Text 2353, 96 rader
Skriven 2006-06-20 22:35:00 av DAVE DRUM (1:10/345)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Next FN Star
====================
On 06-16-06 DAVE SACERDOTE Scribbled to MICHAEL LOO about From NYT 

DS>ML> Hey, there but for the grace of Food TV go thou. He is
DS>ML> actually a decent cook, though I think probably not
DS>ML> substantially better than either of us.

DS>Lynn and I considered submitting a DVD for Food Network's
DS>"Next Food Network Star" thing that they were doing.  She'd
DS>handle the camera work and I'd just be me.

DS>Our DVD was going to be about smoking bluefish.  Figured she
DS>could run the camera as we drove down to Dong's and bought 
DS>a fish, watched them clean it etc. then back to our place
DS>where we'd show how to fillet them, making the brine, right
DS>through to where we take it out of the smoker and eat it.

DS>Never actually went through with it, though we did a "dry run"
DS>to get an idea of what it would be like.  We had a great time
DS>making jokes in the car, commenting at Dong's, picking out the
DS>fish, more jokes, and so on until the fish came out of the 
DS>smoker.  I think Lynn would still like to do it as much for
DS>having the two of us act up on video as for any other reason.
DS>I doubt FN would ever have even put us through the first cut. [g]

The right people never win those things anyway. I thought Reggie was the 
better pick than the spiky hair dude. If you win next year they will go 
from spiky hair to not much (on top anyway) hair.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crimean Mussel Pilaf
 Categories: Russian, Seafood, Rice
      Yield: 6 servings
 
      2    Litres mussels
    150 ml White wine
      1 cl Garlic; crushed
     30 g  Butter
           -onion; thinly sliced
    300 g  Rice
           -salt and pepper
      2 tb Chopped parsley
 
  As every sea people, Crimeans take everything the Black sea gives them
  and mussels are among sea delicacies. Mussel is one of the most
  flavorful (at least for me :-) and least expensive of shellfish.
  
  If some of the units look unfamiliar to you, use the conversion chart
  at http://www.ruscuisine.com/cooking-recipes/measures.php
  
  It is necessary to wash mussels carefully to rid them of sand and mud.
  Left for an hour in 1 or 2 gallons of cold water with a handful of
  salt, they disgorge and release some of the sand. Clean the mussels
  by rubbing them against each other in the water. Change the water two
  or three times. A mussel may be full of mud and so vacuum-tight that
  even washing won't open it. To check for mud, push with your fingers
  in opposite directions to make both shells slide open. If the mussel
  is full of mud, discard it.
  
  Put the mussels in a large pan, add the white wine and garlic; cover
  and cook over high heat, stirring once, for 5-7 minutes or until
  opened. Remove from their shells, discard the beards and reserve the
  mussels. Strain the cooking liquid through muslin and add enough
  water to make it up to 700ml.
  
  Set the oven at moderate, 180°C (35O°F).  Melt the butter in a
  heavy-based pan and cook the onion slowly until soft but not brown.
  Add the rice and cook, stirring, until the grains are transparent and
  the butter is absorbed. Add the mussel liquid with pepper. Cover the
  pan, bring to the boil and cook in the oven for 15 minutes.
  
  Stir in the mussels, cover and continue cooking for a further 5
  minutes. Allow the rice to stand for 5-10 minutes.
  
  Bon Appetit! Olga.
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
I would rather be exposed to the inconveniences attending 
too much liberty than to those attending too small a degree 
of it. T Jefferson

... Experiments should be reproducible.  They should all fail the same way

LABOR UNIONS - The folks who brought you weekends!!!
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