Still skeptical about the value of using Twitter as a tool to engage introverted students in classroom lessons? You’re not alone. A recent survey of almost 2,000 teachers found that half think that using Twitter (and Facebook) in the classroom “is harmful to the learning experience.” But, Los Angeles history teacher Enrique Legaspi disagrees with the naysayers. Last year he went to a workshop that discussed ways to use Twitter in teaching and now his students—even the shy ones—at Hollenbeck Middle School in East L.A. are speaking up more.
Mark Bittman is revisiting recipes from vintage Minimalist columns for a new series of videos.
A little more than 13 years ago, I visited Katy Sparks, then the chef of a SoHo restaurant called Quilty’s, to learn to make her pan-seared, spice-rubbed salmon, and I wrote about it in The Minimalist. Lots has changed since then: Quilty’s has been closed for nine years, Ms. Sparks is now a culinary consultant, and good salmon that you can feel good about buying is a rarity. But when you do find decent salmon, her recipe is still one of the best ways I know of to cook it.
Start with fillets, rub them with freshly ground spices (a take on the French quatre épices, with cumin and coriander adding an ambiguously Asian or Middle Eastern savor), and brown them on both sides in a very hot pan. Though you can use pre-ground spices here, I can’t recommend grinding your own strongly enough. If you have a coffee grinder, you have a spice grinder. Just clear out the residue by grinding some uncooked white rice in between batches. If you must use pre-ground, make sure they’re fresh; it’s a shame to waste good salmon by coating it with stale, insipid spices.
As for the salmon: aim for wild, West Coast salmon, preferably king or sockeye, which is relatively easy to find during the summer months. Or use this method with whatever fish fillets are good and sustainable where you are.