Text 23621, 75 rader
Skriven 2015-02-02 19:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Duck 150
================
 ML> I endorse Janis's resolution to stick with whole ones
 JW> As do I.

Poultry is most sensibly dealt with in smaller units:
breasts for one should be roasted for a shorter time or,
even better, pan-cooked. I'd go further and cook thighs
separately as well, with drummers and wings and carcass
done together (I like soy-sauce braised, but roast is
fine too). This I think is true of all poultry.

 JW> There are some interesting yield stats at:
 JW> http://www.clovegarden.com/ingred/bd_duckw.html  

Some of the info I find believable. Wild overestimate on
cooking time and temperature, though, especially for
breast meat. Funny stuff - "there may be some unexpected
parts in there too."

 -=> Jim Weller said to Dave Drum <=-

 JW> Title: Colombian Bandeja Paisa
 JW> Categories: Info, Breakfast, Latin Amer
 JW> fried pork belly
 JW> (chicharron)
 JW> chorizo
 JW> morcilla (blood sausage)

There's a breakfast I could eat. Coincidentally,
one of the airline magazines recently did an
adulatory feature on Medellin. H'm - maybe this
much-maligned city is in my future?

 -=> Quoting Dale Shipp to Jim Weller <=-
 JW> combat rations [...]  coming soon, poutine.
 DS> You just blew my mind with long shelf life poutine!
 JW> They take a lot of liberties including using chunks of boiled potatoes
 JW> and not french fries, and cubes of hard cheese not curds.

So it's essentially scallopped potatoes, then.

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

      Title: Baked Ducks in Sweet & Sour Sauce
 Categories: Cyberealm, Entrées, Poultry
      Yield: 4 Servings

      2    Wild ducks
      1    Orange [sliced]
      1    Apple [sliced]
      2 tb Oil
      2 tb Brown sugar
    1/4 c  Worchestershire sauce
    3/4 c  Catsup
      2 tb Lemon Juice
    1/2 c  Onion [grated]
    1/2 ts Paprika
    1/4 c  White vinegar

  1)      Rince the ducks and pat dry inside and out, then stuff the
  duck's cavities with the sliced fruit. rub them with the oil and
  place them in a baking dish... 2) Combine the remaining ingredients
  in a bowl mixing well and spoon over the ducks... 3) Bake, tighly
  sealed with foil, in a 325ø oven for 2 hours or `til tender, then
  bake uncovered `til browned...

  Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
  cookbook re-typed with permission for you by FRED GOSLIN in Watertown
  NY on Cyberealm Bbs. Home of KookNet at (315) 786-1120

MMMMM


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