Text 20063, 86 rader
Skriven 2007-09-05 10:55:00 av Dave Drum (1:10/345)
     Kommentar till en text av hap newsom
Ärende: RE: Gov't Pensions
==========================
On 08-18-07 hap newsom Scribbled to BURTON FORD about RE: Gov't Pensions

hn>-> hn-> The Gov't pensions that are stellar are the ones you get
hn>-> hn-> elected  to...the ones you work for are hardly worth
hn>-> having.... 

hn>-> I know nowt about Federal Gov't Pensions.  But several people I
hn>-> know who were workers on NYState pensions are doing very well.
hn>-> One of them had a better pension than her husband who worked for
hn>-> GE at a managerial level. 

hn>I know nowt about State pensions, and perhaps even less about NY
hn>State  pensions...and what the person's jobs were to earn them...in
hn>the federal  system if you have a job that requires you to
hn>work...you're screwed in the  end (both puns intended)! 

Who did you know that worked for Larry Craig???

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Duck A L'orange
 Categories: Emeril, Poultry, Classic, Citrus
      Yield: 2 servings
 
      2 c  Freshly squeezed orange
           Juice; about 6 oranges,
           - orange rinds reserved
      5 lb Duck, cleaned, with innards,
           - Wing tips & excess fat
           - removed
      2    Oranges; zested
    2/3 c  Sugar
      1 tb Peychaud Bitters
  1 1/2 c  Duck or chicken stock
      2 tb Arrowroot dissolved
           -=IN=-
      2 tb Cold water
    1/2 c  Grand Marnier liqueur
 
  Preheat oven to 500 degrees F. Roughly chop the orange rinds and
  place in the cleaned duck cavity. Place the stuffed duck on a baking
  rack over a baking sheet with 1/2-inch of water. Bake until skin
  turns golden brown and lightly crisps, about 30 minutes. Reduce
  temperature to 300 degrees and continue cooking until duck reaches an
  internal temperature of 170 degrees, about 1 hour.
  
  In a medium heavy saucepan combine the orange juice, zest and sugar
  over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to
  orange juice gastrique and set aside.
  
  Add hot duck stock to reduced orange gastrique and simmer over medium
  low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.
  
  Remove duck from roasting pan, and discard the fat from pan. Remove
  orange rinds from duck cavity. Let rest 10 minutes before carving.
  
  Add the Grand Marnier to roasting pan and place over 2 burners on
  medium high heat. Deglaze pan, scraping continuously with a large
  wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in
  the pan into a gravy boat and serve with carved duck.
  
  Yield: 2 to 3 servings
  Prep Time: 10 minutes
  Cook Time: 2 hours
  
  Recipe courtesy Emeril Lagasse, 2000; Episode #: EM1D74
  
  MM Format by Dave Drum - 01 May 2002
 
MMMMM

ENJOY!!!
--------
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