Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Can you guys please stop this? You are making me way too hungry way too late in the evening. And besides I am going to Poland on Tuesday to spend the next two weeks stuffing my face with various unhealthy but delicious foods. To stay on topic, I will photograph them with my new M8 :-) Nathan Nathan Wajsman Alicante, Spain http://www.frozenlight.eu http://www.greatpix.eu http://www.nathanfoto.com Books: http://www.blurb.com/bookstore/search?search=wajsman&x=0&y=0 PICTURE OF THE WEEK: http://www.fotocycle.dk/paws Blog: http://www.fotocycle.dk/blog On Dec 18, 2008, at 10:33 PM, Michiel Fokkema wrote: > > > Philippe AMARD wrote: >> Michiel Fokkema wrote: >>> Thanks Philippe, >>> I've done it plenty of times. >>> I was educated as a chef. >> Ah, ah ! >>> I like it most when stuffed into a caille with some truffle. >>> Or just raw with some coarse sea salt, >> Never tried, how do you do that? > > There are two ways. > Take the quail as it is and stuff it like you do with a chicken or a > turkey. use a mixture of the foie gras, truffle and cognac. Bake it > in the oven for maybe 20 minutes on a crouton. Serve with a port or > cognac demi-glace sauce. Or serve like "Caille en sarcofage" like in > the movie "Babettes feast" > > Or > > De bone the quail and put the foie gras truffle cognac mixture in > the middle. roll it into a sausage into plastic foil. Close very > careful and poach it for 40 minutes. Let it cool down in the fridge > for a day or so and there you go. Like a chicken gallantine. > >>> or fried or whatever way, I like it. >>> >> Ever tried 'cooking' just by thermal shocks by taking it in and out >> of fridge repeatedly while still in the 'alcholic' mixture? >> I read that once but have never tried. > > Never heard of it. > I'm also educated as a food scientist and doubt that something can > be cooked or cured by just taking it in and out of the fridge. > But one never know, cooking isn't really something we understand > totally and I've seen stranger things happen. > > cheers, > > Michiel Fokkema > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information