Text 15003, 86 rader
Skriven 2008-10-13 15:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: RE: Lobster Prices
==========================
-=> Quoting Dave Sacerdote to Hap Newsom <=-

 DS> It's hard and exhausting work and involves 55-gallon drums
 DS> of rotted fish spooned into traps with a ladle, setting and hauling 
 DS> heavy traps, pissed-off crustaceans which not only have the ability 
 DS> to crush the bones in your hands but are more than willing to do so,
 DS> wetness, cold, and pain.

 DS> You know what, though?  It would be grand and wonderful for some of
 DS> the obnoxious tourists to spend a day on a lobster boat so they'd
 DS> know what the fishermen go through.  Maybe then they'd quit bitching
 DS> about the price of the bugs they only eat half of.

Yeah and every city cook and eat should assist in a breech delivery
calf at 3 AM, shovel manure, spend a day in a slaughter house or at
least field dress a deer and pick produce at dawn in the rain too.
But it ain't going to happen. It's a lovely thought though.

---------- Recipe via Meal-Master (tm) v8.06

       Title: YABBY & ASPARAGUS SOUFFLE
  Categories: Starters, Seafood, Restaurants, Australian
       Yield: 6 servings

      18    Yabbies; OR
      18 md prawns, in the shell
     500 g  Asparagus- green
      75 g  Butter
      75 g  Flour- plain
     1/2 c  Stock- chicken
     1/2 c  Milk
            Salt and pepper
            Nutmeg; grated fresh
       4    Egg yolks; beat lightly
       6    Egg whites
     300 ml Cream
       1 tb Tarragon; chop
     180 g  Gruyere cheese; grated

   A basic souffle is lifted out of the ordinary with the inclusion
   of yabbies & asparagus. The baked souffles are reheated in a
   cream sauce scented with tarragon & parmesan cheese.

   Bring a saucepan of lightly salted water to the boil. Add the
   yabbies or prawns, return the water to the boil & immediately
   remove the pan from the heat. Stand for 5 minutes before removing
   the seafood. Drain the yabbies, peel, cut in half lengthwise &
   reserve.

   Blanch the asparagus in lightly salted boiling water for 2
   minutes, then drain. Cut & reserve the tips & cut the remaining
   asparagus pieces into 1cm pieces.

   Melt the butter & add the flour, stirring gently for 2-3 minutes.
   Slowly add the chicken stock & milk & cook over very low heat for
   10 minutes, stirring from time to time. Add salt, pepper & nutmeg
   to taste, then fold in the egg yolks. Add the asparagus.

   Beat the egg whites stiffly & then fold a couple of spoonfuls
   into the sauce. Carefully fold in the remaining egg whites.

   Lightly grease 6 ramekins or individual souffle dishes with
   butter, then put 4 yabby or prawn halves into each. Fill each
   ramekin with the egg mixture. Stand the ramekins in a baking dish
   half-filled with water & bake in a moderate oven [180^C/350^F]
   for

   Just before the souffles are required, put each into a heatproof
   bowl & pour over some of the cream. Put 2 of the reserved yabby
   or prawn halves on top & scatter with a little fresh tarragon.
   Add gruyere cheese & bake at 180^C/350^F for 8 minutes.

   From: THE FOOD OF AUSTRALIA
   By: GERDA EILITS, THE GARDEN RESTAURANT, PARMELIA HILTON, PERTH
   Typed by: KEVIN JCJD SYMONS, JULY 2008

-----

Cheers

YK Jim


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