Text 951, 105 rader
Skriven 2013-04-19 10:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sharp 442
=================
 ML> I had such an experience once, in 1974 or 1975! Been more or
 ML> less off caffeine since, though there are days when I cannot
 ML> concentrate any more without a Coke.
 NB> Caffeine wasn't the problem for me, thankfully... just some other
 NB> alkaloid in the coffee...

There are bunches of those, and as most have similar
effects on my delicate noggin, I've taken to calling them
all "caffeine," an inaccuracy but mandated by my current
sieve-like state of brain, which is strangely remediable
only by coffee, and I still react badly to it. The current
choice seems to be dim and calm or intelligent, jittery,
and rage-ridden.

Interesting book that I read excerpts of: Alkaloids, Secrets
of Life by someone named Aniszewski. Didn't give enough info
specific to coffee xanthines to get my full attention though.

 NB> Meanwhile, I'll be off to a retreat for the weekend and then a visit
 NB> with a cousin in Beacon whom I've not visited for too long... be back
 NB> in a little more than a week...  You'll do fine with that violin, you
 NB> know. 

Probably, but I will play sharp because I am not sharp.
 
 NB> and was just jolly music to boot...
 ML> Jolly enough, an infinite loopable dose of D major.
 NB> But not quite so trite as elevator loops...  :)

I once had to be someplace that was playing elevator loops,
and the loop lasted 35-40 minutes - I know, as I was there
for 3 of them. The Pachelbel Canon takes 3 minutes. SNMNN.

 NB>> For whatever reason, it captured the public's attention... :)
 ML> I really never figured that out, but it saved the Musical
 ML> Heritage Society and hundreds of obscure works whose
 ML> recording was funded by Mr. Pachelbel and Mr. Paillard.
 NB> Very true.  :)

Sometimes, when I am paying an exorbitant price for something,
it mollifies me if I know that some of the profits go to good
causes (Wal-Mart and my orchestra, UNICEF cards and vaccines,
that sort of thing).

Perhaps that's why I like flying on United, where things get
equalized because the rest of you guys are subsidizing my
Courvoisier.

Shrimp and grits
cat: southern, main, shellfish, dubious
servings: 1

1 c coarse organic white grits
1 c fine organic white grits
8 c water
2 Tb creme fraiche
2 Tb chives, shaved
1 Tb Parmesan cheese, grated
5 U21-25 fresh shrimp, shelled and deveined
1 oz Andouille sausage, cut into 1/2" cubes
Lemon juice, to taste
Worcestershire sauce, to taste
Salt, to taste
2 Tb water
1 oz butter

Mix the coarse and fine grits together. Set aside.
Bring the water to a boil in a large saucepan.
Slowly add the grits to the boiling water and whisk
vigorously. Cook the grits for 4-5 hours [?!] until
tender, whisking every 10 min. Add salt to taste.
Remove from heat and set aside.

Season the shrimp with salt on both sides. Set aside.
Bring a saute pan to a light smoke and add enough oil
to barely coat the pan. Add the Andouille sausage and
cook until all sides are caramelized. Remove the
sausage from the pan and set aside to drain on paper
towels. Save the pan and the oil. Set aside.

In a small saucepot, combine 1 c of cooked grits,
creme fraiche, Parmesan and chives. Add salt, to
taste. Bring the mixture to a simmer while whisking
to maintain a smooth consistency.

Reheat the pan used to cook the sausage and bring to
a smoke. Add the shrimp and cook to caramelize both
sides. Continue to cook the shrimp until done,
adjusting the heat as necessary. Remove the shrimp
from the pan and set aside to drain on paper towels.
Pour the oil out of the pan. Add 2 Tb of water and
the butter. Reduce until the mixture is slightly
thickened. Add the lemon juice and Worcestershire
sauce. Add salt, to taste.

Presentation: Spoon grits into a small serving bowl.
Place shrimp on top of the grits. Add the Andouille
sausage to the pan sauce and pour the sauce over the
shrimp and grits.

Art and Soul, Washington DC

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