Text 6157, 126 rader
Skriven 2006-10-03 21:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: s-cat-ology 346
=======================
 JW> Depends on the ratio of lettuce to peas.
 ML> I figure anything more than 1:100 is too much.
 JW> Ah then, you really don't like it much do you. [G]

Repeat after me: pea soup should taste like peas.
Not peee, you goon ...

 ML> Sauteed romaine
 JW> Mevr. Douma, de moeder, used to do something very similar. 

Whose mother would that be?

 JW> I think Bill's wife does too.

As I used to say, when life gives you lemons, make
lemonade. When life gives you prunes, make do.

 JW> As you're not a fan of lettuce soups, or soups in general for that
 JW> matter I'll spare you the rest of the BFT offerings until I get to the
 JW> beef and pork section and turn back to Mike Stock's Chef and The Fat
 JW> Man series....

I made soup yesterday: pretty much the famous fat-burning
cabbage soup but with some quenelles of meat thrown in.
Thought I'd die.

 JW> Title: CATFM Annelie's Steak Carpet- Bagger

That's well and good if you want to risk oyster
poisoning. A steak done the way I like it would
have the interior cooked just enough to wake up
the little Vibrios in the (no doubt) Gulf oysters.
Otherwise a yummy-sounding recipe to be sure. As
you know, the fat man didn't get that way by making
crummy recipes. The carpetbag steaks I'm familiar
with require the oysters to be fried beforehand. 

=

 ML> It's no longer any fun to make cracks about US politics.
 JW> Well, fire away about ours. I promise not to flame you even if you
 JW> pick on my guy.

For myself, I'm a Soc Dem, or whatever they'd call
them in your neck of the woods. Might support a Liberal
candidate in a pinch. I'm sort of like that in US
politics, too, but there aren't any attractive choices
in either party or on any part of the political spectrum.

 JW> Title: CATFM Beef Curry Puffs

These would be great with about 10 times the curry.

The way my mother made them, they were grainy with
curry. Sometimes she'd put peas in (I seem to recall
- either that or the peas were a refinement by me or
my sister). Plus, as puff pastry wasn't really big
in the '50s, she would use refrigerated crescent
roll dough, which although salty were nowhere near
so salty as they are now. The things were great.

Aussie brains
Cat: main, to die for
Serves: 4

12 lg slippery jack mushrooms
150 g roasted crushed hazelnuts
4 sprigs wild thyme
100 g Parmesan shavings
4 garlic cloves
8 sliced red shallots
100 ml pure virgin olive oil
1 handful roquette salad
salt and pepper
1 Tb balsamic vinegar
50 ml hazelnut oil
Lamb Brains
4 lamb brains
hazelnut oil
butter
1 ts diced tomatoes
1 Tb blanched ginger julienne
1 Tb baby capers
100 ml reduced veal juice
1 Tb balsamic vinegar 

Original title: Lamb brain with a papillotte of fresh slippery
jack mushrooms, a warm salad of roquette and baby spinach

M's note: slippery jack are a species of bolete (my own
failing brain doesn't recall which species) that is
notable for its slimy cap, the gooey part of which must
be pared or scraped off before using, otherwise they're
too disgusting to bear and extremely laxative as well.

Lay down a large sheet of aluminum foil. 

Place the mushrooms on the foil and sprinkle with sliced
shallots, garlic, hazelnuts, wild thyme and seasoning.
Pour 50 ml hazelnut oil and 80 ml olive oil over the
mushrooms. Place parmesan shaving on top and cover with
another sheet of foil. Close tightly. Cook in hot oven
for 10 min.

Open the papillotte, place the mushrooms on serving plates,
and add the vinegar to the natural juice which are in the
foil. Pour this juice over the mushrooms.

Lamb Brain 

Soak overnight and clean of all blood vessels. Braise in the
oven for 10 min with hazelnut oil and fresh butter.

Deglaze natural cooking juices with the julienne of blanched
ginger, diced tomato, small baby capers, balsamic vinegar,
and reduced veal juice. Place the brain on top of the
mushrooms and pour the juices over.

Serve with a warm salad of roquette and baby spinach tossed
in a wok with the remaining oils.

Jaques Reymond

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