Text 29958, 92 rader
Skriven 2015-08-13 02:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: stuffs 82
=================
 NB> Guess there are times it pays to not sail by too fast... ;)  

I guess, though it didn't do much to my way of life, just
encouraged me to find other possibilities.

 NB> Like a sleeping child, all dead weight...  My mom isn't much more than
 NB> 100 lb, but that can put quite the strain too...

That's twice I've caught a person who has gone unconscious
while walking next to me - I guess I'm just stunning or
something. The other one was Lilli's renal failure on Maui
that ruined our vac four years ago.

 NB>> and developing gout again (in my left foot this time)... the latter
 NB>> thankfully responding to my stepping up the supplements that chased
 NB>> it away before
 ML> Glad of that. Are there foods to avoid?
 NB> Not that I've been able to ascertain...  I'm thinking it's more likely
 NB> stress and/or overuse of some sort and/or hot humid weather related...
 NB> rest, elevation and upping (natural) anti-inflammatories seems to work

Nothing so simple as "lay off the chicken liver with red
wine" or anything like that.

 ML> meat. A good piece of meat doesn't need a sauce. On rare
 ML> occasions I can see the whole being greater than the sum of
 ML> the parts, but I don't encounter that that much.
 NB> Makes sense to me... pretty much what I've seen, in my more limited
 NB> experience...  :)  Nice to know that there's validity to my take on
 NB> things...  ;)

Simple and fancy both have their places - simple has more
of them. I figure I spend as much on both, with simple
being of maybe 10x the frequency.

 ML>> I knew Glen was on
 ML>> the mend when he offered me some boiled zucchini off his
 ML>> hospital meal.
 NB> Got his sense of humor, etc. back, eh...?
 
He was always a winder-upper, even in the echo.

---------- Recipe via Meal-Master (tm) v7.07

      Title: Glazed Venison Pate
 Categories: Meats
   Servings:  2

      1 lb Venison (trimmed weight)
    1/2 lb Belly of pork (trimmed wt.)
    1/2 lb Chicken livers
      1 sm Orange
      1    Lemon
      2    Garlic cloves
  1 1/2 ts Fresh thyme (more to taste)
           Whole and ground bay leaves
      1 tb Red wine vinegar
      1 tb Olive oil
    1/4 pt Red wine
      1 ts Gelatine powder
           A few kumquats to decorate

  Mince all three meats fairly finely and put them into a bowl.  Add the
  zest of the orange and lemon, the crushed garlic, the thyme, olive oil,
  vinegar, a generous pinch of powdered bay and plenty of black pepper.  Mix
  thoroughly and stir in the wine.  Cover and leave to marinate overnight.

  Season with salt - I find 1 teaspoon about right but fry a small nugget of
  the mixture to check.  Turn the pate into a terrine of about 2 1/4 pint
  capacity.  Pack the mixture well down into the corners of the dish and use
  a spoon to hollow out slightly the centre top.  Cover with greaseproof
  paper and foil, stand the dish in a roasting pan containing enough hot
  water to come halfway up the sides of the dish.  Bake at 325 F (160 C) gas
  mark 3 for 2-1/4 to 2-1/2 hours.

  Using a bulb baster, remove and reserve most of the juices that surround
  the pate.  Replace the greaseproof paper and foil, press the pate lightly
  with 1-1/2 to 2 lb weights and cool for 1-1/2 hours.  Then drain off any
  remaining juices that have not been re-absorbed by the pate.  Mix all the
  venison juices that you have collected with the juice of the orange and
  measure.  Add a splash of water if necessary to make 1/2 pint in total.
  Dissolve the gelatine powder in the mixture and use it to glaze the pate,
  adding a few bay leaves and kumquats to decorate if liked.

  Source: Philippa Davenport in "Country Living" (British), November 1988.
  Typed for you by Karen Mintzias

-----

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