Text 13438, 69 rader
Skriven 2008-09-07 23:09:02 av Michael Loo (1:18/200.0)
  Kommentar till text 13373 av Burton Ford (1:123/140)
Ärende: taro 887
================
 BF> Alga to any lengths to avoid bladder wrack.

That's a real laver.

 ml-> What's the difference between a viola and an onion?
 ml-> Nobody cries while chopping up a viola.
 BF> Surely you would.
 BF> Victor Borge said "The difference between a violin and a viola is that
 BF> a viola burns longer."   So why all the angst about violas if that's
 BF> the only difference?

Hard to describe the place of the viola in the musical world.
It's a you had to be there sort of thing. Violists are sort of
the stockmakers and early morning preppers of the orchestra.
Without them, the gemlike creations wouldn't be so gemlike, but
nobody really notices them. Ruth Reichl seldom if ever wrote
about the neat little dice of vegetable garnish on her plates,
and music critics seldom say "the violas sounded great."

But as the position is a low-profile one, and people make music
largely because they want to be noticed, it's filled by either
those who don't want the spotlight or those who couldn't hack
it in the spotlight. The latter set give the profession its
original bad odor, which is coped with by all and sundry via
the jokes. Some violists don't mind them; others are really
offended. I have this reputation for being the concertmaster
who is a closet violist - an odd niche, as I do get the attention
but don't care for it - but it's irksome watching someone else up
there do worse than I would from the depths of the viola section,
so I seldom do so (I got a contract for a gig this summer that
had concertmaster crossed out and viola put in, and I took the
job anyway, a mistake).

SEARED TUNA WITH LAVERBREAD SALSA
cat: Welsh, main
servings: 4

4 tuna steaks about 130 g each
h - SALSA
250 ml chopped tinned tomato or tomato juice
100 g laverbread
25 ml fresh lime juice
sea salt and freshly milled black pepper
1/2 ts celery salt
1/2 ts Tabasco sauce
1 Tb chopped parsley

Put all ingredients into a jar with a tight-fitting lid and shake to mix
well. Will keep in the refrigerator for 2 days. Shake again before use.
Can be served warm or cold.

Heat pan or grillomat until smoking. Very lightly oil and brush fish with
oil. Sear for 30 - 60 seconds, depending on thickness of fish, turn over,
season lightly with sea salt and pepper, and cook for a further 30
seconds, then remove and put on a warm plate. Spoon or drizzle the salsa
around or over the fish. The salsa may be pre-warmed in a pan if desired.
Other fish as cod, bass, monkfish, swordfish, mackerel etc may be served
in place of tuna.

This salsa can be zipped up by the addition of 50ml Manzanilla sherry, or
even vodka

The salsa goes very well with rice dishes as a seafood pilaff, or a
biryani.

laverbread.org

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)