Text 1040, 95 rader
Skriven 2008-01-20 18:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Ice Road
====================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> What about the ice road that was featured on the TV program?   Is
 DS> that for cars as well as 18-wheelers?

That one is built by mines for mine supply only and is private
property. They tolerate hunters and gawkers in 4x4s and on
snowmobiles but there are huge signs up that state: private road, no
services, proceed at your own risk, keep out of the way of truck
convoys etc. It can be fairly rough driving with pressure ridges,
cracks, drifting snow etc. It would be possible but not safe to
travel it in a light passenger vehicle.

 DS> Somehow I had the impression
 DS> that Yellow Knife was not reachable by road except when in the winter
 DS> when you had the ice road up?
         
Yellowknife is connected to the south by a two lane, recently paved
highway. The only gap in the system is the Mackenzie River crossing
as there is no bridge. We have ferry service June to Dec and a short
ice bridge Jan to April. The interruption to traffic is 0 to 14 days
in late Dec and 21-28 days in April-May. The ice bridge is very well
groomed and maintained so that it is an easy crossing even in a low
slung sub-compact.

There are a lot of other ice roads and ice bridges throughout the
north as well.

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

     Title: Duck Breasts With Pineapple, Chile, And Soy
Categories: Duck, Chilies
  Servings: 2

      2    boneless duck breasts
    1/2    pineapple
      3 TB soy sauce
      1 ts brown sugar
      3    garlic cloves, chopped
      1    inch piece ginger, peeled
           and sliced 
      1    jalapeno pepper, minced
      2    green onions
      1 ts black pepper
      2 TB Canola oil 
        pn sugar

Preheat the oven to 425 F.

Peel the pineapple and chop, removing the tough core. Squeeze half
of the pieces into a bowl with your hands, discarding the pulp. Save
the other half. 

In the same bowl as the pineapple juice, add the soy sauce, brown
sugar, garlic, ginger, jalapeno, and black pepper. Whisk until
combined. 

Cut three slits into the duck skin, while not piercing the meat.
Then drop into the marinade and let sit for however long you have.
Hugh says even a scant 10 minutes will help.

Heat the 1 tablespoon of the oil in a skillet over medium-high heat.
Take the duck breasts out of the marinade, saving as much of the
liquid as possible, rubbing the excess off, and sear in the skillet
for just a minute on each side. 

Transfer to a small baking dish that tightly fit the meat. Pour the
excess oil off the skillet and set aside. Then pour the marinade
over the meat and cook for 10 minutes.

When done, remove the meat and set aside. Heat the skillet the
seared the duck over medium high heat, add the other half of the
pineapple, sprinkle with a little sugar, and cook until a little
browned. 

Strain the marinade into the skillet, reduce until syrupy, about 4-5
minutes. Pour the syrup and pineapple over the meat, and serve up.

Source: Hugh Fearnley-Whittingstall's The River Cottage Meat Book

Posted by Nick Kindelsperger


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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