Text 5851, 102 rader
Skriven 2013-10-17 05:31:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Inaccuracies
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Operating under the maxim that "Water seeks its own level". Water
 DD> flowing to a lower point cares not a whit about which compass point it
 DD> is following.

 ML> We know about gravity. The more interesting question is what
 ML> geological forces led to the relative dearth and puniness of
 ML> rivers flowing north into the Great Lakes as compared to the
 ML> ones that flow south. I think that's a true statement; and if
 ML> it's not, the interesting question is what would make both
 ML> Nancy and myself think it is.

Probably because neither of you considered the fact that a goodly part of
Canuckistan drains into the Great Lakes (rivers flowing south, of course). Most
of the rivers in the eastern US flowing south drain into the Gulf of Mexico or
the Atlantic Ocean.
 
 ML> H'm, let's split the difference and make it a millionth?
 ML> A thousandth would make a big river indeed.

 DD> Yeah, it would.

 ML> Rough calculation (based on an average 100 ft width river and
 ML> 10 ft depth) would indicate between 1/36 millionth and 1/360
 ML> millionth, I am too old to keep close tabs on decimal points.

The devil's in the details.   Bv)= 
 
 NB> As we drove down Lake Ave to the lake, the river was to our
 NB> right, almost visible at times...  :)
 
 ML> It wasn't called River St., though.
 
 DD> Well, it was going to the lake, wasn't it? Had it been on the river
 DD> bank, or terminating at the river ....

 ML> Yes, it was on the riverbank, pretty much.

Is there another street/road/avenue named "River (whatever)"? Perhaps that name
was taken. Or perhaps it was like some streets in Boston which seemingly change
names every few block as they cross town or neighbourhood boundaries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Great Lakes Whitefish Milano
 Categories: Seafood, Herbs, Vegetables, Wine, Citrus
      Yield: 2 servings

      2    (8 oz ea) Whitefish filets
      1 c  Flour
           +=SEASONED WITH=+
           Salt, pepper & oregano
      2 tb Olive oil
    1/4 c  Chopped green onions
    1/4 c  Chopped red bell pepper
      8    Kalamata olives, pitted
      4    Canned artichoke hearts;
           - halved
      1 tb Chopped garlic
    1/4 c  Diced sun-dried tomatoes
      1 c  Marinara sauce
      1 c  White wine
      1 tb Lemon zest; yellow part only
           Salt & pepper

  Skin whitefish, or use already skinned filets

  Dip whitefish fillet (skin side up) in seasoned flour, Do
  not get flour on skinned side.

  Fold fish in half, tail to head with the skinned side
  inside the fold.

  Heat olive oil in a 12" skillet.  Add folded whitefish,
  browning each side. Add green onions, bell peppers,
  Kalamata olives, artichoke hearts, garlic, and sun dried
  tomatoes. Sauté for 1 minute.

  Add marinara sauce and cook for 1 minute.

  Add white wine, mixing with rest of ingredients.

  Turn fish over and simmer another 2 minutes.

  Remove fish from pan, leaving sauce. Stir in lemon zest.

  Portion equal amounts of artichoke, olives and sauce over
  each fish.

  BY: Robin Holmes Executive Chef, Pacinos Restaurant (at
  the Best Western), Escanaba, Michigan 

  From: http://greatlakeswhitefish.com

  Uncle Dirty Dave's Archives

MMMMM

... Sweet food of sweetly uttered knowledge. - John Lyly
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