Posted 19 January 2006 - 12:56 PM
I was intrigued by the duck press displays on the ground floor of La Tour d'Argent, and I plan to go back in the next few years to get my second duck number.
Posted 19 January 2006 - 01:38 PM
The darkness drops again; but now I know
That twenty centuries of stony sleep
Were vexed to nightmare by a rocking cradle,
And what rough beast, its hour come round at last,
Slouches towards Bethlehem to be born,
and sets a food discussion site?
Posted 29 January 2006 - 10:53 AM
I gave it a simple roast after searing it in butter, put some of the trail in a brandy/wine/demiglace sauce and the rest on toast. I gave it 18 minutes in a very hot oven, and it came out still a little pink, although a hair more done than I would have liked. I thought the bird was very good rather than great, the fragrance of grouse remains the ultimate game taste for me. I enjoyed the much whiter meat around the legs and the interesting slightly fatty layer between the legs and back, not something I've noticed in other birds so much. I loved the slightly metallic/ammoniac tinge of the trail - wonderful - but wasn't so blown away by the brain, I was expecting it to be a bit jucier and gelatinous. A great experience allround though. I think I need to eat a restaurant version to give me some comparison....
I think my count for the season is:
Partridge 10 or so
Wood Pidgeon 2
Not long to go though.
Lukacs on Adorno, but....
Posted 29 January 2006 - 12:47 PM
are the [duck] species shot in Britain."
I suppose none of them but teal and mallard are available in the US. Anybody know of mail-order sources for others?
I thought you'd want to know.
Posted 29 January 2006 - 05:16 PM
Arthur Hugh Clough, 1819-1861
Arise ye prisoners of starvation
Arise ye wretched of the earth
Posted 30 January 2006 - 03:38 PM
***Every Monday***At the Sign of the Pink Pig.
If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.