Subject: Samon Roste in Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 23 2001 - 07:51:10 EDT
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F O O D F U N N Y
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Here's a supposedly true story sent in by reader Aideen in Singapore:
Scientists at NASA built a gun 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
windshields of their new high-speed trains. Arrangements were made,
and a gun was sent to the British engineers. When the gun was fired,
the engineers stood shocked as the chicken hurtled out of the barrel,
crashed into the shatterproof shield, smashed it to smithereens,
blasted through the control console, snapped the engineer's backrest
in two and embedded itself in the back wall of the cabin, like an
arrow shot from a bow.
The horrified Brits sent NASA the disastrous results of the
experiment, along with the designs of the windshield, and begged the
US scientists for suggestions. NASA responded with a one-line memo:
"Next time, thaw the chicken!"
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T O D A Y ' S R E C I P E
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The main dish or our "Medieval Repast" comes from "Two Fifteenth-
Century Cookery Books" published by Oxford University Press
in 1964. Here is the original version:
Take a Salmond, and cut him rounde, chyne and all, and roaste the
pieces on a gredire; And take wyne, and pouder of Canell, and draw it
thorgh a streynour; And take smale myced oynons, and caste there-to,
and let them boyle; And then take vynegre or vergous, and pouder
ginger, and caste there-to; and then ley the samon in a dissh, and
cast the sirip thereon al hote, and serue it forth.
Samon Roste in Sauce (Salmon with Wine Sauce)
1 1/2 cups (375 ml) white wine
1 small onion, finely chopped
1 Tbs (15 ml) white wine vinegar
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground ginger
Salt and freshly ground pepper to taste
4 - 6 salmon steaks
Olive oil
Combine the wine, onion, vinegar, cinnamon, ginger, salt, and pepper
in a small saucepan and bring to a boil over moderate heat. Reduce
the heat and simmer uncovered for 10 minutes. Meanwhile, season the
salmon steaks with salt and pepper and brush lightly with olive oil.
Grill over hot coals or broil under a preheated broiler just until the
flesh is firm and barely translucent in the center. Spoon the sauce
over the salmon and serve immediately. Serves 4 to 6.
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