Text 23254, 85 rader
Skriven 2015-01-25 00:31:26 av Janis Kracht (1:261/38.0)
  Kommentar till text 23107 av Dave Drum (1:18/200.0)
Ärende: Duck.. oh no...
=======================
Hi Dave,

>> it's either frozen or previously frozen. Still damned expensive. Like breast
>> averages $15-$16 per lb.

>> To be honest, I didn't check the price on the fresh duck
>> breasts.. or the precooked Duck packages.. it was for
>> Christmas dinner so I _wanted_ it Lol

>Well, yeah - for special occasions .... but, it's gonna be a non-starter for m
> as an everyday item.

If I want duck at a good price, say for a weekly dinner thing, I'd probably buy
a frozen whole bird... Given the general tastes of people in the house, duck
would be devoured quickly by some (me<vbg>) and ignored by others (my son<g>)

>> We also had lasagne as the second course and boy that went

>Never been a huge fan of lasagna - I make a killer version. But, I can think o
>lots of pasta/Italian dishes I'd order off a menu before I got to the lasagna.
> Moussaka, now, if I see it on a menu I look no further - especially if it's

Moussaka is so good.. we an excellent dish of it at one of Binghamton's Greek
restaurants.  There is a somewhat large greek population there.  My Uncle's
family is actually greek and from that area - I had one of those those "Hey,
we're related!!" moments when we/they discovered we were living in the
Binghamton area (Windsor). That was neat :)

As far as "restaurant" Italian food though, one thing we've always avoided is
just that.  It rarely comes close to homemade Italian cooking in our minds
(thanks to my Mom for giving me a good example to follow <g>). I remember once
a bazillion years ago when Ron and I first met, we stopped for dinner at a
little hole-in-the-wall Italian restaurant in Middletown, NY, and had the best
ever Linguine and clams we'd ever eaten.. Finding Italian food that is that
good is rare though.

> made with bechamel instead of red gravy. And all moussaka is, at bottom is
> Greek lasagna. Even if it uses potatoes in place of the broad, flat noodles.

Julia Child realized this ages ago as you can imagine ... if you can find an
older version of her cookbooks, somewhere in there you may find her version of
lasagna that is not lasagna Lol... It's essentially moussaka with wide noodles
and mozzarella cheese... it's a nice recipe when you need to use a bechamel
instead of Ricotta cheese.

>> Are you good at plucking them feathers?  or are your
>> hunting buddies? :) :) Now I know how to get the fur off a
>> rabbit.. my grandfather taught me how to do that when I
>> around 10 years old. ;)

>Rabbits is easy to skin.

Yeah, they are.  I guess I was so astounded at 10 at how easy it was that it
stuck with me all these years <g>

> Tree rats, too. Poultry ... it pays to keep a cauldron
> of boiling water handy. And an open flame to singe off the pin feathers that
> are darned near impossible to got by hand. I can pluck a duck (and be
>veeeerrrrry careful when you say that)

LOL

> or a chicken/goose, grouse, quail, etc.
> But I ain't gonna be a happy camper about it.

I'd go to the store Lol

>> Looks good :)

> My mental taster tells me it's a possible for a fancy dinner. Probably work
> with goose, too. But you'd have to make more chutney. I can harvest geese
>around here with a baseball bat. There are biggish flocks of them all over the
> place. And not frightened of humans.

Like "The Birds" (Alfred Hitchcock") maybe? <grin>

We had lots and lots of geese here for ages.  I do think that the NY State
mucky-mucks lowered the count somewhat though when they killed a ton of them
here though because of the geese loving to meld with airline engines.. ouch.

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)