Text 32821, 101 rader
Skriven 2009-12-28 21:44:42 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: warm & cold 594
=======================
 ML> I thought about going south
 ML> to some random warm place, but the fares are too high.
 JW> Despite the recession elsewhere things must be booming around here.
 JW> Friends of mine tried to book flights to some of their favourite
 JW> US or Mexican destinations but there were no seats

Yeah, well. I was thinking about sneaking over to Dave's
for around New Year's Eve, but the plane fares for
PVD-BDL-BOS connecting in either Washington or Philly
were something like $700-1000, weighing in at about $1/mile
- I probably could have got a taxicab driver to take me
on this route, paying for his hotel, and it would be less.
And the stupid airlines pulled their award inventory as
well. So that's off. I discover that I could have gone
PVD-SAN-BOS to visit another of the hawt grannies (and
her husband, son, d-i-l, sister, and b-i-l) for $350, but
I didn't hop on that quick enough.

 -=> Jim Weller said to Dave Sacerdote <=-

 JW> I just learned that Boston clam chowder is very different from New
 JW> England clam chowder. I condensed one guy's rant into a series of
 JW> taglines:
 JW> Do not confuse Boston Clam Chowder with New England Clam Chowder.
 JW> Do not advertise New England Clam Chowder as Boston Clam Chowder.
 JW> Boston Clam Chowder does not have cream in it; it is a clear broth. 
 JW> New England Clam Chowder has cream in it. 
 JW> And BTW Manhattan Clam Chowder is a clear broth but with tomato.
 JW> Here is some Clam Chowder math in case this is not clear
 JW> Boston Clam Chowder + cream = New England Clam Chowder
 JW> Boston Clam Chowder + tomato = Manhattan Clam Chowder
 JW> Bad: Rhode Island clam chowder
 JW> Worse: Manhattan clam chowder
 JW> Better: Boston/New England clam chowder
 JW> Best: SLIGHTLY gritty Boston/New England clam chowder

I think the guy is about as FOS as can be. Where are his
authorities? Where are his brains? He's obviously never
been to Boston, Rhode Island, or Manhattan. I've been within
striking distance of Boston for 40 years and have never been
served clear-broth chowder except as "Rhode Island chowder."

I mean, this doesn't deserve rebuttal, it deserves a baseball
bat in the face (or the computer, whichever is more effective).
An Alex Rodriguez baseball bat at that.

Duck Breasts Cooked in Salt Crust
cat: French, main
servings: 4

6 lb sea salt
6 Tb flour
5 egg whites
4 Muscovy duck breasts
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Pepper

Preheat oven to 500F. In a large bowl mix salt with flour
and egg whites. Remove the little piece of fillet attached
to the duck breasts to avoid any leftover salt sticking
between the layers. Score duck skin in a criss-cross manner
to help render fat during cooking.

Heat a large saute pan over high heat; cook duck breast,
skin-side-down, for about 3-4 min without moving them
around, and making sure to keep pan hot. When the duck
skins are nicely browned and crisp, turn over and season
skins with pepper. The duck should be served rare, so
only cook the second side for about 45-60 sec. (The
rest of the cooking takes place in the salt crust.)
Remove duck from pan and allow to cool on a rack.

Spread a 1/2" layer of salt mixture around the bottom of
an ovenproof casserole dish; place the herbs on top of
the salt in the center. Place duck breasts on top of
fresh herbs (skin side down); then cover completely with
the remaining salt mix. Place dish in oven for 15 min.
Remove from oven and let rest for 5-7 min. (The duck
will continue to cook while resting). Break the salt
crust with a knife or spoon; remove breasts and serve
immediately.

Note: Do not prepare this dish too far ahead of cooking,
as it will become too salty.

Round out the Meal:
With apple slices sauteed in butter and a watercress salad.

Kid Friendly:
Try this salt crust technique with chicken breasts or fish fillets.

M's note: I'd bake for 5 min, not 15.

Gabriel Kreuther of The Modern - New York, NY
Adapted by StarChefs.com

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