Text 25378, 124 rader
Skriven 2012-05-28 18:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LUCK 725
================
 ML> But the tilting apparatus are supposed to be able to take all
 ML> these things into account, and certainly other-way tilting should
 ML> pose no difficulty.
 GJ> If the tilt angle was limited to, say, 10 degrees, and the passengers'
 GJ> soup bowls were filled to the brim, the track angle would also have to
 GJ> be limited to 10 in case the train had to stop or go very slowly,

Also, the service of soup bowls should take these things
into account.

 GJ> while the speed around the curve would be limited to that which
 GJ> allowed the soup bowls to be at an angle of 20 degrees relative to the
 GJ> ground, with the tilting mechanism on full tilt.  By doing some high
 GJ> school maths, a non-tilting train going around that 10 degree cambered
 GJ> bend could not travel at over 70 mph, compared with the tilter at 100.

I would probably not be able to do such high school math,
despite the fact that I won first place in the local
Mathematics Association of America competition, much to
my shock and chagrin, as well as that of everyone else,
about forty-five years ago. My math teacher had asked me
to compete, despite my having made plans to go camping
with my high-school heartthrob, who was very beautiful
indeed. But I was a good sport and went to the conference,
enduring lectures about such fascinations as the bridges
of Konigsberg and the postulates of Peano, after which our
reward was to be crammed into a room, separated from one's
classmates, with the only person within (my) eyeshot being
my sworn enemy, the guy from Bellaire who had recently
beaten our team out in the American Chemisty Society
competition.

My relationship with the young lady did not particularly
prosper after that (good thing, as I was really, really
stupid in such matters), and I have been lately asked to
write a tribute for her thirtieth wedding anniversary
(second or third marriage), to which I responded with a
polite but not extremely enthusiastic congratulation.

Coq au vin
cat: French, celebrity, not quite traditional
Serves: 4

1 1/2 kg organic or free-range chicken, cut into 10 pieces
1 heaped Tb plain flour
2 Tb olive oil
sea salt and freshly ground black pepper
h - for the marinade
1 L full-bodied red wine, such as Shiraz or Cabernet Sauvignon
3 md carrots, cut into slanted slices 1 cm thick
2 celery sticks, cut into slices 1 cm thick
20 baby onions, peeled but left whole
1 ts black peppercorns, crushed
1 bouquet garni (a few parsley stalks, 2 bay leaves
- and 6 sprigs of thyme, tied together)
h - for the garnish
1 Tb olive oil
200 g smoked streaky bacon, rind removed, diced
400 g small button mushrooms, trimmed
1 Tb fresh flat-leaf parsley, chopped

This dish demonstrates what is truly great about French cuisine.
Preparation time: 1 hour, plus 24 hours' marinating.
Cooking time: 1 hour.

To marinate the chicken, bring the red wine to the boil and
continue to boil until reduced by a third. This removes the
alcohol and concentrates the colour and flavour. Leave to
cool. In a bowl, mix the chicken pieces, carrots, celery,
onions, peppercorns, and bouquet garni. Pour on the cooled
wine. Cover with clingfilm, refrigerate and marinate 24 hr.

Place a colander over a large bowl and put the chicken
mixture in to drain off the marinade. Leave for a minimum
of 1 hr to remove excess liquid. Separate the chicken,
vegetables, and herbs, and pat dry with kitchen paper.
Season the chicken with four pinches of salt and four
pinches of freshly ground black pepper. Keep the liquid.

To toast the flour, preheat the oven to 200C/400F.
Sprinkle the flour on a baking tray and cook in the
oven for 8-10 min, until it is very lightly coloured.
Set aside. Reduce the oven temperature to 150C/300F.

To fry the chicken: on a high heat, in a large,
heavy-based casserole, heat the olive oil and colour
the chicken pieces in it for 5-7 min on each side.
With a slotted spoon, transfer the chicken to a plate
and set aside. Add the drained vegetables and herbs
to the casserole. Lower the heat to medium high and
cook for 5 min, until lightly coloured.

To make the sauce, spoon out most of the fat from the
casserole, add the toasted flour, and stir into the
vegetables for a few seconds. On a medium heat, whisk
in the wine marinade little by little - this will
create a sauce and prevent lumps forming. Bring to
the boil and skim any impurities from the surface.
The wine marinade will be slightly thickened and have
the consistency of a light sauce.

Add the chicken pieces and return to the boil. Cover
with a lid and cook in the preheated oven for 30 min.

To finish the sauce: if you wish you can serve the
coq au vin as it is. But should you prefer a richer,
more powerful sauce, drain it through a colander and,
on a high heat, boil the sauce until it has reduced
by a third. It should have acquired more body and
become a rich, vinous colour. Pour the sauce back
over the chicken and vegetables.

To cook the garnish: over a medium heat, in a medium
nonstick frying pan, heat the olive oil and cook the
bacon for 30 sec. Add the mushrooms and cook for a
further 4 min. Season to taste with salt and pepper.
Mix the bacon and mushrooms into the coq au vin.
Sprinkle with the parsley and serve piping hot,
straight from the casserole.

source: Raymond Blanc
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