Text 30324, 149 rader
Skriven 2015-08-28 09:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: makes scents 155
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 ML> Never saw the point of fabric softeners and perfumed cleaners.
 ML> Clean is clean. Perfumed is perfumed - and in my mind is
 ML> associated less with clean than with unclean.
 RH> I'd much rather have the unperfumed stuff, but some people associate

That's because you have working smell buds.

 RH> "good" smells with cleanliness. There's probably some sort of

That was my point earlier.

 RH> unpleasant smell associated with some products that manufacturers
 RH> associate with uncleaniness and feel they have to add the perfumes to
 RH> cover it up. I'm glad tho that they also make an unscented version for

As I said, the glycol products, which are unscented, have an
odor that is quite agreeable to me.

Speaking of which, I wanted a pulled pork sandwich yesterday
lunchtime at this restaurant that had particularly weird rules.
It was 11:10 or so. The menu said "breakfast served until 11:30"
and also had a sandwich section without hours listed, a pizza
section that noted that these were available from 3:00 on, and
a dinner plate selection from 5:00. I discovered that in fact
the kitchen didn't offer sandwiches until 11:30, and the waitress,
otherwise affable enough, wouldn't put the order in until then,
and we were hungry now, not 20 minutes from now.

So Swisher, who had wanted a patty melt but got shot down, got
a half order of biscuits and gravy (for less than half the price
of the burger), and I asked for chicken-fried steak, which comes
with country gravy or brown gravy. Turns out brown gravy isn't
available until dinner, 5:00, with country gravy only until
11:30. Apparently, you can't get it at all between 11:30 and 5,
during which interval maybe the chicken-fried steak machine has
to take its beauty rest. The country gravy was loaded with sage
and sausage meat - the same stuff on both dishes - as well as
copious dairy products. I congratulated myself on having a
pocketful of pills, as it was quite tasty and I ate mine all
the way down to the melamine (Swisher pooped out halfway through
his). Sad to say, and this is what makes this relevant, there
was a substantial delayed aftereffect that started about 6 hours
after the fact and continues until now, 22 hours later, having
intensified overnight. The current plan is to ask Swisher to
take me to a store where I can get a can of Febreze, and I will
then see if the Alaskans have better sense and fewer scents
than the folks down in the 48.

 RH> scented products. Some years ago when scent strips in magazines were
 RH> big, good Housekeeping offered a scent free version. I was able to
 RH> change my subscription to that one. Also, Steve knows that if
 RH> advertisments stuffed into the newspaper have perfume samples, the
 RH> whole ad flyer goes into the trash can, preferrably before I encounter
 RH> it. 

I hate smelly magazines. For a while there was a compromise in
effect, whereby the samples were scratch-and-sniff. Even so, I
could smell the odious odorous things.

 ML> 1 Tb best quality sherry vinegar
 RH> Not yet tried this one tho I've seen it/read about it.

One can generally substitute another fragrant vinegar.

LOBSTER WITH GINGER AND SPRING VEGETABLES
categories: shellfish, main, fancy
servings: 4

4 live lobsters, 450 g ea
1 recipe ginger shellfish court bouillon
1 sm carrot, peeled
12 sm cucumber, peeled
6 mushroom caps, trimmed and cleaned
1 shallot, cut into thin rings
80 g fresh peas
2 Tb grated lemon zest
15 g unsalted butter, softened
h - For the broth
6 Tb double cream
3 Tb peeled, finely chopped fresh ginger
2 ts freshly squeezed lemon juice
30 g unsalted butter
sea salt and freshly-ground white pepper to taste
h - To garnish
1 sm bn fresh tarragon, snipped with scissors
1 sm bn fresh chives, snipped with scissors

Thoroughly rinse the lobsters under cold running water.
In a large pot, bring the court bouillon to a rolling boil.
With a pair of scissors, remove the rubber bands
restraining the claws and plunge the lobsters, head first,
into the court bouillon. Counting from the time the lobster
hits the water, cook 5 min. (They may be cooked one at a
time.) Remove the pot from the heat, but leave the lobsters
in the court bouillon for at least 30 min or up to one hr.
They will continue to cook as they rest and the meat will
remain moist.

Prepare the vegetables: with a 6 mm diameter melon baller,
cut balls out of the flesh of the carrot, cucumber and
mushrooms. Alternatively, chop the flesh into neat 6mm
dice. Toss the carrot, cucumber, mushrooms, shallot, peas
and lemon zest with the softened butter. Set aside.

At serving time, preheat the oven to 200F/100C/Gas 14.

Carefully remove the lobsters from the court bouillon.
Drain thoroughly, reserving the liquid. Remove the meat
from the lobster: twist large claws off the body of the
lobster. Gently crack the claw shells with a nutcracker
or hammer, trying not to damage the meat. Extract the
meat with a seafood fork; it should come out in a single
piece. Set aside. Gently detach the tail from the rest of
the body. With a pair of scissors, carefully cut lengthwise
through the back of the lobster and extract the tail meat
in a single piece. With a sma;; knife, remove the long,
thin intestinal tract running the length of the tail meat.

Remove and discard the lumpy head sac, located near the
eyes. Remove the pale green tomalley (liver) from the
upper portion of the body cavity. Remove the dark green
coral, if present. (Neither liver nor coral is used in this
recipe.) If desired, carefully rinse the head and feathery
antennae and, with a pair of scissors, cut the shell in
half lengthwise to use as a garnish. Place all the lobster
meat on a warmed platter, cover, and transfer to the oven
to keep warm while finishing the broth.

Finish the broth - remove and strain 500 ml of the court
bouillon, and transfer to a medium saucepan. Warm over low
heat, and then whisk in the cream. Add the fresh ginger,
lemon juice and butter, and taste for seasoning. Add the
buttered vegetables, and heat until just warmed through.

To serve, arrange the pieces of meat from one lobster in
each of four warmed shallow soup bowls. Spoon over the
broth and garnish with the herbs. If desired, place the
reserved lobster shells decoratively around the edges of
the bowls. (Or prepare all in an elegant soup tureen and
serve at the table.)

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

[court-bouillon recipe posted recently to Nancy - it
has wine, for which vinegar and water can be substituted]
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