Text 10354, 88 rader
Skriven 2011-05-05 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: adding 287
==================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Perhaps you could build out toward the street a foot or so?
 ML> I thought that you'd be more comfy in a kitchen that was
 ML> maybe 15-20 percent bigger.

A nice thought but...

A builder I work with, when discussing a 24" deep bay window, once
said he might as well build another room 10' deep as it wouldn't
cost much more.

And insurance companies restore to original condition but don't do
improvements. And for some reason it's difficult to get a cash
settlement in lieu of a repair.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Terrine with Aspic
 Categories: Duck, Offal, Wine
      Yield: 16 Servings
 
      5 lb Duck
      1    Duck liver
    1/4 lb Raw calf liver
    3/4 lb Ground veal
    1/2 c  Onions, finely chopped
      1 ts Salt
           Fresh ground pepper
    1/2 ts Ground allspice
      1 ts Dried rosemary
    1/4 c  Port wine
      2 tb Grand Marnier
      1    Orange zest, of
      3 sl Unpeeled oranges
  1 1/2 c  Aspic
 
  This not only looks beautiful but is a very tasty terrine. You
  will get raves over it. Terrines are a fair amount of work but the
  end result is so professional. Once you have made one or two it
  becomes easier. You will need a recipe for aspic to make this
  dish. Slice the terrine in 1/2" slices and serve as a first course
  to an elegant dinner, as a side dish on a buffet or as an
  appetizer
  
  Preheat oven to 350 F. Have a 1 quart terrine dish or other 1
  quart mold (English spelling mould) generously greased. For easy
  handling have the duck half frozen, remove the skin, fat and bones
  discard or use in another recipe Cut the duck meat into little
  pieces 1/4" to 1/2" mince. In a food processor roughly chop the
  duck liver, calf's liver and onion. Add ground veal, rosemary,
  allspice, salt & pepper, mix well, remove to a bowl. Stir in the
  port, Grande Marnier, orange rind and the duck pieces. Fill the
  mold with the duck mixture, pat it down well and make sure there
  are no air bubbles. Cover (the cover must have a small hole in it
  to allow steam to escape or cover with double foil and punch a
  small hole).

  Place the terrine in a pan of hot water- the easy way to do this
  is to place the terrine in a pan, place in the oven, have water
  boiling in a kettle and pour in water until it covers 2/3 of the
  mold Bake in the center of the oven 350 F for 1 1/2 hours or until
  the internal temperature reaches 150 degrees F Remove from the
  oven, remove cover place foil over the terrine inside the rim and
  weight down with heavy object (EG-cans of food)

  Chill in the refrigerator for 24 hours. Remove the duck from the
  terrine dish and wash it and dry well Replace the duck terrine
  into the mold and fill around the duck with partially set aspic
  Place the 3 orange slices on top of the terrine and spoon a layer
  of aspic over them, allow to set completely, repeat spooning a
  layer of aspic 3 times until the orange slices are covered with
  aspic. Serve the terrine from the mold.
  
  Nita Holleman
 
MMMMM

Cheers

YK Jim


... As weird as vegetables magically suspended in Green Jell-O.

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