Text 956, 91 rader
Skriven 2013-04-20 20:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: variations 447
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 ML> the internet and its instant gratifications provide an attraction
 ML> few can resist.
 RH> I know, I've been sucked into it from time to time but try to pull out
 RH> relatively fast.

I've been known to spend days on end following links upon links.
Can't be said to be an addict, though, because when it's not
available, it doesn't bother me - also true of the news, card
games, beefsteak, beer, flying on airplanes, and many other
things that others find addictive. Sure, all these are welcome
and enjoyable to the point of taking up all my attention for a
period of time, but when they're not available, there's always
something else to be entertained or sustained by.

 RH> home improvement, technology, etc). The paper is easier to leave open
 RH> if the dryer buzzes, I need to cook lunch or supper, etc. I'm at the
 RH> hospital right now and there's no wi-fi connection but I brought
 RH> today's newspaper. I'm old fashioned in some ways but techno savvy in
 RH> others. 

I'm mostly luddite but do enjoy many of the benefits of the
21st century. Speaking of which, good luck again.

 ML> Jim was pretty active; Chuck was, I dunno, finding his way, and
 ML> I don't know whether he found it.
 RH> Don't know, some do, some never do.

Not a big thing, as one can follow a path or not. I have
two acquaintances who wanted to be harmonica players. Both
became reasonably good harmonica players but went off and
did bigger and better things - one became a journalism
professor, the other a statistics professor, until
circumstances changed their circumstances, and they ended
up playing the harmonica again.

 ML> Slow cooking would even things out, but even so I would
 ML> be inclined to presort by cooking time.
 RH> I'd just let it go for a few hours on low; that should get everything
 RH> done nicely. Figure the acid in the tomatoes would tenderize all the
 RH> tough stuff.

There's essentially no such thing as a tough seafood
if it's raw. Even abalone and limpets, the toughest of
critters, have a nice crunch but are chewable as can be
until you take heat to them. And squid have the famous
minute rule (cook them a minute or an hour, or some say
two minutes or two hours).

Seafood Chowder
categories: fish, soup, New York
Yield: 6 servings

1/4 lb applewood smoked bacon, diced
1 Spanish onion, diced
4 stalks celery, diced
4 lg carrots, diced
3 Idaho or Yukon Gold potatoes
- scrubbed and diced (not peeled)
3 cloves garlic, chopped
S, P
1 Tb chopped fresh thyme
1 Tb chopped fresh oregano
1 Tb chopped fresh basil
1 chipotle chili in adobo sauce, chopped
2 1/2 c heavy cream
6 c fish or vegetable stock
12 oz white fish, like flounder, cut in large chunks
12 oysters, shucked
12 md shrimp or scallops
4 scallions, trimmed and chopped.

Place bacon in a heavy kettle over medium heat, and cook,
stirring, until fat is rendered. Add onion, celery, carrots,
potatoes and garlic. Season with salt and pepper to taste. Cook,
stirring continually, until vegetables are coated with fat
and give off liquid, about 30 min. Stir in herbs and chipotle
with at least 1 ts of its sauce. Cook, stirring often, 10 min.

Raise heat and add 2 c cream. Bring to a boil, and cook 5 min.
Add stock. Lower heat to medium, and cover pot. Cook until
vegetables are tender, 10 to 15 min. Season again. Add
remaining cream and more adobo if desired. Cook 15 min.

Lower heat, and add all fish and shellfish. Cook just until
seafood is tender, 5 to 10 min. Stir in scallions and serve.

Source: Standard Tap, NYC

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