Dr. Schickele, well, neither.
More background talk about pieces, with some rather atrocious puns.
Fighting for culture with tools that touch
only the already touched. Better than nothing,
I suppose.
You sure he's not a bit "teched" ?
You've heard his stuff. What do you think?
Saw it, and my (echo friendly) thought was that it was a far cry
from > Calabrian sauce. Good thing that you were able to rework the "chili"
into something edible.
That chile colorado might have gone over well
in Colorado, where the food in my experience is
unspeakably bland.
That's one state I've not been in so can't vouch one way or t'other.
From experience, I report that what most
western states people think of as boldly
spiced just plain isn't. Texas partially
included, but it's as southern as western.
Could be. Smelled one the other night, knew we weren't home.
Heh. I'm headed to Rosemary's in a week, where once
a skunk took up residence under the porch.
Be glad it was only a week. (G)
Not me, the skunk. It doesn't matter how
long a skunk is in residence, just what it
does while there.
Would he be named Cassius?
I always thought of Brutus as a military guy and
Cassius as a lawyer or politician.
I think you are right with the latter, not entirely sure about the
former.
I was on the contrary pretty certain about
Brutus, not so much about Cassius.
Costolette d'Agnello alla Calabrese
Looks good.
I kind of thought so.
Calabrian swordfish
Sprinkle with olive oil and cook in a double boiler.
Wrap it in parchment paper and steam it instead.
Or do what I do and microwave it at half power.
This recipe could at least partially be
adapted to the nuker (again at low power) -
Pan-fried squid in butter soy sauce
categories: shellfish, dairy, main, Japanese, European
servings: 4
4 md squid
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
80 g snap peas
3 Tb vegetable oil
salt and freshly ground pepper
6 Tb sake or white wine
4 Tb Kikkoman Tamari gluten-free soy sauce
40 g unsalted butter
4 sl baguette
Thaw the squid and drain well. Cut the legs into
4 to 5 cm long pieces. Wash and trim the peppers
and snap peas and cut them into fine strips.
Heat the oil in a frying pan and saute the
vegetables, season lightly with salt and pepper
and keep warm.
Fry the squid bodies for 1 min with the lid on.
Turn the squid over, add the legs and continue
cooking for another 5 min with the lid on. Remove
the pan from the heat and let rest a few minutes.
Add the sake, soy sauce and butter and glaze the
squid with the sauce. Cut the top part of the
squid into rings and arrange on a platter with t
he other pieces. Add the fried vegetables, pour
the rest of the sauce over the squid and serve
with toasted baguette slices.
kikkoman.eu
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