I think this comes pretty close. < Maithx > 01/29 13:19:34
3/4 cup red miso
3 tablespoons sugar
3 tablespoons mirin
2 tablespoons water, hot
2 teaspoons light soy sauce
1/4 teaspoon sesame oil 1 tablespoon toasted sesame seeds
Combine the miso and sugar first, then whisk in the other ingredients
Thursday, January 29, 2004
Wednesday, January 28, 2004
http://www.fatduck.co.uk/menu.html
Really bizarre stuff, just like El Bulli:
Designed to maximise the Fat Duck dining experience. This menu - consisting of a series of small courses
(plus a few hidden extras) - is intended to be taken by the whole table
NITRO-GREEN TEA AND LIME MOUSSE
OYSTER AND PASSION FRUIT JELLY, LAVENDER POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GASPACHO
QUAIL JELLY, PEA PUREE, CREAM OF LANGOUSTINE
--------------------------------------------------------------------------------
SNAIL PORRIDGE
Jabugo ham
--------------------------------------------------------------------------------
ROAST FOIE GRAS
Almond, cherry, chamomile
--------------------------------------------------------------------------------
SARDINE ON TOAST SORBET
Ballotine of mackerel
--------------------------------------------------------------------------------
SALMON POACHED WITH LIQUORICE
Chicory, "Manni" olive oil
--------------------------------------------------------------------------------
SWEETBREAD COOKED IN A SALT CRUST WITH HAY Crusted with pollen, cockles a la plancha
and parsnip purée
--------------------------------------------------------------------------------
MRS MARSHALL'S MARGARET CORNET
--------------------------------------------------------------------------------
MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet, Blackcurrant and green peppercorn jelly
--------------------------------------------------------------------------------
SMOKED BACON AND EGG ICE CREAM
Tomato jam, tea jelly
Really bizarre stuff, just like El Bulli:
Designed to maximise the Fat Duck dining experience. This menu - consisting of a series of small courses
(plus a few hidden extras) - is intended to be taken by the whole table
NITRO-GREEN TEA AND LIME MOUSSE
OYSTER AND PASSION FRUIT JELLY, LAVENDER POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GASPACHO
QUAIL JELLY, PEA PUREE, CREAM OF LANGOUSTINE
--------------------------------------------------------------------------------
SNAIL PORRIDGE
Jabugo ham
--------------------------------------------------------------------------------
ROAST FOIE GRAS
Almond, cherry, chamomile
--------------------------------------------------------------------------------
SARDINE ON TOAST SORBET
Ballotine of mackerel
--------------------------------------------------------------------------------
SALMON POACHED WITH LIQUORICE
Chicory, "Manni" olive oil
--------------------------------------------------------------------------------
SWEETBREAD COOKED IN A SALT CRUST WITH HAY Crusted with pollen, cockles a la plancha
and parsnip purée
--------------------------------------------------------------------------------
MRS MARSHALL'S MARGARET CORNET
--------------------------------------------------------------------------------
MANGO AND D0UGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet, Blackcurrant and green peppercorn jelly
--------------------------------------------------------------------------------
SMOKED BACON AND EGG ICE CREAM
Tomato jam, tea jelly
Monday, January 26, 2004
Wine tasting and tour at Rudd Winery (Oakville).
2000 RUDD RUSSIAN RIVER CHARDONNAY
"BACIGALUPI VINEYARD"
The Bacigalupi Vineyard is located on benchland along Westside Road within the fog belt of the Russian River Valley. The 2000 vintage of this vineyard designate Chardonnay Rudd's second release made from blocks 1,3, and 5 planted on the Wente clone in 1966. These same vines were the source of the legendary 1973 Chateau Montelena that won the Paris Tasting in 1976. The vines are low yielding, producing fruit of intensely focused yet elegant flavors.
Harvest 2000 began on September 9 and was completed over a 4-day period. This vintage exhibits fruit forward aromatics and a wonderful minerality, balanced with a long, elegant mid-palate with a persistent savoriness in the finish that only mature vines can produce. Once harvested, the grapes were gently whole-cluster pressed, then gravity-fed to French oak barrels in Rudd's underground caves. Native yeasts were allowed to induce both the primary and malolactic fermentations. Weekly stirring of the lees occurred until the secondary fermentation was complete, then the wine was stirred monthly for the remainder of time in barrel. After 22 months of barrel aging, the wine was racked to tank, settled and minimally fined before being bottled unfiltered in early June 2002.
