Text 20473, 135 rader
Skriven 2012-01-26 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SQUID  20125
====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> The dear little things!  I used to eat those little ones in Manila.

Small is the best!

 JW> I am a firm believer in under 90 seconds (if fried) OR over 90 minutes
 JW> (stewed).

 GJ> I have tried the former, but not the latter, yet.

I have made them stuffed with rice and casseroled for a long time in
olive oil and tomatoes and lemon, a Greek concept and very good.

 GJ> Kevin tried hitting them with a hammer, post-frying, but
 GJ> without doing much good.  Perhaps he would have done better
 GJ> hammering before cooking.

Definitely!

 GJ> Greeks / with octopus - leave them with a few large stones
 GJ> running in a concrete mixer for an hour or so.

That idea fascinates me.

 GJ> For some time I used the service provided by the Dental School.
 GJ> there were so many pensioners and poverty-stricken queued up
 GJ> waiting that the period between checkups increased to 2 years

I did that during and right after college and it only took a week or so
to get in. Perhaps we have fewer poor people here? [g]

 GJ> Did you know why most dentists wear face-masks?  It is nothing to do
 GJ> with infection.  On one occasion a dentist didn't wear one, and in the
 GJ> reflected light from my face I could see right up her nose, to bits of
 GJ> snot that needed to be blown out.  Most dentists are self-conscious
 GJ> about patients looking at that.

As well many patients and some dentists smoke and eat garlic. I
suspect it's mostly for show, as in "see how sterile we all are".
The staff at my clinic wear them but when my dentist did emergency
work on me (I cracked a tooth biting down on a shotgun pellet in a
game bird breast) on a weekend at night, with no assistant present,
he didn't bother putting one on.

 GJ> Today is Robbie Burns day.

And also part of the 15 day week of Chinese New Year.  A Vancouver
chef has invented haggis wontons for the occasion!

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

      Title: Scotch Woodcock
 Categories: British, Quail, Alcohol, Pigeon, Grill
      Yield: 1 Servings

      1    Wood pigeon or quail
      2 tb Dundee marmalade
      1 tb Scotch whisky
      1    Orange
           Flat leaf parsley; to
           -garnish
    1/4 sm Swede; peeled
      1 sm Potato; peeled
      1 sm Carrot
    1/2 sm Onion; finely chopped
      1    Beaten egg
     15 g  Oatmeal
      1 bn Chives
           Oil; for frying
           Salt and freshly ground
           -black pepper
      1 sl Medium white or brown bread
           Butter for spreading and
           -frying
           Gentleman's relish or
           -anchovy paste
      1 tb Milk
      6    Quails eggs or 1 large egg
      1    Pinches cayenne pepper
           Black pepper
      1    50 g tin anchovies

  Preheat oven to 220c/425f/Gas 7 and the grill to medium.

  Place the marmalade in a small pan with the whisky. Squeeze the
  juice from half the orange into it and bring to the boil.

  Cut the woodcock in half using sharp scissors. Place on a baking
  sheet, season and brush with the glaze. Place towards the top of
  the oven and cook for 10-15 minutes until cooked through.

  Grate the swede, potato and carrot into the bowl to give about
  75g/3oz grated vegetables.

  Stir in the onion, beaten egg (you may not need all of it) and
  oatmeal. Snip the chives into the mixture and season.

  Heat some oil in a small frying pan. Spread the mixture to give
  one pancake, about 15cm/6" diameter and fry for 2-3 minutes on
  each side.

  Put the bread under the grill to toast both sides.

  For the Scrambled Eggs: Heat a little butter in a small pan. Crack
  the eggs into a jug, whisk in the milk and season with cayenne and
  black pepper. Don't add salt as the anchovies are already salty.

  Whisk together, pour the eggs into the pan and stir over a low
  heat until the eggs thicken. Spread the toast with the butter and
  anchovy paste, and spoon the eggs over the top. Finish with thin
  strips of anchovy fillet arranged in a crisscross pattern.

  Squeeze the other half of the orange into the pan with the
  remaining glaze and bring to the boil.

  Place the pancake on a serving plate and arrange the two halves of
  'Scotch Woodcock' on top. Pour over the sauce and garnish with
  parsley. Serve with the real Scotch Woodcock.

  Recipe by: Can't Cook Won't Cook

MMMMM


Cheers

YK Jim


... A wee dram of Scotch is really 10 drams

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