Text 8840, 67 rader
Skriven 2014-01-16 19:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: backup 71
=================
 -=> Nancy Backus said to Dave Drum <=-

 NB> We have one of those still in regular use... Prolly 45 years old or so
 NB> now... Richard bought it while we were still in college... 

Mine didn't last that long - one day not long into the
thing's second decade it just quit. I peeled off the
flexible rubber base and tried to see if there was
anything recognizable that I might try to fix, but
nothing.

Radio Shacks used to produce some very useful merchandise.

Last year I had to get a replacement power supply for my
ancient Acer, and RS was the only place that had anything
remotely appropriate. Of course, the brick died about 5
minutes after the warranty expired. Luckily I had gotten
an extended warranty. Unluckily I don't know where the
documents are.

Olive oil poached salmon with caviar dressing and avocado salsa
Categories: fish, main
Serves: 4

h - For the salmon
1 1/2 lb fresh salmon
3 c extra-virgin olive oil
3 c duck fat
3 sprigs thyme
3 sprigs rosemary
Sea salt
h - For the caviar dressing
1/2 c extra-virgin olive oil
2 Tb Yarra Valley salmon caviar
3 ts finely chopped chives
h - For the avocado salsa
2 avocados, peeled
3 tomatoes, peeled and seeded
1/2 Spanish onion, diced fine
2 Tb lime juice
6 drops Tabasco sauce
Sea salt and freshly ground pepper
3 Tb chives, finely chopped

Combine the olive oil and duck fat and place in a baking dish.
Add the salmon, thyme and rosemary, and sprinkle the sea salt
over the fish. Completely cover the salmon in the oil mixture
and cook 8 min at 110C/230F. Allow the salmon to cool once
cooked. (Note: The salmon and oil must reach room temperature.)


Mix together all ingredients of the caviar dressing in a bowl.

For the salsa: Mash the avocado and add the rest of the
ingredients.

Presentation: To serve, place the avocado salsa into a pastry
cutter in the center of each of four plates to form a neat
round. Drain the salmon of oil and cut it into four pieces
with a sharp knife. Place a piece of salmon on top of each
mound of avocado salsa. Drizzle each plate with caviar
dressing and garnish with chive batons.

Chef Mark Long, Lizard Island, Australia
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