Posted on 07/30/2003 9:40:22 AM PDT by fight_truth_decay
Not even the food articles in the New York Times are a safe haven from liberal potshots. In a New York Times Magazine story this past Sunday, Jonathan Reynolds ostensibly recounted his trip to Norway to learn how to prepare scallops and other fish. But in the midst of his piece, he took a shot at President Bush's capital gains tax cut.
Reynolds described the monkfish as "the poor man's lobster" and asserted: "If you see a whole monkfish at the market, you'll find its massive mouth scarier than a shark's. Apparently it sits on the bottom of the ocean, opens its Godzilla jaws and waits for poor unsuspecting fishies to swim right into it, not unlike the latest recipients of W's capital-gains cuts."
"This is a food column, for crying out loud," exclaimed James Taranto in his "Best of the Web" column on Monday for OpinionJournal.com (http://www.opinionjournal.com/best/?id=110003808 ). Taranto tried to dissect the analogy: "Aside from the inappropriateness of the political commentary, this is really bad writing. We had to puzzle over it for several minutes before we realized that in Reynolds's metaphor, both the tax cut and those who benefit from it are fish."
Here's the paragraph in full with the monkfish leading to a remark about the capital gains tax cut:
"In the kitchen, Nina sauteed fresh, fat scallops in a little butter, removed them and made a simple but exquisite saffron sauce by adding a little stock, cream and a few pink peppercorns for color. Eystein dipped monkfish chunks into an elemental flour batter for quick sauteeing. I've never subscribed to the marketers' description of monkfish as the 'poor man's lobster' -- it's like the Chicken Liver Council claiming its product is Gonzo's rib-eye for those who can't afford it. I usually find it combative in texture and only mildly toothsome. If you see a whole monkfish at the market, you'll find its massive mouth scarier than a shark's. Apparently it sits on the bottom of the ocean, opens its Godzilla jaws and waits for poor unsuspecting fishies to swim right into it, not unlike the latest recipients of W's capital-gains cuts. So it has in common with lobster only reprehensibility of character."
For the July 27 New York Times Magazine piece: http://www.nytimes.com/2003/07/27/magazine/27FOOD.html
There's no where to hide from the bias in the New York Times.
It was the NYTs! What else would you expect.
Smilin' Ed McConnell was the original host on radio and later tv (Smilin' Ed McConnell And His Buster Brown Gang). When he died in 1957, Devine took over (Andy's Gang) until 1960 when the show ended.
America's Fifth Column ... watch PBS documentary JIHAD! In America
http://video.ire.org/10650.ram (Requires RealPlayer)
Hey, you deserved a LOL for that. I'll give you one...LOL.
A Rustic Oven-Roasted Monkfish with Italian Roots!
Preheat an oven to 375 degrees F.
Clean the monkfish and cut into medallion sized pieces about 3/4 an inch think. Place in a stainless steel bowl and season with sea salt, ground black pepper, 1 tablespoon garlic and 1 tablespoon of extra virgin olive oil. Mix well, refrigerate and reserve.
Peel the potatoes and slice them into thin coin like pieces, reserve in a bowl of cold water. Remove the stem from the roma tomatoes and cut in half lengthwise, gently squeeze any excess water and seeds from the tomato. Next slice the tomato half's into thin strips and reserve. Peel the shallots and slice then into thin strips and reserve. Remove the core from the fennel bulb and slice in half. Take each half of the fennel bulb and slice it in half and reserve the fennel pieces.
Take a glass baking dish that is 2 inches high and 12 inches in length and coat it with 1/2 a tablespoon of extra virgin olive oil. Layer about two thirds of the potato slices on the bottom of the baking dish leaving about a cup or so of potato coins for later use. Next add the slices of monkfish over the top of the potatoes, arrange the fish pieces evenly.
In a separate stainless steel bowl combine the sliced shallots, tomatoes, fennel, garlic and herbs and 1 tablespoon of the remaining 1 1/2 tablespoons of olive oil. Season the mixture with a hint of sea salt and ground black pepper and toss. Place this mixture evenly over the fish.
Lastly arrange the remaining potato coins over the top of the dish, if some of the tomato and fennel mixture is showing that is ok. Drizzle the last bit of olive oil over the top of the potatoes and place the dish in a 375 degree oven for 20 minutes or *when the internal temperature reaches 150 degrees (fish needs to cook to an internal temperature of 145 degrees F).
Respectfully
f_t_d
If you cook monkfish properly, it really does taste like lobster tail.
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