Text 21664, 100 rader
Skriven 2012-02-25 14:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: science fail 267
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Carter, a "nucular engineer," couldn't pronounce nuclear

He was from Georgia and had an excuse; they talk that way there. [g]

 ML> sending a man to Mars would be tres cool

Yes, it would be. But it takes a major effort which was not
forthcoming. It was just a fleeting cheap sound bit, trying to evoke
Kennedy.

 ML> daylight savings time? Communist conspiracy.

Undoubtedly!

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

      Title: Roast Turkey with Port Wine Gravy
 Categories: Turkey, Offal, Wine, Dairy, Herbs
      Yield: 12 Servings

           TURKEY BROTH:
      1 tb Vegetable oil
      1 lb Turkey wings, backs, necks,
           and giblets
      1 lg Onion; chopped
      6 c  Water
      2    Celery stalks with leaves;
    -chopped
      3    Fresh parsley sprigs
      1    Bay leaf
           TURKEY:
      1    Turkey (14- to 16-pound)
  1 1/2 tb Minced fresh rosemary or
  1 1/2 ts dried, crumbled
  1 1/2 tb Minced fresh tarragon or
  1 1/2 ts dried, crumbled
  1 1/2 ts Salt
  1 1/2 ts Pepper
    1/2 lg Onion; cut into chunks
    1/2 c  Butter; room temp
           GRAVY:
      6 tb All purpose flour
    1/4 c  Whipping cream
    3/4 ts Minced fresh rosemary or
    1/4 ts dried, crumbled
    1/4 ts Minced fresh tarragon or
    1/4 ts dried, crumbled
    1/4 c  Port
    Salt and pepper

  For broth: Heat oil in heavy large saucepan over medium heat. Add
  turkey wings, neck and onion. Cook until brown, about 15 minutes.
  Add giblets and remaining ingredients. Bring to boil, skimming
  surface occasionally. Reduce heat to low, cover partially and cook
  until liquid is reduced to 5 cups, about 3 hours. Strain. (Can be
  prepared 1 day ahead. Cover and chill.)

  For turkey: Preheat oven to 425F. Pat turkey dry. Combine herbs,
  salt and pepper in small bowl. Rub some of herb mixture in large
  cavity of turkey; place onion in cavity. Place turkey in large
  roasting pan. Tuck wing tips under turkey body. Tie legs together
  to hold shape. Rub butter onto turkey skin. Rub remaining herb
  mixture onto turkey skin. Roast 45 minutes.

  Reduce oven temperature to 350F. Continue roasting turkey until
  thermometer inserted into thickest part of thigh registers 175F.,
  basting every 20 minutes with drippings, about 1 1/4 hours longer.
  Transfer turkey to platter, reserving pan juices. Let turkey stand
  while preparing gravy.

  For gravy: Pour turkey pan juices into large measuring cup.
  Degrease pan juices, reserving 1/4 cup fat (do not wash roasting
  pan). Add enough turkey broth to juices to measure 3 1/3 cups
  liquid. Pour about 1/2 cup liquid into turkey roasting pan. Set
  over medium-high heat and bring to boil, scraping up any browned
  bits. Add to liquid in cup.

  Transfer reserved 1/4 cup turkey fat to heavy medium saucepan. Add
  flour and stir over medium-low heat 2 minutes. Gradually whisk in
  turkey broth mixture. Bring to boil, stirring frequently. Cook
  until thickened, about 2 minutes. Add cream and herbs and simmer
  until slightly thickened, about 2 minutes. Stir in Port. Season
  gravy to taste with salt and pepper.

  Bon Appetit December 1990

MMMMM

Cheers

YK Jim


... Anyone who believes children are our future has not been to a mall.

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