Text 17636, 82 rader
Skriven 2014-10-03 00:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: kaboom 39
=================
 ML> That was not one of the active volcanoes I've wanted to
 ML> visit (I've only seen certifiably dormant ones so far) -
 ML> Kilauea being one, which Lilli has already seen, and is
 ML> said to be very beautiful. Oh, I've seen Merapi, but only
 ML> from a safe, that is to say escapable, distance.
 SH> Kilauea is an active volcano.

She's actually seen hot lava flow from Kilauea; I have no
desire to do so.

 SH> Hulalai, Mauna Kea, and
 SH> Haleakela (Maui) are dormant.

I've climbed (not from the base, but from some intermediate
point) to the Haleakala crater - one of the most glorious
places I've ever been - you can see that it was a volcano,
but it seems ever so unlikely to erupt again (of course
that's what they said about Ontake before 1979); it's a
pity I got altitude sick from that trip.

 ML> seismic science both, often suffer massive losses from
 ML> unexpected volcanic activity.
 SH> Comes from a habit of people hiking on or living near active volcanos,
 SH> I think. When I was in Korea, we hiked up the slopes of an extinct
 SH> volcano. The guide indicated that it was lucky to hike up there and
 SH> see the sunrise. I guess it can also be very unlucky if the volcano
 SH> turns out to be active instead of dormant or extinct.

Classification is only as good as the most recent observations,
and dormancy can change into menacing in the blink of an eye.

 Pyroclastic flows
 SH> can move much faster than anyone can run.

There are other equally swift and deadly dangers as pyroclastic
flow, as the recent Japanese event shows.

 SH> Title: Stromboli (Stuffed Bread)

Chicken Vesuvio
categories: Chicago?, main, poultry, alcohol-free
servings: 4

2 1/2 lb chicken thighs
coarse ground sea salt, to taste
coarse ground black pepper, to taste
4 c organic red potatoes, partially peeled, chopped
1 red onion, sliced
5 cloves garlic, minced
fresh organic thyme, to taste
olive oil

Preheat the oven to 450F.

Season the chicken thighs, then brown them in a large
skillet over medium heat on both sides. Transfer the
chicken to a large glass baking dish.

Carefully add the potatoes, onion, and garlic, and
using your hands pull the thyme leaves off the stem
and add to the same skillet you cooked the chicken
in. Drizzle in some olive oil and toss in the pan.
Cook the mixture, stirring occasionally, until the
potatoes are golden. Transfer the semi-cooked potato
mixture to the baking dish with the chicken thighs.
Repeat this step until all potatoes are cooked.

Cover the baking dish with foil and transfer to the
oven. Cook for 20-30 min or until potatoes are
tender and chicken is cooked through. Remove foil
and cook for 5-10 min to brown the chicken. (To
make sure the chicken is cooked, use a meat
thermometer and when it registers 160F it's done).

Remove from oven, let cool 5 min. Serve with a
side salad.

Source: Marla Sarris

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