Blend: 100% Chardonnay
--------------------------------------------------------------------------------
Appellation: Russian River Valley
--------------------------------------------------------------------------------
Fermentation: Native yeast and natural malolactic
--------------------------------------------------------------------------------
Aging: 22 months in French oak; 70% new
--------------------------------------------------------------------------------
Cases produced: 970
--------------------------------------------------------------------------------
Suggested retail price: $50
2001 RUDD NAPA VALLEY SAUVIGNON BLANC
The 2001 Sauvignon Blanc, produced from vineyard sources in Oakville, Rutherford, and Calistoga exhibits the richness and classic varietal flavor that has become the hallmark of Rudd's approach to Sauvignon Blanc. The blending of these three fruit sources resulted in a complex integration of subtle tropical fruits with herbal undertones framed by crisp, refreshing citrus nuances.
Harvest 2001 began on August 23 and was completed over a seven-day period, beginning with the Rutherford fruit, followed by Oakville and ending with the Calistoga vineyard on August 30. Once harvested, the grapes were gently whole-cluster pressed, then gravity-fed to French oak barrels in Rudd's underground caves. Native yeasts were allowed to induce fermentation. This primary fermentation was completed in a combination of fourth-use French oak and stainless steel barrels with no subsequent malolactic fermentation. The wine was stirred and topped monthly for eight months, then racked, fined and bottled without filtration in June 2002.
Blend: 100% Sauvignon Blanc
--------------------------------------------------------------------------------
Appellation: Napa Valley
--------------------------------------------------------------------------------
Fermentation: Native yeast / no malolactic
--------------------------------------------------------------------------------
Aging: 8 months in a combination of neutral French oak and stainless steel barrels
--------------------------------------------------------------------------------
Cases produced: 2700
--------------------------------------------------------------------------------
Suggested retail price: $28
2000 RUDD OAKVILLE ESTATE PROPRIETARY RED
The 2000 Rudd Oakville Estate is the first vintage from our newly replanted vineyard at the corner of Oakville Crossroad and Silverado Trail. Our vineyard is planted on rocky, red volcanic soils at the foot of the Vaca Mountains. We planted the vineyard to 4 X 4 spacing using low vigor rootstock to encourage the vines to produce smaller, highly concentrated fruit. The 2000 was made primarily from Clone 337 Cabernet Sauvignon, a highly regarded Bordeaux clone that successfully expressed this unique Oakville terroir.
Harvest 2000 followed ideally mild summer temperatures, allowing for extended hang time that produced mature tannins in all three varietals. As a result, the wine exhibits powerful ripe tannins balanced by a seamless mid-palate, concentrated dark fruit flavors and complex aromatics. After eighteen months of barrel aging, the wine was bottled without fining or filtration in early June 2002.
Blend: 86% Cabernet Sauvignon, 9% Cabernet Franc and 5% Petit Verdot
--------------------------------------------------------------------------------
Appellation: Oakville
--------------------------------------------------------------------------------
Fermentation: Native yeast and natural malolactic
--------------------------------------------------------------------------------
Aging: 18 months in French oak; 83% new
--------------------------------------------------------------------------------
Cases produced: 1200
--------------------------------------------------------------------------------
Release Date: Fall 2003
--------------------------------------------------------------------------------
Suggested retail price: $100
and a Petit Syrah/Zinfandel blend, but I couldn't find the wine on their website.
We ate 8 dishes:
1) Cold cuts (smoked fish, jellyfish, pork, vegetarian goose, etc.)
2) Fried chicken
3) Steamed fish with preserved vegetables--full of tiny bones
4) Pig knuckles with tofu skins and hair vegetables
5) Sweet and sour beef with onions
6) Soy sauce braised pork (with fat)
7) Chinese greens with mushrooms and abalone
8) Stuffed tofu skins with veggies
White rice,
Chicken soup with vegetables,
and for dessert,
Aunt Peggy's walnut soup with tapioca balls:
Shell and blanch walnuts, then peel off the papery skins.
Deep-fry the walnut meats.
Puree in a blender with some skim milk and raw rice, for about 30 minutes.
Heat on stove.
Produces a thick, creamy, nutty, sweet, light tan-colored soup.
