Past The Shallows Techniques And Quotes

The peculiar predicament of the present-day self surely came to pass as a consequence of the disappointment of the high expectations of the self as it entered the age of science and technology. Dazzled by the overwhelming credentials of science, the beauty and elegance of the scientific method, the triumph of modern medicine over physical ailments, and the technological transformation of the very world itself, the self finds itself in the end disappointed by the failure of science and technique in those very sectors of life which had been its main source of ordinary satisfaction in past ages. As John Cheever said, the main emotion of the adult Northeastern American who has had all the advantages of wealth, education, and culture is disappointment. Work is disappointing. In spite of all the talk about making work more creative and self-fulfilling, most people hate their jobs, and with good reason. Most work in modern technological societies is intolerably dull and repetitive. Marriage and family life are disappointing. Even among defenders of traditional family values, e.g., Christians and Jews, a certain dreariness must be inferred, if only from the average time of TV viewing. Dreary as TV is, it is evidently not as dreary as Mom talking to Dad or the kids talking to either. School is disappointing. If science is exciting and art is exhilarating, the schools and universities have achieved the not inconsiderable feat of rendering both dull. As every scientist and poet knows, one discovers both vocations in spite of, not because of, school. It takes years to recover from the stupor of being taught Shakespeare in English Lit and Wheatstone's bridge in Physics. Politics is disappointing. Most young people turn their backs on politics, not because of the lack of excitement of politics as it is practiced, but because of the shallowness, venality, and image-making as these are perceived through the media--one of the technology's greatest achievements. The churches are disappointing, even for most believers. If Christ brings us new life, it is all the more remarkable that the church, the bearer of this good news, should be among the most dispirited institutions of the age. The alternatives to the institutional churches are even more grossly disappointing, from TV evangelists with their blown-dry hairdos to California cults led by prosperous gurus ignored in India but embraced in La Jolla. Social life is disappointing. The very franticness of attempts to reestablish community and festival, by partying, by groups, by club, by touristy Mardi Gras, is the best evidence of the loss of true community and festival and of the loneliness of self, stranded as it is as an unspeakable consciousness in a world from which it perceives itself as somehow estranged, stranded even within its own body, with which it sees no clear connection. But there remains the one unquestioned benefit of science: the longer and healthier life made possible by modern medicine, the shorter work-hours made possible by technology, hence what is perceived as the one certain reward of dreary life of home and the marketplace: recreation. Recreation and good physical health appear to be the only ambivalent benefits of the technological revolution.

branzino in salt crust branzino in crosta di sale 1 whole 4-pound branzino, sea bass, striped bass, loup de mer, or red snapper, cleaned and scaled Kosher salt and freshly ground black pepper ½ cup extra virgin olive oil ½ lemon, sliced ½ orange, sliced 3 sprigs fresh tarragon 3 sprigs fresh oregano 1 bay leaf 1 garlic clove, sliced 2 pounds kosher salt 1 tablespoon fennel seeds 1 tablespoon black peppercorns 8 large egg whites 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley 4 lemon wedges or slices 1 Preheat the oven to 375°F. 2 With a pair of shears, cut out the gills of the fish, if necessary, and wash the inner cavity. Season the cavity to taste with salt and pepper and drizzle with about ¼ cup of olive oil. Put the lemon and orange slices, tarragon, oregano, bay leaf, and garlic in the cavity of the fish and gently press the two sides of the fish together. 3 In a large bowl, stir 2 pounds of kosher salt and the fennel seeds, peppercorns, and egg whites to a paste-like consistency. You might find it easiest to mix this with your hands. 4 Spread a ½-inch layer of the salt paste over a shallow baking pan, such as a jelly roll pan, large enough to hold the fish. Put the stuffed fish on top of the salt. 5 Pack the rest of the salt paste around and over the fish so that it is completely encased. 6 Bake the fish for 30 to 45 minutes, depending on the weight of the fish. A full 4-pound fish will require 40 minutes; a fish that weighs a little more than 4 pounds will need 45 minutes. Do not overcook. 7 Remove the pan from the oven and let the fish rest, still encased in the salt, for 5 to 8 minutes. Using a mallet or the handle of a heavy knife, crack the salt. If the fish is cooked through so that the flesh just flakes and is opaque, remove all the salt using a knife and spoon to lift it off. If the fish needs a little more cooking, rest the chunks of salt back on top of it and return it to the oven for 5 or 6 minutes, or until done. Let it rest again for about 5 minutes before removing all the salt. 8 Drizzle the fish with ¼ cup of olive oil and sprinkle with the chopped tarragon, basil, and parsley. Serve with a wedge or slice of lemon. This is one of my all-time favorite recipes—partly because I love the drama of cracking open the salt shell and exposing the fish, but mainly because it tastes so good. The salt case keeps the fish perfectly moist but does not make it especially salty. In fact, the fish is perfectly cooked and flavored. Cooking fish this way is a technique as old as ancient Rome, and for all its tableside drama it’s surprisingly easy. It’s important to begin with a 4-pound fish (or one slightly larger). I like this