Text 38468, 72 rader
Skriven 2010-05-30 08:21:00 av MICHAEL LOO (1:123/140)
Ärende: picnic Saturday 226
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Late start Saturday. Carol and I held off until almost noon and
then had a bunch of Lite beers and then Utz potato chips (this
being a favorite brand of mine, the best, which I hadn't been
able to find, being Grandma Utz's, which are cooked in lard).
At the local 7-Eleven I found the much beloved red hot and the
distrusted-by-me-but-liked-by-others salt and vinegar flavors.
The former is a somewhat extra-spicy tomato bbq flavor, but
dairy free, which is key. The latter, alas, has lactose as the
4th ingredient, after potatoes, oil, and salt.

Our day as before started a bit after noon.

Steve and Ruth brought almond products - both of which I was
familiar with but others may not have been. Almond butter is
a tastier and less allergenic substitute for peanut butter,
and almond milk (sometimes referred to in the natural food
world as almond mylk) is a ditto ditto for soymilk, which is
ditto ditto for dairy milk.

The duck from the Shenkenfreezer that had so lovingly been
defrosted by the Shipps turned out to be plucked but otherwise
unprocessed - i.e., not cleaned, all guts intact. I cut it
open and pulled out all the digestive tract, saving only the
heart and liver for Cash, who needs such things. The gizzard
was full and squishy, and I didn't want to deal with it. If
I had had more than a half a kitchen sink to deal with all
the parts, I might have done so.

The rest of the duck went into

sauteed breast with two sauces - medium-rare with cranberry
and Earl Grey tea, and rare with a cranberry and red wine
reduction. The former was a fairly successful attempt to
get the tang of wine without using wine; the latter was
standard;

and tea smoked legs and wings - these being poached until
tender, then smoked until somewhat smoky, and finally
browned so the outside was crisp. Pretty good, though
the canonic technique is steaming, smoking on top of the
stove, and then deep-frying.

The Shipps' famed pastrami was delicious. I cut the fat
cap off and ate some of it and then browned some of it
to serve as crackling.

The Hafflys made meatballs (beef, turkey, and sausage meat)
in tomato sauce followed by the delicious but labor-intensive
and altogether too cheesy eggplant parmesan, which used
Parmesan, Romano, Asiago, and mozzarella.

A tasty blueberry cobbler rounded out the afternoon of food
excess. It had been made with soymilk rather than real milk,
so I could eat a substantial amount of it. Thank you, Ruth
and Steve.

As if there weren't enough to eat, Don came back with
Jackass sandwiches, a local specialty with identity issues.
Apparently a normal Jackass is several different meats with
cheese in a toasted sandwich, the halves differing. These
were very good pulled pork and cole slaw layered club style
with American cheese and tomato and then toasted nicely.
Very filling.

I was pretty much tired all day and ended up vegging in
front of the TV, not noticing what was on. It turned out
to be Universal Soldier II followed by The Dogs of War.
More video and violence than I've had in one stretch in a
long time.
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