Text 8942, 98 rader
Skriven 2008-06-14 14:21:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Re: Doctor Who?
=======================
-=> MARK LEWIS wrote to DAVE DRUM <=-

 DD>> There have only been two Doctors worthy of mention. John Pertwee
 DD>> and Tom Baker.

 ML>> you got that right! i forget which is the one that i generally
 ML>> consider as THE Doctor but he's the one with the 'fro ;)

 DD> That would probably be Cullen Baker (no relation to Tom).

 ML> colin baker? he was #6, right?

Cullen/Colin - whatever. I wish they'd make up their minds. I've seen it both
ways. And under either spelling he comes off as a smarmy little twit.

 ML> actually, it is/was tom baker that i liked the most... but i did break
 ML> in with jon pertwee... i don't know how many episodes i saw with him...
 ML> probably half a season but it was tom that really drew me in and kept
 ML> me coming back... him and sarah jane, of course ;)

I really llke Pertwee's little yellow car.

 ML> i saw some episodes with christopher eccleston in them but wasn't all
 ML> that impressed... however, david tennant is growing on me... he seems
 ML> to be getting a bit more "wild" like tom was way back when...

It's not the same show, though. I liked the old series - done on the cheap and
obvious about it.   Bv)=  Too slick is just not Dr. Who.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Salmon With Sherry Vinegar Sauce
 Categories: Seafood, Sauces, Wine
      Yield: 4 servings
 
MMMMM---------------------------SALMON--------------------------------
      4    Salmon filets (6 oz ea)
           Olive oil
      1 ts Kosher salt
    1/2 ts Fresh ground pepper

MMMMM---------------------------SAUCE--------------------------------
      2 lg Shallots; thin sliced
      1 tb Chilled butter; in 1/4" pcs
           -=PLUS=-
    1/4 lb Chilled butter; in 1/4" pcs
      1 ts Cracked black peppercorns
      2    Sprigs fresh parsley
      2    Sprigs fresh thyme
           Kosher salt
    1/4 c  Dry sherry
    1/4 c  Sherry vinegar
      1 tb Heavy cream
           Pepper
 
  For the salmon: Start grill and let heat for about 20 min,
  or until it reaches medium heat. Rub the salmon with olive
  oil and season with salt and pepper. Grill 7-10 minutes on
  each side, or until fish is opaque or starts to flake when
  prodded with a fork.
  
  Or, preheat the oven to 400É. Line a baking sheet with foil
  and set a grill or broiler rack on top. Rub salmon with
  olive oil, season with salt and pepper, and place on the
  rack. Bake about 15-20 minutes, or until fish is opaque or
  starts to flake when prodded with a fork.
  
  For the sauce: In a small saucepan over medium-low heat,
  cook shallots in 1 tablespoon butter, with peppercorns,
  parsley, thyme and a pinch of salt, for about 5 minutes.
  
  Increase the heat to medium, add the sherry and deglaze the
  pan. Bring to a simmer and cook until reduced by half. Add
  the vinegar; reduce by half. Add the cream; reduce by half.
  
  Reduce heat to low and add the butter pieces, 3 or 4 at a
  time, and whisk continuously until all are fully emulsified.
  
  Strain the sauce, discarding the herbs. Return the sauce to
  the pan and season to taste with pepper and additional salt,
  if necessary. Keep warm.
  
  To serve: Transfer the salmon to plate and spoon 1 tb sauce
  over each piece. Pass extra sauce at the table.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And that's all I have to say about that."  Forrest Gump
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