We hadn't allowed extra time for the lounge but
managed to stop in anyway for half an hour, as
airport security took just a few minutes (you
walk a circuitous route during which I presume
they scan you with cameras and maybe advanced
sniffing techinques, so the actual contact
with security people is minimal). Though I was
muzzy myself by this time, a small glass of
grappa was in order, and then to the gate.

EW4100 NUE TXL 1915 2020 2DF

A good flight, run by Lufthansa-trained Air Berlin
flight attendants. Being in row 2, we were allowed
the run of the menu; the staff seemed almost chagrined
when I got only a Pringles and Lilli a Snickers bar.
Oh, twist my arm, we got another Snickers bar. I had a
Warsteiner, Lilli a decent generic Cotes de Ventoux or
something from B&G - both better than what the US
airlines serve on their supposedly prestige longhauls.

Bags, on the other hand, took an unconscionable long
time to arrive, as perhaps the handlers were confused
by our coming in at an international gate, but presently
it was out to the terminal, where a bus agent very kindly
helped us maximize our use of day tickets and single
tickets to get where we wanted to go, then into the
sunshine and glare of the Berliner Luft. It didn't get
dark here until almost 10.

There had been some kind of traffic mishap, so the lines
at the bus stop were enormous and becoming fractious.
We skipped one overflowing bus and waited for the next,
hoping to get a seat, but the crowds swarmed the next
bus as well, and soon seats were a thing of the past.
It was only 3 stops to our transfer point, so that was
no huge deal. Our connection was not crowded at all, and
in something very close to the 37 minutes promised by
Google, we were at our home away from home, the luxurious
Sheraton Berlin Grand Hotel Esplanade, which was at one
time very spiffy indeed, now perhaps only medium spiffy.

We unpacked, freshenedup , and subwayed to Wilmersdorf,
where our friends Hans-Erich and Christiane had invited
us for dinner. I was expecting him to present us with
some dish he was mastering - back decades ago, when he
was just learning to cook, he would practice and practice
a fancy meal and then present it to me for my critiques,
most of which were good (the food and the critiques).
This time, Christiane did most of the cooking, a surprise
because she still works full time, and he's relaxing in
his retirement job as chief psychiatrist in a general
hospital that doesn't get that many such patients.

The meal, nicely prepared, had something to displease
everyone, not a conscious choice on their part.

For me, some gazpacho substance was, er, interesting,
very cucumbery (I don't care for cucumbers) but with
a considerable hot pepper kick that I liked, but Lilli,
being something of a pepper wuss, did not.

Greens were greens. Fresh. Not abhorrent, but greens.

The piece de resistance was pasta with lobster, which
was a special treat, procured at appalling cost. I liked
it, though getting de luxe Canadian lobsters in the
middle of Germany was a quixotic gesture. Further, Lilli
doesn't eat fishy things, so there was a scramble to
feed her something - I think that was mostly a failure.

Dessert was yogurt with berries, say no more.

A Pinot Grigio from Le Marche went well with the
lobster, but Lilli prefers red wines. She was gracious
though and drank two or three glasses of it without
even the aid of shellfish to help it down.

An hour of lovely conversation, after which Christiane
excused herself, as she had to go teach a seminar or
something in the morning, then another half hour, and
it was time for our host's bedtime too.

It was an easy though dark walk to the subway, after
which we found our hotel in short order.
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hello, MICHAEL!

Replying to a message of MICHAEL LOO to ALL:

The piece de resistance was pasta with lobster, which
was a special treat, procured at appalling cost. I liked
it, though getting de luxe Canadian lobsters in the
middle of Germany was a quixotic gesture.

As my Nova Scotian friend would say, "I don't understand why people are so crazy about those bugs [lobsters]..."

Here's a fishy recipe by one of my favorite chefs on one of my favorite cooking
shows...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Halibut with Herbs and Rosemary-Lemon Butter
Categories: Fish, Main dish, Scandinavia, Seandennis
Yield: 4 Servings

4 1/3 lb (150g) halibut steaks
Fine sea salt
1 c (2.5dl) plus 2 teaspoons
- chopped fresh parsley
1 c (2.5dl) chopped mixed fresh
- herbs, such as thyme,
- tarragon, mint, sweet
- balm and/or rosemary
5 Bay leaves, preferably
- fresh, finely chopped
2 t Dried or fresh marigold
- (optional)
2 Garlic cloves, chopped
1/2 (ca 1 dl) cup dry white wine
8 T (1 stick) unsalted butter
1 T Finely chopped fresh
- rosemary
1 t Finely chopped fresh thyme
1 t Finely chopped fresh
- tarragon
1 t Finely grated lemon zest
2 T (to 3T) fresh lemon juice
Freshly ground black pepper
4 Pesticide-free marigolds
- for garnish (optional)

1. Rinse the fish under cold running water and pat dry with paper
towels. Rub the halibut steaks on both sides with 2 teaspoons sea
salt. Combine the 1 cup parsley, the chopped mixed herbs, four-fifths
of the bay leaves, the marigolds, if using, and the garlic and rub
onto both sides of the fish. Place the fish in a deep baking dish,
cover, and refrigerate for at least 30 minutes, or up to 24 hours.

2. Preheat the oven to 400 degrees F. Pour the wine over the fish and cover
the baking dish with foil. Bake for 15 to 20 minutes, until the fish
is opaque throughout and comes away from the bone when tested with a
knife. Transfer the halibut to a platter and cover to keep warm. Pour
the pan juices into a small saucepan and reduce over medium heat to
about 1/4 cup.

3. Meanwhile, in another small saucepan, heat 1 tablespoon of the
butter until it bubbles enthusiastically. Add the finely chopped
rosemary, thyme, and the remaining bay leaves. Cook for 2 minutes.
Add the rest of the butter and let it melt, then add the tarragon,
the remaining 2 teaspoons parsley, and the lemon zest. Simmer for 3
to 4 minutes; do not boil. Add the lemon juice, the reduced marinade,
and salt and pepper to taste. Strain the sauce and discard the herbs.

4. Brush off the herbs from the fish. Place a halibut steak on each
plate, and place a marigold, if using, on the side. Pour a little
rosemary-lemon butter over each halibut steak and serve.

5. Variation: When increasing the quantity of fish, you do not need to
increase the amount of wine and herbs accordingly. Use enough herbs to
cover the fish and enough wine to cover the bottom of the pan.

6. Bake until the fish is opaque throughout and comes away from the
bone when tested with a knife. If you are cooking a large halibut,
you should use an instant-read thermometer; the fish is done when the
interior temperature has reached 125oF.

Recipe by Andreas Viestad

Chef's notes: "This is truly one of my favorite recipes. The herbs
will gently flavor the fish and the fabulous halibut will keep all
its natural qualities."

Sean's notes: "I do not cook with wine so you can try substuting
chicken stock, vegetable stock, white grape juice, or ginger ale
instead depending on your individual tastes."

From "New Scandinavian Cooking" at:
http://www.newscancook.com/recipes-by-chef/halibut-with-herbs-and-rose
ary -lemon-butter/

MM'd by Sean Dennis (1:18/200@Fidonet) on 8 August 2017.

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)