Text 2086, 95 rader
Skriven 2006-06-13 10:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GARLIC FRIES 797
========================
 GJ> That makes one wonder what the old boys would have done if they had
 GJ> had carbon fibre, epoxy resins and the modern range of plastics and
 GJ> alloys at their disposal.  (Imagining a gleaming, indestructable black
 GJ> instrument, unaffected by temperature and humidity, producing sound of

Sounds fishy to me.

 GJ> such purity and power that the court of King Francis falls silent in
 GJ> admiration.)

But purity isn't necessarily what one wants. Pure tones
sound like synthesized music, or worse, rock music.

 GJ> Pianos are still being improved.

Open to question. I like the sound of the late 19th - early
20th century Steinway best; those who prefer this purity you
are talking about tend to like Bosendorfers, modern Steinways,
Falcones, and the like (including (shudder) Yamahas). But
the consensus in my club is that the late 19th Mason and Hamlin
has the mellowest and best tone.

 GJ> Admittedly most of the pre-Bach was simple quaffing music.  Bach
 GJ> introduced subtleties and complexities which began the period of
 GJ> greatness, peaking in the great vintages of the 19th century.

That view I can relate to and perhaps endorse.

 GJ> I have heard Beatles music orchestrated for a full symphony orchestra,
 GJ> and it is quite impressive done up real nice like that.

Bear in mind that the orchestration is an important part
of the package and something that with the possible
exception of Sir Paul none of the Fab Four could have
made head or tail of. The arrangements in the better Beatles
albums were almostly exclusively the responsibility of one
George Martin, who was regarded by many (including Lennon)
as one of the great musicians of his time.

Dishwasher salmon with piquant dill sauce
cat: odd, main
servings: 2

1 Tb olive oil
4 salmon fillets, 6 oz each
4 Tb fresh lime juice
s, p
heavy-duty alfoil
h - piquant dill sauce
1 Tb butter
1 leek, white part only, minced and washed
1 shallot, minced
1 jalapeno, seeds and membrane removed, minced
2 garlic cloves, minced
1 c chicken stock
1 1/2 c lightly packed fresh dill, fronds only
2 Tb fresh lemon juice
1/4 ts salt
1/2 ts pepper
3 Tb sour cream

Cut two 12" square sheets of foil. Grease the shiny
side of the foil with oil. Place 2 fillets side
by side on each square and fold up the outer edges.
Drizzle juice over and season. Fold and pinch foil
to create a watertight seal around each pair of
fillets. Test by pressing down gently on them with
your hand. If air escapes, rewrap.

Place fish packets on dishwasher top rack.

Optional: add dirty dishes and lemon-scented soap.

Set dishwasher to normal cycle.

Run entire cycle, about 50 min.

Meanwhile, make the sauce: Saute leek, shallot,
jalapeno, and garlic in butter over medium heat for
5 min or until leek and shallot are translucent.
Add stock and simmer, uncovered, for 15 min or
until liquid is reduced by half. Let cool. Blend or
process with dill, juice, salt, and pepper until
smooth. Reserve. Reheat just before serving. Stir
in sour cream at the last minute.

When dishwasher cycle is complete, remove packets,
discard foil, place one fillet on each of 4 plates,
and top with a spoonful of dill sauce.

Bob Blumer, the Surreal Gourmet

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