Text 15982, 94 rader
Skriven 2007-05-27 19:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PICNIC STUFF 572
========================
 ML> Some of the best crab legs I recall having had were snow crab
 ML> (long spindly type) at, of all places, Disney World. But that
 GJ> And what, may I ask, attracted you to Disney World in the first place?

I always had a thing for Daisy Duck. Real answer at the bottom
of this post.

 ML> I've not had Shanghai hairy crab, but there may be hope - Carol
 ML> caught a news story about the dread invasive Chinese mitten
 ML> crab, which are threatening to take over habitat from the
 ML> Chesapeake blues. Wait a second, said I, people pay 300HKD
 ML> (about 50USD) for one of those things in Asia.
 GJ> Do the Chesapeake people realise that?

Most of the news articles bemoan the horrible ecological
effects of the hairy crabs, but the Baltimore Sun quotes one
crab pound operator who says that if the things taste good,
the customers will eventually eat them (though they are said
to be harder to pick than the blues).

 GJ> I heard recently that John Cleese was displeased with a certain New
 GJ> Zealand town, and spoke disparagingly of it.  In retaliation the town
 GJ> fathers re-named the local facility the "John Cleese Rubbish Dump".

I'm sure that John Cleese must have done one of those insane
rage things that he is famous for and then settled down to
be secretly pleased by the whole thing.

Speaking of New Zealand, Carol and I are planning on a week
in Wellington in November; my father in a fit of kindness
shortly before his current decline offered me a present for
my 55th birthday, and a total caprice forced my hand, which
event will be described in another post.

---------- Recipe via Meal-Master (tm) v8.06

      Title: TEA SMOKED DUCK
 Categories: Poultry, Liew, Asian, Appetisers
      Yield: 1

      1    Duck- young, 2.4kg
      1 ts Sugar- maltose
     60 g  Jasmine tea
    500 g  Cypress leaves
    300 g  Pine sawdust
     10 g  Sugar
           ; MARINADE
      1 ts Spice- black pepper
     25 g  Salt
     60 ml Wine- yellow rice wine
     20 ml Wine- sorgram grass wine
           ;moutai
      3 g  Spice- sichuan pepper
      2    Spring onion stalks

"The tea-smoked duck creates a sense of adventure in eating. The
mahogany-coloured duck, delicately scented with jasmine tea and fragrant
wood clippings, could be served as a cold slice for an appetiser or hot
after deep-frying. The utensils required are one large wok, a Chinese
steamer [aluminium or stainless steel] and some tin foil. This method
requires you to marinate the duck - blanch-air dry smoke-steam and then
deep or pan fry."

Wash the duck inside and outside, removing any leftover innards and dry
the cavity. Marinate the duck with all the marinade ingredients, rubbing
it outside and inside the cavity and leave it to infuse for six hours.

Blanch the dick in hot water and hang to dry overnight or fan-dry for
six hours.

For smoking, use a large wok, one that would fit a Chinese steamer. Line
the wok with a few layers of the tin foil. Add on top a mixture of
sugar, pine sawdust and cypress leaves, then spread the jasmine tea
leaves over the mixture, and heat over a flame.

When it starts to smoke, put the duck into the steamer and place over
the wok, cover with a lid and smoke for 30 to 40 minutes, turning every
15 minutes. The duck should be golden in colour. Then steam the duck in
the Chinese steamer for 40 minutes. Brush with the maltose.

Allow it to cool. Finally, remove the duck breast and pan-fry in oil
with a few drops of sesame oil.

CHOICE OF WINE: Pinot noir

  From: TASTING AUSTRALIA - ADELAIDE, OCTOBER 2001 / THE ADVERTISER
  By: CHEONG LIEW
  Typed by: KEVIN JCJD SYMONS
-----
My brother was about 8 at the time. Where else better?

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