Text 22279, 78 rader
Skriven 2007-11-04 15:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Re: albatross
=====================
-=> Quoting Barbara Mcnay to Jim Weller <=-

 BM> albatrosses
 
 > They are fish eaters and most fish eating birds taste
 > horrible.

 BM> Even to people who like fish, I gather.

Yep. They don't taste fishy, just rank.

I tried to cook a pair of mergansers once on a bet. I lost. I
initially soaked them in water, then salt water, then skim milk and
water. Then I poached them with aromatics like parsley, carrot and
celery, discarding the resulting broth. And then I roasted one with
high heat and a glaze; it was still foul fowl. I stripped the meat
off the bones and curried it heavily. Even that was barely edible.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wild Rice with Quinoa, Pecans, and Orange Zest
 Categories: Grains, Stuffing, Side dish
      Yield: 4 Servings
 
  2 1/2 c  Low-sodium, defatted chicken
           Stock or water
    1/2 lb Fresh mushrooms, sliced
    1/2 c  Chopped sweet onion
           Olive oil spray
    3/4 c  Wild rice, washed
      1 tb Orange zest
    1/2 c  Chopped pecans
    1/4 c  Quinoa, washed
    1/2 c  Fresh orange juice
           Salt
    1/2 ts Pepper
      3    Strips of orange zest, for
           Garnish
      4    Whole pecan halves, for
           Garnish
 
  This is an aromatic, flavorful rendition of wild rice that can be
  used as a main dish garnished by sprinkling with scallions,
  currants, mandarin oranges, or perhaps covered with a wine
  flavored white sauce or as a stuffing base for poultry. The quinoa
  can be optional (just add a quarter cup more wild rice if you
  leave it out), but it is very nice in the mixture. During one
  testing, too much pepper was accidentally added to this recipe,
  and so many liked it that way that we have kept the rather large
  amount. Feel free to reduce it.
  
  In a large nonstick saucepan, simmer a few tablespoons of the
  stock over medium heat. Add the mushrooms and onions, and spray
  the vegetables lightly with olive oil and heat for 5 minutes,
  stirring occasionally. Add the remaining stock, wild rice, a
  tablespoon of the zest and a tablespoon or two of the pecans.
  Bring to a boil, and turn down the heat to low and simmer for 40
  minutes. Add the quinoa and orange juice, the remaining orange
  zest and nuts and simmer, uncovered, over medium-low heat another
  15 minutes. Stir in the salt, if using, and liberally pepper the
  top; cover and let sit for 5 minutes (on or off very low heat,
  depending upon the moisture content), and serve hot on individual
  plates or in a casserole dish garnished with the orange zest and
  whole pecans.
  
  From: Timothy Green
 
MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)