Text 2697, 120 rader
Skriven 2008-02-18 12:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SPEAKING OF 871
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 ML> there is a significant
 ML> body of honest (if not necessarily wholly unbiased)
 ML> journalism that remains.
 GJ> I am pleased to hear it.  I just hope they will be able to publish.

Facts do come out, here in the US, now and then. Sometimes
people even win international prizes for bringing them out.

 GJ> _You_ can read those independent newspapers, but you must be aware
 GJ> that most of the public there (and here) are illiterate and rely
 GJ> entirely on the TV (which you don't watch) and gossip for their
 GJ> connection with the rest of the country.

Luckily for me, and perhaps for you, most of this public has
relatively little effect on the state of the world.

  (Only referring to USA, of
 GJ> course; the rest of the world - ie Canada - is of little importance.)  

I could make the same comment about your country, using your
drunken sottish friend (as opposed, perhaps, to your drunken
scottish self) as a prime example.

 GJ> Commercial TV is 100% under the control of the aforementioned captains
 GJ> of communications. Consequently, for any information as to the cause of
 GJ> the Boeing boing, I will probably have to rely on your sources.

Read the Wall Street Journal and the IHT sometime. They're under
plutocratic control but still manages to convey most of the useful
information one would need. I still consider the Pink Paper, which
you obtusely continue to believe to be a left-wing rag, my primary
source of information.

 GJ> But no wine, I presume.  What did you drink with it?
 ML> A rather peculiar substance called "Sprite."
 GJ> I have come across that "Sprite".  A bit sickly sweet drunk straight,
 GJ> but can be improved by the addition of something alcoholic.

I have come to the conclusion that the numbing effect of
carbonation is the prime culprit in the supersizing of
the American (and to some extent - according to the news -
other) public. The taste buds require more stimulus because
of the CO2, and the easiest way to provide such is with HFCS.
Speaking of which, I wonder what was the origin of carbonation
as an everyday thing?

 ML> Yes, but it was a rather poor tasting, the only thing on offer
 ML> being the slightly off-dry not unpleasant but monochromatic
 ML> Hogue Riesling.
 GJ> And the effect on the Bartok Concerto?

Slim and none.

 ML> SYBARITIC FENNEL SOUP
 GJ> Thanks, but no thanks.

And why not?

Bourride
cat: Provencal, English, main, fish
servings: 6

3 red mullet, 200g each
3 John Dory, 300g each
1 monkfish tail, 750g
1 onion
2 leeks
olive oil
3 garlic cloves, chopped fine
1 cod head
1 lg pn saffron
1 ts milled white pepper
1/2 ts sea salt
375 mL white wine
1 baguette
garlic
100 mL heavy cream
200 mL aioli in a large bowl

Fillet mullet and John Dory, removing pin bones from
mullet. Reserve bones. Remove membrane from monkfish.
Leave monkfish flesh attached to central cartilage and
slice through into 6 portions across the bone.

Slice onion and leeks; wilt in 1 Tb olive oil. Add
garlic and cook a couple minutes; then add fish bones
and cod head. Cook a couple more minutes and add
saffron, white pepper, salt, and wine. Cover with cold
water, bring to the boil, and cook 40 min. Strain.

Cut baguette into 12 diagonal slices; brown in broiler
and rub with garlic while warm. Place bread in large
serving dish.

Poach monkfish gently in stock until just cooked.

Lay John Dory and mullet fillets in separate ovenproof
dishes; moisten with a bit of stock, cover with greaseproof
paper and bake 5 min at 375F/190C or until just cooked.

Place all fish on top of bread and keep warm in the oven
with the door slightly ajar.

Combine all stocks in the pan in which the monkfish was
cooked. Bring to a boil and reduce to 200 mL. Stir in
cream, return to the boil, and reduce slightly. Strain
this liquid into the bowl of aioli, whisking well.

"Return this sauce to the stove and stir carefully,
using a spatula to clear the sides and bottom of the
pan; on no account let it boil. Like a custard, the
sauce will thicken very slightly and gain a rich and
velvety texture. Remove from the heat immediately and
pour the sauce over the fish and serve."

Rowley Leigh, Financial Times, 2/16-17/08

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