Subj : Today in History - 1878
To   : All
From : Dave Drum
Date : Thu Jun 15 2023 04:28:00

15 June 1878 - MUYBRIDGE STOPS TIME WITH HIS CAMERA: Leland Stanford is
fairly certain that when a horse gallops there is a moment when all four
of its legs leave the ground. He hires photographer Eadweard Muybridge
who takes pioneering stop-motion photographs, proving that horses can
indeed become airborne for a split second, and the innovative images
will mark the dawn of motion pictures.

The series became the first example of chronophotography, an early
method to photographically record the passing of time, mainly used to
document the different phases of locomotion for scientific study. It
formed an important step in the development of motion pictures.

Muybridge's work was commissioned by Leland Stanford, the industrialist,
former Governor of California, and horseman, who was interested in horse
gait analysis.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
 Categories: Game, Cheese, Herbs, Dairy
      Yield: 4 Servings
 
      2 tb (30mL) ex virgin olive oil
  2 1/4 lb (1 kg) horsemeat roast
           Dijon mustard; as needed
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      3 tb (45mL) bleu cheese; crumbled
      3 tb (45mL) sour cream
      5 ts (25mL) minced chives
      5 ts (25mL) prepared horseradish
           +=OR=+
      5 ts (25mL) wasabi (Japanese
           - horseradish) powder
      5 ts (25mL) mayonnaise
           Fresh ground peppercorns
 
  Set oven @ 425-|F/220-|C.
  
  Heat oil in a skillet over medium-high heat.
  
  Sear roast all sides.
  
  Rub with mustard and season.
  
  Roast 10 minutes.
  
  Reduce temperature to 350-|F/175-|C and continue to cook
  to desired degree of doneness.
  
  Take meat out, cover loosely with foil and let stand.
  
  In a bowl, mix sauce ingredients together.
  
  In a skillet, bring sauce to a boil.
  
  Lay sliced meat on a bed of sauce.
  
  Cooking time: the best way to check doneness is with a
  meat thermometer, which shows the meat's internal
  temperature.
  
  Rare -- 125-|F/55-|C.
  Medium -- 150-|F/65-|C.
  Well-done -- 170-|F/77-|C.
  
  It is important to take the roast out of the oven 5 to
  10 minutes before it's done as its internal temperature
  will continue to rise a little.
  
  From: www.metro.ca/recette
  
  MM Format by Dave Drum - 22 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "What happens when the future has come and gone?" -- Robert Half
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