Archived posting to the Leica Users Group, 2008/05/29
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]The secret sauce is roughly translated to master sauce. It is a stock that takes years to make properly. Usually birds or belly pork are brought to the boil in it then allowed to cool for 24 hours. Later the meal is usually airdried for an additional 24 hours then chopped in to byte sized pieces and later shortly stir or deep fried prior to serving. Best,simon jessurun On Thu, May 29, 2008 at 4:03 AM, Ken Carney <kcarney1@cox.net> wrote: > Yep, it's the same season here. Except these are goslings...another photo > from my son Chris, from his apartment balcony. > > (Nathan: If these show up, you will have a river of shit in your pool.) > > http://gallery.leica-users.org/v/kcarney/card.jpg.html > > Ken > > > -----Original Message----- > > From: lug-bounces+kcarney1=cox.net@leica-users.org [mailto:lug- > > bounces+kcarney1=cox.net@leica-users.org] On Behalf Of Vick Ko > > Sent: Wednesday, May 28, 2008 7:42 PM > > To: Leica Users Group > > Subject: Re: [Leica] Ducks, duck, ducks. > > > > I get my ducks from the Chinese barbeque meats store. Yummy. > > > > And I've tried to cook them the same way at home - I haven't even been > > able to get close. > > > > Must be the "secret sauce". > > > > Never tried the wild organic kind - I prefer to watch them in the canal > > here. It's baby duck season now - they are so cute. > > > > Vick > > > > _______________________________________________ > > Leica Users Group. > > See http://leica-users.org/mailman/listinfo/lug for more information > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >