Text 18917, 94 rader
Skriven 2014-11-04 10:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: soft food 204
=====================
 ML>> John Deere Ice Cream Tobacco Stringing Competition.
 NB>> Ok, I've read that last line a number of times... just what IS that..!
 ML> I've tried to parse it a few times without notable success.
 NB> I just saw YKJim's explanation... that parses, finally...

Seems to sort of make sense with the small engine information.

 ML> That's not a classic confit. The flavor of confit comes
 ML> from the salt - it's a kind of duck Smithfield.
 NB> It didn't sound like the classic confit you were telling about.

Which of course plays into my perennial argument. If it
ain't confit, don't say it is.

 NB>> ... They did say that it
 NB>> should be stored in the fridge rather than the countertop, though...
 ML> Definitely not a confit and probably should not be made
 ML> or eaten. Reason? Anaerobes.
 NB> Dunno... if done carefully, there shouldn't be too much
 NB> danger from the anaerobes...

I suppose, but some pretty careful folks have been done in
by anaerobes.

 NB> I could see it being more dangerous if left out on the
 NB> counter for any length of time...

Refrigeration will slow but not stop the proliferation
of nasty-nasties.

 NB> ... Windows user's favorite ice cream:  Hoggin' DOS.

It certainly isn't Friendly's.

Mussels with aioli and hand-cut fries
categories: shellfish, main
Serves: 6 to 8
h - for the mussels
3 lb mussels, cleaned and bearded
4 oz butter
3 Tb diced shallots
3 Tb garlic confit (see below)
3 bay leaves
4 oz dry white wine
6 Tb aioli (see below)
h - for the garlic confit
8 garlic cloves
4 oz olive oil
h - for the aioli
6 cloves raw garlic
1 pn salt
2 Tb water
2 egg yolks
2 c olive oil
Lemon juice to taste
Salt to taste
h - for the hand-cut fries
3 lb Kennebec potatoes
2 qt peanut oil

For the confit. Heat oil in pan. Add garlic and saute
slowly until garlic is soft.

For the aioli. Using a mortar and pestle, crush garlic
and salt until smooth. Whisk together garlic, water
and egg yolks in a mixing bowl. Continue whisking and
slowly add olive oil to create an emulsion. Season
with salt and lemon juice.

For the taters. Cut potatoes into 1/4"x1/4"x2" pieces.
Soak potato pieces in water for 1 hr. Remove potatoes
from water and dry well. Heat oil to 300F. Blanch
potatoes in oil for 2 min. Place potatoes on a sheet
pan and cool in the refrigerator. Reheat oil to 350F.
Add cooled potatoes and fry until golden brown.

Melt butter in pot big enough to fit mussels
comfortably. Add shallots, garlic confit and bay
leaves. Cook until shallots are soft. Add mussels.
Heat for 1 min. Add wine. Cover and steam 3 to 5 min.
When mussels are done, use a slotted spoon to divide
them among four serving bowls. Add aioli to the liquid
remaining in the pot and whisk over low heat to
desired thickness. Pour aioli over the mussels and
serve with hand-cut fries.

M's note: aioli should be served on the side.

Ryan Johnston, Whisknladle, La Jolla CA


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