Text 5757, 85 rader
Skriven 2011-01-14 10:00:04 av Michael Loo (1:18/200.0)
   Kommentar till text 5623 av Dave Drum (49299.cooking)
Ärende: 2 others 943
====================
 -=> Dave Drum said to Hap Newsom <=-

 -> The bridge will be 1,045 meters in length. The Mackenzie River is
 -> bigger than the Mississippi.
 hn> In what way is the Mac bigger than Ole Man River?
 DD> It ain't unless you add a couple rivers that feed the lake that is the
 DD> headwaters of the Mackenzie. So, if you add the Missouri's 2341
 DD> miles/3767 km (longest river in North America) to the Mississippi and
 DD> then add the 680 miles/1094 km to the Gulf of Mexico you have a total
 DD> of 3021 miles/4861 km. Nanook is the one who mentioned the
 DD> Mississippi/Missouri combination .... The Mackenzie *WITH* the streams
 DD> that dump into Great Slave  Lake is 2635 miles/4241
 DD> km. On its own it is 1080 miles/1738 km. So, both the Mississippi and
 DD> Missouri by themselves are longer than the Mackenzie by itself. 

I propose that the proper metric is the longest downhill run
of water - i.e. how far a drop would travel from source to ocean.

 -=> Dave Drum said to Nancy Backus <=-

 DD> I, OTOH, have never considered myself a David. Davids tend to be
 DD> waaaaay more serious than I have ever been. People who call me David
 DD> tend to make me twitchy as they are generally cops or other officious
 DD> types. And if they use both my given names I know, as when I was a kid,
 DD> I am in trouble of some sort.  Bv)= 

There's the small question of what your sister calls you.
Speaking of whom, how's she doing?

Roast duck
cat: poultry, main, fancy
Serves: 4

h - duck breasts
2 duck breasts (8 oz each)
1 Tb extra virgin olive oil
4 thyme sprigs
h - apricot puree
1 c ripe apricots, peeled
1/2 Tb unsalted butter
1/2 c hot duck stock (sub chicken stock)
h - escarole farro
3 hd baby escarole, washed and cut
1 c julienned caramelized red onions
1 c cooked farro
1 ts garlic, minced
1 ts shallots, minced
1 Tb chopped parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 Tb fresh thyme leaves, picked

Roasted Sonoma duck with toasted farro, baby escarole,
caramelized red onion, and apricot puree

For the duck breasts. Season the duck breasts. Heat olive
oil in a saute pan over medium heat. Add the thyme sprigs.
When the oil starts to smoke, lower the heat and add duck
breasts, skin side down. Cook slowly for about 7 min to
render the fat (pour off excess fat from pan during
cooking), then flip the breasts and cook for another
2 min. Remove the duck breasts from the pan and allow
them to rest in a warm place.

For the apricot puree. Combine apricots, salt, and stock
in a blender. Puree until smooth. Note: ingredients list
says "unsalted butter" rather than "salt."

For the escarole farro. Heat olive oil in a saute pan.
Add the escarole and cook until it is slightly wilted
and caramelized. Add the onions, farro, garlic, and
shallots. Season to taste. Finish with parsley. Reserve
the escarole in a warm place until ready to plate.

Presentation. Warm the plates prior to serving. Run a
streak of apricot puree across each plate. Place a small
mound of the escarole mixture next to the puree. Place
sliced duck breast over the escarole mixture. Garnish
with fresh thyme leaves.

Josh Thomsen, Claremont Hotel Club & Spa, Berkeley, CA
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)