Text 17200, 102 rader
Skriven 2011-10-29 17:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Eagles
==============
-=> Quoting Michael Loo to Dale Shipp <=-

 DS> So much for their claim of a 90% chance of spotting them.

They are quite common in the NWT. I occasionally see them soaring
high overhead, within city limits and my nephew, who has a home on
the banks of the Hay River, about 5 miles out from the town of Hay
River, has a nesting pair in his yard.

 ML> The American bald eagle fetish is something I don't get.

They are fascinating in the same way as all large hawks are, only
bigger.

As to the fetish aspect I chuckle whenever I recall a discussion
I once had with some older uber-patriotic but not very knowledgeable
American bird watchers. I was a junior forest ranger for one summer
at Quetico Provincial Park in Western Ontario, which borders the
Superior National Forest in Minnesota. A middle aged couple tried to
tell me that bald eagles only reside in the continental United
States and Alaska. I pointed out to them that birds don't respect
national boundaries and that there were in fact plenty of them right
in their RV park on the highway a full 100 miles north of the
border. They then wanted to see them as they had never logged one on
their "life list". When I told them to go to the dump where they
were fighting with the ravens over fish guts, they got mad at me...
and rude. They had no clue that eagles were scavengers first and
hunters second.

Of course Franklin wanted the turkey as the national bird.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Crown of Turkey - America
 Categories: Holiday, Turkey, Truffles, Wine, Bacon
      Yield: 12 Servings
 
      1 lg Crown; (bone in) fresh
           -turkey breast, skin on
     10 sl White alba truffles
      3 tb Melted butter
           Sea salt and
           Freshly ground pepper
           STUFFING:
      1 md Onion; peeled, minced
      2    Rashers smoked bacon; minced
      1    Clove garlic; crushed
      2 sl Crustless white bread;
           -finely crumbed
      4 oz Slightly salted butter
      1 lg Cooking apple; peeled, cored
      5 oz Shelled pistachios; roughly
           -chopped
      2 oz Red seedless grapes; halved
    1/4 pt Chicken stock
      1    Glass white wine
           Juice of 1/2 orange
      1 tb Fresh chopped thyme
      1 tb Fresh chopped parsley
 
  Preheat the oven to 180C/350F/gas 6.
  
  Heat half the butter in a frying pan and cook the onion and
  chopped bacon until soft and golden. Add the chopped apple and
  crushed garlic and fry for 1 minute. Then add the pistachios, take
  the pan off the heat and add the crumbs and grapes, mixing in
  well.
  
  To this mixture add 1 tbsp of the stock, the orange juice, wine
  and the chopped herbs. Season with salt and black pepper and place
  under the bird in a shape that will not spread out from beneath
  the bird. Stand the bird on the stuffing in the roasting pan. Make
  small slits in the skin of the bird and slide small slivers of
  white truffle under the skin. Brush the skin with butter, season
  with sea salt and freshly ground black pepper, cover with foil and
  roast for about 1 1/4 hours. Reduce this time slightly for fan
  assisted ovens.
  
  Then increase the oven temperature to 220C/450F/gas mark 8 for
  another 15 minutes, having removed the foil to brown the top of
  the joint. To allow easy carving, rest the crown for 10 minutes
  under foil. Any juice that runs out of the meat while it is
  resting should be absorbed by the stuffing mix.
  
  Serve with an American-style accompaniment of fettuccine with wild
  mushrooms and a green vegetable such as creamed spinach with bacon
  and onion.
  
MMMMM



Cheers

YK Jim


... To kill bacteria cook your turkey until an inserted thermometer melts.

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