Text 4007, 85 rader
Skriven 2008-03-17 14:45:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Cooking smells
==========================
 Hi, Jim,

 >  some red cabbage/apple dish
 >  with a sweet-sour sauce. I know that's a sort of
 >  classic, but just doesn't do it for me.

 CS> Naw, I can do without the red cabbage and apple stuff.  Too sweet for
 CS> me even with no sugar added, to match.

 JW> Then it needs more vinegar and maybe some caraway seed.

 Maybe the caraway was what turned me off in the first
 place. I like it now. I don't remember why I disliked
 that cabbage dish, just that it was icky on my first
 try.

 JM> Do you think if Americans ate duck
 JM> more often, the price would come down a little? Or
 JM> conversely, if the price came down, would Americans
 JM> eat more duck?

 JW> Yes and yes.

 JM> Or if we ventured down that lane,
 JM> would cheap ducks become as tasteless as 3-pound
 JM> mass-farmed broiler chickens?

 JW> Hmmm.

 Well, it is a danger.

 JW> Speaking of chickens I did up another 8 pounder last night. A
 JW> different way this time and the experiment worked. Although we've
 JW> all talked here often about the merits of slow cooking beef and pork
 JW> I had never attempted slow cooking a bird before. But I had to

 I tried an Easter Turkey at a friend's home some years
 ago that she had done overnight at low temps. Very good!
 But I could give her some help on shucking eggs without
 destroying them.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Ham and Eggs Basque-Style
 Categories: Eggs, Breakfast, Main dish
      Yield: 2 Servings

      4 ea Lg. eggs
      1 T  Olive oil
      1 ea Small onion, thin sliced
    1/2 ea Red/grn pepper, thin sliced
      1 ea Sm. clove garlic, minced
    1/4 t  Dried Italian seasoning
    1/2 t  Paprika, Hung. hot pref.
      2 T  Dry white wine
      1 ea Ripe tomato, chopped
      1 ea S&P
      3 oz Smoked ham, julienned

  Place eggs in small saucepan and cover with cold water. Heat just to
  boil over  medium-low heat. Turn off heat; leave eggs in water 10
  minutes. Drain. Cover with cold water and let stand 5 minutes. Drain
  and peel. Cut each egg crosswise into 6 slices. Set aside. Heat olive
  oil in medium skillet over medium-low heat. Add onion and bell pepper
  and cook until soft and on verge of browning, about 6 or 7 minutes.
  Add garlic, Italian seasoning and paprika. Stir 30 seconds. Add
  vermouth [this must mean the dry white wine - J.] and heat to boil.
  Cook until liquid is reduced to syrup, about 1 minute. Add tomato,
  salt and pepper. Cover and cook on medium-low heat 10 minutes.
  Uncover and cook to reduce pan juices to syrup consistency, about 1
  minute. Set aside. Line bottom of small microwave-proof 1-qt.
  casserole with half of the ham. Top with egg slices. Scatter
  remaining ham over eggs. Spread onion mixture over top. heat
  casserole, covered, in 350 F oven about 10 minutes.

  From article attrib. to Chicago Times in the Buffalo News, 2/25/98.
  Typed for you by Joan MacDiarmid

MMMMM

 Joan

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