Text 5846, 69 rader
Skriven 2013-10-17 00:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Ouch 337
================
 ML> We just don't seem to do things right.
 DD> Stuff like that is no respecter of "rules" or "norms".

The norms are just that - predictions based on past
data. Our family has always been outliers, but that
doesn't mean that the norms don't reflect the actual
probabilities.

 DD> Does this make M prone to the same bad outcome?
 ML> Yes, but I'm not that worried about it. I figure, why be
 ML> that way.
 DD> Something gonna get us. No one gets out alive.

When my number's up, it's up.

 DD> John's attitude didn't surprise me. His wife was the shocker - when I
 DD> met her she was an office worker at Illinois Bell - relatively cute and
 DD> average in nearly every respect. Then, suddenly, she is this silicone
 DD> enhanced, brassy, blonde stripper (and some claim porn actress). 

Interesting. How old was she when this transformation
took place? Could have been some endocrine problem.

 DD> Remove chicken from bag and grill on medium to high heat
 DD> until chicken is no longer pink in the center.

I never saw the reason for pinkophobia regarding chickens.
Chicken breast, somewhat pink in the middle, is edible,
not so edible as pork or veal somewhat pink in the middle,
though.

ROAST SALMON STEAKS WITH PINOT NOIR
cat: main, wine, fish
serves: 4

1/2 c sugar
2 c pinot noir
1 sprig rosemary, plus 1 ts chopped rosemary
4 salmon steaks, each about 1/2 lb
salt and freshly ground black pepper
1 Tb balsamic vinegar
1 Tb butter

Oven at 450F. Place sugar in heavy-bottomed saucepan, preferably
nonstick and with rounded sides, over medium heat. Cook without
stirring (just shake the pan occasionally) until sugar liquefies
and begins to turn brown, about 10 min. Turn off heat and
carefully add wine. Turn heat to high and cook, stirring, until
caramel dissolves again. Add rosemary sprig and cook over high
heat, stirring occasionally, until mixture is reduced to just
over 1/2 c, 10 to 15 min.

As liquid reduces, heat a nonstick skillet over high heat [their
idea not mine] until it begins to smoke. Season salmon on both
sides with salt and pepper, then place in pan and immediately
transfer to oven. Cook 3 min, then turn salmon and cook another
3 min. Remove salmon when medium-rare or thereabouts (or cook
1-2 min more if you like it more done) and keep warm.

When sauce is reduced, stir in vinegar and butter and turn heat
to medium-low. Cook until butter melts. Remove rosemary sprig.
Adjust seasoning, then serve over salmon, garnished with chopped
rosemary.

Mark Bittman, NY Times 10-6-99

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