Text 33063, 95 rader
Skriven 2010-01-03 11:50:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DORA  00103
===================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Does Dora appear on TV?

 JW> That's where she started. But now she has DVDs etc. and her face is
 JW> heavily merchandised and seen on all sorts of things.

 JW> Given the globalization of everything, if we can get Thomas The
 JW> Train I bet your grandkids get Dora. Ask the younger girls.

I consulted my local kids' kultur expert, and she informed me that
although Dora has not yet appeared on the TV programs she watches, she
has several DVDs of Dora's exploits.

BTW, it is, "Thomas the Tank Engine", a well-known character around
here.  (Ask our local engine driver, Greg Mayman.)
 
 GJ> I had an excellent meal yesterday with friend, Nancy and eldest
 GJ> daughter, Liz at a place I had not been to in 10 years.
 GJ> 100 year old Ambassador's hotel

 JW> It sounds great. I love dining in old grand hotels.

It has a rather grand staircase leading to the upstairs dining room,
but as that area was being upgraded, we dined at one of the 10 small
tables in the downstairs bar.  The kitchen is still upstairs, so the
waiters had to balance dishes while running up and down the stairs.
 
 GJ> traditional tropical gin and tonic
 JW> Very appropriate in the heat.

Very welcome as a pre-lunch drink after coming in from the 40C street.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DUCK CONFIT
 Categories: Emeril, Duck, Preserving, Garlic
      Yield: 1 Batch
 
      4    Duck leg portions with
           -thighs attached, excess
           -fat trimmed and reserved
           -(about 2 lb)
      1 tb Plus 1/8 ts kosher salt
    1/2 ts Fresh ground black pepper
     10 cl Garlic
      4    Bay leaves
      4    Sprigs fresh thyme
  1 1/2 ts Black peppercorns
    1/2 ts Table salt
      4 c  Olive oil
 
  Lay the leg portions on a platter, skin side down. Sprinkle with 1
  tablespoon of the kosher salt and black pepper. Place the garlic
  cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
  Lay the remaining 2 leg portions, flesh to flesh, on top. put the
  reserved fat from the ducks in the bottom of a glass or plastic
  container. Top with the sandwiched leg portions. Sprinkle with the
  remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12
  hours.
  
  Preheat the oven to 200 degrees F.
  
  Remove the duck from the refrigerator. Remove the garlic, bay leaves,
  thyme, and duck fat and reserve. Rinse the duck with cool water,
  rubbing off some of the salt and pepper. Pat dry with paper towels.
  
  Put the reserved garlic, bay leaves, thyme, and duck fat in the
  bottom of an enameled cast-iron pot. Sprinkle evenly with the
  peppercorns and salt. Lay the duck on top, skin side down. Add the
  olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls
  away from the bone.
  
  Remove the duck from the fat. Strain the fat and reserve. Pick the
  meat from the bones and place it in a stoneware container. Cover the
  meat with some of the strained fat, making a 1/4 in layer. The duck
  confit can be stored in the refrigerator for up to one month.
  
  The excess oil can be stored in an airtight container in the
  refrigerator and used like butter for cooking. The tinge of duck
  taste in the oil is wonderful and I use the oil to roast potatoes,
  cook green beans, and pan-fry veal.
  
  SOURCE: Emeril Live! Cooking Show; Copyright 1998, TV FOOD NETWORK;
  SHOW #EM IB27 - THE BUTCHER SHOP
  
  MM Format by Dave Drum - 11 October 98
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)