Text 972, 91 rader
Skriven 2008-01-20 16:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Christmas and beyond 717
================================
 -> Sashimi good. Sushi bad.
 HN> Sashimi good...sushi good but not on list (sigh)

They always say that sushi is all about the rice. But
then why use fish at all, I think to myself. Anyhow,
even the best rice isn't that special.

=

 -> ounce. But Agnes was quite enthusiastic about wine in a
 -> purely intellectual sense.
 HN> I'm not surprised, it is an interesting subject even 
 HN> at the intellectual level!

It is, isn't it. Some of my favorite writing (for leisure
reading) is about wine; the rest of it of course is about food.

 HN> I have no problem telling what I like from 
 HN> what I don't. And yes, I did see (well 
 HN> heard a discussion of it on the radio) the report
 HN> on that study. Very interesting and not 
 HN> terribly surprising considering the people 
 HN> who were tested were not enophiles but 
 HN> just regular folk.

Hum. What would happen if they tested enophiles? It is said
that there was a test of food writers, and some of them
couldn't blindfoldedly distinguish a rich white from a light
red wine, both served at the same temperature.

 -> Calamares en su tinto. I've tasted that kind of dish,
 -> and it's pretty good, though the sauce is, strangely
 -> enough, quite fishy.
 HN> Yummy fishy!

As opposed to icky fishy, which is anchovies.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Schnitzel a la Holstein
 Categories: Veal, German
      Yield: 2 Servings

      2    (4 oz.) slices of veal
           - inside round
           Salt and pepper
           Flour for dredging
           Egg wash for dipping:
      1    egg, beaten with
    1/4 c  milk
           Seasoned bread crumbs,
           for coating
           Oil for pan frying
      2    eggs
      4    anchovies, rinsed
      2 Tb unsalted butter
      1    lemon, split
      1 Tb chopped parsley
      1 ts capers, rinsed

  Working with one piece of veal at a time, place the veal slice between
  two large pieces of plastic wrap. Using the flat side of a meat
  mallet, pound the meat until 1/4 in. thick, being careful not to make
  any tears in the meat. Repeat with the remaining piece of veal. Season
  the veal with salt and pepper. Dredge in the flour, shake off excess.
  Dip into the egg wash, allow excess to drip off. Coat in the bread
  crumbs.

  Heat 3/4 cup of oil in a large skillet until very hot. Place the veal
  pieces into the oil. (A sign of a good schnitzel is when the breading
  "bubbles" up while pan frying.) Cook until golden brown, about 2
  minutes. Flip and cook until golden. Remove and keep warm on a service
  platter. Remove the excess oil from the skillet.

  Crack the eggs into the skillet, season and cook perfect sunny side up
  eggs. Place a cooked egg on top of each veal schnitzel. Criss cross
  the egg with 2 anchovies each. In the same pan, brown the butter,
  squeeze in the lemon juice, add the parsley and capers and pour the
  sauce over the entire platter.

  SOURCE: Essence of Emeril Cooking Show

  That's way too much oil! You can do schnitzel in 1-2 tb oil.

  Jim Weller

MMMMM

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