Text 15123, 91 rader
Skriven 2014-07-23 09:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sub optimal 701
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 ML> I was so disturbed by this that I made a vegetable biryani a
 ML> couple days later back at home. It was ever so much better.
 NB> But of course yours would have been better...  ;0  That one sounds
 NB> like it was worse than the typical bad veggie biryani, besides... 

One could have just as well have taken a box of
succotash and stirred it into Uncle Ben's. It was
no better (no worse, either, I admit) than that.

 ML> I'd have liked to recommend the place, as the help were most
 ML> willing, but unless the cook goes to reeducation camp along
 ML> with the one who made the chicken at the library, I won't be
 ML> back any time soon.
 NB> Can't blame you a bit...  :)

Pity. The people were nice, and the food was so boring.
It was as if a bunch of Indian graduate students were
trying to figure out how to make ends meet, so they said,
let's start a restaurant, and they got together, and at
the last minute they asked each other, can anyone here
cook? and the answer was no, but they opened a restaurant
anyway.

==
 NB>> Our erstwhile aka Fat Cat earned his moniker, at one stage of his
 NB>> life... by the time of his eventual demise at age 19, he'd left it
 NB>> mostly behind...  ;)
 ML> Few beings are lucky enough to die fat and happy.
 NB> He at least apparently died happy...  :)

Happy is good. One of the motivators of philosophy, from that
of the ancient Greeks on, is the minimization of pain and
maximizing pleasure (or lack of pain). Also striving for a
happy death. For me, I'm hoping to go in a stupor, drug-
induced or not.

 NB> Yup... there was pretty much always something doing...  And there's
 NB> always another year in which to get back to chicken skin or to saffron
 NB> and its "substitutes"....

Things to look forward to.

A couple years ago I was beast sitting at Bob & Deb's house,
and I thought that that would be a decent place for a
picnic (and no insane tenant to crash it), but the window of
availability was too early, and Janis came up with her place,
so I didn't press things. If the opportunity re-arose, maybe
I could wangle such a situation?

 ML> Actually, I'm not going to be within a thousand miles
 ML> of camel country any time this year.
 NB> Indubitably a good thing on that score...  But you might be in
 NB> somewhat closer proximity to someone else that had been exposed to the
 NB> nasty... 

As it turns out, MERS has been determined to be easily
transmissible by air, so the issue is maybe more serious
for me than, say, for you. I have a ton of flying planned
for the rest of the year.

Wauwinet lobster roll
Categories: seafood, shellfish, luxe, sandwich
Serves: 4

1 1/2 lb lobster meat, cooked and diced
1/4 c mayonnaise
1/4 c celery, finely diced
3 Tb shallots, finely diced
3 Tb chives, chopped
2 ts yuzu juice
2 ts white truffle oil
salt and white pepper to taste
4 lobster rolls*
16 romaine lettuce leaves
- M says 8 leaves at most

* He means those New England hot dog buns with the white
sides, but half sub rolls would work

Finely dice the shallots and celery and chop the chives.
Mix the lobster, mayonnaise, celery, shallots, chives,
yuzu juice, and truffle oil. Season.

Split the lobster rolls and line with romaine leaves.
Fill the rolls with the lobster salad.

David Daniels, Toppers, The Wauwinet, Nantucket

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