Text 33626, 133 rader
Skriven 2010-01-15 06:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: darn yankees 671
========================
 -> Yeah, he is one of the few Boston acquisitions that
 -> I project a decent future for.
 HN> As a right handed hitter he'll do better in 
 HN> Fenway, and he's one tough defensive player
 HN> as well, we'll miss him at third...not so 
 HN> much at the plate.

Fenway has been good to several kinds of hitter - the
right-handed pull being one, but lefties too have been
known to take advantage of the Monster.

 -> Of course. And if things go their way, Oakland "could"
 -> be a contender, too.
 HN> Well, I'm not hoping for that much
 HN> of a cosmic realignment!

Of course not. But the numerous fans in the Bay area
probably are.

 -> Couple days. Have a recommendation for a TCM doctor there,
 -> but if that doesn't pan out, I'll check myself in to the
 -> Mass General when I get back.
 HN> Hope you find some effective treatment
 HN> that you can live with! Keep us posted
 HN> as to how things are working out!

I'm getting cold feet on this one, as the Chinese quacks
seem to be just as quackish as the American ones, only
their expensive ingredients grow mostly on trees.

=

 HN> There's no draft to dodge now, so no
 HN> need for it. 

Truth. A different and much less dodgy kind of dodge nowadays,
that of public opinion. And of course there are the people
who signed with the Reserves and the National Guard, some of
whom have done the fleet-footed thing (relatively few, as this
war isn't so flagrantly bogus as that other one was).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Asian Mesclun Salad Garnished With Crabcakes
Categories: salad, vietnamese, crab
  Servings: 8

MMMMM====  ROASTED GARLIC DRESSING =========================
      7    heads of garlic
      1 TB olive oil
      1 TB Dijon-style mustard
      1 TB cracked black pepper or
           - freshly cracked pepper
      3 c  buttermilk
    1/2 c  rice vinegar
  1 1/2 c  extra-virgin olive oil
           Salt and pepper to taste
MMMMM====  CRAB CAKES ======================================
      2 lb fresh or frozen (thawed and
           - completely drained) crab
           - meat
      5 TB chopped garlic chives
      5 c  coarsely ground corn flakes
      1 TB Old Bay Seasoning
  1 1/2 c  mayonnaise
  1 1/2 ts worcestershire sauce
      2    eggs
      2 tb to 3-tb vegetable oil or
           - clarified butter
MMMMM====  SALAD ===========================================
    1/2 c  ti to (red or purple
           - perilla) leaves
      1 c  hung cay (mint) leaves
    1/2 c  rau que (Thai basil) leaves
      2    heads frisee (curly endive),
           - torn into bite-size pieces
      3 c  baby spinach

Cook's note: Eric Nguyen suggests using the leftover dressing to
make a delicious Caesar Salad Dressing that doesn't contain anchovies.
Add grated Parmesan cheese (to taste) to the remaining dressing.

Preliminaries: Preheat oven to 350 degrees.

1. To prepare the dressing: Cut 1 inch off the pointed ends of heads of
garlic.  Place heads of garlic, cut side up, on a sheet of aluminum
foil.  Drizzle with 1 tablespoon olive oil and draw up sides of foil to
enclose the garlic.

2. Bake garlic in preheated oven for 45 minutes.  Cool.

3. Squeeze or pluck garlic from papery covering.  Place garlic in
blender, along with all remaining dressing ingredients, except the
extra-virgin olive oil.  Whirl until pureed.  Whisk in olive oil in a
slow, thin stream.  Taste and add salt and pepper as needed.

Refrigerate.

4. To prepare the crab cakes: In a large bowl, combine crab meat,
cornflakes and chives; stir gently to blend.

5. In a separate bowl, whisk together the remaining crab cake
ingredients, except the oil or butter.  Gently fold the mayonnaise
mixture into the crab mixture.  Form into disks, about 3 inches in
diameter and 1 inch thick.

6. Heat oil or clarified butter in a large, nonstick skillet.

Cook crab cakes on medium-high heat until lightly browned and cooked
through, about 3-4 minutes per side.  Set aside.

7. In a large bowl, combine all salad ingredients.  Add enough
dressing to lightly coat the leaves.  Use leftover dressing for another
purpose.

Presentation: Divide the salad among 8 dinner plates.  Top each serving
with a crab cake and serve immediately.

Yield: 8 servings  Nutritional information (per serving): 769
calories, 50.6 grams fat, 7.8 grams saturated fat, 192 milligrams
cholesterol, 1,197 milligrams sodium, 58 percent calories from fat

Source: Eric Nguyen, executive chef at Foxfire Restaurant in Anaheim Hills

MM format by Manny Rothstein   Date: 3/30/98

Copyright 1997 The Orange County Register, August 21, 1997

MMMMM

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