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Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.
B.B. Warfield

    • Sour Fish Head Soup for One (Canh Chua Dau Ca

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    CATEGORY CUISINE TAG YIELD
    Seafood Vietnamese Vietnamese, Soups, Seafood 4 Servings

    INGREDIENTS

    Stephen Ceideburg
    2 Scallions, white part only, crushed with the side of a knife
    Sprinkling of freshly ground black pepper
    2 ts Salt
    2 tb Plus 4 teaspoons fish sauce (nuoc mam)
    1 lg Fish head or fish carcass, split down the center
    1 qt Water
    1/2 c Canned sliced sour bamboo
    1/4 Fresh pineapple, cut in a lengthwise section and sliced
    1 ds MSG (optional)
    2 tb Mixed chopped fresh coriander (Chinese parsley) and green scallions

    INSTRUCTIONS

    An excellent way to get twice the pleasure out of your fish purchase. You
can use either the fish head or the fish carcass if you wish. To the people
of South Viet Nam, this is as much their traditional dish as Southern Fried
Chicken is to our southerners--and it will meet with instant praise.
Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish
sauce over the fish head.  Allow to stand for 10 to 15 minutes.
Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple
slices.  Cook at a lively boil for 5 minutes. Drop fish head into the
actively boiling water and, keeping at a boil, add the 2 tablespoons fish
sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a
total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander
and scallion green, and serve.
Note:  If the fish head is dropped into water that is not boiling, it will
fall apart.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
This is real good with chunks of catfish, shrimp, whatever...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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