corporation that owns the Outback Steakhouse, Carrabba's and
Bonefish Grill chains.

Peter Lynch

Is that the same Peter Lynch who is a mutual fund genius? The guy
who used to run the Magellan Fund at Fidelity Investments?

Yes and yes. When he left, I made the mistake of
pulling my meager savings out of there, but his
successor did even better for a bunch of years.

Sort of like when I pretty much gave up on Lutece
when Andre Soltner retired and turned the reins to
Eberhard Mueller. Only that restaurant died a decade
after, due more to the owners' overreaching and then
9/11 than to anything Mueller did.

Title: Argentinian Cheeseburger
1 sl Cooked ham
1 Hard fried egg

Well ... maybe. Add a slice of beetroot and all bets
are off, though.

That's from a different "A" country! I tried it once at Glen's
insistence. Since I do like thinly sliced dill pickles in my
burgers occasionally I found it a trifle weird but not awful.

Seems to be a case of two wrongs making another wrong.

Title: Mexican Taco Filling
A Rick Bayless recipe

Actually it looks not unlike what I'd do,
except I'd season with more stuff - oregano
of whatever nationality, cumin, et cetera.

... Austin, Texas may have better tacos and barbeque than Yellowknife.

It just might.

Lobster a la Nage
Categories: French, shellfish, main
Yield: serves 4

5 tomatoes, cored
6 sm yellow onions, peeled
6 md carrots, peeled and trimmed
6 ribs celery, trimmed and chopped
6 sm leeks, trimmed and washed
2 branches rosemary
2 branches thyme
1/4 ts black peppercorns
12 coriander seeds
6 whole cloves
1 bay leaf
2 Tb sugar
1/4 ts cayenne
Salt
3 c dry white wine
1 1/2 c white wine vinegar
4 branches fennel, fronds of
2 sprigs sprigs basil
1/2 bn mint, leaves only
1/2 bn tarragon, leaves only

Coarsely chop 4 of the tomatoes, 4 of the onions,
4 of the carrots, 4 of the celery ribs, and 4 of
the leeks and put into a stockpot. Add rosemary,
thyme, peppercorns, coriander, cloves, bay leaf,
sugar, cayenne, and 8 qt water, season with salt,
and bring to a boil. Reduce heat to medium and
simmer until vegetables are soft, 1 hr. Add wine
and vinegar and simmer 1 hr more. Remove pot
from heat, add fennel, basil, and 10 mint leaves,
and set aside to steep for 5 min. Strain stock
(nage) into a large wide pot, discarding solids.
Season with salt and simmer over medium heat.

Peel and chop the remaining tomato and set aside.
Thinly slice the remaining 2 onions, 2 carrots,
2 celery ribs, and 2 leeks, add to simmering nage,
and cook, stirring often, until just cooked through,
about 5 min. Transfer vegetables with a slotted
spoon to a bowl, cover with plastic wrap to keep
warm, and set aside. Keep nage warm over low heat.
Finely chop half the mint, tarragon, chervil, and
chives, then put half the chopped herbs into a
small pot, setting the other half aside. Add 1/2 c
nage to pot with herbs and heat over medium heat.
Whisk in butter, a few pieces at a time, until
mixture is emulsified. Strain through a fine sieve
into another small pot, discarding solids. Stir in
the remaining chopped herbs. Keep herb butter warm
over lowest heat.

Bring nage to a boil over high heat. Kill lobsters
by plunging the tip of a large kitchen knife into
back of lobster's head. Add lobsters to nage and
boil until cooked through, 10 to 15 min. Transfer
lobsters to a cutting board, split lengthwise,
remove head sac, and crack claws.

To serve, arrange lobsters, cut side up, in deep
oval warm serving dishes. Scatter the reserved
vegetables and chopped tomato over lobsters, then
ladle 1/4 c nage over each. Coarsely chop the
reserved mint, tarragon, chervil, and chives and
scatter over vegetables. Pour some of the herb
butter over each.

Eberhard Mueller, Saveur magazine
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)