Text 17492, 115 rader
Skriven 2011-11-06 19:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: aircraft noise
======================
-=> Quoting Nancy Backus to Michael Loo <=-

 GJ>>>> banned from Australian airports

 ML>>> Actually, it was noise.

 GJ>> OK, I can understand some people's objection to the noise

 ML> It's fine the first time or ten. But I'd venture a guess
 ML> that even you wouldn't care to live beneath the takeoff
 ML> and approach pattern at a major facility.

I have no more use for people who complain about the noise after
they buy a home near an existing airport than I do for city folk who
retire to the country and complain about manure smells from their
neighbour who has been there a century.

 NB> He'd probably just get used to it.  We are beneath the takeoff and
 NB> approach pattern for the Rochester airport, and just about the only
 NB> time we hear the planes any more is when the pattern changes for some
 NB> reason. The difference catches the attention, and then they can sound
 NB> quite loud.

I once lived right beside the junction of the Timmins and Noranda-
Rouyn railways where there were two long and noisy ore trains early
every morning. At first they interfered with my sleep but I got
used to them quickly. I never heard the 6 AM one and the 7 AM one
was like an alarm clock for me. One morning I (and the whole
village) woke up quite startled at 6 AM because there was no train
that day and it was quiet!
             
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Seared Salmon Salad W/Roasted Shallot & Chile Dressing
Categories: Thai, Fusion, Salmon, Salads, Dressing
  Servings: 2

      4 sm shallots, skins removed 
      5 TB canola oil, divided 
      2    garlic cloves, thinly sliced
      3    dried red chiles, stems and
           seeds removed 
      7 oz salmon fillet, any bones
           removed 
    1/2 ts salt 
    1/3 c  superfine caster sugar 
    1/3 c  freshly squeezed lime juice
      1    scallion, end removed,
           thinly sliced lengthwise 
    1/2 md cucumber, cut lengthwise
           into long strips 
      1    fresh red chile, end trimmed
           thinly sliced into rounds 
    1/2 bn cilantro leaves 
    1/2 bn mint leaves 

Contemporary fusion: salmon, no fish sauce. 

The recipe notes that you can add a crisped salmon skin as a garnish
if you'd like. Also, this seems to make way more sauce than is
needed. But it's such a good sauce, it's worth making all of it. I'm
sure you can find some use for it. 

Preheat the oven to 500 F. Toss the shallots with one tablespoon of
oil, and place in a very small baking dish. Transfer dish to the
oven, and cook until shallots are very soft, about 20 minutes. Turn
the shallots every five minutes or so with a pair of tongs.

While the shallots are roasting, pour two tablespoons of the oil
into a small saucepan, and turn heat to medium-high. When oil is
hot, add the garlic. Cook, stirring often, until garlic turns
golden. Remove with a slotted spoon and drain on some paper towels.
Add the chiles to the oil, and cook until they firm up, just a few
seconds. Drain them on paper towels, too. 

When cool, pound the chiles to a powder in a mortar and pestle. Add
the salt and sugar, and continue pounding until it is a fine powder.
Transfer mixture to a bowl and mix in the lime juice. Stir well. 

Roughly chop two of the roasted shallots. Add them to the mortar and
pound until they are a paste. Mix them in with the sauce. 

Pour the remaining two tablespoons of oil into a large skillet and
turn the heat to medium-high. When oil is shimmering, add the salmon
fillet and cook until medium-rare, about 1 1/2 minutes each side.
Set salmon aside on a cutting board. Remove the skin. If you want to
crisp up the skin for a garnish, just add the skin back to the pan
over medium-high heat, and cook until crisp, 30 seconds to a minute
on each side. 

Cut the salmon into 6 pieces. Quarter the two remaining roasted
shallots. Add both to a large bowl along with the scallion,
cucumber, fresh red chili, cucumber, cilantro, and mint. Spoon over
a little less than half of the dressing. Toss well. Taste, and add
more dressing if needed. Divide the salad between two plates, and
sprinkle each with the fried garlic. Drizzle with more dressing if
desired. 

Posted by Nick Kindelsperger
From Martin Boetz's Modern Thai Food

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I have an appointment with eternity and I don't want to be late.

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