Text 10121, 115 rader
Skriven 2014-02-20 07:52:00 av Dave Drum (73687.cooking)
  Kommentar till text 10053 av MICHAEL LOO (1:123/140)
Ärende: Whistling Dixie was: unra
=================================
MICHAEL LOO Said to DAVE DRUM about unrare experiences 227

ML>  DD> I can count the times I have had duck on my fingers with some
ML>  DD> left over. The first time was probably the most memorable - I
ML>  DD> went two out of three falls with a roast duckling in orange
ML>  DD> sauce in a dining car on the Twin  Cities Rocket back in 1956. 

ML> One roast duckling? It should have lost in short order, unless
ML> it was grossly overroasted. Or I suppose underroasted.

I was 14 years old, it was on a train that was rocking and rolling 
pretty much, the cutlery was pretty dull and the orange sauce made the 
plate very slippery. I got 'er et. But, it took a bit. And I wore a fair 
amount of the sauce on my clothes as well as my face and fingers. My 
mother switching between being properly sober and supportive and 
breaking into displays of mirth didn't help a bit.

ML>  DD> Rare/bloody chicken just puts me off - mostly it's a texture
ML>  DD> thing as  well as being hard for me to gnaw away from the bone
ML>  DD> - a problem I don't have with "properly done" fowl.

ML> I figured likely a texture issue, as the flavor is no bloodier
ML> than rare anything else. Gnawing away from the bone poses no
ML> problem for me, because I enjoy the atavistic experience once in
ML> a while; there is one inch-long muscle with a tendon attached
ML> that is singularly difficult to separate from the bone, but if
ML> you grab with whatever teeth you have and pull upward toward
ML> the thigh joint, success is generally possible.

I have 3 1/2 teeth remaining in my upper jaw. Sometime next month I will 
get them removed then wait a few for the swelling, etc. to subside and 
go get some china clippers made up (acrylic really unless I am 
especially flush with lolly and go for porcelain). Then maybe I will be 
able to whistle "Big Noise From Winnetka" once more.

ML>  BB> I prefer that pork be at least
ML>  DD> medium  rare ... but, if it's a bit less done than that it
ML>  DD> doesn't put me off  all that much. And I certainly don't want
ML>  DD> it (nor beef) well-done (that  is dry and tough as old boot
ML>  DD> leather)

ML> Last night's dinner was the Tuesday unadvertised special at
ML> the Century House (which you might remember from echo picnics
ML> past) - prime rib, bone-in cut, about 20 oz of meat, $13.95.
ML> I asked for the rarest piece available, and it was medium-rare
ML> to medium (unevenly cooked), quite tasty, enough but not too

Only made one of the Clam Crawls. I remember that Georgia and I stopped 
in a place in Peabody on the way to Cape Ann and Gloucester. I think we 
were pretty much on 128 the whole way, though. And Century House is on 
Andover St. (Rt 114). I remember that G and I agreed that the place we 
stopped (the name escapes me - it was that memorable) was one that our 
grandmother would have found both familiar and enjoyable. Us, not so 
much. It was an "outlot" of a larger maul - and I can't recall if it was 
the big Simon maul or a smaller strip maul. We also managed to stop at a 
Friendly's in Peabody - but, it was a much better experience - even if 
Zonker Harris wasn't our waiter.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Neck of Lamb w/Lemon & Thyme
 Categories: Lamb/mutton, Citrus, Herbs
      Yield: 5 servings

      2 tb Olive oil
      1 kg (36 oz) scrag end of neck of
           - lamb; on the bone, or neck
           - chops, or both
  1 1/2    Lemons; juice only
           +=PLUS=+
           A little thinly pared rind
           - (zest)
      8    Sprigs of thyme
    120 ml  (4 oz) water or lamb stock
            Salt & fresh ground pepper

MMMMM-------------------------TO SERVE------------------------------
           White bread
           Greek-style tomato & onion
           - salad

  Heat the oil in a heavy-based saucepan. Add the lamb and
  allow it to sizzle and spit, turning occasionally until
  lightly browned all over.

  Add the lemon juice, thyme, water or stock, a little salt
  and plenty of pepper. Bring to the boil then turn down the
  heat to a gentle simmer and place a lid on the pan. Cook
  gently, turning the meat over occasionally, for about 50
  minutes, until the meat is tender.

  Serve with plenty of good white bread and a perhaps a
  simple Greek style tomato and onion salad.

  Serves 5-6

  By Hugh Fearnley-Whittingstall

  From: http://www.bbc.co.uk

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

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