Text 22674, 73 rader
Skriven 2015-01-07 20:57:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: post-Xmas 21
========================
-=> Quoting Michael Loo to Nancy Backus on 01-05-15  08:22 <=-

 ML>> sprouts. I planned on one per person with a large batch made
 ML>> for freezing and reheating. Two and half per person went.
 NB>> Sounds like they were very well received...  were there any left at
 NB>> all to freeze for later...?
 ML> There were a few left, but Annie decided to use them
 ML> for a couple lunches.

No need to freeze.

 NB>> Can you re-crisp it under a broiler quickly...?  Another thought,
 NB>> after reading the recipe, maybe it didn't stay crisp because there was
 NB>> still the lovely fat there under it, not having all rendered out...?
 ML> I suppose that I could have re-crisped the dish, but
 ML> that would have entailed finding a broiler-safe dish
 ML> and delayed the service. What I really could have
 ML> done (really delaying things) would have been to
 ML> deconstruct the dish - take the skin off and crisp
 ML> it beforehand, cook and sauce the duck, slice the
 ML> skin and meat separately, and then reconstruct -
 ML> maybe even adding something interesting as well,
 ML> as in layer of duck, bit of shredded scallion, skin
 ML> on top, fasten with toothpick. Or even better, duck,
 ML> add skin, tie with belt of long thin scallion sliver.

A lot more work... but would have been quite nicely fancy.. :)  And I
suppose that in order for it not to have delayed things, one would have
had to have planned it all out accordingly...  :)
 
 NB>> I guess it should have been shredded totally before starting to dish
 NB>> things out...  and I guess Annie's generosity backfired there... ;)
 ML>> I didn't eat my own cooking! and didn't complain when Annie
 ML>> suggested throwing away the leftovers (I said to save the soup).
 NB>> The soup was the only good part of it...  :)  The meat was kinda like
 NB>> the veggies used for stock, any goodness already cooked out of it...
 ML> Yeah - I should have had one of the boys go to the kitchen
 ML> and do the dirty work while I was making the appetizers.

Maybe then she wouldn't have felt like you were being an improper
host... ;)  Especially if she hadn't noticed until too late...  ;)
 
 ML>> was in her 80s and of delicate digestion, so she used black
 ML>> bean paste instead, not a bad choice, but she was enthusiastic
 ML>> with it, and the sauce ended up very brown and very salty.
 ML>> Luckily we had white rice too, which soaked up the sauce nicely.
 ML>> Oddly, typing this next day I am sort of craving some of the
 ML>> (also heavily garlicked) sauce over a spot of rice right now.
 NB>> Sounds like a very nice rice seasoning sauce, then... :)
 ML> She admitted later that she had used the whole jar of bean
 ML> paste! I think I'd suggested a tablespoon.

Whew...!  That IS a lot... 
 
 ML>>> We chatted pleasantly (as civilly as possible for the soon
 ML>>> to be divorced couple), then retired to the living room for
 ML>>> brandy, which nobody had.
 NB>>> Too full...?  Or just not interested in more spirits...?  :)
 ML>> Well, the soon-to-be divorcee is an alcoholic, so we couldn't
 ML>> be served until she left, by which time nobody was in the mood.
 NB>> Ah.  makes sense...
 ML> Weird dynamic there. But we all sometimes build our meal
 ML> around the peculiar requirements of a singular guest.

True.  :)

ttyl         neb

... Copper wire: created by two lawyers arguing over a penny.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)