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. WORD!!!! MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ian's Bouillabaisse Categories: Seafood, Vegetables, Stews, Wine, Potatoes Yield: 6 Servings 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 MMMMM--------------------------TO SERVE------------------------------- 6 sl Toasted baguette Additional toasted baguette - slices for dipping 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 Forgès, près d'Argentat, Corrèze, région Limousine, France Uncle Dirty Dave's Kitchen MMMMM .... Swedes. They goes right savage over dill. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .