Text 34341, 122 rader
Skriven 2015-12-17 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: latest conversations
============================
  Subj: restaurant tastes 656

 ML> Killian's / a red beer / Coors

And we have Rickard's Red here, a Molson Coors product. It claims to
be an ale but it tastes like a lager with caramel added. Actually it
doesn't taste like much at all. I recently had my first ever
Smithwicks, so now I know what a proper red ale should taste like.

  Subj: bottom of the barrel

  ML> To my knowledge "beef yakitori" is a misconstruction

It sure is. Yaki = grill and tori = chicken. When other things are
grilled over charcoal on skewers they are more properly called
kushiyaki. Kushi is what the skewers are called.

  Subj: cooking or not 658

 ML> Cowtown barbecue sauce / gocomics.com/cowtown / Kansas City

To me Calgary, Alberta is THE Cowtown. But I guess Kansas city
qualifies too.
                
  Subj: Blind Robins 666

 ML> The blind robins we had were as I recall darker and more
 ML> shrivelled-looking than those.

Perhaps Dave's were poor quality, over smoked and roughly handled
or perhaps my smoked herrings which looked like the ones in the
picture, were something other than BRs and made with a more gentle
style of processing. I must admit that it is a new term to me. They
were sufficiently salty and dry enough that they did not need
refrigerating and they were odourous enough to require triple
bagging.

  Subj: tasty 673

>  ML> By the way, I do not favor wild duck at all (it
>  ML> requires a lot of effort to be rendered edible).
> Less fat...?

Less fat, dubious diet (sometimes including fish), and
enough exercise to keep the meat from being tender.

There are two main tribes of ducks.

The dabbling ducks that tip are basically vegetarians that might
consume a few aquatic insects and perhaps the odd small fish. They
taste good. These include mallards (the ancestors of most strains of
domestic ducks), spoonbills, wigeons, blacks ducks and teal.

The sea ducks and other diving ducks are fish eaters and do not taste
as good. These include buffleheads, scaups, canvasbacks, goldeneyes
and ruddy ducks.

Mergansers are almost exclusively fish eaters and are horrid, just
as bad as loons, which aren't ducks at all but spring to mind as
being sort of duck shaped foul fowl.

The beautiful wood duck is a member of a third group, called
perching ducks. They have claws, can perch in trees and forage for
food on land as well as in the water. They eat nuts, berries and
seeds as well as regular duck fare. The best known perching duck is
the muscovy or barbary duck, the other ancestor of domestic ducks.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bigoli with Duck Ragu
 Categories: Italian, Pasta, Sauces, Stews, Duck
      Yield: 4 Servings
 
      1 lb Bigoli
           DUCK RAGU SAUCE:
      4    Duck legs and thighs; skin
           -removed
      4 tb Virgin olive oil
      1 md Spanish onion; in 1/4" dice
      1 md Carrot, peeled and; finely
           Chopped
      2    Cloves garlic, peeled and
           -thinly sliced
      1    Stalk celery; in 1/4" dice
      8 oz Chianti
      1 lb Canned tomatoes; whole
      1 c  Chicken stock
      1 oz Dried porcini mushrooms
 
  To prepare ragu: Wash duck legs and remove all fat. Pat dry. In a
  thick bottomed casserole or Dutch oven, heat olive oil until
  smoking. Add duck legs and cook until brown on all sides and
  remove, about 10 to 12 minutes. Add onion, carrot, garlic and
  celery and cook until softened, about 7 to 9 minutes. Add wine,
  tomatoes, chicken stock and dried mushrooms and bring to a boil.
  Add duck legs and return to boil, lower heat, cover and allow to
  simmer for 1 hour. Remove duck legs and allow to cool. Pull all
  meat off the bones and return to the pot without the bones. Simmer
  uncovered for 30 minutes, or until quite thick. Season with salt
  and pepper and set aside.
  
  To prepare dish: Fill a large pot with 6 quarts water and add 2
  tablespoons salt. Cook bigoli until al dente, about 8 to 9
  minutes. Heat sauce, drain pasta and toss in pan. Toss to coat and
  serve immediately.
  
  Recipe by: Molto Mario
  From: Sue Chef
 
  Bigoli is a long thick solid tubular pasta historically made with
  buckwheat flour and duck eggs.- JW

MMMMM

YK Jim


... Fireball? Real men like whisky flavoured whisky.

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