Text 5849, 102 rader
Skriven 2013-10-17 01:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: jour de l'action de 340
===============================
 ML> my brother / his first chemo treatment / leukemia
 JW> First of all, that sucks big time. I'm sorry to hear that. Cancer is
 JW> a bitch and so is chemo.

Yeah. I don't wish the pain and suffering on him, but it
seems that the travails attributable to the cancer seem to
be a distraction from his mental issues, so there is perhaps
some silver streak in the cloud.

 ML> To my knowledge, no airline flies these any more.
 JW> Northwestern Air Lease, based out of Fort Smith, NWT and flying to
 JW> such obscure and remote destinations as Fort Chipewyan, Alberta
 JW> (it's between Wood Buffalo Park and Fort McMurray) still flies them.

Remind me not to try to get to Fort Chipewyan.

 JW> Perhaps because second hand ones are dirt cheap and there is no

Yeah, they're relatively cheap, but half a mil still isn't
chump change. I wonder how air carries manage to stay in
business. I note that the similar capacitied Twin Otter
so beloved of Glen Jamieson tends to go for 3 times as
much, so it appears the marketplace's assessment of the
J-31 is about like mine.

 JW> competing airplane that services those places?

Well, your buddy flies DC-3s into places like that.

 JW> I also found (and bought) watercress and
 JW> Limburger cheese, both for the first time here.

My favorite ways to eat watercress are 1. in pork broth,
preferably along with marbled pork (complementary
flavors) and 2. raw with a dab of mustard vinaigrette
(supplementary flavors). Limburger, I've never been
that fond of.

 JW> Dinner consisted of a stir fried seafood medley with mushrooms,
 JW> flamed with vodka, vermouth and Pernod (given the availability of
 JW> watercress, I had wanted to do Oysters Rockefeller but they were
 JW> sold out of oysters by Friday evening),

I know that the lab analysis of Antoine's Rockefellers
showed watercress, but spinach (or spinach and lettuce)
has been well established in the restaurant canon, and
I like it just fine - at least as much as at Antoine's.

 JW> had everything Rockefeller on hand except the oysters)

You could have Rockefellered something else?

Sounds like a nice little Thanksgiving. For mine, some
6 weeks later than yours, I don't know what the assembled
multitude will want; I'll be at my friend Rosemary's,
where the audience is usually amenable to anything I
produce, except that this year there's Rosemary's sister-in-
law whose husband died a couple years ago, and she, a prim,
conventional, and very English young lady, dislikes either
me or my cooking or perhaps both, I'm not sure which, so
I'll be bending over backwards to provide psychlogically and
digestively unchallenging food. Any notable successes or
failures I'll report here of course.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Oysters rockefeller  (gourmet mag.)
 Categories: Appetizers, Seafood
      Yield: 36 servings

      1    Boston lettuce, washed, drie        1 c  Unsalted butter
           -, & chopped fine                   2 tb Pernod
    1/2 lb Fresh spinach, washed, dried        1 tb Anchovy paste
           - & chopped fine                  1/8 ts Cayenne pepper
      1 c  Scallion, minced                   12 sl Bacon, lean
  2 3/4 c  Dry bread crumbs, fine             36 lg Oysters in shells
    1/2 c  Fresh parsley, minced                    Coarse salt for platters
    1/4 c  Celery, minced                           Lemon wedges
      3    Garlic cloves, minced

  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells.
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook
  bacon over moderate heat until crisp. Transfer to paper towels to drain,
  and then crumble it. Arrange one oyster in each of the reserved shells and
  moisten each with some of the reserved liquor. Spread half the spinach
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
  platters filled with coarse salt. Bake in the middle of a preheated 450f
  oven for 18 minutes or until bread crumbs are well browned. Garnish with
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite

-----


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)