Text 25584, 79 rader
Skriven 2012-06-01 09:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: far flung 744
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 ML> by some guy who has parlayed it into the Zagat or Gayot of
 ML> Singapore, only more reliable. People watch the site
 ML> constantly; there's now a print edition that sells hotly.
 ML> It's not a certainty that one will get a better meal from
 ML> consulting it, but the likelihood of a good one goes up.
 NB> There's always taste variance...

It's a pretty consistent palatal society, despite that its
heritage is Malay, Indian, Arab, Chinese, Indonesian, and
English.
 
 ML> I note everything I can but rely on none of the criteria,
 ML> including the length of the lines. I don't know whether my
 ML> good eating in the city is just luck, a "nose" for what's
 ML> good, or perhaps that the general standard is high.
 NB> Or all three... 

I have had a few poor meals in Singapore, but no really
bad ones. There was one place where I tried a bowl of
medicinally herbed mutton organ soup - that was really
weird; and at some of the fashionable places the food
is not so exciting (I guess you go for the buzz), but
if you spend under $5 or more than $50 you are likely
to get an exemplary meal.

 ML> Pain, except just at the edge or accidental, should be
 ML> frowned on if not forbidden.
 NB> Frowning upon is easy enough to do if ineffective in the main...
 NB> forbidding is even harder, if not impossible, to enforce...  ;)

Up here (well, half a mile from here) the mayor, an odd kind
of Republican, is trying to ban restaurant sales of drinks
over 16 oz, exceptions made for diet drinks and milk-based
drinks. I too frown on supersized things, other than cuts of
beef, but legislation is hardly the way to go.

On a more practical note, I wonder what will happen to the proper
pints of beer (20 oz) served in the pubs, let alone pitchers.
Perhaps they will have to go to the McSorley's method, which
involves serving beer only in 6 oz glasses, minimum initial
order being 6 units, refills 3 units.

Scallop Pan Roast
cat: shellfish, main, soup, stew
servings: 2

1/3 c bottled clam juice
3 Tb unsalted butter
2 Tb chili sauce, preferably Heinz
1 Tb Worcestershire sauce
4 ts gin
1/2 ts sweet paprika
2 ds celery salt
1 ds Tabasco sauce
8 oz bay scallops, or sea scallops cut up if large
1/2 c heavy cream
3/4 c whole milk
2 sl toast

In a heavy saucepan over low heat, combine clam juice,
2 Tb butter, chili sauce, Worcestershire sauce, gin,
paprika, celery salt, and Tabasco; bring just to a simmer.

Add scallops and let cook 30 sec without simmering (if
you see a bubble, pull pan off heat for a few seconds).
Add cream and milk and continue to heat without simmering
until mixture is steaming hot and scallops are opaque,
about 2 min longer.

Place a piece of toast in each of two bowls and then add
pan roast, dividing scallops evenly. Float remaining
butter on top, 1/2 Tb a bowl. Eat immediately.

Melissa Clark, New York Times, 1/2/2008
after Grand Central Oyster Bar

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