Text 5944, 66 rader
Skriven 2013-10-20 23:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: agar-vation 345
=======================
 ML> My cynical side says that if they made cheap OJ taste better,
 ML> people would figure out what a scam "good" packaged OJ is.
 NB> And my cynical side, while agreeing somewhat, also says that some
 NB> people would just gripe about how the cheap OJ just doesn't taste good
 NB> any more... ;/

That's a possibility, I guess. But only those whose
palates are dead to the taste of oxidized orange oil
could have liked Donald Duck.

 ML>> 2 sachets agar powder
 ML>> It's unclear what the size of a sachet is.
 NB>> One suspects that the recipe writer only knew of one size as being
 NB>> standard... somewhat like an envelope of dry yeast...?
 ML> I looked for sachets on the Internet and didn't get a
 ML> satisfactory answer, just a bunch of contradictory ones.
 NB> Did they appear to be location-related...?  Or just the usual "have to
 NB> know the answer to know who's right" type of thing...?

No, suppliers and cooks alike fail to agree among themselves.
The range I've seen is 2 g to 14 g per sachet. A big difference.

 ML> good and a bad texture. Which reminds me: maybe the
 ML> recipe below should be turned into Jell-O shots -
 ML> Snotty Toddy
 NB> Are you thinking it would make it better or worse...?  ;)

More like snot. I don't know whether that's better or worse.

Canard sauvage aux airelles
cat: not so sauvage, poultry, main
Serves: 4

3 1/2 lb Barbary duck, prepared
2 ts butter
1 Tb oil
2 shallots
4 apples
4 Tb blueberry jam
2 Tb fresh blueberries
3 1/2 oz creme fraiche
3 1/2 oz young red wine
3 1/2 oz port
3 1/2 oz poultry bouillon
1 clove
1 pn cinnamon
1 zest of orange, strips, blanched

Brown the duck in butter and oil. Cover, reduce heat,
and let simmer 35 min.

Peel, halve, and core apples. Sprinkle with cinnamon.
Cook over low heat with 3 Tb water for 8 min.

Mince shallots; combine with clove and wines. Reduce
to 2 1/2 oz. Add the bouillon and reduce to 3 oz.
Strain. Add creme fraiche and cook 2 min. Add half
the jam and the fresh berries. Cook 2 min. Cut up the
duck and arrange it on a platter. Coat with berry sauce
and garnish with apples, decorated with the rest of the
jam. Strew with zest of orange and serve.

http://wwwperso.hol.fr/~capde/recettes/cuisine.html
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