Text 30212, 142 rader
Skriven 2015-08-25 01:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fu 121
==============
 NB> I don't know what the sushi chefs at our Wegmans are using for rice,
 NB> but it has both an odd texture and taste, actually practically no
 NB> taste, with a soft bite... I keep getting suckered into getting it with
 NB> the $1 off coupons, when we are having our pre-shopping supper there...

I'd have to experience that just once, but unless the
coupons got to be much bigger than $1, maybe that
won't happen.

 NB> hard actually to describe it... all mushed solid together, especially
 NB> in the squared off "pressed" sushi...

Even good supermarket sushi is bad.

 ML> I'm just thinking that a little relaxation would go well
 ML> with longevity.
 NB> One would need to get him to listen to that...  ;)   He does seem to
 NB> have a skill at catching small bits of relaxation here and there...

That's good in the short run, preventing him from going
wacko, but still, longer recuperation seems to be indicated.

 NB> and perhaps making the sushi, or even the appetizers in "mass
 NB> production" in front of the TV counts as relaxation for him...  :)

Eeg. Say it ain't so.

 ML> Do you ever go back to the Blue place in Greece? The food
 ML> there was not bad.
 NB> We'd been back a time or two after taking you there... but they are no
 NB> more...  They were mostly a stopgap until Fu was back... Fu's is much
 NB> better than theirs... although, agreed, the food there wasn't bad...
 NB> just not as good as Fu's...  :)

Too bad. Wonder what happened to that couple.

=
 
 ML> Truth. Knife skills, picking good ingredients, putting them
 ML> together imaginatively or classically accurately, depending
 ML> on where you're aiming.
 NB> Exactly.  And he sometimes is the former and sometimes the latter in
 NB> putting things together...  :)

That sounds like fun. Where did he get his training before
Arigato?

 ML> Cool. There must have been a scad them on site, because
 ML> that was one of the most audacious building projects ever
 ML> attempted. They must be documented someplace.
 NB> I would think so... but I've not run across any such yet, though I've
 NB> also not looked particularly...  :)

I wonder if a search on Brooklyn Bridge engineers would yield
anything. His name was Elder, I presume?

 ML> it. I first had it this way in October 2000, and Ian was
 ML> astonished at how good it was - apparently it just wasn't
 ML> done back then.
 NB> I can see doing it that way... and that it would be quite good... 

Other than talk of vendors handing out raw samples along with
the mi-cuit, I find no reference to such before that date.
That was around the time Ian and I perfected the foie gras
and apple reduction with thyme that has become a commonplace
nowadays - I'd not had foie gras that good before or since.

 NB>> though, expect him to burn out particularly soon... he's taking too
 NB>> much delight in complaining in how he's so tired
 ML> Aah, he's lost a little bit of my sympathy now. But I guess
 ML> you two are in a special place, and he gets to groan and moan
 ML> a bit, which he wouldn't do with regular customers.
 NB> Or at least not the run-of-the-mill regular customers...  ;)  Tends to
 NB> be done with a grin, too...  But, there still are times that I tend to
 NB> worry about him, too, to be honest... 

Being a trooper is one thing. Being an alive trooper is another.

Pear Crisp
Categories: dessert
Servings: 6 to 8

h - For the crust
2 c all-purpose flour
2 Tb sugar
8 Tb cold unsalted butter, cubed
1/4 ts kosher salt
1 egg, beaten
h - For the filling
1/2 c unsalted butter
3 Tb all-purpose flour
1/4 c water
1/2 c white sugar
1/2 c packed brown sugar
8 pears, peeled, cored and thinly sliced
h - For the topping
1/2 c whole wheat flour
1/2 c all-purpose flour
1 ts cinnamon
1 ts baking powder
1/2 ts kosher salt
1 c brown sugar
1 c whole oats
5 oz cold unsalted butter, cubed

For the crust. In a food processor, combine the
flour, sugar, butter and salt. Pulse just long
enough to combine the ingredients (about 20 sec).
Add the egg and pulse again until the mixture holds
together. Lightly dust a cutting board and roll the
dough to 1/4" thick. Line an 8" round pan with the
dough and set the pan in the refrigerator until
filling is ready.

For the filling. Melt the butter in a saucepan
until it just begins to brown. Stir in the flour
to form a paste. Add the water, white sugar and
brown sugar. Bring the mixture to a boil. Reduce
the temperature and let simmer for 10 min. Add
the sliced pears and toss to coat. Pour the
filling into the dough-lined pan.

For the topping. Combine all of the dry ingredients
in a bowl. Add the butter cubes and pinch them into
the dry ingredients until the mixture resembles
coarse breadcrumbs. Layer the topping generously on
top of the pears and pat it down until the fruit is
fully covered. Bake in a preheated 350F oven until
the topping is golden brown (30 to 35 min). The crisp
is done when there is no "jiggle" in the middle. If
necessary, cover with foil and continue to bake up
to another 10 to 15 min.

Serve warm or at room temperature. May be topped
with whipped cream, ice cream and/or a sauce of
your choice.

Restaurant mar'sel at Terranea Resort, Rancho Palos Verdes

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