• 132 was top was pot was

    From MICHAEL LOO@1:123/140 to RUTH HAFFLY on Friday, August 10, 2018 15:20:48
    People told me that going from West Germany into
    East Germany was like going from a Technicolor
    movie to black-and-white. and I thought that was
    exaggeration until I actually saw the East. The
    whole place seemed to be grayscale; certainly all
    the manmade parts.
    It did seem that way. Bullet holes still obvious in the buildings, etc
    added to the sense of drear and dread.

    Funny, the state capitol in Baton Rouge gives
    that same impression, even though it was designed
    (by my former committee chairman Lee's grand-uncle)
    to be grand and ostentatious. The bullet holes in
    the elevator lobby likewise add to the atmosphere.

    Of course, the search for the almighty dollar
    results in strange bedfellows at times.
    Quite so, as it seems to be more and more in the forefront of the news.

    Sad!

    I'd rather have the combo in jam, pie, tart, etc. Ice cream, no, not really.
    I'd rather have just strawberries.
    I've enjoyed rhubarb since I was young; first had them combined with strawberries one summer while in college and working away from home.
    Loved the combination, still enjoy each one by itself as well.

    To me, rhubarb is high on the list of "It was a
    brave [person] who first ate a [fill in te blank]"
    - a lot of strange sea creatures, such as squid,
    lobter, and shellfish, but in these cases the
    aroma and taste deny the ugliness that the eye
    sees. Rhubarb untreated has much less taste
    appeal, though its appearance is not unpleasing.

    Pan-fried pork belly with scallop and squid
    categories: pork, shellfish, dairy, main, British, celebrity
    servings: 4

    h - For the pork belly
    1 lb pork belly
    2 carrots, roughly chopped
    1 onion, cut into quarters
    4 garlic cloves
    1 celery stick
    1 sm bn thyme
    1 ts coarse sea salt
    1/2 ts black peppercorns
    1 Tb vegetable oil
    salt and freshly ground black pepper
    h - For the caramelised onions
    1 1/2 oz butter
    2 onions, finely sliced
    2 ts caster sugar
    2 sprigs thyme
    5 Tb balsamic vinegar
    salt and freshly ground black pepper
    h - For the balsamic sauce
    4 banana shallots, finely chopped
    7 fl balsamic vinegar
    9 fl fresh chicken stock
    salt and freshly ground black pepper
    h - For the scallops and squid
    8 scallops, halved to form two discs
    4 baby squid tubes, finely sliced into rings
    1 Tb vegetable oil
    salt and freshly ground black pepper

    Place the pork belly into a large pot over a
    medium heat and cover with water. Bring to the
    boil, then drain off the water and return the
    pork belly to the pot. Cover with water again
    and add the carrot, onion, garlic, celery,
    thyme, salt and peppercorns. Bring to a boil,
    then reduce the heat and simmer 2 hr.

    Carefully remove the pork from the pot and
    place onto a large plate. Place a large,
    clean tray on top, then place a couple of
    cans on top of the tray to apply weight.
    Transfer to the fridge and leave for 1 hr or
    until cold and pressed flat. Remove the pork
    from the fridge, remove the tray and weights
    and place onto a chopping board. Cut the pork
    into 1/2" thick slices.

    Heat a frying pan and add the vegetable oil.
    Season the pork slices with salt and freshly
    ground black pepper and fry in the hot oil
    until crisp and golden all over.

    For the caramelised onions, heat a clean
    frying pan add the butter, onions, sugar
    and thyme. Fry over a gentle heat for 5 to
    10 min, until the onions are just tender.
    Turn the heat up and fry the onions until
    just becoming golden-brown. Add the balsamic
    vinegar and reduce until very little liquid
    remains, then correct seasoning.

    For the balsamic sauce, heat a clean frying pan
    and add the butter and shallots. Fry the shallots
    for 3 min or until softened but not coloured.
    Add the balsamic vinegar and boil to reduce
    the volume by two thirds. Add the stock and
    reduce again by two thirds, until a thick sauce
    forms, then correct seasoning.

    For the scallops and squid, season the scallops
    and squid with salt and black pepper. Heat a
    frying pan and add the vegetable oil, scallops
    and squid. Fry for 2 to 3 min until cooked,
    turning the scallops over halfway through.

    To serve, place a few slices of pork belly in
    the centre of each plate and top with a spoonful
    of caramelised onions. Place three scallop pieces
    on top of each, then top with the squid. Spoon
    the shallot sauce around the plate and serve.

    Tom Aikens via bbc.co.uk/food/recipes
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)
  • From Ruth Haffly@1:396/45.28 to MICHAEL LOO on Sunday, August 12, 2018 22:07:37
    Hi Michael,

    People told me that going from West Germany into
    East Germany was like going from a Technicolor
    movie to black-and-white. and I thought that was
    exaggeration until I actually saw the East. The
    whole place seemed to be grayscale; certainly all
    the manmade parts.
    It did seem that way. Bullet holes still obvious in the buildings,
    etc > added to the sense of drear and dread.

    Funny, the state capitol in Baton Rouge gives
    that same impression, even though it was designed
    (by my former committee chairman Lee's grand-uncle)
    to be grand and ostentatious. The bullet holes in
    the elevator lobby likewise add to the atmosphere.

    Never been to that building. Is that where Huey Long was shot?

    Of course, the search for the almighty dollar
    results in strange bedfellows at times.
    Quite so, as it seems to be more and more in the forefront of the
    news.

    Sad!

    Very; and it doesn't seem to end, no matter which party is in "power".


    I'd rather have the combo in jam, pie, tart, etc. Ice cream,
    no, not > ML> > really.
    I'd rather have just strawberries.
    I've enjoyed rhubarb since I was young; first had them combined with strawberries one summer while in college and working away from home. Loved the combination, still enjoy each one by itself as well.

    To me, rhubarb is high on the list of "It was a
    brave [person] who first ate a [fill in te blank]"
    - a lot of strange sea creatures, such as squid,
    lobter, and shellfish, but in these cases the
    aroma and taste deny the ugliness that the eye
    sees. Rhubarb untreated has much less taste
    appeal, though its appearance is not unpleasing.

    It was in my dad's gardens since before I was born; I grew up eating
    rhubarb every spring. Most of the time it had enough sugar to keep the
    tartness to a reasonable level but the times we were given a fresh from
    the garden (but washed) stalk to chomp on, it was enjoyed. We were
    always cautioned not to eat the leaves tho.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... *Everyone is weird. Some of us are proud of it*

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)