Something's constantly happening. Occasionally
we can affect it or at least let our ideas be
known. Most often, not so much.

And things that could/should be saved for posterity aren't, while other
(junk stuff) is, in some instances.

That explains to a large degree why history has
permanently unanswered questions - and also why
some peculiar artifacts become more valuable than
they ought.

True, but not everybody has breathing problems.

If they spend enough time in the pit, they will.

Most likely so.

Almost certainly - though one might point a
finger at the lady at Snow's in Lexington, who
claims she hasn't been sick a day in her life
despite being a 30-hour-a-week pitmaster for
over 40 years (her son, who helped her out,
died of cancer at age 50).

Good/bad genes? Some people can take smoke easier than others.

Hard to say - perhaps her son inherited the bad genes
from the father.

Yes, some dishes just would not be the same without it.

I could see a small quantity of minced celery
leaf doing a power of good for the following -
Lamb Cutlets/Rib Chops with Chili and Black Olives
categories: Calabrese, Italian, main, celebrity
servings: 6

Quite possibly, given what else is in it and thinking about the taste of each/how they interact.

Seemed to me. In the following, 3 celery leaves for
7 lb of fish and 8 c aspic seems to be a bit, er,
shall we say, subtle. The serving size also seems
a bit off.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Cold Glazed Salmon
Categories: Seafood, Appetizers
Servings: 6

3/4 c Dry White Wine
8 Basil Leaves
3 Tarragon (Plus Garnish)
3 Shallots, Minced
2 Rosemary
2 Lemon Slices
3 Celery Leaves
7 lb Whole Salmon, Cleaned, Rinse
8 c Fish Aspic (See Recipe)
1 Turnip
1 Egg Yolk, Hard Cooked, Mash
1 ts Unsalted Butter

In a small saucepan, combine the wine, basil, 3 tarragon sprigs,
shallots,
rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 T. Lay the salmon on a piece of heavy
foil, twice as long as the fish. Pick up edges of foil and pour the wine
mixture over the fish. Season with salt and fold the foil to enclose
it,
crimping the edges tightly to secure them. Put the salmon on a large
baking sheet or roasting pan and bake it in the middle of a preheated
375ÿF
oven for 50-60 minutes or until the fish just flakes. Transfer the
package
to a work surface, open foil carefully, and remove the skin from the top
of
the salmon below the head to the bottom of the salmon at the tail. Scrape
away any brown flesh, leaving head and tail intact. Drain liquid from
the
foil, and using the foil as a guide, invert the fish onto a platter.
Remove
foil and skin and prepare the other side of the salmon in the same
manner.
Chill the fish, covered, overnight. Peel turnip and cut into thin
slices.
Trim each slice to ressemble a flower or cut with a flower cutter. Place
in
a bowl of ice water to hold until ready for use. Mash the egg yolk with
the
butter and reserve at room temperature. Spoon a thin coat of cool but
liquid fish aspic over the salmon and arrange the additional tarragon
sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of
liquid aspic over the whole. Transfer the yolk mixture to a pastry bag
fitted with a decorative tip. Pipe the mixture into the centers of the
flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. A 1964 Gourmet Magazine
Favorite.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

Something's constantly happening. Occasionally
we can affect it or at least let our ideas be
known. Most often, not so much.

And things that could/should be saved for posterity aren't, while

other > (junk stuff) is, in some instances.

That explains to a large degree why history has
permanently unanswered questions - and also why
some peculiar artifacts become more valuable than
they ought.

The old "one man's trash................" thing? IOW, what I think is
worth saving may be junk to you or vice versa. In 50 years someone will
say "what were they thinking when they saved that?" with stuff from both
of us.

True, but not everybody has breathing problems.

If they spend enough time in the pit, they will.

Most likely so.

Almost certainly - though one might point a
finger at the lady at Snow's in Lexington, who
claims she hasn't been sick a day in her life
despite being a 30-hour-a-week pitmaster for
over 40 years (her son, who helped her out,
died of cancer at age 50).

Good/bad genes? Some people can take smoke easier than others.

Hard to say - perhaps her son inherited the bad genes
from the father.

Possible, hard to tell. Hanging around a bbq pit tho isn't the best idea
for bad lungs tho.

Yes, some dishes just would not be the same without it.

I could see a small quantity of minced celery
leaf doing a power of good for the following -
Lamb Cutlets/Rib Chops with Chili and Black Olives
categories: Calabrese, Italian, main, celebrity
servings: 6

Quite possibly, given what else is in it and thinking about the

taste of > each/how they interact.

Seemed to me. In the following, 3 celery leaves for
7 lb of fish and 8 c aspic seems to be a bit, er,
shall we say, subtle. The serving size also seems
a bit off.

Title: Cold Glazed Salmon
Categories: Seafood, Appetizers
Servings: 6

Something just doesn't add up right.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)