Text 21781, 72 rader
Skriven 2007-10-26 19:25:09 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BEARDSTOWN 64
=====================
 >ML> and a disgusted wave of the hand when I start waxing
 >ML> too enthusiastic about music.
 >GJ> Tell 'em "Turkey in the Straw", and you might get a request to play.
 > 
 > I'd be more likely to tell 'em "turkey in the customs booth"
 > and get a request to depart the country immediately.

That is if you were lucky.  More likely, "Come this way, sir"..... Never to be
seen again, this side of Cuba.

Cheers from Glen, in beautiful Darwin, preparing for the seafood fair on
Saturday, where allegedly the best of local prawns, scallops, crocodile,
barramundi (of course) will be sold.
 > 
 > 
 > ---------- Recipe via Meal-Master (tm) v8.01
 > 
 >       Title: Mole Castellano
 >  Categories: Poultry, Mexican
 >       Yield: 6 servings
 > 
 >       6    Ancho chiles                        2 tb Sesame seeds
 >       4 lb To 5 lb turkey, ready to            1    Clove garlic, 
 > chopped
 >            -cook, cut into serving             1 sm Tomato, peeled, 
 > seeded, and
 >            -pieces                                  -chopped
 >       2 c  Chicken stock                     1/2 ts Ground coriander 
 > seed
 >            Salt                                2 tb Lard or olive 
 > oil
 >            Freshly ground pepper             1/2 ts Sugar
 >     1/4 c  Almonds                                  Bouquet garni:
 >     1/4 c  Pine nuts                           2    Sprigs of 
 > parsley
 >     1/4 c  Filberts                          1/2    Bay leaf
 >     1/4 c  Walnuts                           1/8 ts Thyme
 > 
 >   Prepare the chiles as described above in the recipe for Mole 
 > Poblano
 >   Picante. Place the turkey pieces in a flameproof casserole with a 
 > cover;
 >   add the stock and bouquet garni. Season to taste with salt and 
 > pepper, and
 >   cook for 1 hour, or until almost tender. Remove from heat, and 
 > cool the
 >   turkey in the stock. Place all the nuts, the sesame seeds, garlic, 
 > tomato,
 >   coriander seed, and prepared chiles in the electric blender, and 
 > reduce to
 >   a coarse puree. Heat the lard in a skillet, and cook the puree for 
 > 5
 >   minutes, stirring constantly. Remove the turkey from the 
 > casserole, and
 >   strain the stock. Add the stock and sugar to the puree. Taste for
 >   seasoning. Rinse out the casserole; return the turkey and cover 
 > with the
 >   sauce. Cook over a very low heat until the meat is tender when 
 > pierced with
 >   a fork (about 15 minutes), and the sauce has the consistency of 
 > heavy
 >   cream. Source unknown
 > 
 > -----
 > 
 > 
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