Text 24612, 94 rader
Skriven 2012-05-09 11:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ideas 617
=================
 GJ> An interesting discussion.  As well as pain, fear can result in the
 GJ> same sort of rush.

I must say, then, that I'm not into it.

 People who jump off high places with a rubber
 GJ> string tied to their ankles usually show terror, but immediately
 GJ> afterwards appear to experience wonderful ecstacy. That is something
 GJ> I haven't done, but riding a motorbike at speed around bends on a
 GJ> winding road, close to the point of sliding off the road to disaster,
 GJ> results in the same sort of "super-aliveness" feeling.

I get my super-alive moments from more modest stimuli -
playing a good quartet, eating a good steak, looking at a sunset.

 GJ> That is a different feeling from the type of pleasure I get from
 GJ> eating chili-hot food, which is more of a sensual awareness of my
 GJ> palate being exercised to near its limit, but without going into the
 GJ> pain level.

There is said to be a blurring of the distinction between
pleasure and pain. I've never seen it.

When, in eating spicy food I reach the border of pleasure and
pain, one gives way to the other pretty suddenly, and there's
no blending there. And certainly when the threshold is reached,
there's no incentive for me to go farther. I've gone farther
for the sake both of experimentation and stubbornness, and I
must say that no rush ever came to me; if anything did, the
discomfort obliterated any pleasurable phenomenon that might
have occurred.

 More like the satisfaction that an athlete gets from
 GJ> working his muscles to the limit.

I wouldn't be the one to say. I used to hike a lot, sometimes
to exhaustion and beyond, but I never felt the slightest
pleasure in the process itself: the goal was a destination
or a view or the cool breeze at a summit, or perhaps bed
at a lodge.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Roast Chicken with Marsala Sauce
 Categories: Main-dish
      Yield: 4 Servings

      1 c  Dry white wine
    1/4 c  Shallot, chopped
      2 tb Olive oil
      1 tb Fresh sage, chopped
      1 tb Fresh rosemary, chopped
      2    Chickens, boned, halved
      3 c  Chicken stock
      1 c  Beef stock
    1/2 c  Plum tomatoes, diced,
           -seeded
    1/2 c  Marsala wine
      2 tb Butter, cut into pieces
      2 tb Fresh Italian parsley,
           -chopped

  For chicken:  Mix wine, shallots, oil, sage and rosemary in 15x10x2-inch
  glass baking dish.  Add chicken; turn to coat.  Cover and refrigerate at
  least 4 hours or overnight, turning occasionally.

  Preheat oven to 400F.  Heat heavy large skillet over high heat. Remove
  chicken from marinade; discard marinade.  Sprinkle chicken with salt and
  pepper.  Working in batches, add chicken to skillet, skin side down, and
  cook until golden brown, about 4 minutes. Transfer chicken to heavy large
  rimmed baking sheet (do not clean skillet). Roast chicken in oven until
  cooked through, about 3 minutes.

  Meanwhile, prepare sauce:  Pour off fat from skillet chicken cooked in. Add
  both stocks to skillet and bring to boil over high heat, scraping up any
  browned bits.  Boil until reduced to 2 cups, about 15 minutes. Add tomatoes
  and marsala and boil until reduced to 3/4 cup, about 10 minutes. Strain.

  Transfer chicken to platter. Pour pan juices into glass measuring cup. Skim
  any fat from surface of juices.  Add juices to skillet with sauce. Bring to
  boil. Remove from heat. Gradually whisk butter into sauce. Stir in parsley.
  Season with pepper.  Spoon sauce over chicken.

  From:  Snowmass Lodge, Aspen, CO Recipe By
  : Bon Appetit, 4/96

  Source: Kym Herron, The Dinner Table

-----


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