Text 34097, 140 rader
Skriven 2015-12-08 08:36:24 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: that's fancy 639
============================
>  > of days... ;)  He probably expected me to eat it faster...  ;)
>  ML> As you might have done well to!
> Hindsight's 50-50...  (G)

But certain principles can be learned from these
experiences. Like, thou shalt not let things oxidize.

>  ML> Well, don't do it again. One has to respect even the
>  ML> Jones brand liverwurst.
> We just don't go through things that quickly... 

There are things one has to go through quickly if 
at all. I did not say that d'Artagnan also sells
the stuff in pound packages at a lower unit price
for such a reason.

Although, once I finally
> did get around to the foie gras, I did finish off the tube in the one
> sitting, a slice at a time... it obviously needed finishing... ;)

And the part farthest from the package opening
was the best, I presume?

>  > Is freshness part of that...?
>  ML> Yeah, but all those other things we've talked about 
>  ML> are factors. It is also said, I'm not sure if reported
>  ML> here, that the black ones aren't ready until Christmas, 
>  ML> so if you get them before then, there's something wrong
>  ML> - species, ripeness, whatever.
> Probably species, around here... ;)

Probably all of the above, but definitely species.

>  ML> One of the activities was a truffle hunt, and she found
>  ML> one that was about the size of a rabbit. I said, wow,
>  ML> that must have paid for the whole trip, but no, the
>  ML> terms stated that all the scavengings belonged to the
>  ML> tour organizer. Pooh.
> That wasn't any fair...  all she got was bragging rights...?

Them's that got the gold makes the rules.

>  ML> If there is the proper combination of cold but not
>  ML> freezing winter, oak trees, and the appropriate
>  ML> species, it may be possible, but I won't believe
>  ML> until I taste. And won't likely bother to go out
>  ML> there and do the research.
> Something to keep in mind, should you happen to be in the area,
> perhaps...?   ;)

I'd do some research first; I can't overemphasize
how skeptical I am about this.

>  ML> Bad truffles: everywhere, including France and Italy.
>  ML> Good truffles: nowhere except France and Italy and 
>  ML> then only sometimes.
> I think I'll stick with chocolate truffles, then...  (G)

On the whole they're more likely to be as hoped for.

>  ML> I have a doctor appointment on the 12th and rehearsal on
>  ML> the 13th (or vice versa, I forget - there's the danger
>  ML> I'll show up at the hospital with a violin). Faure Wreck,
>  ML> the solo part.
> Regular concert or special occasion...?  That's a piece I don't tire of
> hearing... :)

I'm rather fond of it. Regular concert along with
some stuff I am not familiar with, Debussy's "Salut
Printemps," for example (I believe that translates as
"Hello Springtime").

   Once I sang the tenor part as part of a "pick-up"
> choir... Choir director at one church was the husband of an RPO horn
> player that worshipped at our church, and he needed more singers to fill
> out the choir.  That was an enjoyable occasion...  :)

Dated a woman who was in a pick-up choir doing the Faure,
and there were too few altos (the sopranos as usual get
most of the good parts), so John Rutter came in and sang
alto in that piece and in his own requiem (that is, the
one he composed).


---------- Recipe via Meal-Master (tm) v7.04

      Title: Ham mousse in sherry aspic
 Categories: Pork
   Servings:  8

           For the aspic:                           For the mousse:
      2 c  Chicken broth                       2    Unflavored gelatin
      1    Onion, sliced                     1/4 c  Medium dry sherry
      1 lg Egg white, reserving the she        3 tb Scallions, finely
chopped
           -l                                  1 tb Unsalted butter
      1    Unflavored gelatin                  2 c  Chicken broth
    1/4 c  Med-dry sherry                      2 tb Tomato paste,
           Garnish:                            3 c  Cooked ham, ground
           Egg white, hard-boiled            1/8 ts Nutmeg
           Black truffles                      1 c  Heavy cream

  In a large saucepan, combine the broth, onion, egg white, and crushed
shell
  and simmer the mixture for 10 minutes.  Let mixture stand for 20 minutes,
  then strain through a sieve lined with a double thickness of cheesecloth.
  In a small heatproof bowl, let the gelatin soften in the Sherry for 5
  minutes.  Heat the mixture over a pan of simmering water, stirring, until
  the gelatin is dissolved, and add it to the broth. Let the aspic cool,
but
  do not let it set up.  Rinse a 2-qt. mold with cold water, cover the
bottom
  with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it
  is firm.  Pour the remaining aspic into a shallow baking pan and chill
it.
  Cut the hard cooked egg white and truffles into decorative shapes.
Garnish
  the edges of the bottom of the mold with these. In a small heatproof
bowl,
  let the gelatin soften in the Sherry for 5 minutes and heat the mixture
  over a pan of simmering water, stirring, until the gelatin is dissolved.
In
  a saucepan, cook the scallion in the butter over moderate heat, stirring,
  until softened. Do not brown the onion. Stir in the broth, tomato paste,
  and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan
  from the heat and stir in the ham. Season the mixture with nutmeg, salt,
  and pepper, and let it cool. In a small bowl, beat the cream to stiff
peaks
  and fold it into the ham mousse. Chill, set over a bowl of ice water,
  stirring occasionally, for 10 hours or until it begins to set. Pour the
  mousse into the mold, spreading it evenly, and chill it, covered for 3
  hours or until set. Unmold the mousse onto a chilled platter and garnish
  with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet
Mag.
  favorite.

-----

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