Text 7006, 57 rader
Skriven 2013-11-23 02:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: grit 496
================
 ML> A bit behind my current or even historical budget, and I'm
 ML> glad that little adventure was of short duration, enjoyable
 ML> though it was.
 RH> As long as you enjoyed the meal, it was worth the price.

There are degrees of worth. Starting with a meal that's bad
enough that you feel you have to grit your teeth and proceed
just to get the nourishment - crummy deal at any price; then
there are gradations of enjoyment and value, and the whole
thing is finding the best price to performance ratio. Zurich
in general did not offer a good price to performance ratio.
Montreal is much better, though there are restaurants and
facilities with jaw-dropping prices. Schwartz's smoked meat
sandwich costs about $6.50 and will pretty close to feed two;
at the Main Deli across the street, the prices are 30-40c
lower. Both offer good value, but there's a restaurant in
the old quarter that advertises a pig's foot with foie gras
for $40. Having been slightly bruised in Switzerland, I have
lost any hope for sampling this dish.
 
 ML> the triple washed spinach in a bag.
 RH> I'm half skeptical of claims like that. Most of the time I'll give it
 RH> a quick rinse, just on GP.
 ML> Half? Heh.
 RH> Give or take, depending on how much time I have, etc for prep work.

I had some liverwurst last night that had grit in it; last I
checked, the anatomy of the pig does not explain this. But
what can one expect for $3 something a pound?

MUSSEL BROSE
cat: French, Scots, shellfish, dairy, soup
servings: 4

5 dz mussels
2 c milk
1 c water
2 Tb (heaping) fine oatmeal
salt and pepper to taste

Wash and scrub the mussels well. Throw away any that are open. Wash
several times in running water to remove sand and grit. Place them
in a large saucepan, add the water, cover and heat until they open.
Strain the liquid into a bowl; shell the mussels and remove their
beards. Toast the oatmeal lightly and place in a bowl. Pour the
mussel liquid into the the milk, heat but do not let boil. Season
to taste with salt and pepper, add the mussels. Pour 1 cup of the
liquid into a separate pan and bring to a boil. Add it to the
oatmeal, stirring quickly so lumps like little dumplings are
formed. Add to the soup and serve. Serves 4-6.

www.utbm.fr/les.personnes/thierry.vignaud/galleg/cuisine/scotcook.htm
Posted to NCE 4/27/98

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