Text 17354, 106 rader
Skriven 2014-09-25 09:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: music ed 996
====================
 ML> I did an experiment with the radio, and the inescapable
 ML> conclusion is that it's the end of civilization as we
 ML> know it, by pretty much any definition of civilization.
 NB> Where one does the experiment might influence any conclusions to be
 NB> drawn therefrom...  even what time of day might weigh in...

I did it in what is known as the Athens of America and
can't really think of any city that can challenge it for
that title. It is true that any Acropolis must be run
by a large group of helots, and in a day where democracy
is given lip service, helotical (a Googlewhack as of today
but not perhaps as of tomorrow) tastes run the airwaves.

 ML>> It means as a Bordeaux housewife would make it, with
 ML>> ingredients at hand including red wine, oniony things, and
 ML>> a fat enrichment (butter or beef marrow).
 NB>> Ah.  That makes sense...  :)
 ML> Luckily, the housewives in famous places have small
 ML> imaginations, so there's little question about the
 ML> ingredients.
 NB> Also limited inventories...?

Often that's the case, but not so much in Bordeaux, which
is blessed with good climate and a soil that has the je ne
sais quoi to produce the best wines in the world. Actually,
I know what the je ne sais quoi is, but nobody asks me.

I do wonder why the Florentines have so much spinach in
their gardens, though. It's got to the point where even
Molto Mario puts spinach with his bistecca Fiorentina
(Fiorentina is proper, Florentine is okay, Florentina
is not, and when it's bistecca, it means simply grilled
and served with olive oil and balsamic vinegar on the side).

 NB>> Tilting at windmills, at times, though, I'd imagine...  :)
 ML> Yep, what one does is wait for a calm day and strike
 ML> when it's not looking.
 NB> That does have some possibilities... ;)  Nowadays they are mostly
 NB> replaced by those almost unreachable turbines, though... 

I think Ned Lud might have some guidance on what to do
there.

 NB>> And granted, one also has to know where to look as well...  With all
 NB>> your doomy gloomy-ness, I have to wonder if this is a particularly
 NB>> well protected corner of the world...
 ML> And yet, as above, you have your doubts!
 NB> Not so much when in my little protected corner...  ;)

 Peek-a-boo, I can't see you
 Everything must be grand!
 Pook-a-bee, you can't see me
 As long as I've got me head in the sand!
 Peek-a-boo, it may be true,
 There's something in what you've said,
 But we've got enough trouble in everyday life -
 I just bury me head. - Flanders & Swann
 
 ML>> I doubt it, as our economic value is limited. I used
 ML>> to hate pretension, but now I see that it serves a
 ML>> useful purpose.
 NB>> I suppose.  :)
 ML> As it fosters an urge to preserve and foster good things,
 ML> even when the good things are ununderstood.
 NB> As long as the good things are seen to be desirable for whatever
 NB> reason, at least...   :)

I'll take Brahms above Donovan, but it took me
decades to come close to understanding him. Where
is the incentive for other folks?

Sea bass fiorentina
cat: fish, main
servings: 4

4 (6-oz) pieces sea bass
1/4 ts salt
- plus more for seasoning fish
1/2 ts freshly ground black pepper
- plus more for seasoning fish
2 c all-purpose flour
6 Tb extra-virgin olive oil
3 garlic cloves, chopped
1 (14-oz) can crushed tomatoes
1/2 c water
1 Tb chopped fresh parsley leaves
1 Tb chopped fresh basil leaves

Season both sides of the fish with salt and pepper. Put
the flour in a shallow bowl, dredge the fish, tapping
off the excess flour to create a light coating.

In a medium nonstick fry pan, heat half the oil over
medium heat. Cook the fish until golden brown, 3 min
per side. Transfer fish to a plate.

Wipe out the pan with a paper towel and heat the
remaining olive oil over medium heat. Add the garlic,
tomatoes, water, parsley, 1/4 ts salt, and 1/2 ts
pepper and cook at a simmer for 10 min. Add the basil
and the fish and heat for 2 min. Serve immediately.

Source: Giada de Laurentiis
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