Subj : Travelling was: BBSes To : Ruth Haffly From : Dave Drum Date : Sat Jun 03 2023 06:00:08 -=> Ruth Haffly wrote to Dave Drum <=- RH> Looks like this could be made with almost any fruit; I'd probably not RH> use durian, however. (G) DD> Lack of supply? RH> As good a reason as any. We've seen it in some of the Asian stores RH> around here but not yet picked one up. DD> Some years ago we had two tornadoes hit my town. Among other things DD> they took out a S.E. Asian restaurant supplier and the next door DD> neighbour, a basttery supplies. Batteries and durians were frond over DD> two miles from their respective stores. Fortunately no one was hit DD> with either. RH> That could have put a lot of hurt on somebody. We got home from a RH> cruise/inland tour of Alaska yesterday, me recovering from bronchitis & RH> Steve with some kind of head/chest bug. Saw your note about pneumonia RH> and an O2 concentrator, hopefully you're doing much better. I've been RH> using a concentrator since last November; I think it did keep the RH> bronchitis lighter this time around. May 2023 was not a good month for me. Without the excellent medical care available to me here I'd have been dead from any of my three trips to hospital. My oxygen levels are typically between 88 and 92 because of the COPD and emphysema. I'm not convinced of the need for supplemental O2 so long as I stay abouve 88. But, my croakers prescribed the dratted thing. I have a fingertip Oximeter at home and I see no difference between the readings with and without the concentrator. Just put the gadget on and it tells me my O2 is at 96 (excellent) and my pulse is 50. And the little blood pressure cuff I bought gives me 137/57. I'm so healthy that it's sickening. Bv)= RH> We finally got to experience rail car dining on the way up to Denali RH> from Whittier. The menu was very limited; I got a turkey (with other RH> stuff--lettuce, tomato, cheese) sandwich but gave half of it to Steve. RH> Forget what he got but he finished it all. The ride was really nice RH> once we broke out of the coastal fog down in Whittier--had a really RH> good view of Denali for a good bit of the ride. Railroad dining has fallen a long way. It used to be the equivalent of a fine restaurant - only on wheels. I remember my first dining car meal when I was 14 (1956). The tables had heavy white tablecloths, the chairs were well padded .... it just looked elegant. And I picked a dish not well suited to a moving train that tends to sway from side to side and otherwise be a bit unsteady. Roast duckling a l'orange. Bv)= This recipe is for 6 servings. What I had was a single serving sized individual duckling. You could probably substitute orange extract for the Garnd Marnier/Curacao liquer if you ever go nuts and make this. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Roasted Duckling a l’Orange Categories: Poultry, Vegetables, Herbs, Citrus Yield: 6 servings 3 lb (1200g) whole ducking; - gutted and head cut off 2 ts Salt & fresh cracked pepper 1 sm Bunch of carrots; rinsed, - cut lengthwise 2 Whole heads of garlic; - sliced crosswise 1 md Onion; quartered 2 (or 3) sprigs rosemary Fresh thyme leaves Fresh bay leaves 3 tb Honey 1/4 c Apple cider vinegar 2 c Chicken stock 1 ts Cornstarch 2 tb Unsalted butter; room temp 3 Oranges; sliced, zested Juice of 1 orange 3 tb Grand Marnier or other - orange liqueur Set your oven @ 325ºF/160ºC. In the meantime, season the duck with salt and pepper and brown the whole duck in a large cast-iron skillet on all sides, about 10 minutes. Arrange garlic heads, onion, carrots, herbs in the bottom of a baking pan and arrange browned duck on top, this helps the duck meat crisp better. Roast duck in the oven for 90 minutes, turning it upside down every 30 minutes to roast the neat evenly. Meanwhile, boil the vinegar, orange juice, and honey in a small saucepan. Pour in the chicken stock little by little, stirring constantly. Set aside. Blanch the orange slices in boiling water for 2 minutes, then transfer to a salad bowl. Pour Grand Marnier over the orange slices, and marinate while the duck is roasting. When the duck is done after 90 minutes, remove it from the oven and cover it with foil. Increase the oven temperature to 450ºF/230ºC and arrange the marinated orange slices around the duck, sprinkle with orange zest. Return the duck to the oven and roast for 10 - 15 minutes, until the skin is crisped up. TO FINISH THE ORANGE SAUCE: Bring it to a simmer in the saucepan, add in cornstarch, then swirl in the butter one tablespoon at a time until thickened. Adjust seasoning to your liking. To serve, carve the duck, slice de duck breasts, and arrange on a serving platter with roasted veggies and garnished with fresh thyme, rosemary, and bay leaves. Transfer the orange sauce to a serving vessel. Serve the roasted duck a l’orange immediately. Enjoy! By Christina Cherrier RECIPE FROM: https://www.eatwell101.com Uncle Dirty Dave's Archives MMMMM .... "Repetition does not transform a lie into a truth." -- Franklin D. oosevelt ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .