Text 32231, 79 rader
Skriven 2009-12-14 05:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: green 518
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 -> It was, for filet, perfectly fine and quite appropriate for a
 -> fine and high-falutin' party. On the other hand, nothing else
 -> about the party (which was fine but not particularly high-falutin')
 -> was up to the level of hype.
 HN> Well then, at least you were able to 
 HN> get a bit of the best offered!

Filet's virtues are obscure to me. I can't really say what the
best of that party was - perhaps the soup whose recipe got in
the Times article (I posted it here before) or my curried
turkey mess. The best part of the filet was that it was nearly
raw. Which reminds me. I had to go from one concert to another,
with a stop at Bill's house (!) for a snack. I carved up a chunk
off a shell sirloin and threw it into the hot pan, and on a whim
took a slice (an ounce about) of the raw and scarfed it down half
chewed. Started to talk at the same time (I was in a major hurry)
and it actually went down the wrong hole (first time this has ever
happened to me, or, to my knowledge, to anyone I know). The fact
that coincidentally this was the bit in the middle with the ribbon
of gristle in it sort of affected the situation somewhat. Luckily
I managed to squeak out oOoHoOoEoOoIoOoMoOoLoOoIoOoCoOoHoOo, and
someone thumped my back, and the meat popped right out, sending
bits into the sink and into my sinuses. I recovered quickly
enough that the meat in the pan was still rare when I sliced it
up, though I was tasting raw sirloin drip from my nose for
half an hour afterward. That was yesterday. Washed it all down
with Arnold Palmer Light (tea and diet lemonade in a can, 20c
at Market Basket), which tasted, duh, like weak tea and lemon.

 HN> Ok, I'll admit that I have a bit of cranberry
 HN> sauce every 3 or 4 years...that's enough to
 HN> satisfy my quota requirements.

As I've noted, turkey and cran doesn't thrill me, nor does
applesauce with pork, etc. etc., but the cranberry or applesauce
by itself is okay.

 HN> As a long standing resident of Tacoma, 
 HN> I am very familiar with that smell....it 
 HN> used to come from the pulpmills down
 HN> by the Brown and Haley factory...when
 HN> the weather came from the north you 
 HN> could smell it ("fondly" called the Aroma
 HN> of Tacoma) all the way out to Ft Lewis!

And still you like Brussels sprouts.

Brussels sprouts with salt pork and pignoli
cat: veg
servings: 6

1 kg Brussels sprouts
150 g salt pork, julienned
80 g pignoli
20 g butter
1 shallot, minced
s&p

Choux de Bruxelles aux pignons et lardons

Trim and clean the sprouts. Cut a cross in the bottom
of each. Blanch 5 min in boiling water. Drain.

Put another pot of salted water on to boil, and boil
the sprouts another 10 min and drain again.

Wilt the salt pork in the butter for 4 min. Add the
shallots and cook another minute. Add the pignoli and
finally the sprouts. Toss and season. Cook 10 more
min. Serve with meat dishes.

M's note: double the pork and make it smoked.

Le bon accord : un chinon (Rouge, Val de Loire)
Source : CuisineAZ.com
Posted to NCE Oct 11 2004
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