Text 17989, 94 rader
Skriven 2011-11-20 15:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Lawyers
===============
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to ALL <=-
 
 DD> I have told the story here before of the silly b!+ch who sued a
 DD> Realtor and seller for not warning her about the noise from the
 DD> airport
 
 JW> You have too many lawyers in your country!

 DD> You'll get no arguments here. The big problem is that there are so
 DD> many that there isn't enough work for them all - even if they chase
 DD> ambulances - that they have lots of time on their hands and to fill in,
 DD> they run for political office ... often getting elected. The successful
 DD> lawyers are too busy making big billings and stashing their loot to
 DD> run for office. So, we wind up with a bunch of half-assed lawyers
 DD> passing a bunch of half-assed laws and occupying themselves by trying
 DD> to score points off the opposition rather than taking care of what they
 DD> are putatively sent to their respective capitols to do.

I see the same phenomenon at work here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Fillets with a Horseradish Crust
 Categories: Appetizers, Fish, Salmon, British, Condiments
      Yield: 4 servings
 
  1 1/2 lb Salmon fillets skinned
           Flour, for dredging
      1 tb Vegetable oil
      1 tb Butter
           Seasoning
           Cooked buttered spinach
           FOR THE CHIVE SAUCE:
    250 ml Double cream
      1 ts Dijon mustard
      1 ts Prepared english mustard
      1 ts Creamed horseradish
      1 tb Fresh lemon juice
      1 tb Snipped fresh chives
           FOR THE CRUST:
      2 tb Creamed horseradish
      1    Egg yolk
  3 1/2 oz Course fresh breadcrumbs
      1 tb Chopped fresh parsley
 
  Make the sauce: Boil the cream in a pan for 2 minutes until
  slightly thickened.  Remove from the heat and whisk in the dijon
  and English mustards, horseradish and lemon juice; cover and set
  aside.
  
  Prepare the salmon: if there are any bones remaining, remove them
  with a pair of tweezers.  Cut the fish into 4 equal portions,
  season each piece and dredge with the flour.
  
  Prepare the crust: mix the horseradish and egg yolk on a plate.
  Dip the top of each piece of salmon in the horseradish mixture (or
  brush it on with a pastry brush), making sure that it is
  generously coated. Mix together the breadcrumbs and parsley and
  dip the coated side of the fish in the mixture. Using your hands,
  shape the crust by gently but firmly manipulating the coating
  mixture.
  
  Preheat the oven to 180C/350F/Gas 4.  Heat the oil in a
  heavy-based frying pan until very hot.  Add the salmon, crust side
  down, and the butter and cook for about 3 minutes until the
  breadcrumbs are turning nicely crisp. Turn over the salmon and
  place, crust side up, in an ovenproof dish. Bake in the oven for 5
  minutes, then remove and check that the salmon is cooked.
  
  Add the chives to the sauce.  Reheat briefly over a low heat, but
  do not allow to boil as this will spoil the flavour.
  
  Lay a bed of buttered spinach on each of four warmed plates and
  top with salmon.  Surround the salmon and spinach with the sauce
  and serve immediately.
  
  Recipe by Paul Rankin, Taken from BBC Good Food Magazine May 1995
 
MMMMM
 


Cheers

YK Jim


... Learn to resolve personal issues without using guns or lawyers.

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