Text 14598, 100 rader
Skriven 2007-04-24 18:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: bird nest 414
=====================
 BM> I was at a concert by Jesus Sanroma at a church when I was a teenager,
 BM> with my girl friend.  I don't remember now what he was playing, but it
 BM> was a piece with a sudden, loud crash.  The little girl in the row in
 BM> front of us jumped, and fully cleared her seat by at least an inch.  My
 BM> friend remarked on it at the end of the piece.  She says she said the
 BM> girl jumped an inch.  What I heard her say was that the girl jumped a
 BM> foot.

I've done some heinous things myself. One was a performance of
Mikado which was perhaps the worst performance of anything I had
ever heard. The first disaster occurred three seconds into the show
(the timpani player played his little solo half speed), and things
did not improve. My friends and I laughed out loud, and someone
shushed us, which made us laugh even more. We laughed throughout.

Another was at the London Philharmonic, where the performance was
so boring that I fell asleep on the shoulder of a stranger. For
that one I apologized.

 > Ah, so you prove you're one of us ... I'm sure the
 > Daves and others join me in congratulating you on
 > your good taste.
 BM> Why, thank you.  But I must say that if the food I eat isn't cold to
 BM> begin with, it generally is not much above body temperature when I
 BM> begin to eat it, since I tend to avoid any kind of hot.

I prefer my food lukewarm, which is best for the flavors per
se but is not the standard.

 -=> Barbara Mcnay said to Carol Shenkenberger <=-

 BM> Cold, crunchy bacon.  Interesting!  Sweet grapes taste good when eaten
 BM> while frozen, too.

Lots of things take on a new (not necessarily better!) life
when served at a different temperature than normal. I think
that that's one of the relatively unexplored areas of cuisine
that will get a boost in the not too distant future (already
people like Achatz, Adria, and Blumenthal are exploring it).

A famous room-temperature dish (that can also be served hot) -

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Larp
 Categories: Beef, Thailand
      Yield: 4 servings

      1 lb Fresh Ground Beef.
           Mint Leaves.
      3    Cloves Garlic.
      1 tb Shallot - Chopped.
      1 ts Coriander Seeds - Ground.
      1 ts Ground Hot Chili Peppers. *
      1 tb Ground Toasted Rice. **
      1 tb Scallion - chopped.
      2 tb Lime Juice.
      1 ts Salt.
      1 tb Fish Sauce.
           Fresh Raw Vegetables.

  * Adjust the amount of ground hot chili pepper to
  taste.  Serve extra on the side to be added to the
  dish as needed.

  ** Make toasted rice by browning RAW rice in a hot dry
  wok or frying pan, and then ground coarsely in a
  blender, OR an acceptable substitute is to brown a
  commercial "cream of rice" in a hot dry pan/wok.

  Wrap the shallot and garlic in aluminum foil and roast
  on the stove for approx. 2 minutes per side till the
  content is scorched.  Remove the content from the
  foil, mash together well (with mortar & pestle, if
  available) and set aside.

  Lightly cook the ground beef in a dry pan/wok until
  the pink is just gone, and place in a bowl.  Let cool
  for a few minutes.  Add fish sauce, salt, lime juice,
  and mix well.  Add the mashed garlic/shallot, ground
  coriander seed, toasted rice, ground hot chili,
  chopped scallion, and lightly toss together with a
  fork. Serve on a bed of lettuce leaves and garnish
  with mint leaves.

  This dish should be served with fresh raw assorted
  vegetables such as: chunks of "yard-long bean", nappa
  leaves (select the more tender inner leaves), lettuce
  leaves (Romaine and other leave lettuces are
  excellent), celery, and so on.

  Translated and commented by: Padej Gajajiva
  From: "Cooking Thai Food in American Kitchen" by
  Malulee Pinsuvana.

MMMMM

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