Text 35166, 79 rader
Skriven 2013-03-22 20:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Nick pick 304
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 ML> girlfriend and I ate yogurt, rice, cabbage, and chicken
 ML> drumsticks every night. I don't think we spent much
 ML> more than $50 between us all summer, though we were
 ML> both culinarily and financially impoverished.
 NB> Was it of necessity, ideology, or just the way things worked out?

A bit of everything. Necessity because of student poverty and
ideology as I was being ecologically sound and not eating
beef (though then and for a couple years after until I broke
down I was lustfully eyeing those shell sirloin steaks at 7
9c/lb, sometimes on sale for as little as 59c) and, gasp,
not flying in airplanes.

 NB> interesting collection, although I'd expect it to get wornout quickly.

Sometimes there were seasonings, such as curry, to bust
up the monotony.

 NB> I think it's more that we managed to reorder priorities a tad... I
 NB> think that the little bump in affluence has receded...  ;)

Sigh ... I hope there are ways to prioritize, so you can
afford the things you like better than baked beans. I will
go days without food at all to save up for a special
dinner, though that may have something to do with my
current state of medium sweetness and probably something
I shouldn't do too often.

 NB> ... Aging is not bad.  The real killer is when you stop.

Reminds me of one of those life extension ads that I keep
seeing in the airplane magazines. Some guy (supposedly the
doctor who owns the clinic) with this amazing 30-year-old's
body and a hideous 75-year-old face. I'm so tired of this
that I just hope he kicks off soon so I don't have to see
the ads any more. Of course, the Popeil guy died, but his
infomercials live on, so even then I might have a long time
to wait - until the agency figures out that having a dead
guy pitching aging reversal wouldn't be such a great idea.

Here's a recipe from Barbara Lynch, who runs my friend
Nicholas's favorite restaurant -

Fried calamari with spicy lemon aioli
cat: airline, celebrity, main, seafood
servings: 8

2 lb small squid, cleaned
2 c buttermilk
4 c peanut or canola oil for frying
1 c flour
1/4 c semolina
1 Tb Kosher salt
1/4 ts white pepper
fleur de sel
celery leaves for garnish (opt)
1 lemon, wedged
spicy lemon aioli

Slice squid crosswise into 1/2" rings. Unless very large,
leave tentacles whole. Rinse all under cold water, then
soak in buttermilk at least 1 hr.

Fill a medium saucepan halfway with oil and bring to 350F.

Meanwhile, combine flour, semolina, salt, and white pepper.
Drain squid and dredge in flour mixture to coat. Using
Chinese skimmer or other slotted spoon, submerge a few
pieces in hot oil and fry until golden and crisp,
2 - 3 min. Drain on paper towels and sprinkle with fleur
de sel. Serve immediately garnished with celery leaves,
if you like, and lemon wedges, with aioli on the side.

As you would expect from US Airways, something is missing
here - the recipe for "Spicy lemon aioli."

Barbara Lynch, US Airways Magazine 8/2012
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