2000 RUDD RUSSIAN RIVER CHARDONNAY
"BACIGALUPI VINEYARD"
The Bacigalupi Vineyard is located on benchland along Westside Road within the fog belt of the Russian River Valley. The 2000 vintage of this vineyard designate Chardonnay Rudd's second release made from blocks 1,3, and 5 planted on the Wente clone in 1966. These same vines were the source of the legendary 1973 Chateau Montelena that won the Paris Tasting in 1976. The vines are low yielding, producing fruit of intensely focused yet elegant flavors.
Harvest 2000 began on September 9 and was completed over a 4-day period. This vintage exhibits fruit forward aromatics and a wonderful minerality, balanced with a long, elegant mid-palate with a persistent savoriness in the finish that only mature vines can produce. Once harvested, the grapes were gently whole-cluster pressed, then gravity-fed to French oak barrels in Rudd's underground caves. Native yeasts were allowed to induce both the primary and malolactic fermentations. Weekly stirring of the lees occurred until the secondary fermentation was complete, then the wine was stirred monthly for the remainder of time in barrel. After 22 months of barrel aging, the wine was racked to tank, settled and minimally fined before being bottled unfiltered in early June 2002.
Blend: 100% Chardonnay
--------------------------------------------------------------------------------
Appellation: Russian River Valley
--------------------------------------------------------------------------------
Fermentation: Native yeast and natural malolactic
--------------------------------------------------------------------------------
Aging: 22 months in French oak; 70% new
--------------------------------------------------------------------------------
Cases produced: 970
--------------------------------------------------------------------------------
Suggested retail price: $50
2001 RUDD NAPA VALLEY SAUVIGNON BLANC
The 2001 Sauvignon Blanc, produced from vineyard sources in Oakville, Rutherford, and Calistoga exhibits the richness and classic varietal flavor that has become the hallmark of Rudd's approach to Sauvignon Blanc. The blending of these three fruit sources resulted in a complex integration of subtle tropical fruits with herbal undertones framed by crisp, refreshing citrus nuances.
Harvest 2001 began on August 23 and was completed over a seven-day period, beginning with the Rutherford fruit, followed by Oakville and ending with the Calistoga vineyard on August 30. Once harvested, the grapes were gently whole-cluster pressed, then gravity-fed to French oak barrels in Rudd's underground caves. Native yeasts were allowed to induce fermentation. This primary fermentation was completed in a combination of fourth-use French oak and stainless steel barrels with no subsequent malolactic fermentation. The wine was stirred and topped monthly for eight months, then racked, fined and bottled without filtration in June 2002.
Blend: 100% Sauvignon Blanc
--------------------------------------------------------------------------------
Appellation: Napa Valley
--------------------------------------------------------------------------------
Fermentation: Native yeast / no malolactic
--------------------------------------------------------------------------------
Aging: 8 months in a combination of neutral French oak and stainless steel barrels
--------------------------------------------------------------------------------
Cases produced: 2700
--------------------------------------------------------------------------------
Suggested retail price: $28
2000 RUDD OAKVILLE ESTATE PROPRIETARY RED
The 2000 Rudd Oakville Estate is the first vintage from our newly replanted vineyard at the corner of Oakville Crossroad and Silverado Trail. Our vineyard is planted on rocky, red volcanic soils at the foot of the Vaca Mountains. We planted the vineyard to 4 X 4 spacing using low vigor rootstock to encourage the vines to produce smaller, highly concentrated fruit. The 2000 was made primarily from Clone 337 Cabernet Sauvignon, a highly regarded Bordeaux clone that successfully expressed this unique Oakville terroir.
Harvest 2000 followed ideally mild summer temperatures, allowing for extended hang time that produced mature tannins in all three varietals. As a result, the wine exhibits powerful ripe tannins balanced by a seamless mid-palate, concentrated dark fruit flavors and complex aromatics. After eighteen months of barrel aging, the wine was bottled without fining or filtration in early June 2002.
Blend: 86% Cabernet Sauvignon, 9% Cabernet Franc and 5% Petit Verdot
--------------------------------------------------------------------------------
Appellation: Oakville
--------------------------------------------------------------------------------
Fermentation: Native yeast and natural malolactic
--------------------------------------------------------------------------------
Aging: 18 months in French oak; 83% new
--------------------------------------------------------------------------------
Cases produced: 1200
--------------------------------------------------------------------------------
Release Date: Fall 2003
--------------------------------------------------------------------------------
Suggested retail price: $100
and a Petit Syrah/Zinfandel blend, but I couldn't find the wine on their website.
