>  ML> > favorable reviews. Going inside, scanning the book itself gives a
>  ML> better > idea if it's readable.
>  ML> You're lucky if you pull out a plum.
> I've pulled a good number of those, also probably an equal number of
> lemons.

Which makes me wonder about lemons, specifically their
bad rep. I'd have thought that as they are tropical and
strong in flavor they would have been a relatively
prestigious item back in the day.

>  ML> >  ML> Fairies and robots I tend to agree with you about, though
>  ML> >  ML> there are interesting ethical speculations to be made
>  ML> >  ML> regarding the latter.
>  ML> > None that I've ever gotten into. (G)
>  ML> There are issues worth pondering that one is not
>  ML> directly involved with!
> Which probably aren't worth discussing here.

It doesn't matter, your criterion of "worth"; pretty
much anything that is germane to any of us and that 
doesn't cause strife is okay by me. Worthless isn't
necessarily worthless, if you know what I mean.

>  international travel ML> any time soon. If the > last one on your list
>  is technical, not up my ML> alley but if it's science > explained, in
>  reasonably understandable ML> language, I'd consider it.
>  ML> I wouldn't be reading a book that was too technical,
>  ML> contrary to my reputation in some circles.
> Don't want to buy "Violin Making For Dummies"?

That's a reference too that I don't understand.

>  ML> >  ML> > Reasonable enough. We picked up some more green beans at the
>  ML> >  ML> farmer's > market today.
>  ML> >  ML> For this reason I have come to prefer well-done string beans.
>  ML> > Hopefully not to the state of mush.
>  ML> Close enough. The squeak doesn't go away for the
>  ML> longest time.
> I'd rather have the squeak than green bean mush.

For me the first choice is no green beans, second,
grossly overcooked to eliminate the origin of the
squeak, last, heavily greased with butter or other 
fat to lubricate it away (and not incidentally
improve the taste).

>  ML> >  ML> She doesn't think she's deaf, and when I compensate by
>  ML> >  ML> speaking slowly and distinctly (though not loudly), that's
>  ML> >  ML> considered condescending. I'm not sure how to cope with this.
>  ML> > That's a tough one. Sometimes you just can't win, no matter how hard
>  ML> you > try.
>  ML> So the question here is whether it's worthwhile trying.
> It's up to you; I'll probably never meet her.
>  ML> My notion was that it would be available more widely.
> It may be; I don't know for sure. Did notice that the scar in the area
> where I had to apply the honey is just about gone but the rest of the
> scar is still quite visible. Interesting side note but I'm not putting
> honey on the rest of the scar as I don't want to cover it or deal with a
> sticky leg.

That shows the power of the stuff ... but also gives
you a clue about the diminishing returns, as it were,
when you go farther down and use more goo.

>  ML> Or one can do what the French do with a clafoutis and
>  ML> refrain from pitting the cherries.
> Easier on the teeth if you pit the cherries. Anyway, the cherry pie is
> gone, blueberry pie (fom local berries) is on the agenda for this week's
> baking project.

Better for the flavor as well as easier if you
don't. The French have some characteristics that
we lack, and any one of these might come into
play. They tend to savor and not to bolt their
food, making it less likely to chew down on a
stone; they are more frugal with ingredients, so
the pits add depth of flavor in a way that we can't
get so often compensate for by a splash of almond
extract; and they seem more attuned to texture, so
cherry pits and fish bones, though a universal 
annoyance, are not as much an obstacle with them as
with us. In addition, they may have higher tolerance
for pain or the loss of teeth. Our pace of life and
consequent need for immediate gratification has'imposed 
some attitudes that are not exclusively beneficial.

Salted pollack with potatoes, cream and marjoram
Categories: British, fish, dairy, main, pollock
Serving: 6 to 8

1 kh white floury potatoes
- such as D sir e or Maris Piper
1 lg onion, thinly sliced
4 to 6 garlic cloves, thinly sliced or chopped
2 Tb marjoram - plus a couple of stems for topping
500 ml double cream
50 g salted pollock or cod fillets per serving
- thoroughly soaked, skinned and sliced into small pieces
salt and freshly ground black pepper

Heat the oven to 160C/320F. Peel and slice the potatoes 
thinly into rounds. Place the slices in a large bowl with 
the onions, garlic and marjoram, and plenty of black 
pepper. Place the cream into a small pan over medium heat 
and bring it up to a simmer. Pour the hot cream over the 
potatoes and turn well to combine.

Place a layer of overlapping potatoes in the bottom of a 
large round dish about 20 to 25 cm in diameter and 5 cm 
deep. Scatter over some of the sliced fish, then make a 
second layer of overlapping potatoes. Continue until you 
have used up the fish, finishing with a layer of potato 
on top. Pour over all the remaining cream from the bowl. 
Top with a couple of marjoram flower stems, optional.

Place the dish in the oven and bake for 1 hr, pressing 
the potatoes down firmly once or twice during cooking 
using a spatula, until the potatoes are tender, the top 
layer is golden and the sauce is bubbling. Remove the 
dish from the oven and allow it time to settle. It will 
be much better, and still nice and hot, after 30 min of 
sitting. Serve with a green salad or steamed, lemony 
purple sprouting broccoli.

[M's note - a splash of dry white wine would be beneficial.]

after Gill Meller via guardian.co.uk
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