Text 16920, 109 rader
Skriven 2011-10-23 00:03:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: STINKING 13  11022
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> The Conrad and the Mandarin do not. Of course, they are
 ML> both air-conditioned to the nth degree.
 GJ> Airconditioning is one reason most hotels do not allow durians in, as
 GJ> most of the conditioned air is re-circulated; thus everyone in the
 GJ> hotel gets to share the durian aroma.  It is possible, though more
 GJ> expensive, to arrange separate air flows for each room, which is
 GJ> probably what is done in the Conrad and Mandarin.

 ML> Perhaps. I was disappointed in the exotic fruit welcome
 ML> amenity in the Conrad, though. There's a brochure describing
 ML> what might be in the basket, such lovelies as rambutan, papaya,
 ML> and so on (no durian, though D:) - what actually came was one
 ML> each orange, plum, kiwi, apple, and banana.

I have been rather disappointed with the quality of fruit left in
hotel rooms, one of the worst being a beautiful looking apple in my
Nikko Narita hotel room in 1998, which proved to be floury inedible.
That hotel room green tea, however, was the best I have had.
 
One of the best airports for durian appreciators is Davao, on Mindanao
Island in the southern Philippines.  As passengers leave the plane and
enter the body of the airport they are met by vendors with trays of
opened durian.  The aroma is glorious!  I don't think many of the
hotels there object to durians, which are a major export item to the
rest of the country and elsewhere.  There are signs saying they are
not to be carried on aircraft, but of course they are!

 ML> Parmesan is the epitome of umami. Umami is MSG.
 GJ> As mushroom is only 42 mg/100 g, and is a great flavour enhancer, I
 GJ> thought that it would be much higher.
 ML> I wonder if that number is accurate?

 ML> The real number is 10 times that according to the US government
 ML> nutrient database: this makes a bit more sense, but a lot of
 ML> foods have numbers this high or higher. By the way, one must
 ML> take care to distinguish free glutamate from protein-bound, and
 ML> the amount of free glutamate in mushrooms is said to be 140 mgpct,
 ML> fairly high. A kicker, though, is that mushrooms are the richest
 ML> dietary source of guanylate, another umami producer.

So are mushrooms better for you than MSG (Ajimoto, Vietsin)?

On my Eyre Peninsular tour I visited some oyster sheds, where the
Pacific oysters brought in that morning from the beds out at sea were
being graded and packed.  At one shed at Streaky Bay (Nancy's birth
place) the sorter sold them at $6 for 6 large ones, with lemon or lime
juice available for anointing.  I waited while he opened them, then
tried both juices, preferring the lemon juice.  They were truly
magnificent, quite plump, with a particular, lingering sea taste in
the fat.  The quality of those oysters is attributed to the clean,
unpolluted water resulting from the low rainfall and lack of rivers on
that part of the coast.  I also tried local scallops in the hotel,
which, to my satisfaction were sensibly served, with the roe attached.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gateau of Australian Scallops w/a Light Coriander Sauce
 Categories: Seafood, Shellfish, Scallops
      Yield: 6 Servings
 
    600 g  Scallops, cleaned and with
           Coral removed but reserved
    300 g  Diced zucchini
    300 g  Diced eggplant
    300 g  Tomatoes, skinned and seeds
           Removed
    600 g  Red and green pepper, peeled
           And seeds removed
     10 g  Garlic, peeled and crushed
      2 tb Butter
           Salt and pepper
     70 g  Coriander (separate leaves
           And stems)
      1 c  Fish stock
    1/2 c  White wine
     50 g  Unsalted butter
 
  Cook zucchini, eggplant, tomato, poppers and crushed garlic in butter
  until tender. Season with salt and pepper, set aside and keep warm.
  
  Liquidise the scallop coral and the coriander stems together with the
  fish stock and white wine. Place in a saucepan and cook slowly to
  develop a good flavoured stock. Strain through a fine sieve, return
  to the stove and reduce the cooking liquid by half.
  
  Pat scallops dry with paper towels and quickly sear the scallops in a
  very hot pan until golden brown. Remove from the pan and keep warm.
  
  Deglaze the pan with the stock and reduce cooking liquid a little
  more. Whisk in the butter and taste for salt and pepper.
  
  Arrange the cooked vegetable mixture in the centre of individual
  dinner plates. Spoon scallops on top and lightly coat with the sauce.
  Sprinkle with coriander leaves and serve at once.
  
  Bon Appetit-Exec.Chef Magnus Johansson
  
  Uncle Dirty Dave's Archives
 
MMMMM

On this day, 200 years ago, Franz Liszt was born in Hungary.

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)