Subj : Re: metric system
To : Bj�rn Felten
From : Dave Drum
Date : Mon Jun 20 2022 05:33:00
-=> Bj�rn Felten wrote to JIM WELLER <=-
JW> Just to confuse things even further one American cup is 236.59 ml
JW> (240 is close even for baking and even 250 is close enough for
JW> liquids going into soups and stews, but a British (Imperial) cup is
JW> 284.13 ml. Back in 1776 the Americans arbitrarily made their liquid
JW> measures 80% of the size of the then current standard just to be
JW> different.
BF> LOL! I seem to remember that there's also a similar confusion over
BF> the ounces and the gallons? Maybe even over the pints?
The wonderful thng about standards is that there are so many to choose
from. Bv)=
BF> Yeah, well, thanks for at least clarifying the situation. I wonder
BF> if this has anything to do with that US cuisine is not... well exactly
BF> famous around the world? The only US restaurants with even a single
BF> Michelin star seems all to be run by immigrants? :)
I never worry about Michelin stars for restaurants. My criteria are: Is
the food good and to my taste. And can I afford it. I've never had good
luck with Michelin's tires - so I'm not inclined to trust their taste
buds.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Penne w/Prawns & Dra Diavolo Sauce
Categories: Seafood, Pasta, Vegetables, Chilies
Yield: 4 servings
500 g Dried penne
60 ml (1/4 cup) olive oil
3 cl Garlic; fine chopped
1 tb Rosemary
24 Uncooked prawns; peeled,
- deveined, coarse chopped
3 Birdseye chilies; to taste,
- fine chopped
600 g Tomato polpa
Coarsely chopped flat-leaf
- parsley; to serve
MMMMM---------------------TOASTED CRUMBS-----------------------------
80 g Sourdough crumbs
20 g Butter
1 1/2 tb Olive oil
1 cl Garlic; crushed
Cook penne in a saucepan of well-salted boiling water
until al dente (10-14 minutes), then drain, reserving a
little pasta water.
Meanwhile, for toasted crumbs, combine ingredients
except garlic in a large deep frying pan over medium
heat until toasted, stirring in garlic in the last
minute (4-5 minutes). Transfer to a plate and wipe out
pan.
Heat olive oil in pan over medium heat, saut� garlic and
rosemary until fragrant (1-2 minutes), then add prawns
and chilies and stir until just starting to turn opaque
(1 minute). Add polpa, bring to a simmer, season to
taste and simmer until sauce is well flavoured, and
prawns are cooked (2-3 minutes).
Add pasta to sauce, toss to combine and loosen with a
little pasta water if necessary. Serve scattered with
toasted crumbs and parsley.
RECIPE FROM:
https://www.gourmettraveller.com.au
Uncle Dirty Dave's Archives
MMMMM
... Avoid British wine and French beer.
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