Text 319, 109 rader
Skriven 2013-06-14 14:42:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: NPR madness
===================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Talk of the Nation will air its last episode June 28, ending a
 DD> 21-year-long run. The call-in talk show has helped launch several big
 DD> names in public media, including original host John Hockenberry, This
 DD> American Life's Ira Glass and PBS NewsHour's Ray Suarez.

 NB> Names even I recognize...  ;)

 DD> NPR Chief Content Officer Kinsey Wilson said the network decided to
 DD> end Talk of the Nation because a newsmagazine might pull a bigger
 DD> audience in midday. http://www.current.org

 NB> It still won't likely include me...  :)   I'm as likely as not to turn
 NB> off the radio once it goes to talk shows... even if I do listen to more
 NB> news than usual for me, when I'm up at the Pond and get NCPR instead of
 NB> my Rochester station.  I can take only so much talk, even from a
 NB> newsmag format...   I've enjoyed the Splendid Table there, though, when
 NB> I've happened to have it on for that...  and some of the local
 NB> programming of a similar nature..

About the only call-in shows I listen to are Wait-Wait Don't Tell Me, Car Talk
and Splendid Table. Sometimes the last bits of Travel w/Rick Whosis which leads
in to Splendid Table. The ones that get into poly ticks or religion don't
interest me at all. As soon as someone starts viewing with alarm I start
looking for the door.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Les Moules SecrOtes de la Femme du Chauffeur de Taxi *
 Categories: Shellfish, Vegetables, Wine, Herbs
      Yield: 2 Servings
 
      2 lb Fresh mussels
      2    Shallots; peel, mince fine
      3 tb Unsalted butter
    1/4 ts Fine sea salt
      2 c  Alsatian Gewnrztraminer wine
           Fresh ground black pepper
      2 ts Fresh or dried thyme leaves
           A handful of fresh flat-leaf
           - parsley leaves; minced
 
  Equipment: A large deep skillet with a lid
  
  * The Taxi Driver's Wife's Secret Mussels
  
  Thoroughly scrub the mussels, and rinse with several changes
  of water. If an open mussel closes when you press on it, it
  is good; if it stays open, the mussel should be discarded.
  Beard the mussels. (Do not beard the mussels more than a few
  minutes in advance or they will die and spoil. Note that in
  some markets mussels are pre-prepared, in that the small
  black beard than hangs from the mussel has been clipped off
  but not entirely removed. These mussels do not need further
  attention.) Set them aside.
  
  In a large, deep skillet, combine the shallots, butter, and
  sea salt. Sweat-cook, covered, over low heat-until softened,
  about 3 minutes. Add the wine, bring to a boil over high
  heat, and boil, uncovered, until reduced by half, about 5
  minutes.
  
  Add the mussels, sprinkle generously with black pepper, and
  stir. Cover, and cook just until the mussels open, about 3
  minutes. Remove the mussels as they open. Do not overcook.
  Discard any mussels that do not open.
  
  Transfer the mussels and liquid to four warmed shallow soup
  bowls. Sprinkle each with thyme, parsley, and black pepper.
  Serve immediately, with finger bowls.
  
  Don't forget the crusty baguette to soak up the memorable
  sauce.
  
  Wherever I am in Paris, it seems, people want me to know
  about their special recipes. One day while a taxi driver was
  taking me from restaurant to market to specialty shop, he
  confided that his wife made the best mussels in the world.
  So delicious that everyone, he said, raved about them and
  his wife never, ever, revealed her secret. I did not even
  have to pop the question, and pretty soon he had shared his
  spouse's most guarded recipe: The key is Gewnrztraminer, the
  aromatic wine from France's Alsace region.
  
  Note: I use an inexpensive Gewnrztraminer when preparing
  this dish, and I serve the same wine with the mussels.
  
  What I Learned: Years ago, a fishmonger warned me against
  taking mussels home in a plastic bag and storing them in the
  refrigerator. Mussels stored in a sealed bag will suffocate
  and die. Rather, when you get home from the market, either
  place the mussels on a shelf in the refrigerator with the
  bag opened or, better yet, transfer them to a large bowl and
  cover the bowl with a damp cloth.
  
  The Splendid Table
  
  From: http://www.publicradio.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Life is uncertain. Eat dessert first. - Ernestine Ulmer
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