Text 7502, 96 rader
Skriven 2011-02-21 11:59:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: EURASIAN BEAUTIES 10221
===============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> I have not, AFAIK, ever eaten quail eggs. Certainly have never cooked 
 DD> with them. I have, however, hunted, slain and eaten quail.

That was nasty and cruel of you!  You should have taken the quail
home, given it a nice little cage and food, and it would have rewarded
you by laying dear little spotted eggs.  When it didn't lay any more
eggs, then you could cut off its head and eat it.

In places like Manila, quails are commonly kept domestically, as they
take up hardly any space, and are reasonably productive.  The eggs
taste much the same as chooks' eggs, whether boiled or fried, but they
do add an interesting feature to soups, or fried and placed on top of
a serve of fried rice.
 
 GJ> A strange, or at least unusual item:-
 
 GJ>  DD> 1    (6") leek; green part only,
 GJ>  DD> - thin sliced
 GJ> Particularly when...
 GJ>  DD> saucepan, add the leeks and stir until light golden. Then,
 GJ> I think I would discard the green part.

 DD> Whereas I would use the whole leek, including the dark green part. 
 DD> Discarding only any brown bits that have begun to dry out on the
 DD> shelf. 

I prefer to go partly into the green part, but it does get tough
further up the stem.

 GJ>  DD> bread knife (I use a bread knife because the blade won't
 GJ>  DD> bruise the fruit). Fill a saucepan with cold water and bring
 GJ>      ~~~~~~

 DD> I haven't seen her bread knife. But most bread knives currently in use
 DD> in kitchen with which I am familiar are either serrated, thin blade 
 DD> knives meant for sawing through a loaf - or they are sizeable (16" or 
 DD> so) heavy bladed knives in a "chef's knife" pattern.

 DD> Using a sharp knife to cut the tough skin of the tomato without 
 DD> squishing the tender succulent fruit underneath and losing any of the 
 DD> juices makes good sense.

Agreed, but I would expect the good lady to have a prep knife that was
sharp enough to cut the skin easily without having to use a bread saw.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Quail With White Wine
 Categories: Fat ladies, Game, Wine
      Yield: 4 Servings
 
      4    Quails
           Salt & fresh ground pepper
      4 tb Cooked rice
      4    Dried apricots, chopped
        pn Ground ginger
    1/2 ts Grated orange rind
      1 tb Pine nuts
           Melted butter
      6 tb White wine
           Juice of 1/2 orange
           Cognac
 
  Wipe the quails and season inside and out with salt and pepper.
  Combine the rice, chopped apricots, ginger, grated orange rind and
  pine nuts and moisten with a little melted butter. Stuff the quails
  with the mixture and place them in a roasting pan. Brush the quails
  with melted butter. Roast in a preheated oven at 450 degrees for 8 to
  10 minutes. Reduce the heat to 300oF and roast for a further 15
  minutes, basting frequently with a mixture of wine (which should be
  reduced by 1/3), the orange juice and 4 tablespoons melted butter.
  Remove the quails to a serving dish and keep warm. Taste the liquid
  in the roasting pan and adjust seasonings, then pour the liquid off
  the quails. Pour warmed cognac over the quails and ignite. Serve at
  once.
  
  Prep Time: 20 minutes
  
  Cooking Time: 30 minutes
  
  Difficulty: Expert
  
  Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
  
  MM Format by Dave Drum - 30 April 2000 FROM: Uncle Dirty Dave's
  Kitchen Found at: foodtv.com
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)