Text 5909, 94 rader
Skriven 2011-01-17 05:46:00 av Dave Drum (49571.cooking)
   Kommentar till text 5828 av Dale Shipp (1:261/1466.0)
Ärende: Reading
===============
-=> Dale Shipp wrote to Dave Drum <=-

 JK> Much like I was all my life (grin).. one of the things that bothers me
 JK> most these days is the inabilty to stick through a book.. it's the MS,
 JK> so I just have to deal.  Hard to read when the print jumps out at you
 JK> ...  Interestingly, computer print doesn't do that..not sure why..:)

 DD> Two words ... Amazon Kindle.   Bv)=

 DS> That is a thought.  I used to read a lot.  I had several yards of
 DS> double deep shelf space filled with science fiction paper backs.  But,
 DS> perhaps a couple decades ago, my near vision got such that although I
 DS> can focus using my glasses, it is still enough of an eye strain that I
 DS> could not read for more than 30 minutes at a time.  I've given up any
 DS> significant reading other than newspapers (and their comics).

 DS> But I don't have much trouble with the computer screen.  For one thing,
 DS> it is at a larger distance and I have a pair of glasses with that focal
 DS> length.  Perhaps it is that the type font is larger also.

 DS> I'll have to borrow my daughter's Kindle to see.  She loves it.

I still prefer *real* books on printed pages. I have never, however, managed to
get the windows in my bifocals just right to focus on my books at my preferred
reading distance. So, I just whip my glasses off, mostly, when reading more
than a line or two.

My friend, Dennis, has had his cataracts removed ... along with his severe
astigmatism and no longer needs glasses except to read. And he can get by with
cheap dime-store reading glasses. Seems weird after knowing him for over 50
years with really thick glasses to see him without.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breast of Pheasant Under Glass
 Categories: Game, Poultry, Wine, Booze, Mushrooms
      Yield: 2 servings
 
      2    Pheasant breasts
      2 tb Lemon juice
    1/2 ts Salt
    1/2 ts Pepper
      3 tb Butter
      1 ts Shallots; peeled, chopped
      2 tb Brandy
    1/3 c  Dry white wine
    1/3 c  Heavy cream
      1 tb Meat Glaze
           Cayenne
      1 tb Truffles or morels; cut
           - in thin strips
      2 tb Mushrooms; thin strips
 
  Remove skim from pheasant breasts. Trim edges and flatten
  breasts slightly with a meat mallet. Rub breasts with 1 T.
  of the lemon juice, and sprinkle with salt and pepper. Melt
  2 T. of the butter in a 9-inch skillet. When butter foams,
  add breasts and sauté 3 minutes on each side. Do not
  overcook. Make a shallow cut in one of the breasts with a
  sharp knife. The meat should be pink and the juice that run
  out should be clear yellow.

  Remove breasts from skillet and keep warm. Add shallots to
  dripping and saute until golden brown. Drain butter from
  shallots and reserve. Add brandy and wine and reduce to half
  its volume. Add cream and Meat Glaze and reduce to half its
  volume gain. Strain sauce, and add the remaining 1 T. lemon
  juice, the remaining T. butter and cayenne. Mix truffles and
  mushrooms, and divide into 2 portions. Place warm breasts on
  a serving dish. Top each with truffles and mushrooms. Pour
  sauce over breasts and cover with a glass cover.

  Recipe from the Greenbrier Hotel.

  CHEF's NOTE: Breast of pheasant is served under glass to
  hold in the cognac flavor that makes this dish so unique.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Mother buried 3 husbands, and two of them were just napping - Rita Rudner
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