Text 1881, 134 rader
Skriven 2006-06-01 09:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AU PROJECTS 758
=======================
 GJ> Noted.  I will give the soft-shells another chance if I get the
 GJ> opportunity, but probably not at that restaurant.  I might try their
 GJ> intestines, though.  They might be more successful with them than the
 GJ> Vietnamese place which I tried some time ago.

What was wrong at the Viet place - insufficient cooking or
insufficient cleaning?

 ML> Unless carefully flash-frozen, frozen are nowhere so good as fresh,
 ML> and your salty criticism indicates that they may have been brined
 ML> for preservation before freezing, which degrades them further.
 GJ> I was asked if I wanted the crabs "salt and pepper", or just "black
 GJ> pepper", and as I had asked for the latter, I was surprised at the
 GJ> saltiness of some of the crabs.

Still sounds like salt used as a preservative. But salt-and-pepper
usually involves a light battered fry as in the shrimp or squid of
the same name; black pepper usually has a thickened sauce.

 GJ> So smart, friendly dogs and cats are safe from your depredations;
 ML> But I have no intrinsic objection to dog or cat meat. 
 GJ> I don't object in principle, although I am somewhat averse to eating
 GJ> any of them who I have known personally, unless it was a beast with a
 GJ> particularly odious character.

Hence the temptation to be a poultrarian, as I believe no
incidence of kindness or cuteness among chickens or geese
has been recorded.

 GJ> The heavy air pollution over Houston from the refinery flares and cars
 GJ> acts as a sun screen to protect the inhabitants.  They are more likely
 GJ> to die of sooty lungs than melanomas.

That's rather flip. Skin cancers there are encountered quite
frequently - as, I admit, are lung cancers.

 ML> the usual squab (a pair but only one head), which were juicy
 GJ> Leaves one wondering what happened to the other head...

Hungry waiter? Dropped on the floor?

 GJ> "Hollow greens"?   Kangkong?

Yes.
 
 GJ> A nice walk to settle down the meal.  Coincidentally, after the crabs
 GJ> my daughter and family took me to a recently established ice-cream
 GJ> chain for dessert, where I had an excellent coconut ice-cream.
...
 GJ> I got clots of coconut cream in mine.  Nyah, nyah!

Pthbthth.

=

 GJ> An interesting observation.  There are degrees of exoticism, rarity
 GJ> and gourmetion (?), and also of the desire for such.  The frequency of
 GJ> fulfilment of that desire for most people is limited by economics and
 GJ> availability, but these limitations can enhance the enjoyment of the
 GJ> experiences.

I wonder what my taste buds would do if I subjected them to
maltose-roasted squab every day for a week or a month. Foie
gras would be (and would make me) too monstrous to contemplate.

 GJ> Title: Brain Croquets - MHNCB, 1870

For some reason this makes me think of someone posing with
a mallet and a skull.

Summer berry cream cake
cat: dessert
servings: 10 to 12

h - cake
vegetable oil or nonstick spray
4 lg eggs
1 c sugar
1 ts vanilla
1 lemon, grated zest of
1 c flour
h - sauce
2 c strawberries, hulled
2 Tb confectioners' sugar
1 Tb lemon juice
h - filling
3/4 c blueberries
3/4 c blackberries
3/4 c raspberries
1/2 c redcurrants or golden raspberries
2 c heavy cream
1 ts vanilla
1 c strawberries, hulled
1/2 ts confectioners' sugar

Oven at 350F.

Grease a 10" springform pan and line bottom with
parchment paper.

Mix eggs and sugar on high speed until triple in
volume. Add vanilla and lemon zest; whisk to combine.
Reduce mixer speed to medium-low and gradually add
flour. Pour into springform pan. Bake until light
golden, 25-30 min. Cool pan on wire rack for 10 min;
remove sides of pan. When cake is cool, use a long
thin knife to split it into 2 disks. Place bottom
half cut side up on a serving platter; place other
half cut side up on a piece of foil.

Blend strawberries, sugar, and lemon juice until
smooth. Set aside 1/4 c puree and divide remaining
puree between the two cake layers, pouring over cut
sides and spreading with a spatula.

Combine reserved strawberry puree with 1/2 c each
blueberries, blackberries, raspberries, and currants
or golden raspberries.

Whisk cream with vanilla until thick but still soft.
Spread half over cake on serving dish. Top with fruit
mixture and place other cake half on top, cut side
down. Spread remaining cream on top.

Halve or quarter strawberries; combine with remaining
berries. Toss to mix. Arrange mixture on top of cake
and dust with confectioners' sugar.

Nigella Lawson


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