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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