Text 15811, 77 rader
Skriven 2007-05-21 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Adoption
====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I think we ought to petition for adoption by Canada. If only for
 DD> the  health insurance and easier travel.
 
 JW>We're being picky these days. We are willing to take New England and
 JW>northern California. The rest would be on probation for a while.

 DD> I can understand that you'd want to exclude Crawford, TX - and
 DD> Chicago,  Salt Lake and Lost Wages. But, what have most of the rest of
 DD> us done to  tick y'all off???

Oh, we still accept applications from individual deserving refugees. [g]


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck and Cumquat Hotpot
 Categories: Australian, Chinese, Duck, Fruits, Chicken
      Yield: 4 Servings
 
      4    Duck leg pieces
      1    Leek
      1 md Onion
      1    Carrot
      1    Celery stick
      2    Cloves garlic
      1    Parsnip
      7    Cumquats (or
    1/2    Orange)
    250 ml Sherry
    250 ml Duck or chicken stock
      1 tb Reduced salt soya sauce
           Marinade mixture
      3 ts Coriander (ground)
    1/2 ts Five spice
           Ground black or white
           Pepper
      2 ts Sesame oil
      2 tb Dark soya sauce
 
  Score each piece of duck with a sharp knife, leaving the skin on.
  Rub the marinade mix into the duck pieces and let it stand for
  about 20 minutes. In the meantime, cut the leak into rings, dice
  the carrots, finely cut the celery, crush garlic and dice the
  parsnips, then set aside. Cook the duck, skin side down first,
  cooking for 2-3 minutes each side preferably in a non-stick pan.
  Place the duck on rack in a baking tray and put it into the oven
  (190c) to allow any other fats to drain out. Remove most of the
  fats left in the pan and cook the vegetables adding, a few at a
  time, the leeks and onion, then the celery, carrots and garlic,
  then the parsnips. Brown all for a couple of minutes, then add a
  glass of sherry and allow to reduce. Also add the salt reduced
  soya sauce and the stock. Finally cut into pieces the cumquats and
  add to the mixture, stirring in well. In a large baking dish add
  some of the vegetable mix, then the duck pieces, and the rest of
  the vegetables. Cover the dish with baking paper before placing
  the lid on (to ensure a tight seal). Bake for about one hour at
  190c or until legs are cooks.
  
  Serve with rice and green vegetables. Wine: Pinot Noir.
  From: Karen Stephens
 
MMMMM

I like it when the booze says, 'You don't really want to drink me'
and I say 'Shut up, and get in my throat' then I drink it and the
booze says 'Got you !'

Cheers

YK Jim


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