Text 19959, 118 rader
Skriven 2014-11-30 10:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: do re mi 361
====================
 ML> Interesting, not very sushi-parlorish. Of course, Fu is not
 ML> really a sushi-cheffish name. 
 NB> He's at least half Chinese... I'm not sure if there's japanese in the
 NB> mix or not...  and he didn't take on a Japanese name for the
 NB> position..  

Chinese-Japanese is a pretty unusual combination.

 ML> Are his egg custards milk-based?
 ML> I could see someone trained in chawanmushi translating that
 ML> skill to other kinds of custard as well.
 NB> I'm not sure if it's milk based or not... keep forgetting to ask him. 

Japanese custards until recently were broth- or sake-based.
In recent years Asians have started taking to dairy products,
which makes me curious: the current generation is going to
stink up town if it overdoes this, but how about their kids
and the kids beyond. Will we end up with Asians who eat
dairy? Interesting fact - after my total remake of my GI
tract flora, I am much less lactose intolerant. Not that I
can eat a bowl of chowder with impunity, but I can do a
few sips before a pill becomes necessary. Ice cream has
become a viable possibility, if not overdone.

 ML> One hopes, but we've seen too many family businesses go down
 ML> the tubes after some bright young scion returns the conquering
 ML> hero from business school.
 NB> Unfortunately true... I thought it bad enough that the girls decided
 NB> that the smallest stores needed closing, without taking into account
 NB> the desires of either the employees or the customers of those stores

Cash talks. Did the company do anything to smooth the
transition - helping find replacement grocery tenants
for the space, relocating or referring staff, that kind
of thing? And what was the community reaction to this?
Absent some sort of conciliatory gesture on Wegmans' part,
I'd have been inclined to publicize the issue loud and long.
 
 ML> Turbot is a nice fish, but is it 3x better than tilapia?
 ML> Okay, it is, but can your budget take a 3x expansion.
 NB> As I'm not buying the tilapia, and turbot is only available for very
 NB> short periods of time (fresh, anyway), an occasional splurge doesn't
 NB> hurt the exchequer much.   :)

And stretch the food budget at other times to make up - I
used to do that.

 ML> Steamed fillet of farm-raised turbot
 NB> Well, that's a far fancier version of turbot than I've ever served...
 NB> ;) That would set the pocketbook farther back indeed... ;)

Turbot is an exceedingly delicate and (along with the
overhyped Dover sole) one of the most sought-after
white fishes. I figure that after paying the vast
premium, a restaurant will gussy it up with fancy
lily-gilding ingredients to justify charging extra to
the clientele. For me, there's no reason to bring in
the reinforcements that would only obscure the
natural taste of the fish. But then the best turbot I
ever had was on United Airlines, so what would I know
(the flight was catered in Milan).

Maple-bacon Quiche
categories: Singapore, baked, brunch, main
yield: 1

100 g bacon
1 sm onion, thinly sliced
3 Tb maple syrup
3 lg eggs
200 g heavy cream
2 ts thyme leaves
1 ts salt
h - For the crust
2 1/4 c flour
1 ts salt
1 ts sugar
150 g butter, cut into small pieces
1/4 c water

1. For the crust: Combine flour, salt, and sugar. Add
butter and mix until mixture is like breadcrumbs. Add
water slowly until dough just holds together. Shape
dough into a ball, cling wrap and refrigerate 1 hr to
2 days.

2. On a slightly floured surface, roll out dough.
Press it into a quiche pan. Prick bottom with a fork.

3. Preheat oven to 210C. Line dough with parchment
and cover with baking weights. Bake 20 min or until
edges are just firm. Remove weights and parchment,
bake 20 min more or until slightly golden. Let cool.

4. Reduce oven to 190C. Fry bacon in a pan till
crisp. drain on paper towels, and let cool slightly.
Break into pieces.

5. Heat up oil from bacon. Add onion and cook till
translucent. Add maple syrup and 1 Tb water and cook
1 min. Let cool slightly.

6. Whisk together eggs, cream, thyme, and salt and
add onion mixture. Pour into cooled tart shell.
Scatter half the bacon on top.

7. Bake quiche till edges of egg mixture just set
(15 min). Scatter remaining bacon on top and bake
for another 20 min till puffed and golden brown.
Serve (:

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