Text 16146, 121 rader
Skriven 2011-09-30 07:32:10 av Dave Drum (1:261/38)
  Kommentar till text 16121 av Michael Loo (1:123/140)
Ärende: Dreamcheeze
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> So, have you booked your first flight on the Boeing 787 yet?

 ML> No: I have friends who have done so, however. I will wait
 ML> until I can afford to go in style, in business class or
 ML> better. I was in fact allowed by Boeing to board the 787 on
 ML> 11/5/2010, only there were no passenger seats, just
 ML> instrumentation, and I didn't get to go on an actual flight
 ML> on it. I guess Boeing wanted to outdo Airbus, which several
 ML> days before had let me and my friends to inspect the fresh new
 ML> 380 as it was being prepped to fly from Frankfurt to Tokyo.

My mind was taking flights of fancy when I thought about you and the 787. And
how it would have been especially neat had it already been a reality so you
could have taken your annual 9-11 "In Your Face" trip on the brand-new plastic
plane.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Turkey w/Savory Cranberry Sauce From the Titanic
 Categories: Poultry, Stuffing, Sauces, Wine
      Yield: 6 servings

     10 lb Turkey
      2 tb Butter; softened
      1 ts Crumbled sage leaves
    1/2 ts (ea) salt & pepper

MMMMM-------------------------STUFFING------------------------------
      2 tb Butter
      2 lg Onions; chopped
      1 c  Fine chopped celery
      1 ts (ea) crumbled sage, thyme,
           - and marjoram leaves
    3/4 ts (ea) salt & pepper
    1/2 c  Sherry
     10 c  Cubed bread; lightly toasted
    1/2 c  Chopped fresh parsley
    1/4 c  Chicken stock

MMMMM---------------------------GRAVY-------------------------------
      3 c  Chicken stock
      1 md Onion; chopped
      1    Turkish bay leaf
      2 tb All-purpose flour
           Salt & pepper

MMMMM---------------------CRANBERRY SAUCE---------------------------
      1 tb Oil
      1 sm Onion; fine chopped
      1 cl Garlic; minced
    1/4 c  Port wine
      2 tb Balsamic vinegar
  1 1/2 c  Cranberries
    1/2 c  Granulated sugar
    1/4 ts (ea) salt & pepper

  In small saucepan, heat oil over medium heat; stir in
  onion and garlic and cook, stirring occasionally, for 5
  minutes or until softened. Stir in port and balsamic
  vinegar; boil for 5 minutes or until reduced to about 3
  tablespoons. Meanwhile, slice cranberries in half; in
  bowl, stir together cranberries, sugar, salt and pepper.
  Mix into onion mixture; bring to boil and cook, stirring
  often for 8 to 10 minutes or until cranberries are tender
  and sauce is thick. Transfer to nonmetallic containers;
  store in refrigerator, tightly covered, for up to 1 week,
  or in freezer for up to 1 month.

  Stuffing: In skillet, melt butter over medium heat. Stir
  in onions, celery, sage, thyme, marjoram, salt and pepper;
  cook, stirring occasionally, for 10 minutes or until
  browned. Stir in sherry; bring to boil. Boil for 5 minutes
  or until liquid is almost completely evaporated. Cool
  slightly. Gently stir in bread and parsley; drizzle over
  chicken stock, stirring to combine. Reserve.

  Remove giblets and neck from the turkey cavity; reserve
  for gravy. Rinse turkey inside and out with running water.
  Pat dry. Stir together butter, sage, salt and pepper; rub
  over turkey, inside and out. Loosely pack stuffing into
  neck and body cavities, fold over and skewer neck flap
  closed over stuffing. Tie legs together. Bend wing tips
  underneath bird.

  Place turkey, breast side up, on rack in roasting pan.
  Tent with foil and roast in 325øF/160øC oven for about
  1 1/2 hours, basting with pan juices every 30 minutes.
  Remove foil and continue to roast or 1 3/4 hours, basting
  every half hour, or until instant-read meat thermometer
  inserted into thickest part of thigh reads 185°F. Let
  rest for 2 minutes before carving.

  Gravy: Meanwhile, in saucepan, bring chicken stock turkey
  neck, giblets, onion and bay leaf to boil, reduce heat and
  simmer, covered, for 1 hour; strain, reserving liquid.
  While cooked turkey rests, skim excess fat from roasting
  pan. Set pan over high hear; whisk in flour until well
  combined. Gradually whisk in reserved giblet stock; Bring
  to boil and cook, stirring constantly, for 2 minutes or
  until thickened. Season to taste with salt and pepper.
  Strain and serve alongside turkey.

  by Rick Archbold and Dana McCauley; Last Dinner On the
  Titanic: Menus and Recipes from the Great Liner

  Epicurious | November 2010

  Yield: Makes 6 servings

  MM Format by Dave Drum - 20 September 2011

  Uncle Dirty Dave's Archives

MMMMM

... Quail is the only dish I know that comes with built-in toothpicks. - Anon

--- BBBS/Li6 v4.10 Dada-1
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