Text 2159, 76 rader
Skriven 2010-09-29 06:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heating up 607
======================
 ML> Restaurants, museums, theaters - for
 ML> these, for example, the traditional day of rest is Monday.
 RH> No, back in the 19th century and on into the early part of the 20th,
 RH> Sunday was the day of rest.  It's only been in the last 30 to 40 years
 RH> that a lot of places have decided to stay open on Sunday.

I can speak only for my geographical area and professional
prejudice, but I assure you that for most of the twentieth century,
Sunday has been a performance day, and Monday has been the day
that has been dark (not a "day of rest" nor consecrated in
any way, just dark). Even in Boston the Sunday matinee has been
well enshrined (cough), though I suppose that that must have been
fought over at some time.
 
 ML> I tend to agree, but turning to cultures where starch is the
 ML> main part of the meal and proteinous foods are more rare, you
 ML> can see how fishy fishes and other strong-flavored foods might
 ML> be prized.
 RH> I can see that. But in some, the strongest fish (like anchvies) is
 RH> used only in small amounts.

In all, the strongest fish are/were used in small amounts. The
protein-heavy diet is a modern and western phenomenon (which I've
adapted to well!).

 RH> I don't have too deep a fat level in the pan as a general rule. Most
 RH> of my frying is more akin to sauteeing.
 
In which case a thinner pan than cast iron should make life easier.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Los Angeles and Tijuana Caesar Salad
 Categories: Appetizers, Salads, Cyberealm
      Yield: 4 servings

      6 x  Anchovy Filets
      4 tb Milk
      1 c  Olive Oil
      1 cl Garlic, left whole
      4 sl French Bread,
           (cut into 1/2" cubes)
      1 x  Egg
      1 x  Head of Romaine Lettuce
      1 x  Juice from Small Lemon
           Salt and Pepper
      4 tb Parmesan Cheese, grated

  1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
     paper towels. Chop roughly. Cook the egg for 1 minute.

  2) Crush the garlic and leave in the oil for about 30 minutes. Heat
  all
     but 6 tb of the oil in a frying pan until hot. Fry the cubes of
  bread
     until golden brown, stirring constantly with a metal spoon for even
     browning. Drain on paper towels.

  3) Break the cooked egg into a bowl and beat well with the lemon
  juice,
     salt and pepper. Toss the lettuce with the remaining garlic oil and
     anchovies. Add the egg mixture and toss to coat well. Place in a
  clean
     serving bowl and sprinkle over the croutons and parmesan cheese.
  Serve
     at room temperature.

  From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
  315-786-1120

MMMMM


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