Text 15358, 151 rader
Skriven 2007-05-13 23:46:32 av HAP NEWSOM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Just ducky!
=======================
Hey Carol!
-> 
-> -> -> it's just slightly too long to fit my vertisserie.  Will have to
se
-> -> -> defrosts if we can 'edit' it a little somehow?  It's about 1.5
inches
-> HN> too 
-> -> -> 'tall' right now.
-> -> -> 
-> -> Thats ok, plan B!
-> -> 
-> -> -> If we cant 'edit it' down a bit sanely, we will use the roasting
pan 
-> HN> and 
-> -> hn> prop 
-> -> -> it up on some sort of cleaned tuna cans to keep it out of the
-> HN> greases.  I 
-> -> 
-> -> -> Please, don't ask this self taught cook how she learned that <g>. 
I
-> HN> blush 
-> -> -> easy.
-> -> -> 
-> -> hn> I've always managed to have/find a rack so I've never tried this
-> HN> metho
-> -> hn> before...sounds interesting...and a little exciting! 
-> -> 
-> -> Hehe it is if you open the cans right!  I have all I need, soaking
-> HN> labels off 
-> -> in the sink right now.  I've opened both bottom and top on all of
them
-> HN> so it's 
-> -> just metal rounds.
-> -> 
-> -> The 'perfect' can showed up.  Thats one of those cheap Dak water
hams,
-> HN> small 
-> -> one at 1lb.  I can prop the whole body on that and dont really need
more
-> HN> than 
-> -> to bolster it at the sides with the tuna cans, then at the top/bottom
-> HN> with the 
-> -> 2 long asparagus cans.  I tossed my spinach cans and am using the 2
-> HN> asparagus 
-> -> and the DAK from Charlotte's foraging at Elises <g>.
-> -> 
-> -> Crafty mind at work zone ;-)
-> -> 
-> HN> Good thinking, the shape will be quite stable even with ducky
resting
-> HN> Are you gonna glaze it with anything? Soy and orange juice?
-> 
-> Oh my!  And a few minutes ago, Don walked in with my Mother's day gift
(and 
-> Birthday since that was yesterday).  A real live *real* oven roaster,
pyrex, 
-> with lid and a lifting rack!
-> 
-> Out go the cans though truth to tell, they would have lifted better and
might 
-> have made a better bird <g>.

I hope you gave Don a suitable reward for his good gift idea! 
-> 
-> The glaze we are looking at, is really simple.  Jufran Bannana sauce and
a 
-> little soy mixed.  The aternative (Honey and soy) doesnt seem quite as
good.
-> 
Lots of combinations to choose from...and I'm like you, I tend to wander from
the straight and narrow when it comes to following recipes...may be why I'm not
as much a fan of baking as I am of "cooking"!

-> *sigh* bitch at me but I cant see a recipe and not adapt it so, we end
up with 
-> either jufran or maybe that hot-sweet mixed in with the jufran...  Humm.
-> 
-> Ok, mixd it.  Hot-sweet sauce from Korea (no english characters but it's
often 
-> called Thai dipping sauce though not 'thai hot'), Jufran brand Banana
sauce, 
-> and Datu Puti brand soy sauce.  1 part each of the first 2, 1/2 part the
soy.
-> 
So I take it the combination works? 

-> No stuffing of a traditional type.  I might toss an onion in there.  The
onion 
-> will infuse with duckfat and should make a great pot of soup later with
a 
-> little cabbage added.
-> 
Onion, some whole cloves of garlic and perhaps some rosemary sprigs!

-> Now to find the turky baster so we can suck the fat out of the pan as it 
-> develops ;-)  I want to save it all.
-> 
-> I'll MM this all after I figure it out.
-> 
-> -> hn> solving! Let us know how that duck turns out!
-> -> 
-> -> Will do!  It's my first time trying to cook a duck.
-> -> 
-> HN> They are extra fatty, and most people find them an acquired taste. I
l
-> HN> em, Anne won't eat em, and Amanda is good with em in moderation.
-> 
-> I think we will like it as I've had it in smaller parts before.  We dont 
-> afterall, plan to eat the whole bird in one sitting.  For a family that
has 
-> leftovers when we make a single cornish hen, this is easy 4 meals at
least for 
-> us then a carcass to test out duckbone soup on.
-> 
No one can say you won't get your money's worth out of it!

-> HN> I remember it as more of a dandelion kind of plant rather than
shamroc
-> HN> clover...used it in salads a bit, but remember it more as a
"medicinal
-> HN> plant rather than a primarily food item. The leaves don't look
dandeli
-> HN> though more like a....well a colt's foot (grin) sort of roundy
heartis
-> HN> shaped.
-> 
-> Ok, maybe this is that one then.  Snce it's dried and crumbled, I cant
tell the
-> 
-> leaf shape.  It tastes tangy like a shamrock and a bit salty like 'wood
ash'.
-> For medicinal uses, seems to be a sort of chest decongestant from the
web looks
-> 
-> I did.
-> 
-> HN> You might google "duck recipes" or even have a look at
www.foodnetwork
-> HN> and do a search on duck and see what interesting ideas pop up
-> HN> Sounds like it's going to be a cooking adventure! I wanna know how
it
-> HN> out! 
-> 
-> Too late! I'm a cookin' now!
->                                        xxcarol
-> 
We await the report with anticipation!
chat with you soon
ha
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