Text 15249, 28 rader
Skriven 2007-05-11 09:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Lobster parts 487
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 DS> There are few
 DS> breakfasts as wonderful as chilled tomalley spread on toast.

For me, tomalley beaten with cream or butter with just a
grain or two of cayenne, spread on toast, and run under
the broiler is one of the great things of life. But the
roe, which is smooth and black when raw, turns red and
waxy when cooked, and I prefer it in the former condition
(though will eat it any way it comes).

My killer breakfast was a can of fritons that I'd gotten
in France, formed into a thin patty and browned slowly in
its own fat, turning once. Tasted like scrapple, only as
you could have guessed more concentratedly porky.

I'd been fooled by the French Canadian fritons (grattons),
which are crunchier to begin with, into expecting a can of
chicharrones. These were very civilized - with mostly pork
meat and a bit of minced liver and very few if any of the
advertised bits of rendered pigfat - and were more like
what the French Canadians call creton, perhaps an evolution
of the term grattons - the Canucks are weird with their
vowels; at least that's what I tell myself when I can't
understand their French and they can't understand mine.

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