After we go thru it to figure out what all there is, and contact CPL
to > see if they're interested. The strong probability that there's a 4th
(unpublished) book in raw form might entice them into accepting it.
Or perhaps a university library - a doctoral dissertation
or two might be gleanable.
One of his sons (my granfather) got a doctorate in math at UI-Champaigne-Urbana. I know they have some of his papers. I'd have to research more where my g/grandfather got his degrees from.
That UI place would be a logical place to deposit
the documents, certainly the sensible starting place.
Yes, Steve has had various smokers now for close to 20 years. I've enjoyed foods that have come off of them.
Yep.
That kind of smoke is OK. First smoker he ever had was a salvaged from
the side of the road charcoal one when we were at Fort Huachuca. No instructions or anything, internet was still small and didn't have all
it has now. We had charcoaled steaks, chicken, etc a few times, then convinced him to get rid of it as we were moving to HI. No brainer, he
got his first real smoker over there.
I figure you'd do fine just so you didn't have
to be close to the preparation.
Title: Lower East Side Lox
Forget the fancy stuff--just give me a bagel, cream cheese and lox.
(G)
But the lox IS the fancy stuff! Checked out the
price of it lately? That's why there are so many
recipes that cut it and cut it and barely cut it.
What I meant was just give me the basics--bagels, lox and cream cheese.
The rest of it is just extras.
Just don't give me dill, and nobody is going
to get hurt.
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Luxe Bay-scallop Stew
Categories: Soups, Stews, Fish
Servings: 6
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled & sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt & Pepper to taste
2 oz French Green Beans, blanced
- & cut into 1-1/4" peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops
[ * peeled and cut into medium dice] [ ** stalks and outer layer
removed,
then cut into medium dice] [*** may substitute 2 cups clam juice plus 2
cups water]
I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little
extra
for garnish
II. Heat olive oil over low heat in a large saucepan with carrot, onion,
and fennel. Stir occasionally until vegetables are softened but not
brown.
Add leek, garlic and saffron and cook and stir until soft. Add fish
broth
and herb sachet. Bring both to a simmer, cook for 5 minutes, then add
vinegar and season to taste with salt and a little cayenne. Strain 2 cups
of broth into a small saucepan. Reserve the remaining broth and
vegetables.
III.Meanwhile, heat water in a small saucepan. When it boils, add 1
tablespoon salt and green beans. When just tender, transfer then to a
bowl
of cold water with a slotted spoon. Add the diced potato and cook until
just tender. Drain. Prepare tomato. (Recipe may be done ahead to this
point.)
IV. To finish the dish, divide the green beans, potato and tomato among
six
soup bowls or plates. Reheat the broth and vegetables. Heat broth in
small pan. When it simmers add the scallops. Cook only a minute or two,
then portion oout the vegetables and broth. Add scallops and their
broth.
Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon.
Serve at once.
~from the Luxe (24 E. 21st St., NY,NY), chef Nick Laakkonen
Chicago Tribune Magazine, Mar. 21, 1993
posted by Bud Cloyd
M says: omit dill if possible
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)