Subj : Today in History - 1964
To   : All
From : Dave Drum
Date : Mon Mar 27 2023 04:44:00

27 March 1964 - STRONGEST QUAKE IN US HISTORY SLAMS ALASKA: The afternoon
calm of Good Friday is shattered as a massively powerful 9.2 magnitude
megathrust earthquake hits 78 miles east of Anchorage, Alaska. Fifteen
people are killed by the earthquake itself, but tsunamis triggered by
the quake will claim 124 additional victims, some as far away as
California.

Lasting four minutes and thirty-eight seconds, the magnitude 9.2
megathrust earthquake remains the most powerful earthquake recorded
in North American history, and the second most powerful earthquake
recorded in world history since the development of seismographic
measurements. Six hundred miles (970 km) of fault ruptured at once and
moved up to 60 ft (18 m), releasing about 500 years of stress buildup.
Soil liquefaction, fissures, landslides, and other ground failures
caused major structural damage in several communities and much damage
to property. Anchorage sustained great destruction or damage to many
inadequately earthquake-engineered houses, buildings, and infrastructure
(paved streets, sidewalks, water and sewer mains, electrical systems,
and other man-made equipment), particularly in the several landslide
zones along Knik Arm. Two hundred miles (320 km) southwest, some areas
near Kodiak were permanently raised by 30 feet (9 m). Southeast of
Anchorage, areas around the head of Turnagain Arm near Girdwood and
Portage dropped as much as 8 feet (2.4 m), requiring reconstruction
and fill to raise the Seward Highway above the new high tide mark.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Alaska Black Cod San Sebastian
Categories: Seafood, Poultry, Beans, Herbs, Vegetables
     Yield: 4 servings

MMMMM-------------------------BLACK COD------------------------------
     4    (6 oz ea) Alaska black cod
          - fillets
   1/4 c  Extra virgin olive oil
     2 c  Sofrito (below)
 1 1/2 c  Chicken stock
     1 c  Chorizo; medium dice
    20    Littleneck clams
     1 c  Cooked white beans
     2 tb Butter
          Salt & black pepper
          Fresh herbs; Optional
          - Garnish

MMMMM--------------------------SOFRITO-------------------------------
     4 tb Olive oil
     1 c  Yellow onion; fine chopped
     1 c  Red bell pepper; fine
          - chopped
    12 c  Tomato; fine chopped
     5 cl Garlic; minced
     2 tb Paprika
     1 ts Cayenne pepper
     1 tb Tomato paste

 Heat oil in a large skillet over medium heat. Add onion,
 red pepper, garlic and saut for 10 minutes, stirring
 frequently. Add paprika, cayenne, tomato paste. Remove
 from heat and reserve.

 Season fillets with salt and black pepper. Place 2 tbsp.
 oil in a medium skillet. Bring to medium/high heat and
 place black cod in skillet.

 Sear fish 1 minute on each side. Place skillet in a
 400°F/205°C oven and roast for 7 minutes.

 In a medium saucepan, over moderate heat, place chicken
 stock, chorizo, Sofrito, and simmer for 5 minutes. Add
 clams and continue to cook until clams open. Add white
 beans. Remove from heat and stir in butter.

 To Serve: Divide Sofrito broth among 4 large serving
 bowls. Top with fillets and drizzle with extra virgin
 olive oil. Garnish with fresh herbs, i.e. chervil, lemon
 thyme, parsley.

 RECIPE COURTESY: Chef Marc Lippman, Fraiche Restaurant

 RECIPE FROM: https://www.alaskasfinestseafood.com

 Uncle Dirty Dave's Archives

MMMMM

... Rutabagas appeal only in the midst of war, pestilence and famine.
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