Text 14102, 89 rader
Skriven 2014-06-11 17:30:25 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Keeping Up With The Times
=================================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> bone a pike. That last one is almost impossible to do
 JW> without pictures.

 DD> Piece of cake. Leave it to your fishmonger.

 DD> I filet the fish and arm myself with some needle-nosed
 DD> pliers and use my hand to slide against the grain.

 JW> There is a way to cut away the Y bones and get boneless fillets in
 JW> just seconds with very little waste but I can't tell you. You'll
 JW> have to go on You Tube. [g]

Or be shown, as a young person, by your father and both grandfathers. Also, 
how to skin catfish, squirrels, rabbits, etc. How to wring a chicken's neck, 
stun a cow on the slaughtering floor, etc.
 
 JW> One person I enjoy on Facebook is living off the grid in a ghost
 JW> town called Fort Reliance. It used to be a thriving village centred
 JW> around two fur trading posts until the great depression killed that
 JW> market. Thanks to solar panels and sat hookups she can still stay in
 JW> touch. Yesterday was step by step instructions on ... "caribou
 JW> tortierre with bear fat pastry...with lots and lots of Mt Scio
 JW> Newfoundland Summer Savoury...pastry chilling and meat simmering..."

I can get blogs (except the moribund Dave's Cupboard which hasn't been updated 
since 22 November, 2012) without going to Farcebook. Mack Zuckerman has quite 
enough money without my enriching him further.

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

      Title: Tourtière w/Foie Gras Torchon
 Categories: Pastry, Pork, Game, Poultry, Vegetables
      Yield: 6 servings

           Salted, short-flake pastry
           - for two 9" rounds (23 cm)
    1/2 lb (225 g) ground pork
    1/2 lb (225 g) ground venison
      1    Duck leg confit; shredded 
    1/2 lg Onion; fine chopped
      1 cl Garlic; chopped
      2 md Potatoes; cooked, in large
           - pieces
    3/4 c  (180 ml) fresh chopped
           - parsley
    1/4 ts (1 ml) ground cloves
    1/4 ts (1 ml) ground cinnamon
    1/4 ts (1 ml) celery salt
      2 c  (500 ml) beef bouillon or
           - veal stock
    300 g  Foie gras torchon ("in a
           - cloth")

  On a lightly floured surface, roll out half the pastry to
  1/8" (3 mm) thickness. Press the pastry round into a 9"
  pie plate (23 cm). Reserve.

  In a large pot, sauté the onion, garlic, parsley and
  spices. Add the three meats and cook well. Salt and
  pepper. Add the bouillon or stock (the same volume of
  liquid as the meat mixture). Allow to simmer uncovered
  over medium heat for 45 minutes, stirring occasionally.
  Add the potato cubes. Allow to chill slightly. 

  Drain the meat, retaining a small amount of liquid so that
  it isn’t dry, and place it in the pastry shell that you
  have set aside. Cut off the excess pastry. On a lightly
  floured surface, add thick slices of foie gras and roll
  out the rest of the pastry into a circle 11" (28 cm) in
  diameter. Place the circle of pastry onto the meat mixture
  in the pastry shell. Cut off the excess pastry leaving a
  1/2" inch (1 cm) border. Fold the border under the edge
  of the bottom shell and press to seal. Make a cut about
  1" (2.5 cm) in length to allow the steam to escape.

  Bake in a preheated 400øF/205øC oven for 45 minutes or
  until the crust is golden. Serve immediately. 

  From: http://www.tremblantexpress.com

  Uncle Dirty Dave's Archives

MMMMM

... A fully gorged belly never produced a sprightly mind. - Jeremy Taylor
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)