Text 29400, 88 rader
Skriven 2015-07-25 20:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: bbses 12
================
 MLoo> Lower threshold. Who do we have if Doc goes down - is
 MLoo> Mark still a viable possibility?
 ML> how do you want access? if news, that's generally no problem... if you
 ML> want a point address, that, too, is no problem...

Right now I'm using Owls Anchor as the backup, with Janis
for an occasional check. Haven't logged into your system
for a while but have noticed that you've taken some hits
from Dame Nature lately (plus, as below, my preferred
mode of access isn't available. What's involved in
becoming a point?

 if you want telnet
 ML> and offline mail, my offline door is broken for some weird reason that
 ML> i haven't been able to figure out yet

Oops. That's what I prefer. Someday that method may come
to a crashing halt, but I'm not looking forward to that day.

 ML> ... chicken fat is better for you than shrimp or most fish!

In my estimation, it's probably better for you (in
moderation) than just about everything, except maybe
duck fat.

LOBSTER SALAD BASQUE STYLE
categories: shellfish, poultry, Spanish, starter
serves: 4

16 quail eggs
Sea salt or kosher salt
4 lobsters (1 lb each)
2 Tb duck fat (or butter)
6 oz Bayonne ham, cut in strips 1/4" thick by 1/4" wide
2 red bell peppers, halved, seeded and thinly sliced
2 green bell peppers, halved, seeded and thinly sliced
1 md Spanish onion, halved and thinly sliced
4 cloves garlic, peeled and sliced
6 md tomatoes, peeled, seeded and thinly sliced
1 Tb chopped fresh thyme
1/2 ts Spanish piments d'espelettes powder
- sub 1 ts minced fresh jalapeno pepper
freshly ground black pepper
1 ts tomato paste
2 ts sherry vinegar
3 Tb extra virgin olive oil
4 handfuls mesclun greens
4 fresh basil leaves, torn into pieces

Simmer the quail eggs in just-boiling water for 1 1/2 min.
Transfer the eggs to a bowl of ice water to stop the cooking.
When cool, peel. Cover, and refrigerate until needed.

Bring a large pot of salted water to a boil. Add lobsters,
and cook for 12 min. Remove from water, and allow to cool
completely. Pull off the tails, and remove the meat from
the shells; reserve the remainder of the lobster for another
use. Cover, and refrigerate the meat until needed.

In a large saute pan over medium-low heat, heat the duck fat
and add the ham. Saute until lightly browned, 3-4 min. Add
bell peppers, onion, and garlic; saute 5 min. Add tomatoes
and thyme. Cover, and cook for 30 min, stirring at times.
Add water if needed; there should be a few Tb of liquid.
Add piments d'espelettes powder or jalapeno and salt and
pepper. Cook 1 min. Remove from heat. Allow to cool; then
cover and chill.

For the dressing, combine 2 Tb of pepper stewing liquid,
tomato paste, vinegar, salt, and pepper in a small bowl.
Slowly whisk in oil.

In a large bowl, combine mesclun greens and basil. Add
2 Tb dressing, and toss to coat the leaves.

To serve, spoon about 1 1/2 Tb of stewed peppers in the
center of each of four plates. Lean a lobster tail on the
peppers, and spoon remaining dressing on the meat. Place
a handful of greens closely around and partly on the lobster.
Place 4 quail eggs on the outer edges of the plate, and
drizzle the remaining dressing around the plate.

New York Times 10-7-98
Adapted from Gertrude's

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