Text 22661, 100 rader
Skriven 2007-11-12 10:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: untasty tastes
======================
On 11-09-07 MICHAEL LOO Scribbled to DAVE DRUM about untasty tastes 403

ML>mayo was made by me, in which case I'd say 60-70%. Unless
ML>I put lots of garlic in it, in which case 80-90%.

ML> DD>  How do you hold your tuna salad together so it doesn't fall out
ML>  the  sarnie?

ML>I don't usually eat sarnies, either. Blob o' tuna, onions,
ML>greens. For glue, if any, I like chickpea dressing.

I, on the other paw, make darned near anything into a sammich.

ML> DD> I've tried toothpicks - but that is a diminishing returns game. 

ML>But they provide great roughage.

And splinters - internally

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck With Savory Berry-Onion Compote
 Categories: Poultry, Fruit
      Yield: 4 servings
 
      2 ts Olive oil
    1/4 c  Finely chopped yellow onion
      6    Whole green cardamom pods
      1    2" piece cinnamon stick
    1/4 c  Vegetable or chicken stock
    1/2 pt Dark berries like
           - olallieberries or
           - blackberries
           Coarse salt and pepper
           Sugar
      4    (6 oz ea) duck breasts *
 
  Berries are usually associated with dessert, but can be an integral
  ingredient in a savory accompaniment to meat, game and poultry. This
  dish is good served with a wild rice pilaf.
  
  To prepare the compote, heat the oil in a small pan over medium heat.
  Add the onion and cook until translucent, then add the cardamom pods,
  cinnamon and stock. Simmer just until the flavors of the spices start
  to infuse, about 1 minute. Add the berries and cook a little longer,
  just until they begin to break down, about another minute or two.
  Remove from heat. Discard the cardamom and cinnamon. Season to taste
  with salt and pepper. If the berries are very tart, add sugar to
  taste. Set aside.
  
  For the duck: Trim the duck breasts of any excess skin, fat and silver
  skin. If the small piece of meat (called the tender) is loose, pull it
  off and cook separately as a treat for the cook. Score the skin
  diagonally without cutting into the flesh. Season both sides
  generously with kosher salt and pepper.
  
  Heat a nonstick skillet briefly over medium-high heat. When the
  skillet is hot (no oil is needed), place breasts skin-side down into
  the pan, reduce heat to medium-low and cook until the skin is dark
  golden and the fat has rendered, about 9-12 minutes. Turn the breasts
  over and continue cooking until done to your liking, about 3-5
  minutes more for medium-rare (about 130 degrees on a meat
  thermometer). Remove the duck from the skillet, cover loosely with
  foil and let rest for at least 5 minutes before slicing.
  
  Rewarm the compote and serve with the duck.
  
  * Note: A Pekin duck breast will be about the right size for one
  serving. If all you can find are the very large Muscovy breasts
  (about 1 pound each), each breast will serve two. Muscovy breasts —
  because they are larger and thicker — will take longer to cook. Duck,
  like all meat and poultry, will cook more evenly if allowed to come
  to room temperature before you begin cooking, rather than going into
  the skillet straight from the refrigerator.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 July 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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