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From wetfood@micapeak.com Wed Feb 25 13:58:47 1998
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Date: Wed, 25 Feb 1998 15:08:30 -0800
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From: Shannon McRae
To: Pacific NW Motorcycle Food Forum
Subject: Ortolan Bunting Recipe
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>From today's Globe & Mail:
Ortolan bunting was a favourite dish of Francois Mitterrand, reports The
Times of London. The late French president ordered the dish for a New
Year's dinner with 20 close friends, a week before he died. The recipe:
"Plunge the head of the bird into a glass of armagnac, causing instant
death and creating a unique aroma. Pluck, roast carefully on a spit,
then bite off head and keep in mouth. Fill your mouth with burgundy. It
will take about 20 minutes for the orotolan head to melt." Diners wear
cloths over their heads, the newspaper adds, to enhance appreciation of
the aroma.
Theme item for the next Cook Off?
-Shannon
From wetfood@micapeak.com Wed Feb 25 14:52:10 1998
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Date: Wed, 25 Feb 1998 16:10:22 -0800
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From: "Lee Hart (Exchange)"
To: Pacific NW Motorcycle Food Forum
Subject: RE: Ortolan Bunting Recipe
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http://www.winespectator.com/Wine/Spectator/Archives/19950515/051595f3.h
tml
has some details.
Here's an excerpt for those reading this offline
"...But the biggest outcry came when Ducasse served a surprise course
for the press only: roast ortolan. "
"Ortolans are songbirds, once common in southwestern France, now rare
and protected by law. For centuries, the French have considered them
delicacies, and an elaborate ritual of preparing and eating them became
part of any gourmet's rites of passage. Today it's illegal in France to
serve them commercially. But Ducasse managed to find 50 ortolans (they
are about the size of lemons and cost $50 each) and brought them to the
United States in a diplomatic pouch. He also brought along a $15,000,
1,000-pound gas-fired rotisserie and a chef, Marc Valet, to Le Cirque to
cook the birds. "
"Ducasse carefully set the stage. Handing out large napkins specially
embroidered for the event with the chefs' names, he explained that the
ortolans would come out sizzling in small casseroles. Each diner would
put a napkin over his or her head, grasp the bird by the beak and eat it
whole from the neck. (A restaurateur in the Rh4ne told me he once saw
Bocuse eat two dozen ortolans at a sitting, tiny beaks rimming his plate
like a crown.) The napkin was essential: It captured all the savory
aromas and hid the guilty diner from the eyes of the law and the Lord. "
-----Original Message-----
From: Shannon McRae [SMTP:smcrae@u.washington.edu]
Sent: Wednesday, February 25, 1998 3:09 PM
To: Pacific NW Motorcycle Food Forum
Subject: Ortolan Bunting Recipe
>From today's Globe & Mail:
Ortolan bunting was a favourite dish of Francois Mitterrand,
reports The
Times of London. The late French president ordered the dish for
a New
Year's dinner with 20 close friends, a week before he died. The
recipe:
"Plunge the head of the bird into a glass of armagnac, causing
instant
death and creating a unique aroma. Pluck, roast carefully on a
spit,
then bite off head and keep in mouth. Fill your mouth with
burgundy. It
will take about 20 minutes for the orotolan head to melt."
Diners wear
cloths over their heads, the newspaper adds, to enhance
appreciation of
the aroma.
Theme item for the next Cook Off?
-Shannon
From wetfood@micapeak.com Wed Feb 25 16:53:27 1998
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From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: Leftovers
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I just signed on to wetfood so I better introduce myself.
Hi, my name is Rick and I'm....oops! Wrong intro! Anyway, the leftovers
souffle sounds great! Now, I have a question. Does anybody have a recipe
for Grand Marnier (sp) souffle?
TIA
Rick Mc
(SNIP)
>*if the eggs were anything more than good friends, you may need legal
>assistance at this point,
>
>Martin
>
>
>Martin Golding | Real Men make hollandaise
> DoD #236 | over medium heat.
>martin@plaza.ds.adp.com Portland, OR
>
>
From wetfood@micapeak.com Wed Feb 25 17:28:21 1998
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From: Ellen Carrico
To: Pacific NW Motorcycle Food Forum
Subject: Re: Leftovers
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On Wed, 25 Feb 1998, Rick McKee wrote:
> I just signed on to wetfood so I better introduce myself.
>
> Hi, my name is Rick and I'm....oops! Wrong intro! Anyway, the leftovers
> souffle sounds great! Now, I have a question. Does anybody have a recipe
> for Grand Marnier (sp) souffle?
>
> TIA
I haven't tried it, but a quick search brings up:
http://soar.Berkeley.EDU/recipes/ethnic/cajun/grand-marnier-souffle1.rec
This is a searchable recipe archive. I think I actually used one of the
recipes (nanaimo bars).
Ln
From wetfood@micapeak.com Wed Feb 25 17:52:17 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: Mole'
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Diana mused:
> I was making chicken enchiladas last night, tossing a little mole' sauce
> in the chicken and black bean filling, and was wondering....does anybody
> make this stuff from scratch, or is it like hoisin sauce, that is, you
> probably can, but you'd need an entire industrial kitchen at you
> disposal.
