Text 30374, 140 rader
Skriven 2015-08-30 10:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: more hospitals 162
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 ML>> in the US, it's called floxacillin, which means that I might
 ML>> have gotten it at one time.
 NB>> I don't think I have, but I'm pretty sure that MJ did... :)
 ML> It's not a front-line fighter in the US.
 NB> She was allergic to many other antibiotics...  

With the allergies learned through unpleasant experience
not unlike Glen's, I presume. Which reminds me that Keflex
(the one Glen turned out to be sensitive to) was heavily
advertised in the medical magazines my father (a mere Ph.D.
and an M.D.-wannabe) used to have lying around the house
50 years ago.

 ML> I'd have gotten the 500 g Angus "porterhouse" (i.e., 18 oz
 ML> sirloin strip) for two bucks less.
 NB> And have had something to compare tastes to with the wagyu as well...

More meat, probably tastier meat, more chance of getting what
I'd ordered, etc. I should have called the waiter back and
asked to change my order, but I was too inertial and lazy.

 ML> Though the clever journalists have claimed that it was
 ML> impossible to get the real thing in the US, they were as
 ML> most 21st-century journalists are not so clever as they
 ML> thought themselves - certainly less clever than those who
 ML> managed to get true wagyu beef into the mouths of red-blooded
 ML> Americans of means (and their friends).
 NB> Money made the difference, no doubt...  One can import anything if one
 NB> is rich enough... ;)

Impossible is different from can't afford - especially
for the likes of me who can get the rich and famous to
show their influence by feeding me choice viands that
make me feel (only a little) beholden to them.

 NB> I'll keep that in mind...  one sorta "bucket-list" has been visiting
 NB> Japan, where we have had missionaries for many years, some of whom
 NB> I've been relatively close to... :)  They aren't in (or near, IIRC)
 NB> Tokyo...  

Tokyo, though a great city, is disproportionately
modern and disproportionately expensive. I'd suggest
flying into Fukuoka or Osaka and taking the train
someplace from there. Fukuoka has good Wagyu grown
near it, and Osaka has Kobe, which is however
disproportionately expensive.

 NB>> Once prepared, though, heart tastes a lot more like regular meat,
 NB>> unlike liver...  I do like them both, though... 
 ML> Yeah, I approach the issue from the standpoint of a cook,
 ML> not an Eat. 
 NB> Many of the hearts I've cooked have been cut in half already when I
 NB> bought them, thus simplifying things somewhat

... but they already looked like a dissection.

Which reminds me, Mrs. Gates, the least inspired of my
elementary school teachers and presumably no relation,
once handed out a boiled chicken heart to each of the
kids with the admonition to cut it open and draw a
picture of what we found. I didn't bother and instead
ate it. Next day, we were asked to turn in our drawings,
and half of us said, gee, we didn't see anything, so she
said, draw what you saw, so we drew a wiggly vaguely
heart-shaped figure with nothing. I might have elaborated
by putting in a chamber that I knew was there, maybe not.
I doubt this exercise influenced any of us in our choice
of professions.

Sauteed sea scallops with leeks, salsify, black trumpets
and truffle vinaigrette
categories: shellfish, main, fancy
Serves: 1

3 U10 sea scallops
3 oz salsify, batonnet
2 oz black trumpets, cleaned
1 shallot, chopped
1 garlic clove, minced
1 ts thyme, chopped
1 leek, julienned into long strips
8 oz chicken stock
4 oz olive oil
2 oz truffle vinaigrette (recipes follows)
Salt and white pepper to taste
h - For the truffle vinaigrette
1 Tb Dijon mustard
1/2 lemon, juice of
2 oz rice wine vinegar
2 oz truffle oil
6 oz extra virgin olive oil
1 Tb black truffles, finely chopped
1 Tb chives, chopped
1 pn truffle salt
1 pn white pepper


Peel the salsify and cut into sm sticks (batonnet). Place the
salsify in a pot with 4 oz chicken stock and 2 oz olive oil.
Bring to a boil. Lower temperature to simmer. Cook the salsify
until it is tender. Remove the salsify from the liquid and
place it on a cold sheet pan. Let cool. Set aside until ready
to serve.

Cut the leek in half lengthwise. Cut half into long strips.
Cut the other half into fine julienne. Cook the strips in 4 oz
boiling chicken stock until tender. Remove leeks from the
liquid and place on a cold sheet pan. Let cool. Set aside
until ready to serve.

Cook the julienne leeks in a deep fryer until golden brown.
Season with salt to taste, and dry under a heat lamp.

Rinse the black trumpets under running water two or three
times. Pat them dry with a paper towel. Saute shallots and
garlic in olive oil. Add the trumpets and saute. Add the
thyme and season with salt and pepper to taste. Remove from
heat and place on a cold sheet pan. Let cool.

In a saute pan, sear the scallops on both sides until
lightly firm to the touch. In another pan, saute the salsify
and the black trumpets. Push the mixture to the side of the
pan and add the long strips of leeks. Drizzle with truffle
vinaigrette.

For the vinaigrette, place all ingredients in a squeeze
bottle and shake until they are mixed together. Add more
olive oil, according to taste.

Place the strips of leeks in the center of a slanted bowl,
creating a nest. Place the salsify and black trumpet mix
inside the nest. Top with scallops and drizzle with truffle
vinaigrette. Garnish with crispy leeks.

Didier Montarou, Miel, InterContinental Boston


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