Text 3440, 122 rader
Skriven 2013-08-13 07:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: lobsters and stuff 991
==============================
 JW> -1- Kokaneee is best because it is (or at least was) an independant
 JW> regional favourite that I couldn't get back in Ontario.
 JW> -2-Blue is made by one of the two grand old Canadian giants (at
 JW> least they used to be).

I am given to understand that Kokanee and Labatt use the
same factories, and I would not be surprised if they used
the same production lines and recipes.

 JW> -3- Bud is Americian and therefore watery by definition. (It isn't
 JW> really, as you guys measure alcohol content by weight and we do
 JW> alcohol by volume so your 4% brew is the same strength as our 5%.)

It's not just the alcohol content but a traditional US consumer
aversion to hops. Of course the pendulum, at least among the
fashionable drinkers, has swung the other way, and the shelves
are full of double and triple and 90 and 120 minute IPAs that
are sold singly and at high prices. I'll drink some of these
(not too many at a time) with some pleasure or interest, but
nowadays after every 99-IBU monster it takes me three or four
Yuengling Lights at 3% alcohol and like 2 IBUs to reset my
tastebuds.

 DD> So vote the bastards out of office.
 JW> We have in fact done so, both the elected mayor and council and the
 JW> some of the unelected administration.

Good for you, something I often abbreviate as GFY, which
also means something quite opposite.

 JW> second was to fire him when he didn't change his tactics.

A case of the other GFY.

 > a 19-lb behemoth
 JW> That would have been a very impressive sight (and meal). But I am
 JW> a bit ambivalent about it as I have been led to believe the that
 JW> largest and oldest lobsters produce the most milt and roe and
 JW> therefore offspring.

I might be swayed by that sort of argument but for the current
lobster glut. Other times, of course, I might be callous enough
to bring up the possibility that centenarian lobster DNA might
not be any better for the gene pool than centenarian human DNA.
I'd be at least ambivalent about a ban on 5 to 10 pounders, say,
but above 10, I am quite dubious.

 JW> The rest of the meal sounds totally awesome. (In quality, quantity
 JW> and expense!)   

You will note that the expense was not mentioned. It would have
sounded like conspicuous consumption to some of you (but, not
counting the wine, reasonable to others). Suffice it to say that
it was a return to my old habits of spending a week's worth on
one meal and spending zero for the rest of the week. I'm down
about 5 pounds since the first of July partially because of such
behaviors.

Ravioli of Lobster with Tomato and Basil
cat: appetizer, seafood, celebrity
yield: 24

200 g raw scallops
1/3 ts finely chopped fresh tarragon
1 tb finely chopped chives
1 egg white
300 ml cream, chilled
Salt and black pepper to taste
200 g cooked lobster meat
- finely diced and chilled
24 gow chee or won ton wrappers
24 squares of toasted nori (2 cm on a side)
Japanese seaweed (wakame and ogo) to garnish
4 ts flying fish roe to garnish
A little vegetable oil
h - Tomato and Basil Dressing
100 ml extra virgin olive oil
1 1/2 tb rice vinegar
1/2 c finely diced, seeded and peeled tomato
1 ts coriander powder
1/2 ts finely chopped basil
1/4 ts finely chopped garlic
Salt and white pepper to taste
1 pn sugar

Chop the scallops coarsely and blend to a paste with the
tarragon, chives, and egg white, gradually adding the cream
in a thin stream while the motor is still running. When the
cream is incorporated, season with salt and pepper. Stir in
the lobster and leave to chill.

Prepare the tomato and basil dressing by stirring all
ingredients together. Prepare the wakame and ogo seaweeds
by rinsing and soaking separately in cold water for 10 min.
Drain thoroughly and shred the wakame finely. Lay out the
wrappers and top each with a square of nori. Put a spoonful
of the seafood filling in the centre of each. Wet the edges
of the wrapper with a finger dipped in water and lay
another piece of gow gee on top, pressing the edges gently
to seal. Bring a large saucepan full of salted water to the
boil, then add the vegetable oil and ravioli. Lower the
heat to just below boiling and gently simmer the ravioli
for about 5 min. It is important not to let the water boil
rapidly or it will spoil the texture and appearance of the
ravioli. Drain the cooked ravioli.

To serve: Put some shredded wakame on the bottom of each
plate, top with ravioli, and pour over the prepared sauce.
Garnish with a little ogo seaweed and 1 ts of flying fish
roe per serve.

Tetsuya's Comment: These delicate ravioli are stuffed with
lobster and scallops, although a combination of prawns and
good quality white fish could be used if preferred. It is
important to chill the seafood and cream thoroughly before
making the ravioli filling.

By Tetsuya Wakuda

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