Text 10962, 117 rader
Skriven 2014-03-16 16:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: savory 319
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-=> Quoting Michael Loo to Jim Weller <=-

 JW> Those green "lentils" were mung beans I believe

 ML> moong dal

I have been googling glossaries and images and I am now sure that
the so-called green lentils are in fact whole mung beans. The 1 hour
cooking time was a clue and the little white specks definitive.

 JW> Barilla brand pasta / review?

 ML> Mixed.

I guess I'll pass and stick to De Cecco and Unico that I know and
like.

 JW> Speaking of Loblaw's, they just became the first grocery store chain
 JW> in North America to offer certified responsibly farmed salmon.

 ML> And who does this certification?

The Aquaculture Stewardship Council in The Netherlands that
certifies responsible seafood farms, processors and distributors
around the world. The ASC is highly regarded in the EU community
and Japan, not so well known yet in North America.

To date only one Atlantic salmon fish farm in Norway has been
approved by the group, which introduced the standards late last year
and until Loblaws got involved, with its "sourcing with integrity"
program, their salmon was sold only in Japan and Europe.
 
 ML> Assuming that granadillas are just yellow passionfruit

These are yellow skinned and seem to be a different species in the
same genus as the brownish-purple ones I am familiar with.

 ML> There's no reason to eat tamarillos, anyway.

I didn't actually buy any of either of them as they were $2.50 per
each.

Found in my Christmas stocking from Santa, and opened for the family
roasted beef tenderloin dinner, Brassica horseradish mustard, family
made in Alberta, by Karen Davis and Desmond Johnston of Calgary. It
is made from whole grain mustard, horseradish, white wine vinegar
and salt, nothing else. Raine and Matthew were so impressed that she
planned to buy some as soon as she returned to Fort McMurray and
Matthew went home to try and fake it using a base of President's
Choice whole grain mustard, Woodman's horseradish and a splash of
wine. I'd say it's 30% better than President's Choice but 300% as
expensive, another example of the law of diminishing returns.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Duck Burgers With Pickled Fennel And Prune Mayonnaise
Categories: Sandwiches, Duck, Groundmeat
  Servings: 2

      2 x  1/2 lb duck breasts
      2 ts whole grain mustard
      1 TB sliced chives, plus extra
           for stacking on the burger
           Kosher salt and freshly
           ground black pepper
      3    soft pitted prunes, plus a
           few extra for garnish
    1/4 c  mayonnaise
      2    brioche or other buns,
           halved horizontally and
           lightly toasted
      4    leaves gem or green leaf
           lettuce
      1    recipe Quick Pickled Fennel
           or other pickles as desired
           Cornichons, to serve
           alongside

Separate the skin from the duck breasts, and roughly chop the duck
breast meat, leaving the skins to the side. Add the duck breast
meat, mustard, and chives to the work bowl of a food processor.
Season with salt and pepper. Pulse until the meat is very roughly
ground, 15 to 20 short pulses. Form into two patties about 4-inches
wide with a slight dimple in the center of each one.

Place one of the duck skins in a medium nonstick skillet over medium
heat (set aside second duck skin for another use or discard). Allow
the duck fat to render into the skillet, stirring and flipping
occasionally. When you have a nice layer of fat, discard or eat the
remaining duck skin. Heat duck fat until shimmering, then add burger
patties and cook, flipping occasionally, until desired level of
doneness is achieved (about 130 F for medium rare or 140 F for
medium.

While the duck burgers are cooking, make the prune mayo. Clean out
food processor and add prunes and mayonnaise. Blend until smooth,
adding 1 to 2 tablespoons of water as necessary.

Spread prune mayo on bottom half of burger buns. Top with lettuce,
the cooked burgers, pickled fennel, snipped chives, more mayo,
chopped prunes, and the top bun. Serve with cornichons on the side.

Posted by: Kerry Saretsky
From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... You're a vegetarian except fish? I'm a non-drinker except beer.

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