Text 6962, 77 rader
Skriven 2006-10-26 10:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: beginning w/ A 476
==========================
 -> Today opened a new restaurant by one of the world's
 -> greatest chefs, Mr. Arthur "Two Koi" Yakasanu ...
 -> [apologies to Monty Python]
 HN> My word, you ARE in a mood aren't you! (grin)
 HN> That must be one heck of a blockage to put you on this track!

Yeah, but shortly after that tiny spot of raising heck I did
an all-nighter and finished the one project; then got word that
the one that was going to hang over my head in Australia was
delayed to the first part of December (meaning that it'll
conflict with my concerts, and my life will be very hectic
during those weeks). So I got a project to amuse me - a
history of the Federal Reserve Bank of Indianapolis ...

 -> I thought at first maybe shiso leaf, but that would be too
 -> expensive. I saw one (admittedly very nice) shiso leaf in
 -> the store once for ten bucks. How about spinach leaf?
 HN> I dunno, thought maybe it was shiso too after Jim described it...but
 HN> not  10bux for one leaf, this had two or three leaves in it! But it was
 HN> most  assuredly NOT spinach, or lettuce or chard.

The expensive leaves are designed for solo display; there
are lower grades, but still they're kind of costly. If the
taste was sort of between/among mint, basil, and varnish,
that was indeed shiso.

 ->  HN> aoli), with a pyramid of uncooked pasta "covering" the pile.
 -> Uncooked pasta????
 HN> Yup three long bits of spaghetti formed into a "pyramid" over the
 HN> tower of  tuna. Useless and a waste.
 
Sure it wasn't deep-fried raw spaghetti? A conceit I read about
in a Gourmet article about Stockholm restaurants.


=

 HN> It is very dangerous for birds in particular....I think they die from
 HN> it..... Probably when they try to pass the seeds (grin)! 
 HN> Sorry couldn't resist! 

Now who's in a bit of a mood!

Raisin sauce
cat: sauce, holiday
yield: about 2 c

1 3/4 c water (sub ham broth for part of the water)
1/2 c seedless raisins (black or golden or both)
1/4 c brown sugar (or regular sugar or both)
1/8 ts salt (omit if using ham broth)
1 ts cornstarch (or flour)
2 ts cold water (omit if using flour)
2 Tb butter (cut this down if using ham broth)
lemon peel, orange peel,
- or cinnamon or nutmeg or cloves

Bring water to the boil. Add raisins, brown sugar, and salt.
Cook for 15-20 min, keeping liquid just at the boiling point.

If you are using cornstarch, mix it with water to make a thin
paste. Stir this paste in and cook the sauce until it boils;
swirl in the butter and cook until the sauce is the right
thickness.

If you are using flour, mix it with the butter and drop this into
the sauce, stirring constantly. Cook the sauce at a slow boil until
it is the right thickness.

Season to taste with a peel or sweet spice or a combination of these.

Source: moi
Posted to FIDO 10-25-96

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