingredients Fill a pastry bag (with no tip) with about a
  third of the meringue. Fill a traced circle with meringue: start in the
  center and pipe a 1/2" wide spiral toward the ouside of the circle. Fill
  the pastry bag again and repeat this procedure with each of the 2 remaining
  circles (each circle should be filled with about a third of the original
  amount of meringue.) Place the meringues in the preheated oven and bake for
  1 hr. Reduce the oven temperature to 225~ and bake for an additional 2
  hr. Cool on baking sheets for 30 min before handling.

  THE GANACHE: Heat 2 cups heavy cream, the butter, and 2 Tb sugar
  in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve
  the sugar. Bring the mixture to a boil. Place 8 oz semi-sweet chocolate and
  4 oz unsweetened chocolate in a stainless bowl. Pour the boiling cream
  over the chocolate and allow to stand for 5 min. Stir until smooth.
  Reserve 1 cup of ganache and set aside at room temperature. Pour the
  remaining amount of ganache onto a baking sheet with sides and refrigerate
  for 35-40 min. Pour 1/4 cup of the reserved room-temperature ganache
  onto the center of a baked meringue (supported by a cake circle). Remove an
  ice-cream disk from the freezer. Unwrap the disk and place it onto the
  puddle of ganache. Press down on the ice cream disk gently but firmly (this
  will spread the ganache). Fill a pastry bag fitted with a medium-sized star
  tip with one-third of the chilled ganache. Pipe about 28-30 individual
  vertical strips 1 1/2" long and 3/4" wide--all the way around the side of
  the ice cream disk (each strip should be touching the other, and each strip
  should also be wider at the base where it touches the meringue and tapered
  at the crest where it rises to the top edge of the ice cream disk). Place
  this section into the freezer and repeat the preceding procedure with
  another meringue and ice cream disk. Place in the freezer after completion
  for about 10-15 min. Remove a meringue and ice cream section from the
  freezer. Pour 1/4 cup of room-temperature ganache onto the center of the
  ice cream. Remove the second section from the freezer, and center onto the
  first. Press down on the ice cream, gently but firmly, to spread the
  ganache. Pour the remaining 1/4 cup of room-temperature genache onto the
  top ice cream disk, and onto this ganache place the remaining baked
  meringue, once again pressing down gently but firmly to spread the ganache.
  Place the Devastation in the freezer for about 10-15 min. Fill a pastry
  bag fitted with a medium-sized star tip with the remaining chilled ganache.
  Remove the Devastation from the freezer. Starting 1/2" inside the edge of
  the top meringue, pipe a ring of about 28-30 individual strips--1 1/2" long
  and 3/4" wide--all the way around the top (each strip should be touching
  the other, and each strip should also be wider at the point closest to the
  edge and tapered at the point closest to the center). Return the completed
  Devastation to the freezer for at least 1 hr before serving. To serve,
  cut the Devastation with a serrated slicer. Heat the blade of the slicer
  under hot running water before making each slice. Allow the slices to come

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