Text 34874, 104 rader
Skriven 2010-02-15 20:40:42 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: good & bad 815
======================
 ML> Ambience (ambiance - one of those
 ML> weird words where the English spelling is different from
 ML> the French spelling, even though it's a French word)
 JW> Being Canadian and acknowledging that the country is partly French,
 JW> I spell it the French way. 

Ego absolvo te (I absolve you, part of the Latin rite penance
sacrament), mostly because the English is a misspelling (the
commonest similar one is "defendant").

 ML> you pay for red flocked bordello
 ML> wallpaper only once every decade or two.
 JW> At the Office Lounge, the original owner and Otto the successor
 JW> managed to make it three between them. The third owner completely
 JW> razed the place as well as changed the menu. It's now Fuego
 JW> International Cuisine and the Twist bar (the place we had drinks and
 JW> desserts at on the upper deck). 
 
And it's still ugly. Though the drinks were okay.

 JW> Plain is good too; I have fond memories of eating them right on the
 JW> beach on Vancouver Island. I took pepper, a lemon and a bottle of
 JW> Tabasco with me.

Insofar as I've brought up a number of old girlfriends, I
must reminisce that Sharm the Anchorage/Tacoma girl had a
soft spot for oysters, shared by most of her numerous and
voracious clan. She and I would splurge on oysters whenever
possible, and I was once hailed as the hero of the day when,
poking around their family clam flat on Puget Sound, I found
an oyster that had obviously survived for decades by
masquerading as a rock or a clam - after shucking, it made
an oyster cocktail for half a dozen. AH, them was the days.
There is some restaurant in northwest Oregon that sells
fried oyster platters in sizes designated one, two, or three.
This one grandma oyster probably would have dwarfed a three.

Which brings me to the point: always go for big oysters
when given the choice.

MMMMM----- Meal Master Recipe

      Title: Oysters Bienville
 Categories: Seafood, Shellfish, Classic
      Yield: 6 Servings

     36    Raw oysters; on half shell
      6    Pie tins; filled with rock
           -salt
      4 tb Butter
    1/2 c  Finely minced onion
    1/2 c  Finely minced bell pepper
      1 c  Finely minced green onion
      2 cl Garlic; minced
  1-1/2 c  Minced raw shrimp
      1 c  Fresh mushrooms; minced
    1/2 c  White wine
      1 tb Fresh lemon juice
      2 c  Bechamel sauce (make it with
           -half-and-half or cream
           -instead of milk, for an
           -extra-rich sauce)
    2/3 c  Grated Cheddar cheese
    1/2 c  Fresh French bread crumbs
           Salt, white pepper & Tabasco
        ds Peychaud's bitters(Angostura
           -bitters may be substituted)

  This sumptuous dish is served in many New Orleans restaurants.
  I've heard that it was invented over 75 years ago at Arnaud's
  Restaurant, but Antoine's Restaurant also claims to have
  invented it in the 1940s. It's named for the Sieur de Bienville,
  Jean Baptiste le Moyne, founder of the City of New Orleans.

  Preheat oven to 400F.

  Melt the butter, then sauté the onions, bell pepper, green
  onions, mushrooms and garlic until soft; add the shrimp and
  cook for 1 minute until barely pink. Deglaze with the white
  wine and lemon juice, and bring to a boil. Add the Bechamel
  sauce, cheese and bread crumbs, and reduce to a simmer. Add
  salt, white pepper and Tabasco to taste, dash of Peychaud's,
  then simmer for 20 minutes, or until very thick.

  Arrange 6 raw oysters in each of the pans, firmly nestled in
  the rock salt. Cover each oyster with the sauce, and bake for
  10 minutes, until the oysters and sauce are very hot and the
  top of the sauce is browned. Serve at once. The rock salt helps
  stabilize the oyster shells as this dish cooks. It's there for
  support, not seasoning; make sure you don't get any on your
  oysters, or they'll be too salty.

  YIELD: 6 servings of 6 oysters each.

  Recipe by: Chuck Taggart

  MM Format by Dave Drum - 25 March 2003

  Uncle Dirty Dave's Archives

MMMMM
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