Text 17861, 89 rader
Skriven 2007-07-11 06:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Whoa there! 810
=======================
 ->  -> but I dispute that art cannot triumph over nature.
 ->  -> Zucchini Soup
 ->  RH> Hence a soup made out of zucchini!
 -> That was an irony, if you didn't catch it. In the case
 -> described, art did not in fact triumph over nature.
 RH> Making something edible out of a green fun-go bat doesn't count?

But the recipe failed in doing that.

 -> No system really works unless the individual members
 -> are convinced by it. And, as you say, there is the
 -> random idiot (or genius) factor.
 RH> The random idiot who thinks he's a genius can be even worse.

Then again sometimes the random idiot is the genius, or the
genius turns out to have been less than that.

=

 -> Surprisingly, I always have the KJV at my desk:
 RH> It's a standard reference work, along with a Strong's Exhaustive. 
 RH> What's so surprising about having one handy?  

Two reasons. I don't believe most of what's in there, and the
part I believe I know; also, I used to know quite a sizable
portion of that book without having to have one handy all the time.

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

      Title: Grilled Salmon Kiev
 Categories: Main, Seafood, Ukraine, Bbq
      Yield: 4 Servings

      4 tb Unsalted butter; @ room temp
      2 tb Minched fresh Italian (flat-
           - leaf) parsley
      1    Garlic clove; minced (opt)
    1/2 ts Grated lemon zest
      2 ts Fresh lemon juice / to taste
           ;salt & freshly ground black
           - pepper
      4    Salmon fillets (each 6-8 oz
           - & 3/4 - 1 inch thick);
           -skinned & checked for bones
      1 tb Extra-virgin oilve oil OR
           - melted unsalted butter

  Combine butter, parsley, garlic, lemon zest and juice, salt, and
  pepper in a small bowl; whisk until smooth and creamy.  Taste for
  seasoning, adding salt or lemon juice as necessary.  Place seasoned
  butter on a large piece of plastic wrap and shape into a cylinder 3
  to 4 inches long.  Refrigerate mixture until hard, at least 1 hour
  and as long as 2 days.

  Preheat grill to high.  Rinse salmon under running water, then drain
  and blot dry with paper towels.  Place fillets on cutting board.
  Holding a thin, sharp knife parallel to cutting board, cut a pocket
  about 2 inches long in center of each piece of fish, stopping about
  1/2-inch from opposite end.  Cut seasoned butter into 4 equal pieces
  and stuff 1 piece into pocket in each piece of fish.  Pin each pocket
  shut with toothpick or small skewer.  Transfer fish pieces to a
  plate; brush both sides with oil or butter.  Season both sides with
  salt and pepper and set aside.

  When ready to cook, preheat a fish or vegetable grilling basket (if
  using) 5 minutes, then oil it or the grill grate.  Arrange salmon in
  basket or on grate, and grill 3 to 6 minutes.  Carefully turn pieces
  over spatula, or flip grilling basket and grill until skewer inserted
  into a salmon piece comes back hot, 3 to 6 minutes longer.  If
  desired, after 2 minutes of grilling on each side, rotate fish 45
  degrees with spatula to create crosshatch of grill marks.

  Using spatula, carefully transfer salmon to serving plates or platter.
  Remove toothpicks and serve immediately.

  Makes 4 (8 oz) servings, each: 335 calories, 44 grams protein, 16
  grams fat, 7 grams saturated fat, 138 milligrams cholesterol, 1 gram
  carbohydrates, 283 milligrams sodium.

  from "The Barbecue! Bible", Workman, no ISBN given

  printed in Houston Chronicle, 9/2/98

  typed and posted by teri Chesser    9/98

MMMMM
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