Text 31922, 77 rader
Skriven 2009-12-07 13:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: trips 483
=================
 ML> My numbering (which should uniquify the
 ML> posts, no?) is an attempt at documentation and evidence
 ML> collection, not remedy.
 RH> It is a help, if you keep watch on it.  As far as opening up a
 RH> computer or something of that sort, I'll let Steve do that for me.

Those extra few bytes in my message header are the vigilance
that is the price of freedom, or something!
 
 RH> Some are nice.  A peppercorn when I'm not expecting it generally isn't
 RH> a nice surprise.
 ML> Sissy. Or perhaps you haven't had a properly cooked peppercorn,
 ML> whose texture is not unlike that of a pea, but whose flavor of
 ML> course is pleasantly mouthfillingly spicy though not harsh.
 RH> I don't recall ever having any.  Of course my mom never used them,
 RH> commercial black pepper was about as bold as she would go.  I've used
 RH> them but not eaten one as such.  They're either removed before serving
 RH> or not consumed.  Something like pea soup gets freshly ground black
 RH> pepper, usually a medium grind.

You might find that whole long-cooked peppercorns aren't
much more acrid than medium-grind pepper.

 RH> Our favorite Mexican place on the North Shore of
 RH> Oahu tended to go over board in their use of cilantro in some things. 

Cooked and raw are quite different, but you could at least
have cut down a tad by requesting that the final sprinkle
be left off.

 RH> Looks good to me; I've used leeks a few times but not very often.  As
 RH> you said, they are a pain.  But the taste is good. (G)
 ML> What I don't understand is why they always always have sand
 ML> hidden deep inside them. I never see that with, say, scallions.
 RH> Must be something about the way they're grown.
 
Undoubtedly they're grown in sandy soil, but why?

SALMON ROASTED IN BUTTER
cat: main, fish
serves: 4 to 6

4 Tb butter
4 Tb minced chervil, parsley or dill
1 1/2 to 2 lb salmon fillet
Salt and freshly ground black pepper to taste
Lemon wedges

Preheat the oven to 475 F. Place the butter and half the
herb in a roasting pan just lg enough to fit the salmon and
place it in the oven. Heat about 5 min, until the butter melts
and the herb begins to sizzle.

Add the salmon to the pan, skin side up. Roast 4 min. Remove
from the oven, then peel the skin off. (If the skin does not lift
right off, cook 2 min longer.) Sprinkle with salt and pepper
and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 min more, depending on the thickness of the
fillet and the degree of doneness you prefer. Cut into serving
portions, spoon a little of the butter over each and garnish
with the remaining herb. Serve with lemon wedges.

The basic recipe can easily be varied. An equal quantity of
extra virgin olive oil can be substituted for the butter, and
2 ts basil or thyme leaves or 2 Tb marjoram leaves for the
dill, chervil or parsley. Or peanut oil can be substituted for
the butter (with a teaspoon of dark sesame oil for flavor if
you like) and cilantro or mint for the dill, chervil or
parsley; with this version, use lime instead of lemon.

Mark Bittman, NY Times 8-18-99


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