Text 20747, 109 rader
Skriven 2009-02-12 09:24:02 av Michael Loo (1:18/200.0)
  Kommentar till text 20697 av Dave Sacerdote (1:123/140)
Ärende: truckin' 217
====================
 DS> The word orginated on the animated show The Simpsons

I've gathered that by now! Funny thing is that I used to
watch the Simpsons on the Tracey Ullman show but get the
opportunity quite seldom now that it's a real show, and
I don't have a television, digital or otherwise.

 DS> The Simpsons' 
 DS> hometown of Springfield is celebrating their bicentennial and
 DS> attention is focused on Springfield's motto, coined by the town's
 DS> founder Jebediah Springfield: "A noble spirit embiggens the smallest 
 DS> man."

A perfectly sensible, though ugly, construction.

 DS> Someone mentions that they'd never heard the word "embiggens" 
 DS> until they'd moved to Springfield, to which another person
 DS> replies, "I don't know why - it's a perfectly cromulent word."

Whereas cromulent ain't. Now that I get the context, I wonder
if the writers had to think long and hard before coming up
with a word that has echoes of no root in any known language.

 DS> I agree with you about the UD definitions, they're garbage.  The
 DS> Urban Dictionary is an excellent archive of slang expressions, but
 DS> a lousy "dictionary;" most of the definitions are useless unless one
 DS> is already familiar with the term.  Kind of highlights just how
 DS> difficult it is to write a good dictionary, actually.

Indeed. And when I got a close up and personal look at the
mediocrities in charge of the American Heritage Dictionary
I despaired for civilization.

Coulibiac of salmon
cat: fancy, French, fish
serves: 8

h - pastry
5 c flour, sifted
1 oz dry yeast
1/3 c warm water
1 Tb salt
3 Tb sugar
1/2 c milk, lukewarm
2 eggs
6 egg yolks
1 c unsalted butter, softened
h - filling
2 lb salmon fillets, in 8 pieces
flour
8 oz lobster meat, diced
4 oz Mornay sauce
1 oz chives, minced
6 oz butter
1/2 c raw rice
1 1/2 c fish stock
1 bouquet garni
1/2 ts salt
white pepper
2 hard-boiled eggs, chopped
2 oz fish stock
2 egg yolks
1 c butter, melted
2 lemons, juice of
h - hardware
needs 1x 3 qt baking dish
- or 2x 6 c baking dishes, buttered

Make the pastry as follows: Combine 3/4 c flour, 1/3 c water, and
the yeast. The dough should be firm. Knead and form into a ball.
Put the other 4 3/4 c flour on a pastry board and make a well in
the center. Add the salt, sugar, milk, eggs, egg yolks, and 1/2 c
butter. Mix well and add the smaller dough ball (the "sponge").
Knead until the dough is smooth and elastic. Knead in 1/2 c more
butter, flattening the dough and spreading butter over and then
folding over and kneading. Cover the dough and let rise until
double, about 2-2 1/2 hr. Punch down the dough and let it rise
double again. Stick it in the fridge and let rest at least 8 hr,
punching down once more after about 2 hr. Roll this dough out
thin and divide it into 4 small or 2 large pieces, depending on
whether you are going to have 2 or 1 dish.

Sprinkle the salmon fillet pieces with flour. Mix the lobster,
Mornay, and chives and stuff the salmon pieces with this mixture,
folding them over and securing with toothpicks. Saute in 3 Tb butter
for 10 min, turning occasionally. Set aside, discarding toothpicks.

Cook rice in fish stock with a bouquet garni until the rice is done,
seasoning to taste with salt and white pepper. Add the pan juices
from the salmon and the chopped egg to this rice.

Line the baking dish(es) with half the dough. Brush with melted
butter and bake at 400 for 15-20 min or until it is firm enough to
unmold. You should fill with pie weights for this first baking.
Unmold the crust, rebutter the dish(es), and replace the crust.
Fill the dish with a layer of salmon followed by a layer of rice.
Pour the remaining butter and fish stock over and cover with the
remaining piece(s) of dough. Gild the dough with the egg yolks
and cut steam vents in the top. Make a hole in the middle of
each pie and vent it with a small metal funnel or tube of foil.
Bake at 400F for 25 more min. Unmold and serve with melted
butter and lemon juice.

adapted from Raymond Olivier, chef of Le Grand Vefour

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