Text 4082, 78 rader
Skriven 2006-08-04 23:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Local yahoos
====================
 -=> Quoting Hap Newsom to Jim Weller <=-

 -> The capper of the night was when the waitress said to the airman, "If
 -> you have to stay out of bars all night, why don't you come over to my
 -> place instead." Happy ending!

 ->  HN> Now that's a good (and uncommon) ending to the story!

 -> You have to be really good looking or really smooth to pull that off
 -> during Maple Flag when the guys outnumber the girls ten to one.

 HN> Ah, and experience I've never known, being neither smooth nor good
 HN> looking!  (G)

It has happened to me but rarely, being only semi smooth and semi good
looking.

 -> Someday I shall write about a drunken lacrosse game between a group of
 -> foolish Park Forest Rangers and a nearby Native reserve. My back is still
 -> screwed up 39 years later.

 HN> I think you understand the ruggers quite well then! 

Yeah, kinda.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Poached Lobster With Ginger And Tarragon Scented Duck Jus
Categories: Canadian, Lobster, Duck
  Servings: 4

      4    lobsters, 600 g each
      1 l  duck stock
     30 ml chopped shallots
     30 ml chopped ginger
     30 ml honey
     30 ml sherry vinegar
     30 ml olive oil
           Salt and pepper
     60 ml chopped fresh tarragon

"Tarragon gives me an impression of lightness: lobster needs this
lightness so that all its flavours can come out."

The duck stock is made by simmering a duck carcass with onions and
carrots in a litre of water for several hours until the liquid has
reduced by half; strain.

Preparation: Cook the lobster in court bouillon for 9 minutes shell the
lobster and set aside in the meantime, saute the shallots and ginger in
hot oil for several minutes; add the honey, then the vinegar and let it
caramelize; add the duck stock and let reduce by half; season and strain
the sauce; add the chopped tarragon and set aside.

Assembly: Pour a little of the sauce into deep plates; place the lobster
on top; serve with fresh pasta and small vegetables; garnish with a
sprig of tarragon.

Alain Labrie
Auberge Hatley
Quebec, Canada


MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Sex and violence: Can't enjoy one if you don't survive the other
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