Text 11233, 112 rader
Skriven 2007-02-02 09:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DURIAN DISCOVERY 991
============================
 GJ> I suggested he should despatch the cock which tasted me.

Alerting the playground monitor to the big bad bully, eh.
And what do you think Tex is thinking about Chookie?

 ML> So no more rat, eh. I was surprised that the chickens hadn't
 ML> dined on him by the time we were there.
 GJ> As it had probably died from an overdose of Warfarin, I am surprised
 GJ> that the chooks hadn't also succumbed.

My first guess was that perhaps the stuff was relatively
mammal-specific; went on the Web to find that in fact
crawling rodents appear to have a particular sensitivity;
humans and pigs are distinctly sensitive; and rabbits, I
think it is, are less so. Delving into the wonderful world
of poultry, I find that http://www.ncbi.nlm.nih.gov/entrez/
query.fcgi?cmd=Retrieve&db=PubMed&list_uids=7343964&dopt=Abstract
yields the information that broiler chicks are highly sensitive
to warfarin, whereas chicks from layer stock are more resistant.

According to Thomson, chickens are resistant to warfarin:
(Thomson, W.T. 1991. Agricultural Chemicals. Book III: Rodenticides.
Thomson Publications, Fresno, CA, cited at http://pmep.cce.cornell.
edu/profiles/extoxnet/pyrethrins-ziram/warfarin-ext.html)

 ML> I (a) slept in that house and (b) cooked in that kitchen.
 GJ> In those days the house was in a far more hygienic condition.  Since
 GJ> last being beaten up by one of his "outcasts of society" house guests
 GJ> Kevin has tended to leave things as they were.  He awaits a Hercules
 GJ> to take on his house as the eighth labour.

That kitchen is truly appalling. Though Kevin might not be
worthy of condemnation, the house certainly is.

 ML> My third favorite meat - but not so highly rated as I can't eat
 ML> more than about a half pound (or 250g, which is greater) at a
 ML> sitting.
 GJ> Such abstemiousness!

I have been eating 250-300g portions of beef, and they seem
just right. That amount of lamb would cloy, though.

 GJ> From that, and previous recent experiments, Kevin had a collection of
 GJ> durian seeds, ready for cooking experiments.  I tried frying them for
 GJ> about 15 minutes, turning occasionally until browned.  This was
 GJ> somewhat disappointing, as they had very little flavour, and still
 GJ> remained rather raw.  Rather like Brazil nuts, but more tasteless.
 GJ> I suggested that they would be better boilied for a half hour or so,
 GJ> then fried, to improve the texture and taste.
 ML> I thought they were to be roasted in hot coals, as chestnuts are?
 GJ> That would have worked, but I think I just didn't cook them long
 GJ> enough.  I have a couple here, and will carry out more experiments.

Fair enough, but I still think roasting is the way to go with
most nuts (especially when the literature says so).

 GJ> day's research - fried durian. ...
 GJ> No attempt was made to match a wine to it!
 ML> No wine - Bailey's Irish Cream might go well.
 GJ> Ummm.  Maybe.  I might try a nice rum.

I find from an intervening post that we began to converge
in our thinking on this topic.

Look'ee here what I found:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Austrian Bread Dumplings
 Categories: Austria, Breads
   Servings: 6

      4 oz Dry bread, diced
    1/2 oz (1 Tbsp) butter or lard
      1    Egg
    1/2 c  Milk
      3 oz (3/4 cup) flour
           Salt and pepper
      1 tb Chopped fresh herbs
           -(parsley, chervil,
           -marjoram) -

  1 Tbsp     chopped fresh herbs (parsley, chervil, marjoram) - optional, but
  a great improvement

  You will need a frying pan, a large and a small bowl, and a saucepan of
  water or soup.  Fry the diced bread lightly in the fat in a frying pan.
  Meanwhile, mix the egg and the milk in a small bowl.  Tip the contents of
  the frying pan into a large bowl, and pour the egg and milk over all.  Stir
  in the flour, and season with salt and pepper.  Add the herbs, if using.
  You may need more milk to make a soft dough.  Allow it to stand for 1/2 an
  hour.

  Dip your hand into cold water and roll the mixture into a dozen small
  balls.  Put a pot of salted water on to boil, if there isn't a simmering
  soup pot waiting.  Drop little balls of dough into the boiling salted water
  or the soup.  Poach them for 10 to 15 minutes, until they are light and
  firm and well risen.

  Yield:  12 dumplings Time: 1 hour

  Notes:  You may include chopped fried bacon or cubed pork cracklings in the
  mixture.  Leaving out flour will result in a lighter dumpling.

  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer,
  Cooking Echo, 7/92

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