Text 10291, 102 rader
Skriven 2007-01-09 22:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Rant 855
================
 ml-> Nonetheless, the experiment has raised its ugly head
 ml-> and will no doubt be done sometime when I have the time.
 BF> Please do it at the Baltimore picnic?   I am a solid disbeliever, but
 BF> I'd like to see it tested by several good mouths.

I foresee an exchange such as the following, at the airport:

  - Sir, what's this?
  - Um, it's a head demagnetizer.
  - And what do you intend to do with it?
  - Um, change cheap wine into expensive wine.
  - Would you care to step aside while I call the FBI?

 ml-> That request has been noted, too. Would you care to provide
 ml-> the Baco Noir?
 BF> I would be honored to do so.  I'll bring NYS and some other ares Baco
 BF> Noir, so we get the bad and the good to test.

You might bring along some Pink Catawba, too, while you
are at it, jkb [just kidding, Burt].

 ml-> My father's coffee
 ml-> [he insists that this mixture "tastes like sue gar."
 BF> I have searched, but can't find sue gar.  Nor will Babel fish
 BF> translate it. 
 BF> Suet from a garfish?

We're not see ree us, are we?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Roast Turkey with Sage & Sausage Stuffing
 Categories: Poultry, Pretentious, NYC Ballet
      Yield: 25 Servings

      1    Turkey (20 lbs)
      1    Salt and pepper
      3 md Onions; sliced
     10    Clove garlic; peeled
      1    Handful thyme and/or
           -rosemary sprigs
    1/2 c  Port wine **

MMMMM-----------------------------STUFFING----------------------------------
      1 tb Olive oil
      1 lg Onion; diced ***
      3 lb Italian sweet sausage;
           -no casings
      5    Celery stalks; diced
      3 md Carrots; diced
      1    Salt and pepper
  1 1/2 tb Sage; or 4 leaves, chopped
      3 c  1/2" bread cubes ****

-----------------------------------GRAVY-----------------------------------
      3 tb Flour
  2 1/2 c  Chicken broth
      1    Salt and pepper

  **   Michael Loo sez: lose the wine *** Michael Loo sez: two onions. ****
  Michael Loo sez: MORE.

  Michael Loo's NOTE: Bread cubes are best done by freezing two loaves of
  sliced bread solid. Remove six or so slices of frozen bread at a time and
  cut into cubes using a chef's or similar sturdy knife. Spread cubes over
  a clean table to dry the night before making your stuffing.

  "Remove the innards, gizzards, and all that good stuff from the turkey."
  Wash bird and pat dry. Salt and pepper inside and out.

  For the stuffing: saute onions 5 min in oil.  Add sausage and cook,
  breaking up, until it starts to brown. Add all other ingredients except
  bread. Cook until sausage is completely cooked. Add bread, toss well, and
  remove from heat.

  Stuff turkey with stuffing; any extra can be cooked separately. Truss legs
  and secure stuffing in cavities with foil. Place bird in large pan breast
  side DOWN. Scatter onions, garlic, and herb sprigs around bird. You may
  cook the innards alongside as well. Add 1/2 c water to the pan. Pour wine
  over bird.

  Roast 1 hr at 350, basting frequently. Turn bird over and roast until done,
  perhaps 3 hr longer, continuing to baste. Tent with foil if bird browns too
  quickly. Remove bird from oven and unstuff immediately. Reduce oven to 250.
  Put stuffing into a casserole dish, cover, and keep warm in oven. Tent
  turkey with foil to keep warm.

  Discard all the funny stuff from the roasting pan. Dice giblets if you are
  using them. Place pan over two burners on the stove. Bring to the bubble
  and whisk in the flour. Add broth in a stream, whisking constantly. Let
  thicken to taste. Season and serve.

  Heather Watts and Jock Soto, Our Meals (New York: Riverhead, 1997)

  Paraphrased by me; not MMed by me, though. And whoever MMed it
  introduced a lot of weird typos, which I think I've corrected.
  
MMMMM

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