Text 32322, 100 rader
Skriven 2015-10-24 09:28:50 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: traveling 369
=========================
>  ML> It was slick enough that I was glad Swisher was driving,
>  ML> so we were at or below speed limit most of the time.
> As opposed to Lilli's driving, eh...?

Lilli tends to drive fast, which is a danger as she's an old
lady with a Beemer. She used to be a young lady with a Beemer,
and old habits die hard - I hope old ladies do likewise. But
I was referring to Ian's driving, which I got substantial
tastes of as both Jacquie and Swisher most often ceded the
shotgun seat to me.

>  ML> three-star places charge three digits and up, pretty much
>  ML> whatever they feel like. 
> Too bad the stars are only a (presumed) measure of quality, not of value
> for the money as well...  ;)

The Michelin star system ignores value. It's the forks and
spoons rating that balances the two, and the Bib Gourmand
rating (signified by a little Bibendum) that focuses on
value for money. Tomorrow I will be in a city where the
Michelin star places sometimes charge four digits and up
(in US dollars) - luckily I'm just transiting.

>  ML> Anyhow, the full report will 
>  ML> eventually happen (at least once) if I live so long and
>  ML> the computer stays functional.
> One hopes for the best... :)

One expects, though, situations that are livable or fixable.

> What exactly is john dory...?  The side does sound interesting... too
> bad about the intrusive sauce... 

A flat fish with a dot near the pectoral fin, lore being
that St. Peter picked out its ancestor and threw it back
in the water, and the dot is the mark of his finger, so 
other names are Saint-Pierre or Peterfisch. A white flesh
with a pleasant, subtle flavor and a texture that manages
to be firm and tender at the same time.

>  ML> Cheeses were excellent, and at Rhys's urging I had a Fourme
>  ML> d'Ambert, the first blue cheese I've ever had that I could
>  ML> tolerate.
> What was different about it...?

More umami than stink, I guess.

> I'm sure the chef thought that the spearmint was a lovely finishing
> touch, though... (G)  But that sounds like a fun dessert... :)

Then why'd he put the stuff on the bottom? Anyhow, I thought 
it was more like painting a violin with rainbows or something.

>  ML> That was a wet day; yesterday was a very wet day; and
>  ML> I'd think tomorrow the mushrooms would start to come
>  ML> out, except that there have been a couple nights of
>  ML> frost, which might have a chilling effect.
> Had you harvested mushrooms earlier in your stay...?   

Yep, and before that we went looking at mushrooms without an
eye to picking (sensible, as we were in a park, and many of
the ones out were Amanitas.

And were there in
> fact any that arrived from the wetness, or did the frost deter them...?

I don't know, because the frost deterred US.

RISO PILAW ALLA SALSICCIA
categories: main, starch, Italian
Serves: 4

6 oz basmati rice
12 oz water
14 oz sausage or sausage meat
2 Tb oil
1 yellow bell pepper
1 red bell pepper
7 oz mushrooms
5 oz small peas
5 Tb tomato puree
5 Tb grated Parmesan
scallion greens

Cook rice according to standard procedure and set aside.

Remove skin if any from sausage. Cut into small pieces. Saute
in oil for 8 min; drain and set aside. Slice the peppers, removing
all membrane and seeds. Saute 10 min in the same oil, adding more
oil if necessary. Drain and add to the sausage. Slice the
mushrooms thin and saute 5 min in the same oil. Add the tomato
puree and the peas and simmer a couple minutes. Add the sausage,
peppers, and mushrooms; correct seasoning with salt and pepper;
and heat through. Mix in the cooked rice and sprinkle with the
Parmesan. Serve warm, not hot, garnished with minced scallion.

http://www.newmedia.it/ricette, Le Ricette di Mamma Cioffi
translated by me for the sake of practice
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)