Text 12973, 64 rader
Skriven 2014-05-05 10:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pessimism 593
=====================
 ML> have a close relationship. As such, I am (as I think I said)
 ML> somewhat leery of humor in all its manifestations and detest
 ML> it in a few (practical humor, for example, as I think I said).
 NB> The last is neither practical nor particularly humorous... total
 NB> misnomer...  But I'll grant the cruelty inherent that sort of "humor".

I can't buy your disownment of a kind of humor just because
it is hateful. It seems to me to be rather like saying
cannibalism isn't eating because it's such an awful thing. 

 NB> Where I tend to disagree is that all humor has a close relationship to
 NB> cruelty...   I suspect that our actual positions are not far from each
 NB> other, though...  :)

I'm betting that someone will eventually do a study that
finds that sadism and humor light up pretty much the same
spots in the brain: I rather hope not exactly the same
ones, and bear in mind that I say that they have a
suspiciously close relationship, not that they're the
same thing. I'm using sadism to mean willful cruelty and/or
cruelty for its own sake.

 I know that you find things funny, and not in a
 NB> cruel way, at least from what I've seen...  Finding humor in a
 NB> situation is usually a far cry from poking fun at someone else or
 NB> having fun at someone else's expense...  :)

That's my point. It's not a far cry. It's a close cry.
Sometimes it's the same thing, and we skate at the edge
of civilization when we use or enjoy humor.

Raie au beurre noir
cat: main, fish
servings: 2

2 skate wing portions
4 Tb white wine vinegar
1 carrot
1 pn salt and pepper
2 oz butter
1 lemon, juice of
2 Tb capers
2 Tb chopped fresh parsley

Chop the carrot and put it in a large pan of water with
the salt and pepper and half the vinegar. Add the wings.
Simmer for 10 minutes. The water should not be so hot
that it's bubbling.

While that's happening, melt the butter in a frying pan.
Watch it carefully, stirring a little. It should go brown,
not black. When it does, add the lemon juice, capers,
and the rest of the wine vinegar. Stir until blended.

Drain the fish, transfer to plates. Pour the sauce
over. Garnish with the parsley.

The Fish Society
www.thefishsociety.co.uk


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