Text 19072, 95 rader
Skriven 2009-01-03 13:48:06 av Michael Loo (1:18/200.0)
  Kommentar till text 18974 av Carol Shenkenberger (25475.cooks)
Ärende: lengwidge 24
====================
 > one might be a small splurge but not a trial and tribulation,
 > but now they seem to be back up again.
 CS> Really?  I must be lucky with my local chain Asian place.  Still
 CS> holding steady at 9$ for a good sized domestic duck.

That's an okay price - I think if I were to look for one up
north it would go $15 and up. Bear in mind I can get an 8-lb
roasting chicken for $9, and that'll provide 12 person-meals,
if one is careful.

   Since unlike some
 CS> other types of poultry, we will reliably eat *all* of it and then make
 CS> stock, we get at least 4 meals out of one of them.  I consider it quite
 CS> price-worthy for us. 

I presume this means dinner for three plus one lunch, not 4
meals-for-three, which would put you in the getting blood out
of a stone category, ducks not being the meatiest things that
ever were. Plus I hope you save the fat for baking or sauteing.

==
 CS> One of the things at my place is we will have to see if anyone wants
 CS> to use the microwave.  If not, it will need to be moved so as to make
 CS> counterspace or there isnt any.  Don and i may be used to our small
 CS> amount, but the rest of you would not be so happy!

You could put the micro someplace else, like on the famous
covered porch, out of the way, but convenient enough for
occasional use only?

 > Put that way, you can be honorary Asian again.
 CS> Hehe mee too!  Mee Fun!

Yuuu no fun, yuuu mellied.

 CS> And carrots are bigger and fatter there, so look alot like
 CS> an orange daikon.

When I first tasted an Asian carrot, I was surprised that
something that fat wouldn't be tough and woody.

 > That's how I see them, as I don't have a TV.
 CS> I like to buzz out before Food TV.  Cakeman show is the one i get
 CS> bored silly by, not suprising as we arent into sweets.

What does this mean? I often flee before Food TV, but that
doesn't seem to be your sense here. And Cakeman show? I shudder.

Orange and grand marnier souffle cake
cat: dessert
Serves: 6

3 oranges
100 ml Grand Marnier
8 eggs separated
265 g sugar
1 ts baking powder
400 g blanched walnut meal
400 g orange marmalade, strained to remove rind
1/4 c flaked almonds, roasted
mascarpone or clotted cream to garnish
candied orange zest to garnish

Clean and boil the oranges for 2 hours. Allow oranges
to cool, then puree skin and flesh. Add Grand Marnier
to taste. Preheat the oven to 190C/375F.

Over a pot of simmering water, make a sabayon with the
egg yolks and 200 g of the sugar, then whisk to cool.

Beat egg whites until soft peaks form.

Sift the walnut meal with baking powder and add
remaining sugar.

Fold the orange puree and the sifted dry ingredients
alternately into the sabayon. Fold in the egg whites.

Divide evenly into two 22 cm cake rings and bake for
approximately 55 min.

To glaze, bring the marmalade to the boil and pour
over the cake.

Finish the sides of the cake with roasted flaked almonds
and garnish with julienne of candied orange zest.

Serve with a dollop of fresh mascapone or clotted cream.

Cheong Liew and Hardy Jecher

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