Text 33113, 73 rader
Skriven 2010-01-04 09:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: arctic oddities 624
===========================
 ML> Need good reflexes and a strong arm, no doubt.
 JW> The bouncers there are fast and efficient. So the adventuresome
 JW> hipster or cultural anthropologist on a field trip won't get engulfed
 JW> in a melee.

I wonder about anthropologists and their commitment to
truth gathering. How many of them end up baked a la
Rockefeller in the midst of their observations?

 JW> Roslind and I once went there for last call with a group, dressed
 JW> formally as we had been to a charity ball previously. Nobody raised
 JW> an eye. The regulars are amused though by people in costume on
 JW> Halloween. (Roslind and I met there on a Halloween 22 years ago,
 JW> back when dive bars were more appealing to us.)

Went to a bar-restaurant yesterday in my tux, my arm-in-arm
companion dressed in gay bar pickup artist style; nobody
raised an eyebrow there either.

 JW> I had a house here once with good soil and a proper garden. It took
 JW> some adapting to get used to gardening in the arctic. Leafy things
 JW> like cabbage, lettuce and spinach did very well in the cool weather
 JW> with all that sunshine. I got two cuttings of leaf lettuce and
 JW> spinach in 90 days. But seeded vegetables grew more slowly: I didn't
 JW> have peas until late August and green and wax beans around Labour
 JW> Day weekend. The other beans that I hoped to dry out never matured
 JW> and the corn didn't even germinate (corn needs heat as well as
 JW> sunlight). Tomatoes did well (starting with bedding plants, not from
 JW> seed.) 

I guess it takes a while for things to set seed. What if you
started your legumes indoors very early and then put them out
when the climate allowed? Greens growing lushly, that makes sense.
Tomatoes surprised me.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Oysters rockefeller  (gourmet mag.)
 Categories: Appetizers, Seafood
      Yield: 36 servings

      1    Boston lettuce, washed, drie        1 c  Unsalted butter
           -, & chopped fine                   2 tb Pernod
    1/2 lb Fresh spinach, washed, dried        1 tb Anchovy paste
           - & chopped fine                  1/8 ts Cayenne pepper
      1 c  Scallion, minced                   12 sl Bacon, lean
  2 3/4 c  Dry bread crumbs, fine             36 lg Oysters in shells
    1/2 c  Fresh parsley, minced                    Coarse salt for platters
    1/4 c  Celery, minced                           Lemon wedges
      3    Garlic cloves, minced

  Shuck oysters, reserving liquor and bottom shells.  Scrub and dry shells.
  In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs,
  parsley, celery, and garlic.  In a skillet, met butter over moderate heat
  and cook the spinach mixture, stirring for 1-2 minutes, or until greens are
  wilted.  Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to
  taste.  Chill the mixture, covered, for 1 hour. In another skillet, cook
  bacon over moderate heat until crisp. Transfer to paper towels to drain,
  and then crumble it. Arrange one oyster in each of the reserved shells and
  moisten each with some of the reserved liquor. Spread half the spinach
  mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each
  oyster.  Top the bacon with remaining spinach mixture and sprinkle each
  with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof
  platters filled with coarse salt. Bake in the middle of a preheated 450f
  oven for 18 minutes or until bread crumbs are well browned. Garnish with
  parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite

MMMMM


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