foody bits

[cellio]

ommkarja and I had lunch at Mallorca today. I would like to figure out how to replicate the tuna with pepper sauce (pepper like in black, not like in bell). The fish was very moist and tender; I wonder if it was pan-seared rather than baked.

They have huge bottles of wine running along the wall. Huge, like in a gallon or more -- and good wines; this is not the cheap stuff that you would expect to come in gallon bottles. (I saw no price list. I suspect it follows the "if you have to ask..." rule.) Our server helpfully explained that if we got one of those bottles and finished it while there, it would be on the house. Our response was something like, "nah, not for lunch on a work day". :-) This did lead us to speculate, unproductively, about the maximum group size and meal duration that could be used in such an effort.

Tonight after the board meeting I baked banana bread for a party on Saturday night. (I need to make a salad for a different party on Saturday night, but I'll just do that before we go.) The turkey breast for Shabbat dinner is pre-cooking now (Ralph, it's the recipe you fed us not long ao). I feel so domestic on Thursday nights. :-)

And I got my latkes tonight (shul fund-raiser). Mmm, latkes.

Comments

[vonstrassburg.livejournal.com]

IMHO the way to get fish, especially red fish such as tuna, moist rather than dry is not to over-cook it. It doesn't matter especially whether it's pan fried or baked.

If you are pan frying it, stick a lid on the pan, which helps a fair bit and means you can reduce the cooking time.

[cellio]

Thanks!

[goljerp]

Mallorca

Am I the only one who read that and thought, "Doesn't Monica mean malloc()?"

[cellio]

Um, no. I had a false start in typing it. :-)