Text 31439, 119 rader
Skriven 2015-09-30 05:04:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: more math 287
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> Interesting...  Here, there's a Water Authority, that sends out separate
> bills, which only show up on the main tax bill if it doesn't get paid

Have I answered this before? Our water authority stuff (I
believe the Washington Sanitary and Sewer Commission) is
filtered so far as I can see by the county, so we don't
see anything up front. This would open the door for more
shenanigans, but it doesn't seem that that has been much
of a problem in our relatively idealistic county. The
idea that we pay a flat fee plus a surcharge for overuse
makes sense, especially given that like Sergeant Schultz
I see nothing.

>  ML> See, inter alia, the VegSource article called "Don't go 
>  ML> vegetarian or vegan for health benefits."

People are way too sensitive about nutrition. As I've no doubt
said. if we were that princess-and-the-peaa-ish about our
metabolisms, our species would have been extinct by now.

==

>  ML> Flower Power
> Yeah, yeah... I know... tastes nasty, no doubt... ;)

Not worse than various other flowery things we know and love.


Sesame-peppered ruby red Ahi tuna with Thai rice, fennel mango salad,
avocado fritter and pinot gris hibiscus essence 
Categories, California fancy-ass, main
Servings: 6

For the Thai rice:
2 c black Thai rice
3 c cold water
3 Tb grapeseed oil
3 Tb seasoned rice vinegar
2 Tb honey
2 ts dry plum powder
1/4 ts togarashi (available in Japanese markets)
Sea salt to taste

Combine rice and water in lg saucepan. Bring to boil. Reduce to simmer.
Cover. Cook 12 min or until water is absorbed. Transfer rice to lg mixing
bowl. Combine with remaining ingredients.

For the fennel mango salad:
1 mango, peeled, seeded and julienned
1/2 c thinly shaved fennel bulb
1 ts freshly chopped cilantro leaves
2 Tb grapeseed oil
1 Tb Jose Cuervo Especial (Gold tequila)
1 lemon, juiced
1 ds Tabasco
Sea salt and freshly ground black pepper to taste
In bowl gently mix mango, fennel and cilantro with wooden spatula.
Incorporate remaining ingredients. Season to taste with sea salt and
freshly
ground black pepper. Set aside.

For the avocado fritter:
1 c cold water
1/2 c tempura/beignet batter mix
1 Tb finely chopped basil
1 Tb finely chopped mint
1 pn paprika
1 pn togarashi
2 avocados, seed removed, sliced

Pour cold water into mixing bowl. Add tempura batter mix. Blend well with
wire whisk. Add basil, mint, paprika and togarashi. (If mixture is too
thick
add sm amount of water.) Set aside. Preheat oil (minimum of five inches
deep) in fryer to 365 degrees. Dip avocados in prepared tempura mix. Deep
fry 20 sec, one at a time. Place on paper towels to remove excess oil.

For the sesame-peppered ruby red Ahi tuna:
1/2 c white sesame seeds
1/2 c black sesame seeds
2 ts freshly ground black pepper
6 7-oz center cut sushi-grade Hawaiian Ahi tuna steaks, 1-inch thick
Sea salt to taste
3 Tb grapeseed oil

Place sesame seeds into two separate shallow bowls. Toss each with 1 ts of
freshly ground black pepper. Working with one tuna steak at a time, press
one side of tuna into white sesame seeds and the other side into black
sesame seeds. Place heavy skillet over high heat. Pour in 1 Tb grapeseed
oil. Sear tuna one min on each side. Set aside. Repeat process.

For the pinot gris hibiscus essence:
1/2 c pinot gris
1 tangerine, juiced
2 Tb chopped shallots
4 dried hibiscus flowers
1/4 c heavy cream
1 stick unsalted butter
Sea salt and finely ground white pepper to taste

In saucepan over medium heat, combine pinot gris, tangerine juice, shallots
and hibiscus flowers. Reduce liquid by 2/3. Stir in cream. Reduce until
cream is thickened. Whisk in butter. Strain through fine sieve. Season with
sea salt and finely ground white pepper.

PRESENTATION:
6 mint sprigs
6 wonton fans

Place three-inch-wide by one-inch-tall molding ring on center top of a lg
serving plate. Pack Thai rice into ring. Remove ring. Top rice with fennel
mango salad. Cut tuna on bias crosswise. Lean tuna against rice with one of
each colored side showing. Spoon sauce to around plate. Garnish with
avocado
fritters, mint sprigs and wonton fans.

Bernard Guillas, Marine Room, La Jolla Beach & Tennis Club
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