Text 14667, 124 rader
Skriven 2014-07-06 21:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: various differences 636
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 -=> Nancy Backus said to Ruth Hanschka <=-

 -> ingredient of a mix of juices that doesn't mention apple at all... or a
 -> primary ingredient in a berry pie, or a fruit bar...  But not so much to
 -> expect it in soup... ;)  Now, I check everything... just in case...  ;)
 RH> I guess they needed a sweetener and wanted something "natural".
 NB> Not sure why chicken noodle soup needs sweetening, though....

Sweetening finds its way into many savory dishes, often
taking the edge off salt. One might think that it would
do to cut the salt, but in fact all that does is make the
food taste thin. So they add full salt and then sweeten to
mitigate. Why apple, though, I don't know, unless it be
just to infuriate you.

==

   I'm
 NB> sure that the "naturalness" played into it as it was (IIRC) Healthy
 NB> Request or something like that...  Probably took out too many of the
 NB> tasty parts and had to do something...  (G)   And apple juice is
 NB> cheap.... 
 RH> Grape juice turns up in other places. 
 NB> And occasionally pear juice...  neither of which give me problems...

That is just so odd. I admit that I sometimes get a
reaction to apple skins (which I like munching on), so
I was wondering whether apples without the skins might
be less obnoxious to you.

===

 ML> And bizarrely beautiful, as in if
 ML> you tell a teenage girl to draw a picture of a princess,
 ML> she looks like that.
 NB> Hardly fair, almost...  :)  Has a sense of humor, too.... :)

I take it from this far remove that I was talking about
my friend Sheri, who can be seen and read at her site
avegetariangourmand.blogspot.com - she's much more
beautiful in real life than her pictures, and that's
saying something.

But she's a vegan, too, so even were she not married I
doubt I'd be interested. Though I was inordinately proud
when she picked me up at the airport in her convertible
beemer and I was her "date" to a party a couple years ago.

 ML> Some people make the distinction of "laughing with" vs.
 ML> "laughing at" - I'm a bit leery of that as well, and when
 ML> someone says "we're not laughing at you, we're laughing
 ML> with you," it's likely they deserve to be filleted.
 NB> There is a real distinction... but, I'll also agree that there are too
 NB> many who pay lipservice, but are more likely laughing at not with...
 NB> if one HAS to make the comment, chances are that it isn't quite so pure
 NB> as they claim...  

That's the thing.

 ML> Another subtheme is that truly gentle humor is relatively
 ML> rare.
 NB> Probably true, and unfortunately so... 

And that's the next thing, but I take it, as I feel it's
in the nature of the beast.

 NB> Just to confuse the issue, NY state has the SUNY system, which is
 NB> somewhat of a hybrid between the community colleges and the full
 NB> universities... they offer the full range of degrees, at least thru
 NB> the masters level... 
 
Some of the SUNYs have a pretty good reputation; plus they
have served as the employment haven for some friends of mine
and their friends.

Duck breast with artichoke waffle and barigoule
cat: poultry, main
Serves: 4

h - For the duck breast
4 (6 oz) breasts of Long Island duck
5 oz brown veal stock
Salt and pepper to taste
h - For the artichoke waffle
4 oz waffle mix
3 oz water
1 egg
3 oz canned, chopped artichokes
h - For the artichoke barigoule
12 baby artichokes
1 lemon, halved
1/2 oz diced carrots
1/2 oz diced celery
1/2 oz diced Parma ham
1 Tb white wine
h - Garnish
Arugula leaves or baby beet leaves

Heat frying pan without grease or oil. Season duck breasts
with salt and pepper. Place in frying pan, fat side down.
When golden brown in color, turn breasts and drain half of
the accumulated grease. Finish in 350F oven for 6 min. Let
breasts stand 5 min before cutting.

Mix all the waffle ingredients in a bowl. Let stand 1 hr.
Cook batter in a waffle pan or make individual pancakes.

Peel the baby artichokes. Cook them in salted boiling water
with lemon. Let cool.

Saute the diced vegetables and ham in butter. Add the
artichokes and deglaze with white wine. Reduce the sauce
to the consistency of syrup.

Slice each duck breast into five pieces. Set slices on a
plate with waffle (or pancake), baby artichokes and diced
vegetables. Garnish with arugula or baby beet leaves.
Spoon sauce just before serving.

Vincent Menager, GABY, Sofitel New York

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