Text 17139, 85 rader
Skriven 2014-09-18 17:35:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Terminology(your version
================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> When I see a menu listing, I want to know what it is.
 ML> One cannot waste one's life quizzing waitstaff about the
 ML> ingredients that go on a particular plate: as the saying
 ML> goes, it doesn't do any good and annoys the waiter.

 ML> When I see piccata, it's got to be escalopes and got to
 ML> have a tart and salty balance provided by lemons and
 ML> capers. I won't accept anything else from a restaurant.
 ML> I have no control or interest in what you choose to do
 ML> in the privacy of your own home.

 ML> The objection I have to these watered-down recipes -
 ML> apparently and to my considerable horror exemplifying
 ML> Gresham's law in the marketplace of ideas - is that they
 ML> undermine what I understand, and what I emphasize used
 ML> to be generally understood, replacing it with a kind of
 ML> chaos.

 ML> I propose to you that deliberately aiding and abetting
 ML> this tendency is an act unworthy anyone who has any
 ML> respect at all for language and for tradition, not to
 ML> say the enjoyment of food.

Propose away all you like. It is, after all, a free country (subject to
punitive taxation). And we will likely never agree on this. You're as stiff
necked as a putative Texan decrying beenz in his chilli.

When I first broached the subject dish in this echo I had no idea what I was
describing - I had been served it and described what I had had. I was told it
was "piccata". So I went in search of some recipes. As what I had been served,
and described, was sans the salt bombs, and the definition(s) I saw did not
mention capers - I saw no hassles with the lack thereof - or with their being
optional. You are the one who jumped salty over this.

Even the recipes I have which call for capers mostly specify that they be
*rinsed* and drained. What does that do for your "salty balance"?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tilapia Piccata
 Categories: Seafood, Citrus, Poultry
      Yield: 4 servings
 
    1/4 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Pepper
      1 lb Tilapia filets
      4 ts Canola oil
      1 c  Chicken broth
      1 ts Cornstarch
      2 tb Lemon juice
      1 tb Butter
      1 tb Chopped parsley
      2 tb Nonpareil capers; rinsed,
           - drained, opt
 
  Combine flour, salt, and pepper in a shallow bowl. Dredge
  fish in flour mixture, coating well.
  
  In a large nonstick skillet, heat oil on medium-high. Add
  fish and cook until brown, about 2 minutes. Flip and cook
  another minute. Transfer fish to a platter and keep warm.
  
  Increase heat to high, add broth to skillet, and bring to a
  boil. Cook until liquid is reduced to 1/2 cup; it'll take
  about 3 minutes. Dissolve cornstarch in 1 tablespoon water;
  whisk into broth. Cook another minute, then stir in lemon
  juice, butter, parsley, and capers, if you're using them.
  Spoon the sauce over fish.
  
  Parents | May 2010
  
  MM Format by Dave Drum - 07 June 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... I find nothing more depressing than optimism -- Paul Fussell
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