Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]From experience, the spirit is not dangerous - it is the herb inside But since you were born is this prairie ... ph Nathan Wajsman wrote: > Hi Philippe, > > It is ?ubr?wka, and I am quite immune to it. I was born there, after > all :-) > > Amities, > 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 10:43 PM, Philippe AMARD wrote: > >> Natahn, >> most livers in Europe come from Poland,. >> So now that you know that the M8 does need filters that you don't >> have (yet) trade it for livers - it will solve two problems at once ;-) >> >> Enjoy your trip >> And watch Zubrovska ... >> Amiti?s >> Philippe >> >> Nathan Wajsman wrote: >> >>> 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 >>> >>> >>> >>> >>> _______________________________________________ >>> 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 > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >