Text 133, 117 rader
Skriven 2006-04-09 07:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tobacco Chicken 495
===========================
 DS> I can see your point about the monetary cost at .99 vs. 3.99,
 DS> but the costs aren't usually that disparate.

Wandered off, as yesterday's post indicates, to test the
information and found the situation approximately as bad
as the picture I painted. I did not carry the experiment
to its airtight conclusion and buy a chicken breast to
see exactly how long it took me to skin it and bone it
out, but I am pretty sure that the 30 seconds I cite in
one post and the 15 seconds in another are close enough.

 DS> With fewer farms, kids don't have the opportunities to learn
 DS> first-hand about where their food comes from.

I think that someone should invent a steak machine. Then
everyone, including myself, would be happy.

 DS> He said, referring to the cow's udder, "That looks
 DS> just like a punching bag," and before the farmer could say
 DS> anything gave the cow a hard punch in the back of the udder.
 DS> The cow didn't flinch or give any indication she was hurt,
 DS> but she lifed her tail, and drenched Dave M. with a deluge of
 DS> piss, from the top of his head to his toes.

There are those who would invoke "karma" in this case (I
don't really believe in karma, as I've seen people live
nastily but still have long and comfortable - can't claim
"happy," but there's no visible reason to believe they aren't
happy - lives); but I'd rather say that it was tit for tat.

=

 DS> pigeon hatchlings are the ugliest little squints you can
 DS> picture.  They get hardly any down, they're wobbly big-headed
 DS> blue/purple/pink sloshy bags of meat and bones with massive
 DS> bulging eyes and constantly gaping maws and they must be fed
 DS> almost constantly for the 15 hours a day they're awake and
 DS> screeching.  They finally start looking "cute" about a week
 DS> after they hatch.

But when do they start looking edible?

Radius squab appetizer
Cat: fancy, starter
Yield: 2 servings

2 squab breasts
1/2 c fresh corn kernels
5-6 bluefoot or chanterelle mushrooms, havled
10 haricots verts, blanched
1 Tb lardons of smoked bacon
2 pn fresh thyme
3 oz canola oil
2 ts truffle vinaigrette (see below)
2 Tb carrot-curry juice (see below)
salt and pepper to taste
h - Carrot-Curry Juice Reduction
1 c fresh carrot juice (available in gourmet groceries)
1 in ginger
1 pn curry
salt to taste
h - Truffle Vinaigrette
1 oz well-reduced balsamic vinegar
1/2 shallot, finely minced
1 pn fresh thyme
Salt and pepper to taste
3 oz white truffle oil

Squab with Sweet Corn, Bluefoot Chanterelles, Smoked Bacon,
Carrot Juice and Truffle Vinaigrette

In a small saute pan, heat 2 oz canola oil over moderate
heat. Season the squab with salt and pepper. Cook squab
skin side down in pan until skin becomes golden brown.
Turn breast over and add a pinch of fresh thyme, baste
bird with oil and pan juices until the breast is medium-rare,
about 2 min. Keep in a warm place while preparing corn salad.

In another small saute pan, heat remaining oil over moderate
heat, add mushrooms and saute lightly 1-2 min. Add corn,
lardons, haricots verts, and a pinch of fresh thyme. Taste
and adjust seasoning. Reserve.

For carrot-curry juice. Place juice in a small pot over
medium-low heat. Reduce until juice starts to thicken - about
1/4 c should remain. Remove from heat and add ginger and
curry. Steep for 10 min. Add salt if necessary and strain.
Keeps in the refrigerator up to 3 days.

For vinaigrette. Combine the first 4 ingredients, and pour
truffle oil on top, but do not mix up. (Leave "broken".)

To plate, spoon warm corn and mushroom salad into the middle
of a dinner plate. Top with squab breast and spoon some of
the carrot-curry reduction around the plate. Then, take the
truffle vinaigrette (still broken) and drag little drops of
the vinaigrette through the carrot sauce. Serve.

This recipe calls for lardons of smoked bacon. You can make
these from any slab bacon that you buy in the store -
preferably nice thick slices from the butcher. (Packaged
bacon is typically too thin and yields a dry unappealing
lardon.) Stack the slices one on top of the others and cut
the bacon into 1/2" pieces. Of course, there are several
ways to make lardons. Classically, they are started in the
frying pan with water, but for most purposes, you can feel
free to throw them into a pan and cook them over medium-high
heat until they are well browned but not dry and hard -
you're looking for nicely crisped, but tender bites of
bacon. Once you make them, you may find that you want them
in everything. -- StarChefs

Michael Schlow, Radius-Boston, MA

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