Text 34412, 58 rader
Skriven 2015-12-20 10:09:52 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: cooking or not 693
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>  ML> Could be worse. Though she wrote me a note venting about
>  ML> Robbie again, and I told her to get over it, which I guess
>  ML> was the wrong answer, so there may be a little friction.
> Hmmm....  Hopefully it won't be too upsetting... and/or easily
> resolved...  That's her brother...?  Nobody wants to be told to just get

Brother, or sister, or whatever. Therein lies the rub.

> over it, though, you know... one is supposed to at least commiserate a
> little first... ;)

I've been commiserating for years, and it's time to move on.

>  ML> Charlie Podrebarac has strong KC ties, though I'm not
>  ML> sure he lives there.
> Maybe grew up there...?

http://www.kansascity.com/living/star-magazine/article10713251.html
sheds some light.

>  ML> I suppose. I made 3 meat meals (2 chicken, 1 pork) during
>  ML> the time I was there, 9 or 10 days I think. I made 6 to 8
>  ML> serving size dishes for each of the meals, and they devoured
>  ML> them (4 people total).
> A tasty chance of pace... with you to cook it for them...  :)

Indeed. I can't figure out why people - even ones with enough
time to do a good job - still don't like to cook, even if
that means getting to eat something they want.

> Sounds to me like something that one would freeze up a large portion of
> (in smaller, individual or meal, portions) from the outset... ;)  I have
> a hard time thinking of having to eat it continuously for a week... ;/

Then one would dread going to the freezer ... .

>  ML> Too primal. A sort of unwritten prohibition against placing
>  ML> calcium against calcium I guess. Similar to those who won't
>  ML> eat rare meat because it reminds them of vampirism.
> Oh, well... they miss out on some of the pleasures of eating... ;)

Apparently some of the guilts as well.

Duck
categories: game, main, poultry, five
servings: 2

1 dry-aged Muscovy duck
Wild clover honey, to taste
Salt, to taste
Pepper, to taste

Rub the duck with honey, salt and pepper. Roast 17 min
at 450F. Let rest before carving.

Canlis, Seattle
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