Text 20470, 94 rader
Skriven 2007-09-19 21:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bars 147
================
 ML> And an implication that you'd eaten enough and they'd made
 ML> enough money off you.
 GJ> It was apparent that they were aware that the eating (ie, spending)
 GJ> rate decreased considerably after the first hour.

The secret, seems to me, is to refuse the urge to spike
one's intake at the beginning of the meal but rather to
pace oneself, teasing the cart girls as they tease you
(myself, I generally fail to do this).
 
 GJ> Sounds likely, although the culture brought by the last wave of
 GJ> migration from Japan was not very welcome in the Philippines.
 ML> Dried shrimp likely would have come over in a much earlier
 ML> migration.
 GJ> Yes.  Possibly the name also came earlier, from China.

Doesn't look like a Chinese word.

 GJ> Today I dined with Liz and Nancy at the Salopian Inn (I kept hearing
 GJ> it as "Fallopian") at McLaren Vale, on double-cooked duck leg
 GJ> (excellent, apart from tough straw mushrooms), while the others had
 GJ> venison with grilled bone marrow (out of this world!) and beef eye
 GJ> fillet (perfect), and beans and potatoes roasted with duck fat (as good
 GJ> as I had been led to believe by you people). I chose a Primo 2006 "La
 GJ> Biondina" Colombard Sauvignon Blanc, which had a fruitiness which
 GJ> matched my duck nicely. 

I'd have gone with a medium-to-full-bodied red, even a Shiraz,
which would have gone well with all three of the main dishes,
rather than the Colombard-Poison, which had a fighting chance
of matching with your dish and the vegetables but merely fought
with the meatier mains.

==
 GJ> The only real answer is if all the relatively sane nations unite to
 GJ> provide policing to control the occasional loonies.

We're a far from sane world. Look at the Russians and the
Finns and the Danes and the Canucks fussing over a few
million square miles of ice up in the north.

 Such a body would
 GJ> need a catchy name, such as "League of Nations".

Didn't work, did it.

   An important aspect
 GJ> of this body would be that the rich and powerful would have to make
 GJ> some minor sacrifices which would benefit the poor and powerless more.

Doesn't work, does it.

--mm
Braised goose with pears or apples
cat: poultry, main
servings: 4 to 6

1 goose, in serving pieces, excess fat removed
s&p
1/2 c diced bacon or pancetta, opt
2 lg onions, chopped
4 bay leaves
4 thyme sprigs
1/2 lb dried pears or apples
2 c medium-dry white wine
1 Tb white wine vinegar
2 lb fresh pears or apples, peeled, cored, sliced

Use a large deep skillet, at least 12" across.

Brown goose, skin side down, in its own fat 10-15 min.
Turn, sprinkle with salt and pepper, and brown 2-3 min
on the meat side. Remove goose to a warm place. Pour
off all but 1 Tb fat.

Add bacon to pan and cook until crisp, 10 min. Add
onions, bay leaves, thyme. Cook until onions are
wilted, 10 min. Correct seasoning. Add dried fruit
and cook 2 min more. Add wine and cook until wine
is reduced by half.

Return goose to skillet and turn heat to minimum.
Cover and cook 2 hr, turning once or twice, until
goose is tender. Add remaining ingredients. Correct
seasoning with pepper and cook, stirring occasionally,
until fruit is tender, 10-15 min. Correct seasoning.
Serve with crusty bread or over buttered noodles.

Mark Bittman, New York Times 12-19-2001

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