Unicorn (Unicorn@Indenial.com)
Mon, 08 Feb 1999 13:32:27 -0500
Here's supposedly true story that at least two dozen readers have sent
me. It's a bit lengthy for this forum, but it's funny whether it's
true or not.
Sometimes it DOES take a Rocket Scientist.... Scientists at NASA have
developed a gun built specifically to launch dead chickens at the
windshields of airliners, military jets and the space shuttle, all
traveling at maximum velocity. The idea is to simulate the frequent
incidents of collisions with airborne fowl to test the strength of the
windshields. British engineers heard about the gun and were eager to
test it on the windshield of their new high speed trains.
Arrangements were made to borrow the gun. But when the gun was fired,
the engineers stood shocked as the chicken hurtled out of the barrel,
crashed into the shatter proof shield, smashed into smithereens,
crashed through the control console, snapped the engineer's backrest
in two, and embedded itself in the back wall of the cabin. Horrified,
the British sent NASA the disastrous results of the experiment, along
with the designs of the windshield, and begged the U.S. scientists
for suggestions. NASA's response was just one sentence: "Thaw the
chicken."
No one seems to know how oysters got their reputation as aphrodisiacs.
Some say it is the appearance, the odor, the taste, or all of these.
My own personal theory is that the fable was started by a frustrated
housewife whose husband didn't like oysters, and that was all she had
in the cupboard one day.
This classic American dish was created by Chef Jules Alciatore for
Antoine's Restaurant in New Orleans in 1899. The recipe is still a
secret, and the restaurant insists that the cooked greens it uses do
not include spinach. Nonetheless, every recipe I have ever seen for
this dish calls for spinach. You can experiment with other greens if
you like, and who knows, you may stumble upon the secret formula.
Here's my version.
Oysters Rockefeller
12 fresh, raw oysters on the half shell
1 cup (250 ml) cooked, finely chopped spinach
2 Tbs (30 ml) finely chopped shallots
1/4 cup (60 ml) dry bread crumbs
2 Tbs (30 ml) cooked, finely chopped bacon
1 Tbs (15 ml) finely chopped parsley
Salt and freshly ground black pepper to taste
Hot pepper sauce, to taste
3 Tbs (45 ml) melted butter
1 Tbs (15 ml) Pernod or other anise flavored liqueur (optional)
Place the oyster shells on a baking sheet that has a layer of rock
salt to stabilize the shells. Place an oyster on each shell. Combine
the remaining ingredients in a small bowl and stir to combine
thoroughly. Spoon the spinach mixture over the oysters. Bake for
about 10 minutes in a preheated 450F (225C) oven. Serve immediately.
Serves 2.
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