Text 6966, 107 rader
Skriven 2006-10-26 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Odds and sods
=====================
 -=> Jim Weller said to All <=-
 JW> Kevin reports: The USA, in its wisdom, has banned the importation/sale
 JW> of Vegemite! The bizarre move is because Vegemite is now illegal under
 JW> US law: Vegemite contains foliate, which technically, the USA only
 JW> allows in breads and cereals!

How could I tell from the subject line ....

 JW> I checked Google News. It's true. Now that's just bone headed
 JW> bureaucratic stupid.

It's very cool, but it's also just bone headed bureaucratic false.
Oh, how I wish it were true. I could see the US Confiscation Service
personnel being given classes on how to identify the evil bottle.

SOW, I believe, however, that private importation of BOVRIL is
illegal or at least regulated.

 JW> Neekha was with me when I went shopping at the supermarket. I picked
 JW> up a dozen eggs and she asked casually if they were regular eggs or
 JW> more balut. There was a young Filipino stock clerk in the aisle putting
 JW> milk in the cooler. You should have seen the look on his face when he
 JW> heard her, turned around and saw a blond, white kid with her WASP
 JW> grandfather! 

Small world, you should have shrugged at him.

 JW> Campari revisited:
 JW> We had dinner last night at the new Italian place I like so much, so I
 JW> had the opportunity to order a single Campari and soda. Nasty stuff!
 JW> Thank Thang I didn't get a whole bottle at the liquor store. It's got
 JW> a lovely deep bright red colour. But it doesn't taste anything like the
 JW> colour at all.

I prefer Campari to, say, cherry Kool-Aid, which has a similar
color. Campari goes pretty well with grapefruit juice, in case
you are inclined to give it a second chance.

 JW> Alex was with us. It was her first visit to a real restaurant. The
 JW> occasion was her Mom's 30th birthday and the whole family attended.
 JW> Diamonte Ristorante rarely sees children and I could sense the staff
 JW> was initially nervous but she behaved very well the whole evening. She
 JW> is now 20 months old and talking up a storm. And she is finally old
 JW> enough to safely discover the delights of chocolate and peanuts. For
 JW> dessert we shared a chocolate explosion consisting of chocolate ice
 JW> cream, really rich fudge swirls and crunchy chocolate crackles. Her
 JW> tasting notes: "Chockit! I' Queem! Gut! Mo'!" Can't argue with that!

Looks like the same kind of food eloquence runs in the family.

 -=> Jim Weller said to Ian Hoare <=-
 IH> These are their menus (forgive the French, but in my "blow by blow" I
 IH> give a sort of translation of what we had).
 JW> Babelfish totally mangled that.

Although Babelfish mangles everything, those menu entries were
pretty peculiar to begin with.

 IH> So, on to the report - complete with links to photos
 JW> Most wonderful. The photos really enhance the story.

I will have to try to find a good fast Internet connection
so I can see these.

Beef tartare
cat: raw, meat, main, mine
serves: 1

1 lb beef
brandy
1 garlic clove, cut
olive oil
Worcestershire sauce to taste, optional
s&p
1 egg
1 ts capers - whole if small, chopped if large
1 Tb chopped onion
2 anchovy fillets, optional
1 Tb chopped parsley

The beef should be a lean, tender cut: filet is the standard, but
I have used sirloin, round, and even shoulder. It should be one
piece, as close to a cube as possible.

Cut a thin slice off each face of the cube of beef, wiping the
knife with a towel dipped in brandy after each cut. These thin
slices may be used for another (cooked) purpose. Rub each face
with garlic. Discard the garlic or use for another (cooked) purpose.

Using the knife (classically, the dull side of the knife), tease
off crumbs of meat until you have a pile of crumbs on the board
and a very small amount of raggedy or gristly stuff, which you
may discard or use for another purpose. There will be 8-10 oz
of very tender beef crumbs.

Combine the beef crumbs with Worcester sauce and oil. Season to
taste with salt and pepper. Mound into a hill on a chilled plate.
Using the back of a clean spoon, make a well in the center of the
meat. Plop a raw egg yolk in the well (discard the white or use
for something else). Garnish with capers, onions, anchovies, and
strew the parsley over.

Source: moi
Posted 10-26-96
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