Text 36017, 96 rader
Skriven 2013-04-11 14:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: poor taste 412
======================
 ML> I didn't find it a thrilling piece; of course the canon didn't
 ML> turn me on all that much either.
 NB> Pleasant music... I'd have to agree on the not really being thrilling.

There are bunches of pieces like that - tranquil,
harmonically uncomplicated, rising to a crescendo,
as the popular idiocy would have it. Why does this
one get all the attention? And I remember the record
that caused it - the Paillard Chamber Orchestra on
Musical Heritage (I had dozens of Musical Heritage
albums, including that one).

 ML> Undoubtedly, but one doesn't usually market until one has a
 ML> product, and why would anyone have created such a product?
 NB> For the perceived market of those that want products with patently
 NB> less fat, and/or less calories, and/or less sodium... or whatever the
 NB> "less of" it is that they are looking for...

Who was it who first said that food should come out of a
kitchen, not a laboratory?

 ML> beer choice, which is Yuengling Light.
 NB> Sometimes there really is no accounting for tastes...  :)
 
I've become accustomed to it - it doesn't seem to do anything
to my blood sugar and is somewhat more refreshing than plain
water. Of course, it costs over 50c a can. Of course, bottled
water costs about as much.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Sear-Roasted Salmon Fillets With Lemon-Ginger Butter
 Categories: Salmon
      Yield: 4 Servings

      6 tb Butter, well softened at
           Room temperature
      2 tb Fresh lemon juice, warmed
           Slightly
      2 tb Minced fresh ginger
      2 tb Snipped fresh chives
           Olive oil for the pan
      4    Salmon fillets (5 oz. each),
           Skinned if you like, patted
           Dry
           Salt and freshly ground
           Black pepper

  John's NOTE: Warming the lemon juice makes it easier to mix it into the
  softened butter. Wrap well, the compound butter keeps for weeks in the
  freezer.

  In a bowl, blend the butter, lemon juice, ginger and chives.  Set aside at
  room temperature.

  Heat the oven to 500 degrees F.  Set a large ovenproof skillet over
  medium-high heat and add just enough oil to make a light film. Sprinkle the
  salmon lightly with salt and pepper. When the oil is very hot, add the
  salmon, skin side up, and cook until nicely browned, about 1 minute. Flip
  the fish over and put the skillet in the oven. Roast for 3 minutes for
  medium rare; 4 minutes for medium well. Check for doneness with the tip of
  a knife.  Remove the pan from the oven, transfer the fish to a serving
  plates and immediately top the salmon with a dab of the lemon-ginger
  butter.

  More ideas for sear-roasting:

  Sear-roasting works best with flat cuts of meat, poultry and fish that are
  at least 1/2 inch thick.  Thinner cuts of meat, such as veal paillard, or
  delicate fish, such as sole, cook too quickly for sear roasting. Try this
  method with:

  Turbot or halibut seared on one side, dredged in minced parsley,
  breadcrumbs and garlic.

  Tuna steaks served with a dab of tapenade or tomato-avocado salsa.

  Duck breast drizzled with a pan sauce of sherry vinegar, beef stock and a
  little butter.

  Center-cut lamb chops rubbed with garlic and fresh rosemary

  Pork chops served with a sauté of sliced onions, cabbage and apples.

  Veal chops with a pan sauce of rosé, a little stock, and a bit of butter.

  Source: John Geckles

  Submitted to The Dinner Table bt John Geckles

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