Text 1268, 89 rader
Skriven 2006-05-09 22:39:46 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Kosher for 639
======================
DS> IIRC, Richard Plasencia had some great ideas
 
JW> Who? Here?

Yeah.  A participant by that name was with us briefly in
'95 or so (as the date on that recipe Michael reposted
indicated.)  He had some knowledge of sausage making, 
butchery, and charcuterie.  I had a brief email exchange
with him about that time, too.  

Don't remember exactly what set him off, but like I said,
he got insulted at something someone said to him and he
stormed off (and cut off our email conversation as well.)
I wrote him off as a hothead.  (And had pretty much 
forgotten about him until Michael's post.)

Googling his name now, 10 years after the fact, brings up
mostly hits related to astronomy and related hardware and
little else.





-> 
->  DS> Michael's idea for using pork sounds yummy.
-> 
-> It does.
-> 
-> More smoked stuff....
-> 
-> MMMMM-----Meal-Master - formatted by MMCONV  2.10
-> 
->      Title: Jasmine Tea Smoked Duck Breast W/Roasted Salsify
-> Categories: Duck
->   Servings: 4
-> 
->       4    Duck breast, completely
->            trimmed at 180g
->      50 ml Soy sauce
->      20 g  Fresh ginger, finely
->            chopped
->       2 TB Rice, ordinary and uncooked
->       1 TB Sugar
->       2 TB Jasmine tea
->     300 g  Broad beans, shelled (frozen
->            optional)
->     300 g  Salsify, peeled
->     150 g  Good gravy
->      20 g  Butter
->       1    sprig rosemary and thyme,
->            chopped
->            Salt and pepper
-> 
-> Marinate the duck breasts in the soy and ginger for 2 hours, season with
-> salt and pepper and seal in a hot frying pan with a little vegetable
-> oil. Mix the rice, sugar and jasmine tea and place on a piece of
-> aluminium foil in the bottom of a wok. Place the duck breasts on a round
-> wire rack on top of the tea mix with about 1-2 inches of a gap and cover
-> with a lid or another piece of aluminium foil. Smoke on low heat for
-> about 10-15 minutes. If you prefer the duck breasts more done, finish
-> them in a preheated oven on 180C/gas4, otherwise the smoking flavour
-> becomes too intense. When peeling the salsify, put it straight into
-> lemon water as it goes black otherwise. Cut at a slant into 1/2 inch
-> thick pieces, colour in a frying pan with a little vegetable oil and
-> roast in a hot oven for 5-10 minutes. Add the broad beans, butter and
-> herbs, season with salt and pepper and gently heat until the broad beans
-> are cooked. Arrange the vegetables on the plate with the sliced duck
-> breasts on top and the warmed gravy around.
-> 
-> From: Ron N
->  
-> MMMMM-------------------------------------------------
-> 
-> Cheers
-> 
-> Jim, in Yellowknife
-> 
-> 
-> 
-> 
-> ... Addicted, obsessive, compulsive... FIDO Cooks on the next Geraldo.
-> ___ Blue Wave/386 v2.30


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