Text 34494, 87 rader
Skriven 2010-02-07 16:45:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FLIGHTS OF FANCY 00207
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Did you go into that cold, or had you had a chance to practise during
 GJ> your period of incarceration?
 ML> It was cold, I was cold, and of course not.

I recall that when you got that hole in your head, you were allowed to
regale the ward with your horizontal playing.

 GJ> would have been a satisfying milestone.
 ML> Speaking of of course not. The day when I can't play a concert
 ML> cold is the day I die, or at least fly off into the sunset. I
 ML> must admit that not having touched an instrument for three
 ML> weeks (and having been continuously horizontal for half that
 ML> time) made my situation close on unique.

It would not have helped.

 ML> Kevin prescribes lots of
 GJ> cheap red wine to aid your recovery; cheap stuff, so you will not be
 GJ> tempted to under-dose out of financial considerations.

 ML> The last was a box (3 liters, 4 bottles) for $16; but I also

Somewhat more upscale than Kevin's usual Aus$12 for 5 litres, but at
least that would have been affordable, and probably expedited your
rapid recovery.

 GJ> http://www.alderbrook.com/recipes/merlmeat.htm

 ML> Alderbrook?

Origin lost in the mists of time.  Perhaps you know more?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Duck With Black Peppercorn Sauce
 Categories: Poultry, Main
      Yield: 8 servings
 
      3 T  Sweet butter
      2    Shallots, minced
      1    Vanilla bean, split and
           Scraped
      3 T  Unsulfured molasses
      2 ts Fresh cracked black
           Peppercorns
  2 1/2 c  Duck stock
      2 T  Arrowroot or cornstarch
      3 T  Dry, spicy red wine
    1/2 c  Madeira
      2    5 lb ducks
           Salt and pepper to taste
 
  Wilt shallots in 1 Tb butter. Add vanilla bean, molasses [I'd omit or
  cut the molasses and use something like Marmite instead], pepper, and
  stock. Simmer 15 min. Strain and return sauce to pan with vanilla
  bean [I'd be tempted to get rid of the bean here]. Blend arrowroot
  with wine. Beat into sauce base and simmer 3-4 min until slightly
  thickened. Set aside. May be made ahead to here.
  
  Season duck cavities with s&p. Pierce skin around lower breast, back,
  and thighs. Truss duck and place breast side up on rack in shallow
  roasting pan. Bake at 425F for 15 min. Reduce heat to 350F and roast
  duck 30 min; then turn over and roast another 30 min. Remove fat with
  bulb baster as ducks roast. Turn duck breast side up again and roast
  10-15 min longer for medium rare. For well done cook until juices run
  pale yellow. Remove trussing, place ducks ducks on heated platter,
  and keep warm. May be roasted in morning, if desired, and reheated at
  300F for 30 min before serving.
  
  Add Madeira to defatted roasting pan and scrape brown bits from
  bottom and reduce liquid to 3 Tb. Strain into prepared sauce, simmer
  2 min and swirl in remaining butter. Remove vanilla bean before
  serving. Sauce can be completed earlier in day and reheated at
  serving.
  
  http://www.alderbrook.com/recipes/zinpoult.htm
  From: Michael Loo                     Date: 07-03-08
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)