Text 2294, 82 rader
Skriven 2006-06-18 12:58:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: From NYT Magazine 81
================================
 -=> On 06-16-06  10:23,  Ruth Haffly <=-
 -=> spoke to Dave Sacerdote about From NYT Magazine 810 <=-

 RH> afterward, some of the young company commanders (male, all in their
 RH> mid 20s or so) were talking about weird foods they had eaten, mostly
 RH> dog and things like that.  Then balut was brought up (and explained);
 RH> some of them had tried it. I just commented, "oh, the treat with
 RH> feet"--which surprised them that 1) I knew what it was and 2) they had
 RH> never heard that nickname for it & 3) wondered how I knew about it.  I
 RH> mentioned corresponding with Australians with Philipino relatives; I
 RH> think I made some points with the guys tho. (G)

  Once I was chatting with a Thai linguist I had just met and mentioned
  durian.  I got a similar reaction out of him, and even more surprise
  when I told him I had not only had some, but liked it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: South Texas Duck Gumbo
 Categories: Main dish, Poultry, Game
      Yield: 4 servings
 
      8 c  Water
      3    Ducks, mallard-size filleted
           -and cut in 1" pieces
    1/2 c  Oil, unsaturated veg.
      4 c  Flour
      1 tb Salt
      1 tb Pepper
      1 c  Celery, sliced 1/2" thick
      1 c  Carrots, thinly sliced
      1 c  Bell peppers, sliced
      1 c  Onion, yellow sliced
      1 c  Okra, sliced 1" thick (opt.)
      1 cn Tomatoes, 16 oz. peeled
      1 cn Soup, chicken rice 10 oz.
      2    Chicken bouillon cubes
      2 tb Worchestershire Sauce
      2    Bay leaves, whole
      1 ts Tabasco sauce
      2 tb Salt
    1/2 ts Black pepper
    1/2 ts Cayenne pepper
      1 ts Fillet seasoning (opt.)
    1/2 c  Oil, unsaturated veg.
           Flour
 
  Bring water to boil in 1 1/2-gallon pot while preparing other
  ingredients.
  
  Heat oil over medium heat in large skillet. Shake flour and
  seasonings in bag; add 10-12 pieces of duck and shake until lightly
  floured. Brown in preheated pan 5 minutes. DON'T OVERCOOK.
  
  Remove duck from pan, drain on paper towel. Repeat until all meat is
  browned. Discard remaining flour.
  
  Saute vegetables in meat skillet until onions brown lightly. Add duck
  and stir-fry 10 minutes.
  
  Dissolve cubes in 8 c boiling water. Add chicken rice soup, tomatoes
  and seasonings. Add sauted vegetables and duck. Cover and cook 45
  minutes at low to medium heat.
  
  To make roux, heat oil to medium hot in skillet. Sprinkle 1/4 c flour
  into oil and stir. Continue adding flour a little at a time until
  flour/oil mixture is dry (10-12 minutes) and light brown. DON'T BURN.
  Remove from heat. Cool 5 minutes. Add 2 c hot duck soup and stir over
  heat until mixture thickens. Return roux to soup after soup cooks 45
  minutes. Cover and cook 30 minutes, stirring occasionally. Remove
  from heat, set aside 20 minutes. Serve over short-grain rice.
  ... from a file of Carl Berger
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:36, 17 Jun 2006
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