Text 33881, 94 rader
Skriven 2013-02-19 20:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: foodies 133
===================
 ML> Depending on whether it's a list of foods I like, weird
 ML> foods I like, rare foods I like, or foods that I think
 ML> should be a foodie list. 
 NB> Any of them would be interesting... in different ways, no doubt,
 NB> though.  

Percebes (perceves), a kind of long-necked barnacle, should
be on all lists. Also sea urchins. Lots of shellfish, even
including the formerly humble, now exalted but still somewhat
exotic oyster.

 ML> For one, I don't think a person
 ML> is a gourmand (the old term for foodie) if s/he doesn't
 ML> know the difference at first taste between truffles and
 ML> truffle oil; perhaps one can't be a foodie, new style,
 ML> if one can't tell the difference at first taste between
 ML> Popeye's and KFC.
 NB> I'll never make it to true foodie status, probably...  ;)

Not such a big deal. Appreciating food and being obsessed
with it are quite different.

 NB> IOW, both seeking out and being willing...  :)

Well, the former includes the latter, but there are
degrees. I would not, for example, call Burt a foodie,
because he's not a fanatic of any kind; but he was
schooled well by Aunt Ah so fulfills the latter, so
that gains him points. Also both he and Shirley once
accepted my invitation to try an impromptu snack of
raw filet mignon (USDA Choice, very nice looking) in
the parking lot of a Wegmans.

 NB> too...  Just had a bit of it from the dimsum section of the Grand
 NB> Super (Asian) Buffet in town last Sunday... nicely done with slivers of
 NB> ginger and slices of hot green pepper... 

That is a great treatment.

Cream of Oyster Rockerfeller Soup
cat: soup, confused
servings: 6 to 8

20 oz fresh oysters
1/2 c + 1 Tb all-purpose flour
8 Tb butter (1 stick)
1 c chopped onions
2 qt homemade chicken stock
2 c chopped spinach *
1 ts anise seeds
6 oz heavy cream
salt, pepper, Tabasco to taste

*Fresh spinach must be sauteed to produce 2 c. Frozen
must be blanched to produce 2 c well drained. Drain
spinach by pressing between your hands.

First, drain the oysters but reserve the oyster liquor, then
coarsely chop the oysters in a food processor reserving all
the juice and oyster pieces, use more oysters if you like.
Refrigerate the oysters.

Second, make the roux. The roux consisting of the flour and
butter must cook over a moderate heat with bubbling present
3 to 4 minutes, otherwise, there will be an uncooked flour
taste in the sauce or soup.

The roux should be watched and stirred so that it does not turn
brown and remains the color of butter for the use in the soup.

Third, into the roux add the onions and allow to cook 2 to 3
minutes.

Fourth, while stirring slowly add all the stock to the roux mixture
and bring to simmer 10 minutes or until the onions are tender.

Fifth, add the spinach, oysters, and anise seeds and allow to
simmer 5 minutes. Then add the cream and allow to simmer
another 3 minutes.

Lastly, add salt, pepper and Tabasco to taste. Serves 6 to 8.

[M's notes: 1. Remember, there must be bubbling present!
2. I'd use 1-2 T of Pernod or Ricard or Herbsaint or the
like instead of the anise seeds; anisette in a pinch; or
at least grind the anise seeds. 3. I'd use a c of cream
and boil it down by 1/3 or so and put it into the soup at
the last moment before serving.] 4. The title is as it is.

: http://www.louisianaseafood.com/recipes.htm

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