Text 8871, 91 rader
Skriven 2008-06-13 17:34:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: Rant Redux
======================
-=> BJöRN FORSSTRöM wrote to DAVE DRUM <=-

 DD> and free range (real free range -  not the US gummint definition of "free
 DD> range"). The taste benefit is worth the extra money paid out.

 BF> I don't mind paying a little extra for better quality.

If you just need quick calories there is always Mickey D's or its equivalent.

 BF> Right now we gorged (is that the right word..?) on some fresh shrimps,
 BF> only a day old and they are naturally more expensive than frozen but
 BF> they do taste like shrimps.

If you meant "We ate like gluttons" the gorged is the correct word.

 BF> Some day this week we'll go out to Lysekil (where I was born) wisit my
 BF> fathers grave and buy shrimps directly from the boat and a crab or two.

There is a big difference between seafood where I live (about 1500 km from the
nearest seashore) and the stuff fresh from the boat. If I ever move from here I
will likely go to the Seattle are (where Hap is) or just north of the to
Vancouver, BC in Canadia - both for the mild climate and for the access to all
that wonderful fresh seafood ... especially Dungeness crab.

 BF> Then we take a walk out to the cliffs (on the pics I uploaded) and just
 BF> sit in the sun, watching the sail- and other boats eating the shrimps
 BF> and crabs.....having a beer....

The only Swedish beer I am familiar with is Pripps Blue - which is sort of a
middle of the road lager. OK, but, better is available most places.

 DD> So, don't settle for second best. You deserve better!

 BF> I think so too. The less use of chemicals the better.

I'm not against chemical just because they are chemicals. I _AM_ against
chemicals used in place of doing thing right. Especially when the chemicals
will cause other problems further down the road.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scallop & Mushroom Chowder
 Categories: Seafood, Shellfish, Soups, Mushrooms
      Yield: 3 servings
 
      1 tb Olive oil or butter
    1/2 lg Onion; chopped fine
    1/4 lb Fresh shiitake mushrooms;
           - stemmed, in 1/4" dice
      3 c  Fish stock *
      1 lb Russet potato; peeled, in
           - 1/4" dice
    1/2 c  Frozen peas
    1/2 lb Bay scallops
    1/2 ts Salt; more to taste
    1/3 c  Cream
           Fresh ground black pepper
           French bread to serve
 
  Instructions: Heat the oil or butter in a Dutch oven over
  medium heat. Add the onion and saute until translucent,
  about 5 minutes. Add the mushrooms and saute until they
  just start to release liquid, about 3 minutes.
  
  Add the fish stock and 1 cup water. Bring to a boil and add
  the potatoes. Simmer for 5 minutes. Add the peas, then cook
  until the potatoes are tender, 5-7 minutes.
  
  Stir in the scallops and the 1/2 teaspoon salt. Bring the
  chowder to a simmer and cook until the scallops are just done,
  1-2 minutes. Stir in the cream and cook until heated through.
  Adjust seasoning for salt and pepper.
  
  Serve immediately with the bread.
  
  Serves 2-4
  
  * Note: Look for frozen fish stock from Perfect Additions at
  specialty markets, or store-made frozen stock.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 22 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And the men who hold high places must be the ones to start..." -Rush
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