I forget who it was - well-known writer - who
made the pretty accurate point that doctors were
essentially just plumbers (or electricians) of
meat. True, there are more variables, and a
wider variety of models, but essentially the
rules are the same.
Interesting way of putting it.
More accurate than the doctors would like
to think, maybe less so than plumbers would.
At Richard's cardiologist's, there's a little story posted at checkout
along with cartoons and such... about an auto mechanic telling his cardiologist there's not much difference between what they do, so how
come the doc gets the big bucks... cardiologist readily agrees on the similarity, but then adds, I have to do my work while it's still running
Good joke, but not totally reflective of reality.
A lot of open-heart surgery is (or at least used
to be) done with the patient on a machine and the
heart isolated. And some mechanic work has to be
performed with the engine running as well.
There are reasonable reasons of course for doctors
making more than tradespeople - amortizing the costs
of education, insurance, and physical plant; the fact
that doctors are in relatively short supply; and the
increased chance of disaster in the case of a
physician misstep as compared to a rude mechanical's.
Halibut Steaks in Foil Packages
categories: celebrity, French, fish, main
servings: 6
6 skinless, boneless halibut steaks
- 4 oz each, 1/4" thick
6 lg sl smoked salmon of your choice
Pepper from the mill
1/3 c pure olive oil
1 yellow onion, finely chopped
1 clove garlic, finely chopped
1 cucumber, peeled, halved lengthwise, seeded, sliced thin
1 md zucchini, halved lengthwise, sliced thin
1 Tb fresh lemon juice
10 kumquats, seeded and finely chopped
1 Tb finely scissored fresh Chinese chives or regular chives
1. Wrap each halibut steak with a slice of smoked salmon
and pepper lightly. Place each steak on a square piece of
foil, big enough to wrap the fish in it "drugstore fashion."
2. Preheat the oven to 375F. Heat 1 Tb of the oil in a
skillet over medium-high heat and saute the onion and garlic
until golden. Add the cucumber and zucchini slices and stir-fry
1 min. Salt and pepper lightly. Divide this mixture into six
portions and top each steak with one portion. Wrap the fish
and set the packages on a baking sheet. Bake for 7 min. Remove
from the oven and let stand another 2 min still tightly wrapped.
3. Meanwhile, mix the lemon juice, the remaining olive oil,
salt, pepper, the chopped kumquats, and chives into a small
vinaigrette. Open the packages and slide each portion onto a
dinner plate. Spoon an equal portion of the dressing over each
steak. Serve promptly.
Madeleine Kamman, The New Making of a Cook via SF Examiner
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