Text 4216, 125 rader
Skriven 2010-11-26 11:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bunnies &c 799
======================
 GJ> That is the difference between then and now.  In the past, on several
 GJ> occasions I have seen DC3s or DC6Bs coming in to land with one prop
 GJ> stationary, but there was no publicity about it.

The newer planes are bigger, and their engines cut out less
frequently, so it's news.

 ML> If they were so nervous, could not the appropriately-trained
 ML> engineers and technicians been flown out to the afflicted
 ML> aircraft on something more reliable, say a 777 with Pratt
 ML> and Whitney engines?
 GJ> As they wanted to change the entire engines, it was easier to take the
 GJ> A380s back to where the spare engines were kept.

One could fly the engines on a 747 freighter no problem, or
likely an entire wing on a 747 Dreamlifter.

 GJ> A Trent 900 would probably not fit in a 777.

Perhaps not, but it might well fit ON a 777 (I don't know if the
777 is certified to ferry engines of any kind, though). The 777-300
use the largest and largest-thrust of all airplane engines, so
size shouldn't be a problem.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> I am sure that selective breeding enters into the equation. Much as
 DD> pigs have been selectively bred to pack on weight as more of "America's
 DD> Other White Meat"
 GJ> Both "farmed" and "wild" rabbits are available from specialist butcher
 GJ> shops here.  The farmed ones are a different breed from the ferals,
 GJ> larger, tenderer, and cheaper per kg.  The wild variety are tougher,
 GJ> but have a much more intense flavour - and often a bullet hole.  Years

Wild rabbits are game, after all; farmed are generic protein and
actually are rather like chicken (the fat has a different taste,
though, and I prefer chicken fat to it).

 GJ> ago I ate a rabbit curry in the Philippines, where large, white
 GJ> rabbits were being raised in small cages as a cottage industry which
 GJ> didn't require much space.  It was good, and quite mild in flavour.

Hence the curry.

 GJ> Another variety is used in New Zealand for fur.  It grows so much fur
 GJ> that if it is not shorn regularly it will die from overheating.  The
 GJ> ones I saw were fastened, spread-eagled, into a sort of rack so that
 GJ> they could be turned, and the fur easily shorn with electric clippers.
 GJ> Surprisingly, the rabbits did not object to that sort of treatment.

Beats the alternative, doesn't it.

Rabbit Fricassee with Tagliatelle
cat: celebrity, main, game
Serves: 4 to 6

1 rabbit (about 1.5kg), jointed into 8 pieces
2 L brown chicken stock
1 bouquet garni - (bay leaf, few sprigs of thyme 
- and parsley stalks tied together)
1 ts black peppercorns
100 g smoked streaky bacon, chopped
2 banana shallots (or 4 sm shallots), peeled, chopped fine
200 g button or chestnut mushrooms, trimmed
- and large ones halved
few sprigs of rosemary, leaves finely chopped
300 ml dry white wine
300 ml double cream
1 1/2 Tb Dijon mustard
500 g fresh tagliatelle
Handful of flat leaf parsley, leaves chopped
Olive oil
Sea salt and freshly ground black pepper


With a sharp knife, remove the loins from the backbone 
and cut into bite-sized pieces. Trim off the excess fat 
from the kidneys, cut them into half and carefully snip 
out the white cores. Trim the edges of the livers to 
neaten the sides, place into a bowl along with the kidneys
and chill until ready to use.

Put the chicken stock, bouquet garni and peppercorns 
in pan with a pinch of salt. Bring to the boil, reduce
the heat to a simmer and add the rabbit legs. Gently poach
for 1 - 1 1/2 hr until the meat is tender. Remove the legs
from the pan with a pair of tongs and let cool slightly.
Cut the meat off the bone into bite-sized pieces and set
aside. Strain the poaching stock and measure out 300 ml
for later use.

Heat a large frying pan with a little olive oil. Season
the livers and kidneys with salt and pepper and fry for
2 min until golden brown on all sides. Remove to a warm
plate and set aside. Season the loin pieces and add to
the pan. When the meat is three quarters cooked, add the
poached leg meat and cook for a few more minutes until
golden brown. (You may need to do this in two batches if
your pan is not wide enough). Transfer to the plate.

Add the bacon and shallots to the pan with a little more
olive oil, if necessary. Sauté for 3-4 min over medium
heat until the shallots are translucent and the bacon is
lightly browned. Stir in the mushrooms and rosemary and
saute for a few more minutes. Pour in the wine and scrape
the bottom of the pan with a wooden spoon to deglaze. Let
the liquid boil until reduced by half. Add the 330 ml of
stock and reduce again by half. Finally, pour in the cream
and simmer for a few minutes until the sauce has thickened
to a desired consistency. Stir in the mustard and season
to taste. Add the browned rabbit meat into the sauce to
warm through.

Meanwhile, blanch the tagliatelle in a pot of boiling
salted water for 1 1/2 - 2 min until al dente. Drain the
pasta and toss with the sauce to coat. Divide amongst
warmed plates and arrange the rabbit meat over the pasta.
Garnish with a sprinkling of chopped parsley and a
drizzle of olive oil. Serve immediately.

Gordon Ramsay, The F Word

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)