Text 8741, 58 rader
Skriven 2006-12-13 06:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: electrifying 669
========================
 ML> Arborio can be had in most groceries, although at a pretty
 ML> high price.
 DS> Maybe for the next picnic, we'll have a rice tasting of the
 DS> different varieties of rice.  Last picnic, the potato chip tasting
 DS> did well. 

I can provide arborio, roma, and one or two others.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> See my note to Michael.  I'm serious about having a rice sampling at
 DS> the picnic (or the adjacent day).  It would require that folks bring
 DS> a small supply of a variety of rices that they have.

Only thing wrong with that is that we'll end up with
30 pints of rice and 30 pots to wash.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> Or you can skin some of it and make chicarrones (fried pork skin.)
 DS> Used to be a childhood treat for me.   I rarely indulge any more. 
 DS> On a few occasions when I have tried them, they had a slight rancid
 DS> taste like they had been on the shelf for several months:-}}

Of course, when you make your own, you don't have to worry
about the rancidity issue.

Roast duck breast w/ balsamic pears
cat: game, main
servings: 4

4 bnls duck breasts; skins removed and reserved
2 shallots; sliced thin
2 firm-ripe pears; peeled, cored, minced
1 ts ground fennel
2 oz pear eau-de-vie
2 oz balsamic vinegar
;s&p to taste
herb sprigs for garnish

Oven at 425F.

Place duck breasts in lightly greased pan. Roast on the top
shelf of the oven for 5 min. Set aside.

Render fat out of duck skin. Remove cracklings and [eat as
a snack]. In the duck fat, cook shallots, pears, and fennel
over high heat for 2 min, stirring. Add liquids and reduce
for about 3 min. Remove heat and correct seasoning.
Distribute this mixture among 4 warm plates.

Slice the duck breasts and fan over the pear mixture;
garnish with herb sprigs and serve.

Janet Hazen, Pears: A Country Garden Cookbook
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