Text 23583, 110 rader
Skriven 2015-01-31 22:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: jargonistication 145
============================
 NB>> take me up short when my son, then the architect, used that sort of
 NB>> language, or worse, spoke of ADA parking spots, or ADA entrances...)
 ML> I doubt the shorthandization saves much time or effort.
 NB> Basically it's jargon, only readily understood by a particular
 NB> group... and thereby not particularly accessible to others...  ;)

A shibboleth, if you will.

 ML> It's like these people are getting a milligram of the
 ML> pepper in a batter and then bragging that they've
 ML> eaten them "and they weren't that hot."
 NB> Illigitimate bragging rights, I'd say... (G)  Maybe it was just a bad
 NB> batch of them, though... I've had the regular spicy thigh not be
 NB> particularly spicy sometimes, and other times be right nice...  :)

Yep, cheating. On the other hand, it's maybe not for me
to speak too loudly: when I said I ate seal blubber, it was
just enough to get a notion of it - milligrams rather than
grams, as I might have said here. There are few foods that
I have been unwilling to take a good mouthful of, but that
was one of them.

=

 ML> CHINESE-FLAVORED FRIED CHICKEN
 NB> Oh....?  Chinese-flavored, eh...  ;)

That's what Bon App said. I can attest to the fact that
the stuff wouldn't taste like me, anyhow.

=

 ML> Attributed, probably wrongly, to the Harvard-Yale-Princeton
 ML> Club in Pittsburgh
 NB> They put aside rivalries for what they have in common, then...?

Indeed. Back when the schools were smaller, their alumni
bodies in some of the backwaters such as Pittsburgh and
Chicago were not sufficient to sustain a club for each of
the Ivy schools; so they banded together to make viable
entities. Nowadays, of course, there are lots of graduates,
and in Pittsburgh, the universities have enough to sustain
their own clubs, with the result that the Harvard-Yale-
Princeton Club has become a bit of a white elephant. It now
has loosened its standards to admit affiliates of any college
and will accommodate anyone who can pay $40 a month dues.
Admission: my own club now has loosened its standards such
that a minimum of 80% of its members at any one time must be
graduates of any college whatever.

Grilled salmon, roasted cauliflower, English peas, salsa verde
categories: fancy, fish, main
Serves: 1

H - For the salmon
6 oz piece salmon, preferably wild king
Olive oil
Kosher salt
Cracked black pepper
H - For the cauliflower
1 hd white cauliflower
1 Tb extra virgin olive oil
1/2 ts kosher salt
1/8 ts cracked black pepper
1/8 ts minced rosemary
H - For the English peas
1 c English peas, shelled
1/2 oz butter
1 sprig mint, minced
Kosher salt to taste
H - For the salsa verde
1 bn Italian parsley
1 sprig thyme
1 sprig rosemary
4 or 5 basil leaves
4 or 5 mint leaves
1 ts capers
1 c olive oil
1/2 ts kosher salt
1/2 ts lemon zest
2 cloves garlic, minced

Brush olive oil on salmon, sprinkle with kosher salt and
cracked pepper. Grill on medium heat for 2 min, turn and
grill for another minute. Let rest for about 3 min.

Cut florets off stem into pieces about the size of a
marble. In a bowl, toss with olive oil, salt, pepper,
and rosemary. Roast in oven at 350F, turning at 5-min
intervals, for 15 min or until tender.

In boiling, salted water (enough salt to make the water
taste like the sea), boil peas for 30 sec. Submerge in
ice water for 2 min and drain. On low heat, melt butter
and add peas. Cook for 3 min and add mint to finish.

Put all salsa ingredients in a blender and pulse until
combined.

Place cauliflower and peas in the center of the plate.
Put grilled salmon on top. Drizzle salsa verde around
the plate and a little on top of the fish if desired.

Adam Mali, Mandarin Oriental, San Francisco
Global Traveler magazine 11/2013


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