Text 19498, 87 rader
Skriven 2009-01-11 06:37:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: CLIPPING THEIR WINGS
============================
-=> Glen Jamieson wrote to Dave Drum <=-

 JK> hehe.. one site showed you how to trim feathers to keep them from
 JK> flying.. another thing I never considered ..

 DD> Chookens can't fly far - or fast. But, can manage to get enough
 DD> altitude to clear a fence and put themselves where predators can get
 DD> them. Of course they are too blue stupid to figure out how to get back
 DD> in with their flock mates.
 DD> So, they get their wings clipped.

 GJ> If you only clip one wing you don't have to trim it so much to prevent
 GJ> flight.  The chooks soon learn their aerodynamic deficiency when they
 GJ> next try to take off and then immediately roll to starboard.

Or larboard - depending on which wing you clip. They also tend to circle toward
the clipped wing side when they run about in circles - as chickens sometimes do
when they get into the "sky is falling" syndrome. If some have right wings
clipped and some have left wings clipped they look like feathered Morris
Dancers without the sticks (or bells).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Beef With Dijon-Caper Sauce
 Categories: Beef, Sauces
      Yield: 6 Servings
 
MMMMM-------------------------ROAST BEEF------------------------------
      3 lb Eye of round beef roast;
           - trimmed
    1/2 ts Salt
      1 ts Dried thyme
      1 ts Dried basil
    1/2 ts Fresh ground pepper

MMMMM---------------------------SAUCE--------------------------------
      1 tb Butter
      1 tb All purpose flour
      2 c  Beef broth
      2 tb Dijon mustard
      2 tb Drained capers
 
  Eye of round roast isn’t as expensive as prime rib, but it’s
  packed with flavor.
  
  For roast beef: Sprinkle beef with 1/2 teaspoon salt; let
  stand 1 hour.
  
  Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon
  pepper in small bowl.Heat oil in large oven-proof skillet
  over medium-high heat. Add beef; cook until browned on all
  sides, turning occasionally, about 10 minutes. Sprinkle
  with herb mixture. Transfer skillet to oven. Roast until
  instant-read thermometer inserted into center of meat
  registers 130°F, about 40 minutes. Transfer to cutting
  board; let rest.
  
  For sauce: Place skillet with juices over medium-high heat.
  Add butter; stir until melted. Add flour; whisk until smooth.
  Gradually whisk in broth; bring to boil. Boil until sauce is
  reduced to 1 1/4 cups, whisking often, about 6 minutes.
  Whisk in mustard and capers. Season sauce with pepper.
  
  Cut beef crosswise into very thin slices. Transfer beef to
  platter. Serve with sauce.
  
  Test-kitchen tip: Eye of round is not the most tender cut
  of beef. For the best flavor and texture, be sure to slice
  it very thin.
  
  What to drink: With the beef, pour a full-bodied Syrah blend.
  
  by Rick Rodgers
  
  Bon Appétit | January 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...aowAAARRRgh!"   -the first caveman to encounter lava.
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