Text 3215, 99 rader
Skriven 2013-08-06 07:44:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Red Robin
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Ruth Haffly <=-

 DD> I was only in a TGI Friday's once. Everything about it screamed
 DD> "yuppie watering hole" and I've not been back. Same for Ruby Tuesday,
 DD> Chili's, Bennigan's, Longhorn Steakhouse, etc.

 JW> Not so. The p in yuppie stands for professional which implies high
 JW> income and a propensity to pay top dollar for perceived quality.
 JW> Those chains are designed for the wanabees, 9-5 cube farm escapees.

Inna firs' place the people who hang at the places I named *ARE* wannabees and
even more phony than the true yuppies. Inna secon' place the acronym should be,
as long as we are picking nits from the back of that monkey, YUMPIE. It does
stand for Y(oung) U(pwardly) M(obile) P(rofessional) don't you know. 
PPPBBBBTTT!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yuppie Gravlax & Mustard Sauce
 Categories: Seafood, Citrus, Herbs, Sauces
      Yield: 15 servings

      6 lb Side of boneless filet of
           - salmon; skin on
      2 lg Red onions; wafer thin
           - slices
      1 bn Fresh dill; leaves pulled
           - off the stem, chopped
    1/4 c  Salt
    1/2 c  Sugar
    1/4 c  Green peppercorns; coarse
           - chopped
      1 tb Juniper berries; lightly
           - crushed
           Juice of 2 lemons
           +=MIXED WITH=+
      1 ts Vanilla

MMMMM---------------------------SAUCE------------------------------
    1/2 c  Dark prepared mustard
      2 ts Dry Colman's mustard
    1/3 c  Sugar
    1/4 c  White cider vinegar
    2/3 c  Vegetable oil
    1/3 c  Chopped fresh dill

  Adapted from a recipe courtesy of Michele Urvater

  With tweezers or pliers, pull out the inter-muscular bones
  of salmon. In a non-reactive dish (glass, porcelain,
  enamel or stainless) large enough to accommodate the salmon
  without crowding, scatter half of the sliced onions and
  sprinkle half of the dill on the onions.

  In a small mixing bowl combine the salt, sugar,
  peppercorns and juniper berries and mix them well. Rub
  half of this mixture into the flesh side of the salmon and
  spoon rub half the juice and vanilla on the flesh; set the
  salmon, flesh side down on the dill and onions. Rub
  remaining salt mixture into skin side of salmon and
  remaining lemon juice mixture over that. Lay remaining
  dill on salmon, then cover with last of onion slices.

  Cover with plastic wrap, then weigh the salmon down with
  bricks, small iron skillets or canned goods. Cover the
  dish and weights with aluminum and refrigerate for 2 to 3
  days. During the marination time, spoon the juices the
  salmon give off and marinade back over the salmon. 

  After 2 to 3 days, or when ready to serve, remove salmon
  from the marinade and scrape off dill and onions from skin
  side, but leave it on for garnish from flesh side. Slice
  salmon as thinly as possible on diagonal toward tail and
  serve with mustard sauce. Or set slices of salmon with a
  dab of mustard sauce on black bread for hors d'oeuvres.

  To make sauce, mix two mustards, sugar and vinegar until
  pasty. With a wire whisk, slowly beat in oil until it forms
  a thick mayonnaise like mixture.

  Stir in chopped dill.

  Yield: 10 to 20 servings, depending

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... When I was younger I could remember anything, whether it happened or not.
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