Text 29978, 94 rader
Skriven 2015-08-14 22:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ozzie wildlife 86
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 DD> That sounds like a Kevink wine. Or has he sunk lower than that?
 ML> It's better than what he drinks but was on sale for approximately
 ML> the same price he pays.
 DD> Then he really is a cheap (or impecunious) drunk.  Bv)=

He's been on welfare the entire time we've been
acquainted with him; though the system is fairly
generous with his allowance, he still has to buy the
cheapest booze he can.

 DD> If I can find a Kyocera Oyster I may snatch it up and send it to you -
 DD> probably in care of the Shipp's as you check in there fairly
 DD> frequently. 

That would be mighty kind of you, but the chances are
I'll have lost patience and got at least a 2G phone.

 DD> The Funny Candy Co whacked the credit-card repair doofuses 1.7
 DD> meeelion rasbukniks. While the robo-call robots may well be outside the
 DD> US (and FCC jurisdiction) the parent companies (and their owners) are
 DD> findable and fineable inside the friendly confines of this noble
 DD> experiment. 

So far as I have heard, the assets of these companies
are not US-based, so not collectible. Both Annie and
Gail have heard from their respective authorities that
nothing can be done about the spam callers for this reason.

SALAD ROSCOFF
categories: salad
servings: 4

2 eggs
1 live lobster, about 700 g
mixed salad leaves
6 red cherry tomatoes, halved
6 yellow cherry tomatoes, halved
1/2 avocado, sliced
55 g broad beans, shelled and peeled
1/4 cucumber, peeled, deseeded and sliced
h - For the vinaigrette
3 Tb white wine vinegar
3 Tb balsamic vinegar
1/2 ts salt
1/2 ts freshly ground black pepper
2 ts Dijon mustard
250 ml olive and/or vegetable oil
h - For the basil mayonnaise
1 Tb wine vinegar
1 Tb Dijon mustard
3 egg yolks
500 ml vegetable oil (or light olive oil)
6 Tb chopped fresh basil leaves
salt and freshly ground white pepper

Boil two eggs for 9 min, drain and cool in a bowl of cold
water. When ready to assemble the salad, shell the eggs
and cut lengthways into quarters.

To make the vinaigrette, place the vinegars in a small
bowl or blender, add the salt, pepper and mustard, and
stir or blend until dissolved. Whisk in the oil slowly,
1 Tb at a time at first, to allow it to be incorporated,
then a little faster. Taste and adjust the seasoning.
This can be made in advance and stored in the refrigerator
for up to two days.

To make the mayonnaise, whisk the vinegar, mustard, salt
and pepper in a bowl until the salt is dissolved. Beat
in the egg yolks, then whisk in the oil slowly, drop by
drop. As the mayonnaise starts to thicken, you can add
the oil slightly faster, but incorporate each addition
fully before adding more. Just before serving, add the
chopped basil, taste and adjust the seasoning.

To cook the lobster, heat a big pan of water to a
vigorous boil. Put the lobster in - head first then the
whole of it - and let it cook 14 min. To stop the
cooking process, plunge the lobster into ice-cold water.
Shell and clean the lobster and slice the meat neatly.

To serve, toss the mixed salad leaves in the vinaigrette,
and pile in the centre of each plate. Surround with red
and yellow cherry tomatoes, the avocado sliced at the
last minute, broad beans, cucumber slices, quartered
hard-boiled eggs and lobster meat. Spoon over the basil
mayonnaise, either in one generous dollop, or drizzled
over the dish. Serve immediately.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995
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