Text 3029, 104 rader
Skriven 2008-02-25 04:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FAT CHOY 902
====================
 ML> If you're lucky, the rate will continue in this direction,
 GJ> Up to US$0.92 yesterday.

If things keep going that way, you will own us! What a
horrendous thought that is.

 ML> Just the kind of in-law you want. Is Tina cute?
 GJ> She is well constructed, and quite attractive.  Strong.

Ah, yes, I have friends like that.

 ML> What size portion? If a kilo (a "Michael or Dave portion"), then
 ML> the prices aren't bad; but if 200-250g, i.e., normal human portions,
 ML> then extortionate.
 GJ> About 400g, which is a bit much for me.

A decent-size portion. For supper I had 300g of beef; for dinner
150g. If I went to this place, I would have been able to get away
with one meal for the whole day (but probably would not have).

   The scotch fillet was most
 GJ> expensive, and the T-bone the cheapest.  Lamb and kangaroo mid-priced.

I presume that's because the Scotch fillet (what a misleading
name!) had no bone, and the T-bone did. Today for dinner I had
a steamed fillet. Quite tasty - gamy in fact (Argentine grass-fed)
- but rather offputting in color. Also too small - 5 oz.

 GJ> A couple of days ago I had the chance to try the sweetbreads I
 GJ> referred to previously.  Somewhat disappointing.  Good enough to try
 GJ> once in a while, but the amorphous, grainy texture didn't do anything
 GJ> for me. The flavour was reminiscent of brains, but fainter.

Grainy means improperly cooked. The texture should be rather
like brains, only firmer. Flavor likewise.

 GJ> Heidi was a bit surprised to see a beady eye looking
 GJ> out at her from beneath the breadcrumbs, so gave that bit to Rudy.

A good sport, she.

 GJ> Dongru (a type of mushroom)

Dong goo. Lentinus edodes, shiitake.

RICE PILAF VALENZIANA
cat: chic, side
serves: 6

1 red bell pepper, halved and seeded
3 1/2 c chicken broth
4 Tb unsalted butter
1 sm onion, peeled and halved
2 c short-grain rice
- preferably carnaroli, vialone nano, or Arborio
Kosher salt
1/4 c extra virgin olive oil
1 cl garlic, peeled and lightly crushed
1/2 lb shiitake mushrooms, thinly sliced
1 lb md shrimp, shelled, deveined and cut in half
2 Tb chopped parsley
2 Tb brandy
1/3 c canned crushed tomatoes
1/2 ts curry powder
1 pn powdered saffron
1/8 ts cayenne pepper
freshly ground black pepper

Heat a broiler with a rack 3" from the heating element. Place
the pepper halves, cut side down, on a baking sheet, and broil
until the entire surface is blackened. Put the pepper into a
paper bag, and fold the top to seal. Leave the peppers in the
bag until cool, 20-30 min. Peel the peppers, and cut into 1/4"
dice. Reserve.

Heat the oven to 350 F.

In a saucepan, bring the chicken broth to a boil; then, reduce
the heat to low and keep the broth at a simmer.

In a casserole or Dutch oven, melt the butter over med heat.
Add onion, and saute until the surface is slightly softened
but not browned, about 4 min. Add rice, and stir for 2 min.
Add the simmering broth, and salt to taste. Return to a boil,
then remove from heat. Cover the pan with a sheet of foil,
and top with the lid. Place in the oven, and bake 11 min.

While the rice is baking, place a saute pan over med heat,
and add olive oil. Add garlic, saute for 30 sec, then remove
and discard it. Add mushrooms, and saute until lightly brown
and dry, about 4 min. Add shrimp and reserved bell pepper.
Saute to sear the shrimp, about 2 min. Stir in parsley. Flame
with brandy, swirling pan until flames die out. Add crushed
tomatoes, curry, saffron, cayenne, and black pepper to taste.
Season with salt. Saute for 1 min more.

Add mushroom mixture to pan of baked rice. Toss to combine.
Serve immediately.

: Adapted from Harry Cipriani
: New York Times 10-7-98
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