You're presumably talking mole' poblano. Given that it was invented
in a nunnery, you could obviously make it without an industrial kitchen.
Given that it was invented by a person who had committed their lives
to service, however painful, you probably don't want to.
> If so, does anyone have a good not very hot at all recipe?
Yes. It involves a great deal of grinding of spices (it's from an age
when one spent the afternoon grinding the corn for one's dinner tortillas,
'nuff said). I'll try to remember to look it up (Carol? remind me).
> If not, does anybody have opinions on which brand of mole' is the best?
We've always enjoyed La Donna, IIRC, but at least partly because that's
the one we've always been able to find.
Mole'-in-a-jar tastes better, but dried mole' can be put to a wider
range of nefarious uses.
As long as I have your attention, if you wanted a cheap not-too-accurate
titration setup, where would you buy it? I need to experiment with the
lemon juice/sugar/water dimension in the limoncino.
Ride safe, eat dangerously,
Martin
Martin Golding | Of course, this being WetLeather,
Dod #236 KotLQ KotSM | you'll need a certain appreciation for adventure.
martin@plaza.ds.adp.com Portland, OR (T Wilson)
From wetfood@micapeak.com Wed Feb 25 19:06:16 1998
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From: diana lee tracy
To: Pacific NW Motorcycle Food Forum
Subject: Re: Mole'
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martin@plaza.ds.adp.com wrote:
>
> As long as I have your attention, if you wanted a cheap not-too-accurate
> titration setup, where would you buy it? I need to experiment with the
> lemon juice/sugar/water dimension in the limoncino.
>
> Ride safe, eat dangerously,
>
> Martin
Quick and definitely cheap: a disposable glass10-ml x 0.1 ml divisions
non-sterile serological pipet (come in packets of 10) Kimble # 72120,
and a pipet filler bulb (about $8.00).....looks like a 2" rubber ball
with a stem for the pipet, and a filler/let goer side-stem. Fill the
pipet and drip it out (two drops = 0.1 ml).
You can get both at Nurnberg scientific, and, if you want, I can just
order it up for you to pick up, or, you can come get some of my used
(many times) ones.
Or you can do it by weight, if you have a fairly accurate scale that
reads in grams.
Don't have too much fun experimenting ;)
DLT
From wetfood@micapeak.com Mon Mar 16 12:51:07 1998
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From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Penzey's curry
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Our care package from Penzey's arrived Saturday. We stocked up on the
highly popular vindaloo for our trip south (though Carol won't let me
make it _authentic_, perhaps because the van lacks the appropriate
equipment to carry the necessary gallons of lager).
We tested their "rogan josh" last night, and while I have no idea if
it's authentic (English authentic, not Indian authentic. I doubt very
much if any of the English curries can be traced directly back to
Indian recipes), it's quite good.
In case you, like me, prefer the convenience of delivered-to-your-door
to the time and effort of why-don't-you-grind-it-yourself,John?.
We also bought a couple of jerk mixes, which we will be assaying this
week. (In case Carol was wondering what's for dinner.)
Hey, babe! Defrost me some chicken,
Martin
Martin Golding | Real Men make hollandaise
DoD #236 | over medium heat.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Sun Mar 22 14:22:47 1998
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From: Rolland Waters
To: Pacific NW Motorcycle Food Forum
Subject: Re: In pursuit of the holy Grill
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martin@plaza.ds.adp.com wrote a fairly long time ago:
> Everybody tell me all their top secret and ancient family recipes
> for grilling and barbecuing, that I may become of the Anointed.
I wasn't going to post this, seeing as we're on the wrong coast
and all, but here's one of my favorite barbie items.
Start with a nice thick bluefish filet. Bluefish is sort of
like a salmon, except one that was educated in the gutters of
New York City and is currently working as an auditor for the IRS.
Actually, except for overall size and shape, they have far more
resemblance to a piranha than a salmon. They hunt in packs
and eat almost anything. And they taste like it too, a very
oily, fishy fish. Superb fish, if you really like fish. If
you've been brought up eating what passes for fish in much
of the U.S., you may not know that you don't really like eating
fish. But if you like fish, bluefish are one of the best
there is -- a fine fighting fish with flavor to match.
As an aside, when I left Boston (in '92), bluefish were only
recently to be found in the supermarket, having for years been
considered a trash fish only for the blue collar folk. But as
I kid, I lived near the Chesapeake Bay next to one of those BCFs
and had all the bluefish I wanted. Why I had to graduate from
college and buy my own fish before I came up with this recipe
I have no idea:
Take the above mentioned bluefish filet, with the skin still
on. Place the filet, unseasoned, face down on a fairly hot
grill. Use no foil or other namby-pamby measures. Cook for a
few minutes and flip so the skin side is down. If a sauce
is desired, a nice mayonnaise based sauce works well. When
the fish is cooked to your satisfaction, slip a spatula
between the skin and the meat and lift the meat off the grill.
Bluefish should be cooked until white on the outside, but as with
all fish, don't overcook. Barely to the point of having nice big
flakes is just right. Just like salmon, overcooked bluefish is
pithy and dry. You're better of undercooking the skinless side,
as the skin side doesn't lose moisture as readily and therefore
it can be safely left to cook longer on that side.
Enjoy, and don't forget to share your sources of bluefish!
Rolland