Text 25196, 116 rader
Skriven 2015-03-21 11:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: condiments 400
======================
 RH> Nothing really to draw me to the city either. I've not even flown in
 RH> the area since we came back from Germany in 92.

Eh. Some people like NYC, some don't, I'm in the middle.

 ML> well, maybe the Chinese restaurants in Flushing.
 RH> Don't know if they're special enough for us to make a trip to try.

This depends on how committed you are to getting
authentic authentic Chinese food. What I've eaten in
Flushing is as close as I can come in the US to what
I've eaten in Singapore and Taiwan and Hong Kong.
There are isolated places in other cities (some, like
Houston, surprising), but a greater concentration of
good Chinese I've not encountered here. Maybe the
Chinese enclave outside L.A. that Manny Rothstein took
me to comes close.
 
 RH> If I can see them making my sandwich, I'll ask for the brown mustard
 RH> if it's not listed or in sight as an option.

Even if you're not able to see the kitchen. Maybe
especially.

 ML> Baleen crab cake with lobster lemongrass sauce and tomato ginger jam
 ML> cat: seafood, fancy
 RH> Worth trying or better to just enjoy somebody else's work? (G)

I sometimes editorialize a bit. When I add "fancy" to the
categories, it usually means not worth the effort unless
you're a foodie (and you know how I hate that word and
the concept as well). When I say "pretentious," it means
not worth the effort and expense at all. I doubt Baleen's
would be worth the effort, though it probably tastes good
enough - but you've seen me sling together a crab cake in
5 minutes that was as satisfying as this one would be.

I no longer have the original post that this was attached
to but discovered the recipe part in a collection. Looking
back it appears that it's the procedures that are silly
more than the ingredients (except the Port, which I suggest
be omitted).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Roast Turkey with Sage & Sausage Stuffing
 Categories: Poultry, Pretentious, NYC Ballet
      Yield: 25 Servings

      1    Turkey (20 lbs)
      1    Salt and pepper
      3 md Onions; sliced
     10    Clove garlic; peeled
      1    Handful thyme and/or
           -rosemary sprigs
    1/2 c  Port wine **

MMMMM-----------------------------STUFFING----------------------------------
      1 tb Olive oil
      1 lg Onion; diced ***
      3 lb Italian sweet sausage;
           -no casings
      5    Celery stalks; diced
      3 md Carrots; diced
      1    Salt and pepper
  1 1/2 tb Sage; or 4 leaves, chopped
      3 c  1/2" bread cubes ****

-----------------------------------GRAVY-----------------------------------
      3 tb Flour
  2 1/2 c  Chicken broth
      1    Salt and pepper

  **   Michael Loo sez: lose the wine *** Michael Loo sez: two onions. ****
  Michael Loo sez: MORE.

  Michael Loo's NOTE: Bread cubes are best done by freezing two loaves of
  sliced bread solid. Remove six or so slices of frozen bread at a time and
  cut into cubes using a chef's or similar sturdy knife. Spread cubes over
  a clean table to dry the night before making your stuffing.

  "Remove the innards, gizzards, and all that good stuff from the turkey."
  Wash bird and pat dry. Salt and pepper inside and out.

  For the stuffing: saute onions 5 min in oil.  Add sausage and cook,
  breaking up, until it starts to brown. Add all other ingredients except
  bread. Cook until sausage is completely cooked. Add bread, toss well, and
  remove from heat.

  Stuff turkey with stuffing; any extra can be cooked separately. Truss legs
  and secure stuffing in cavities with foil. Place bird in large pan breast
  side DOWN. Scatter onions, garlic, and herb sprigs around bird. You may
  cook the innards alongside as well. Add 1/2 c water to the pan. Pour wine
  over bird.

  Roast 1 hr at 350, basting frequently. Turn bird over and roast until done,
  perhaps 3 hr longer, continuing to baste. Tent with foil if bird browns too
  quickly. Remove bird from oven and unstuff immediately. Reduce oven to 250.
  Put stuffing into a casserole dish, cover, and keep warm in oven. Tent
  turkey with foil to keep warm.

  Discard all the funny stuff from the roasting pan. Dice giblets if you are
  using them. Place pan over two burners on the stove. Bring to the bubble
  and whisk in the flour. Add broth in a stream, whisking constantly. Let
  thicken to taste. Season and serve.

  Heather Watts and Jock Soto, Our Meals (New York: Riverhead, 1997)

  Paraphrased by me; not MMed by me, though. And whoever MMed it
  introduced a lot of weird typos, which I think I've corrected.

MMMMM

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