Text 4842, 83 rader
Skriven 2010-12-11 10:06:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Dave Drum
Ärende: humph 868
=================
 DD> Mussels been around for years ... I've eaten stuff like Mussels
 DD> Meuniere, Stuffed Mussels, etc. since the 1960s
 ML> 1. You're not typical; 2. you took advantage of this food because
 ML> it was 9c a pound.
 DD> Absolutely to the first. Not a chance to the second.

Too bad - out here, back in the 1970s, mussels were 19c-39c
with frequent specials bringing them down to 9c. That's when
I learned that I could down a couple quarts without breathing
hard. Unfortunately, the white wine and garlic and a touch of
butter doubled the cost to about 35c a quart.

 ML> Is Humphrey's still your favorite? Cuz if they cheat in this
 ML> way they may not be above cheating in other ways.
 DD> Well, yeah. I don't have a problem with pig parts in my hamburger as I
 DD> do not keep Kosher. Besides the butcher who was doing that has long
 DD> since retired. And the quality/service/pricing of Humphrey's meats is
 DD> pretty hard to beat anywhere else.

As I eat a considerable proportion of my burger meat raw,
I would frown on foreign stuff in it (when I have access
to a Cuise, I use that to chop the meat).

 DD> Druther have pig spleen in my hamburg to redden it than a poisonous
 DD> substance like carbon monoxide. I sometimes buy ground pork from

CO is actually quite inert. Its only poisonosity is that it binds
to hemoglobin more readily than O2 does. Once it's done reddening
your beef, it's shot its wad, as it were, and the danger is over.

 DD> Humphrey's (U$1.59/lb) with which to make porcuswine burgers. Or to add
 DD> into red chilli. Or to bulk out the diced pork in green chile stew. At
 DD> their typical pricing they are 20% to 25% less than any other market in

Yeah, maybe that's because spleen is cheaper than shoulder meat.

 DD> the area. They also have a most excellent Italian sausage at U$1.99/lb.
 DD> - which, although I can make sausage on my own, makes it not worth the
 DD> hassles.  Bv)= 

Strikes me that for 40c/lb I'd happily mix my own and be certain
there's no fennel in it.

Grouper with Salsa Cruda
cat: airline, fish, main
servings: 6

4 beefsteak tomatoes, diced
6 scallions, white part only, thinly sliced
4 radishes, julienned
1 Thai chili, chopped fine
1/2 c olive oil
4 Tb lime juice
1 Tb cilantro leaves, chopped
1 ts mint leaves, chopped
1 Tb basil leaves, chopped
1 ts salt
6 (7 oz) grouper fillets, skinless
1 Tb unsalted butter
1/4 ts cayenne pepper

For Salsa Cruda, combine tomatoes, scallions, radishes, chili,
olive oil, lime juice, cilantro, mint, basil, and 1/2 ts salt
in a large bowl. Cover and chill 1 hr before serving.

For grouper, preheat oven to 325F. Grease sheet pan with butter.

Lightly season fillets with 1/2 ts salt and 1/4 ts cayenne.

Sear one side of the fish on a flat grill. Flip fillets over and
place on the sheet pan with cooked side up. Bake uncovered in
oven for 10 min.

To plate, top grouper with Salsa Cruda.

Serving suggestion: Accent dish with half a grilled peach.

Bryan Caswell, Continental Airlines magazine 9/2009

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