Text 10624, 95 rader
Skriven 2014-03-06 08:51:08 av Dave Drum (1:18/200.0)
  Kommentar till text 10603 av Michael Loo (1:123/140)
Ärende: Whistling
=================
MICHAEL LOO Said to DAVE DRUM about Whistling 292

ML>  DD> I am I usually have a Jones for something else. Most of the
ML>  DD> duck I have had involved a meal at a hunter's house and eating
ML>  DD> something that was harvested in the wild.
ML>  ML> Cultivated ones are meatier and usually taste better, though
ML>  ML> they are now so civilized that you might as well be eating
ML>  ML> turkey.
ML>  DD> Another of my non-favourites. I'll eat it - but I generally
ML>  DD> like the sides - dressing, beans, tatties, gravy, etc. much
ML>  DD> more than the actual flesh of the bird.

ML> I have specific parts of the bird that I home in on - the
ML> thigh meat (but if there are more thigh people I settle for
ML> the drum), then the lower back with its ovaries and stuff if
ML> available. Then the skin - white or brown, crisp or flabby,
ML> makes no difference. A few tablespoons of dressing with much
ML> more than that of gravy. (Why don't I like soup?)

I favour the dark meat - and don't have to wrestle anyone for it at 
Turkey Day dinners. What I really like are the giblets - but they 
generally end up in the gravy ...

ML>  ML> That much I knew. I even remember that he became the Viscount
ML>  ML> St. Austell on something.

ML>  DD> Yeah, he bought a peerage and powdered wig. Which had amusing
ML>  DD> complications when he tried to get into Kate and Willie's
ML>  DD> nuptials.

ML> I've been off comics and royalty for decades, so you got me
ML> there.

Royalty is OK. Better than Congress in some respects. And comix are just 
(in many cases) illustrated truth done as a Cliff's Notes version.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giblet Gravy (For Poultry)
 Categories: Poultry, Offal, Sauces
      Yield: 8 Servings
 
      1    Liver
      1    Gizzard
      1    Heart
           Water
      4 tb Reserved fat
      3 tb Flour
           Salt & pepper
 
  My (author's) notes: This is the way I've always made
  giblet gravy, except that I add chopped celery and onion,
  the neck, and some poultry seasoning, salt, and pepper
  while boiling the giblets. I usually add a little Kitchen
  Bouquet at the end to brown the gravy, also.
  
  UDD's Notes: Lose the Kitchen Bouquet. I you want to add
  colour to the gravy cook the roux a bit longer. The added
  poultry seasoning is highly optional and if used should
  be used sparingly.
  
  Wash thoroughly the liver, gizzard and heart and cover
  with water and cook until tender. Drain off the water
  and save. Chop the giblets fine. Pour off most of the
  fat in which the poultry has been cooked, leaving about
  4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
  well. Measure the giblet water adding enough water to
  make 3 cups. Pour slowly into the browned flour,
  stirring constantly until mixture thickens.
  
  Add giblets and cook for a few minutes.
  
  Season with salt and pepper and serve.
  
  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
  :       Culinary Arts Press, 1936.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!

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

X CMPQwk 1.42 16554 X
... A first rate soup is better than a second rate painting. - Abraham Maslow



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