Subj : Re: A COOKING echo poll
To : Bj�rn Felten
From : Dave Drum
Date : Sat Jul 23 2022 06:24:00
-=> Bj�rn Felten wrote to All <=-
BF> Just want to make sure, that I'll stay in this echo, now that I gave it
BF> a forth try.
BF> (A) Do you think that this echo must remain a US only echo, with all
BF> the shortcomings of the US Cuisine?
This echo has never been a US only echo. Since I have been a member here
we have had posters from the North and South American continents, Asia,
Australia (and New Zealand), Europe, etc. AFAIK we've never had a poster
from Antarctica.
BF> (B) Do you think it's for the best of this echo to have a moderator
BF> with a clearly demonstrated pathological hatred for one of the
BF> regularly appearing participants?
According the the rules of FIDO the moderator "owns" the echo. You are
free, of course, to start your own echo, get it e-listed and be the king
of your own domain.
BF> (C) How many of the dozens of recipes posted here by a single poster do
BF> you actually try out?
It varies from person to person. If I've posted the recipe and the
bottom line says "Uncle Dirty Dave's Kitchen" then I have made that
dish at least once.
BF> (D) What do you feel like if some of the 96% non-US people available in
BF> the FidoNet suddenly would bring you up to par with the best cuisines
BF> in the world, not just the US style: all the stuff putting it in a pot
BF> and cook it until it's not even recognisable any more?
Bring it on - but you don't have to be egregiously insulting about it.
BF> My 50yo collection recipe book is open and ready to deploy. Just say
BF> the word.
MMMMM-----------------------BOUILLABAISSE----------------------------
1/4 c Olive oil
2 md Onions; thin sliced
1 Fennel bulb; thin sliced
4 Shallots; thin sliced
2 cl Garlic; minced
1/4 c Pernod Ricard
1/4 c Dry white wine
14 oz (396 g) can whole tomatoes
1 Bay leaf
pn Saffron
1 c Fish stock; store bought or
- homemade
1/2 lb Potatoes; quartered
4 lb Of a variety of fish &
- seafood, like mussels,
- scallops, shrimp, squid or
- cod
MMMMM--------------------------ROUILLE-------------------------------
pn Saffron
2 cl Garlic
1 Roasted red pepper
1 sl White bread
1 Egg yolk
1 ts Salt
1/2 c Olive oil
Heat the olive oil over low heat in a large, heavy
bottomed stockpot. Add the onions and fennel, and cook
until translucent and tender. Add the shallots and
garlic and cook until just fragrant, about 2 minutes.
Add the Pernod Ricard and wine. Bring to a simmer, then
add the tomatoes, crushing them with your hands as you
add them to the pot, and the juice from the can.
Add the bay leaf, saffron and potatoes to the pot. Cover
with the fish stock and cook for 10 minutes at a simmer.
Add the prepared seafood to the pot, except for shrimp
and scallops, if using, and add water to cover. Bring to
a boil and cook for an additional 10 minutes. Remove the
pot from the heat. Add scallops and shrimp at this point
and cover.
Remove 2 tablespoons of the broth from the pot and add
it to a blender. Add the saffron, the garlic cloves and
the pepper. Tear the bread into the blender and pulse to
combine. Drizzle in half of the olive oil, pulsing to
blend. Add the egg yolk and drizzle in the remaining
olive oil, pulsing all the while. Season to taste with
salt.
Place a toasted baguette slice in the bottom of each
soup bowl. Stir the bouillabaisse and serve over the top
of the baguette slices. Serve with rouille and
additional toasted bread slices on the side.
Ian M. Hoare - La Souvigne Bed & Breakfast
Forg�s, pr�s d'Argentat, Corr�ze, r�gion Limousine, France
Uncle Dirty Dave's Kitchen
MMMMM
... Swedes. They goes right savage over dill.
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