Text 23456, 103 rader
Skriven 2007-11-26 23:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: thoughts 480
====================
 DS> Canada goose is an underwhelming culinary experience.

I'm guessing the feed is the issue, see my post elsewhere.
Fatten them up on some good Saskatchewan or Alberta wheat
and corn, and they'll be just fine.

 -=> Dave Sacerdote said to All <=-

 DS> The turkey we made for Thanksgiving was small - 13 pounds - and
 DS> when all was said and done, there were NO leftovers.  None.

Should have gotten an emergency goose. How many were there
at table - 10 to 12?

   So
 DS> on my way to work Friday, I stopped at the market and found that
 DS> their fresh turkeys were all on sale for .59 a pound.  So I bought
 DS> another one and smoked THAT one on Saturday.

Good call, and turkey is a lovesome thing, God wot.

 DS> Johnny Walker green label Single Malt whiskey, 15 years old: Very
 DS> smooth, gently sweet with vanilla, peat, smoke, and almond tones.
 DS> Somewhat more complex than I normally expect from a single malt.

I kind of enjoy the green and golds, probably the latter better.
JW green isn't a single malt but rather a pure malt or perhaps
vatted malt (I don't know the difference). There's a rather
obscure hierarchy of purity among Scotches, to wit -

Single barrel - what it says; one distillery batch, not blended in
any way, with the strengths and weaknesses of the particular lot.

Single malt - from one distillery, but potentially from several
batches, blended by the master blender to produce something that
is consistent from lot to lot.

Pure or vatted malt - a blend of all single malt whiskies, blended
by the master blender ditto ditto.

Blended - a mixture of one or more malt whiskies plus grain neutral
spirits, the effect being to smooth the edges of the individual
single malts and, not incidentally, to lower the price, as neutral
spirits are relatively cheap.

 DS> Miller Brewing Co. Chill:  A flavored beer.  I think it starts out
 DS> as Miller Lite, but it's a sweeter brew than Lite, with lime flavor
 DS> and a hint of salt (yes, salt) added.  Jacquie is a big fan of this
 DS> stuff.  I thought it...um...not very good. Hardly any hops, lots
 DS> of malt, annoying lime background and an alka-seltzery saltiness.
 DS> Plus, it's not very strongly carbonated, so it kind of tastes like
 DS> you poured half a tumbler of weak lime Kool-Aid into a tall glass 
 DS> of beer.

I think Other Dave brought this up recently, and all I could
do was shudder.

Braised Duck Legs with a Brunoise of Root Vegetables
cat: main
servings: 6

6 duck legs
salt and pepper
h - remaining ingredients
2 carrots, chopped
4 celery ribs, chopped
2 onions, chopped
4 cloves garlic, smashed
2 bay leaves
8 black peppercorns
2 Tb tomato paste
h -  Brunoise of Root Vegetables
1 celery root, peeled and diced
3 carrots, peeled and diced
2 parsnip, peeled and diced
1 lg turnip, peeled and chopped
1 lg rutabaga, peeled and chopped
4 cloves garlic, chopped
1/4 c olive oil

In a dry ovenproof pan add seasoned duck legs skin side
down and cook until golden brown. Turn legs over and
brown the other side. Add remaining ingredients and
water just to cover and stir to incorporate tomato
paste. Cover and bake at 375F for 1 1/2 hr. Remove
duck from oven with a slotted spoon and refrigerate
overnight. Strain juices from duck pan and refrigerate
overnight.

To finish duck: In the same pan used for cooking the
duck, preheat on medium and add olive oil and all
vegetables. Saute for 5 min then place duck legs on
top of vegetables and cover with the duck stock.
Bring to a simmer then bake at 350F for 1 hr.
Remove and serve over soft polenta or risotto.

Enjoy with a glass of 2002 Estate Cabernet Sauvignon.
http://www.avvwine.com/lifestyle_cuisine.html
  

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