Text 845, 76 rader
Skriven 2006-04-28 10:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Aussie hijinks 581
==========================
 ML> I am frequently reminded of it. I prefer to remember another
 GJ> It is still there, just where you vacated it.  I took  young Ryan to
 GJ> the 150th anniversary celebrations of the first steam railway in
 GJ> Australia, from Adelaide to Pt Adelaide.

Ah, should have timed our visit to coincide with that.
It would have been fun being the honored international
guests. (I was once an honored guest at the Eugene
Slug Queen beauty pageant - invited in fact to be a
judge but declined, a good thing, as having shattered
tradition the preceding year by electing a queen Queen,
this pageant ended up shattering tradition by electing
not only a male, but a quadriplegic one, this being
Eugene, Oregon, one of the weirdest and most politically
correct places I've ever set eyes on).

 GJ> That was an auditory as well as visual apparent hallucination, when
 GJ> the sound of 4 Pratt and Whitney (?) radial engines came to our
 GJ> disbelieving ears as we sat inside the restaurant, resulting in our
 GJ> rapid exodus.

A Google search indicates that if they were original equipment,
Pratt and Whitney were almost undoubtedly the manufacturers.

=

 GJ> The early photos I have seen here don't reveal many obese early
 GJ> Australians, even prosperous ones, perhaps because they had to work
 GJ> very hard to become prosperous, rather than merely inheriting
 GJ> prosperity from British "old family".
 
Considering that early Australians were the malnourished
descendants of people who made their livings by robbing
stagecoaches and kept in shape by running away, that's
hardly a surprise. Really early photographs, though,
generally came from Europe, where those who could afford
portraiture of any kind were likely to be portly.

WILD DUCK WITH PORT WINE SAUCE
categories: game, main
serves: 4

2 wild ducks
4 rashers streaky bacon
2 Tb butter or oil
1 lemon, juice of
8 Tb Port Wine Sauce
salt, cayenne pepper, and black pepper
1 ts mushroom relish (optional)
- or 1 ts mushroom ketchup (optional)
2 Tb Dundee marmalade, level

Wild duck has a superb flavour, far superior to farm duck. The
scots like to hang them to give them a 'gamy' flavour, about a week
before cooking in cold weather; three days if warmer, when a
greenish tinge on the thin skin of the belly will be seen, but this
is optional. This recipe can be used for widgeon or teal, and as
they are smaller, they will only need half the cooking time. All
game birds should be thoroughly washed in cold running water; dry
carefully; do not overcook. Remember, older birds can be quite
tough. You may need to add thin sheet of pork fat over the bird if
it is very lean; do not overcook.

Cover breast with bacon, put into roasting tin with fat or oil.
Cook in oven at 350F/180C for about 35 min. Before serving, remove
bacon (use as garnish). Score breast along breastbone 2 - 3 times.
Sprinkle with salt and pepper. Pour port wine and lemon juice over,
return to oven for 5 min.

Put the birds on warmed dish. Reduce pan juices on stove top with
marmalade and mushroom relish. Flame birds by pouring 2 T warmed
brandy over and lighting at table. Serve gravy separately.

http://www.backhaul.netok/scotgame.htm
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)