Text 3993, 67 rader
Skriven 2010-11-20 05:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Dark meat 772
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 ML> I find it flavorful but way too lean except in stir-fry. Further,
 ML> free range dark meat is a lot better than about anything else.
 DD> That's true - but, leanness does not keep free-range white pieces from
 DD> being better than any part of a battery bird. Free-range white breast
 DD> meat works well in chooken soups, for instance.

Odd. Leanness is a strong negative in my book, for flavor and
texture both and has to have remedial attention (oil, booze, soy).

I'd also use the white meat for schnitzel - but I find battery
bird boob sufficient for schnitzel and stir-fry. Perhaps poaching
or slow-roasting would be preparations where I would appreciate
free-range white meat more. Soup, that's outside my purview.
 
 ML> I don't understand the loss leader concept in this setting. More
 ML> like dumping of surplus, as the white protein has all been sold
 ML> off at premium prices. I once knew a publishing house that at
 DD> It's still classed as a "loss leader" as the prices are halved or more
 DD> from "regular" for the special offerings.

Odd. Don't see why the terminology, as there's likely no loss involved.

 DD> I'm not really sure of this one - but, a search for "loo" on Recipe
 DD> Source turned it up.
 DD> Title: Michael Loo's New Mexico Carne Adovada

Odd. That was from back in the day when Dave's Insanity was
a new invention or discovery. I'd tried to duplicate the
dish served to me at Casa Mexico, a long-lamented enterprise
of Jeffrey Wayne Davies, patter baritone, pastry chef, and
all-around bon vivant, who was one of the first victims of
AIDS, before the disease had a name, back in the '80s I
think. I didn't attribute the dish to New Mexico but rather
to Casa Mexico.

Strawberries With Pink Peppercorn Sauce
cat: dessert, celebrity, odd
serves: 4

2 oz sugar
1 Tb water
2 Tb Cognac
1 Tb balsamic vinegar
1 ts concentrated pomegranate juice or molasses
1 ts pink peppercorns, lightly crushed
1 pt strawberries, washed and stemmed
- 1 c diced, the rest sliced

Place the sugar in a small pot with water. Stir. Bring to
a boil over med-high heat, and simmer until a deep caramel
color. Watch carefully because mixture can burn easily.

Remove from heat, and carefully pour in the Cognac and vinegar.
Put back on low heat and swirl mixture to dissolve caramel.
Remove from heat and stir in the pomegranate juice, the
peppercorns and the diced strawberries, and cook over low heat
for 1 min. The sauce will be thick and syrupy.

Cool, and carefully stir in remaining strawberries. Serve over
vanilla ice cream, mascarpone or panna cotta.

adapted from the appropriately named Susan Spicer,
Bayona restaurant, New Orleans

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