Text 1681, 59 rader
Skriven 2008-02-01 18:51:23 av Carol Shenkenberger (7664.cooks)
     Kommentar till en text av Glen Jamieson (7632.cooks)
Ärende: QUAIL  80201
====================
    
 >  >  CS> quail but they were very expensive at almost 7$ each. Not much bigge
 >  >  CS> than my fist. Baby quail?
 >  >
 >  CS> Wasnt sure but still, my interest is there if they were about 1$ but
 >  CS> not at 7$ for that tiny thing.  If at 1$ each, I'd get 3 and experiment
 >  CS> just for 'something new' purposes.  I could see 3 of them in my
 >  CS> vertisserie.
 > 
 > Quails come in a wide range of sizes, some domesticated ones as large
 > as pigeons.  In places like the Philippines where there is not much

Still pretty small.  Well, thats ok.  I'll keep my eyes out and perhaps
sometime see one of a price low enough to experiment with.  They sure did
look intereting!

 > space, they are popular as cage birds, kept for eating and their
 > attractive eggs. Quails are meatier than you would expect, and much
 > tastier than chicken.  One is usually enough for a meal for the average
 > Asian such as you or me (grin).   $7 each is rather expensive; around
 > here they are usually about half that.

Hehe works!  Thats what I was thinking.  3 would be enough for all of us to
have one and we'd not need more.  They did look fairly 'meaty' for the size.

 > girlfriend of Greek ancestry, I might get some to try.  Your vertical
 > rotissery would be good for something like this:
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.05
 > 
 >       Title: Devilled Barbecued Quail
 >  Categories: Game, Bbq, Poultry
 >       Yield: 8 Servings
 > 
 > MMMMM----------------SOURCE: AUSTRALIAN VOGUE WIN---------------------
 >       8    Dressed quail split in half
 > 
 > MMMMM--------------------------MARINADE-------------------------------
 >     1/2 c  Light soy sauce
 >       2 tb Honey
 >       3    Or 4 spring onions, chopped
 >       2    Cloves garlic, peeled and
 >            -chopped
 >       1 md Sized piece root ginger,
 >            -peeled and chopped
 >     1/2 ts Five spice powder
 >     1/2 c  Vegetable oil
 >       1 tb Walnut oil
 >     1/2 c  Craigmoor Rummy Port



Looks good there!  Is there an alternative to the port that you could
suggest?  I normally have only sake, mirin, spiced rum (bacardi), and wine
vinegar.  I could get one of those little 1 serving wine things for this but
cant promise the brand would be craigmoor.
                xxcarol
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 * Origin: Shenks Express (1:275/100)