Text 32195, 63 rader
Skriven 2015-10-20 16:36:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: where? 341
======================
-=> Quoting Michael Loo to Nancy Backus on 10-16-15  01:48 <=-

 >  ML> Today he leaned hard on me to join his conference. I
 >  ML> demurred, but Swisher is going to check it out today.
 > Sigh.  I'd've demurred, too, no doubt...  :)
 ML> Various people have tried to get me to join them, but I
 ML> have hardly enough time for here, not to mention some
 ML> message board that has 160 a day or something like that.

Indeed.  :)
 
 >  ML> He says lurking suits him for now, but the future may hold
 >  ML> better things.
 > In that case...  Hi, Bill... hope you do rejoin us soon... ;)
 ML> After we say goodbye on Monday, he may have to come back,
 ML> as he won't be able to shout "hey, tell Dale that ...".

We'll be watching eagerly for him... ;)
 
 >  ML> 100 g mi-cuit duck foie gras
 > Speaking of which... I inherited a partial tube of pate de foie gras
 > (with 2% truffles, it touts) from my son when he emptied his fridge when
 > we closed camp for the winter...  Other than eating it straight out of
 > the tube (which I may well do), do you have simple uses for it for me...?
 ML> Eating it straight is my preferred way to do it, either
 ML> on my finger or a piece of relatively neutral bread.
 ML> Many use crackers, which I think too toasty, and put a
 ML> glop of chutney or somesuch on it to cut the fat, but
 ML> I frown on cutting the fat.

After all, the fat is the point of fat liver... :)  On my finger sounds
like the way to go... ;)

 ML> You can use it to stuff other things, chicken breast
 ML> for example, just so the internal temperature is enough
 ML> to cook the overlying meat as you like it but it doesn't
 ML> melt the foie gras too much.

So, my preference for rare meat would serve well for that as well,
then... :)  Would it make chicken breast edible...?  (G)  

 ML> Oeufs brouilles aux foies blonds
 ML> (Scrambled eggs with livers, Jacques Lameloise)

 ML> [M's note: insofar as we are in that neighborhood - only a
 ML> hundred miles or so from Lyon - we might as well top the dish
 ML> with some sauteed cepes or a sliced truffle.]

Now that could be interesting... :)

 ML> original: www.g7lyon.tm.fr/Lyon/gastro/
 ML> translated by Michael Loo: warning! this recipe was a little
 ML> strange to begin with, but I think I fixed it.

Looked like it was workable to me, so I think you got it fixed, too.. :)  

ttyl        neb

... I'm not a cynic, just a very frustrated optimist.

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