We ate 8 dishes:
1) Cold cuts (smoked fish, jellyfish, pork, vegetarian goose, etc.)
2) Fried chicken
3) Steamed fish with preserved vegetables--full of tiny bones
4) Pig knuckles with tofu skins and hair vegetables
5) Sweet and sour beef with onions
6) Soy sauce braised pork (with fat)
7) Chinese greens with mushrooms and abalone
8) Stuffed tofu skins with veggies
White rice,
Chicken soup with vegetables,
and for dessert,
Aunt Peggy's walnut soup with tapioca balls:
Shell and blanch walnuts, then peel off the papery skins.
Deep-fry the walnut meats.
Puree in a blender with some skim milk and raw rice, for about 30 minutes.
Heat on stove.
Produces a thick, creamy, nutty, sweet, light tan-colored soup.
Thursday, January 22, 2004
In my experience instant mixes < amateur_pro > 01/22 07:18:02
do not work very well. It is a long process, but the dough keeps in tne refrigerator for about a week. Here is a recipe that works for me. It is ok to halve the recipe.
Long grain rice - 3.5 cup
Uncle Ben's rice - .5 cup
Urad dal - 1 cup
Soak rice and dal separately for 3-4 hours (even overnight). Blend smoothly (I use an osterizer blender). The blended dough should have the consistency of sour cream. Blend urad dal (available in Indian grocery stores) the same way. Mix blended rice and dal together well, and keep in a warm place overnight. I usually keep it in the oven with the light turned on. The dough has to slightly ferment.
Potato masala:
Boil fingerling potatoes and mash coarsely (leave some big chunks). Heat oil, fry mustard seeds and saute sliced onions, green chiles and ginger. Add turmeric and potatoes. Add curry leaves (optional). Add mashed potatoes and mix well. Heat well and add chopped coriander leaves.
Make dosa on a hot griddle. Pour 1/2 cup of dough and using a ladle make a thin crepe. A little tricky, but practise makes perfect! Add a tsp. of oil or ghee. when it looks cooked turn over. Keep the potato mixture on to one side of the dosa and fold over. Serve with coconut chutney.
If you want to try instant mix, MTR products are better than most.
do not work very well. It is a long process, but the dough keeps in tne refrigerator for about a week. Here is a recipe that works for me. It is ok to halve the recipe.
Long grain rice - 3.5 cup
Uncle Ben's rice - .5 cup
Urad dal - 1 cup
Soak rice and dal separately for 3-4 hours (even overnight). Blend smoothly (I use an osterizer blender). The blended dough should have the consistency of sour cream. Blend urad dal (available in Indian grocery stores) the same way. Mix blended rice and dal together well, and keep in a warm place overnight. I usually keep it in the oven with the light turned on. The dough has to slightly ferment.
Potato masala:
Boil fingerling potatoes and mash coarsely (leave some big chunks). Heat oil, fry mustard seeds and saute sliced onions, green chiles and ginger. Add turmeric and potatoes. Add curry leaves (optional). Add mashed potatoes and mix well. Heat well and add chopped coriander leaves.
Make dosa on a hot griddle. Pour 1/2 cup of dough and using a ladle make a thin crepe. A little tricky, but practise makes perfect! Add a tsp. of oil or ghee. when it looks cooked turn over. Keep the potato mixture on to one side of the dosa and fold over. Serve with coconut chutney.
If you want to try instant mix, MTR products are better than most.
Ate at Foreign Cinema last night for the SF Dine About Town program. It's in the Mission. We ate inside, by the fireplace and a group of Japanese Mafia types instead of outside under the plastic tent and the huge projected movie playing on the back wall.
Wheat and white bread (the white was better). Not as crusty and delicious as at Buckeye's, but still very good.
Appetizers:
Fromage d'Affinois with potatoes, roasted garlic puree, and bay leaf--a delicious heap of melted cheese (with a rind, somewhat Brie-like) with a few potatoes and about a teaspoon of roasted garlic. It was good, but I wished there was a bit more balance between cheese and potatoes.
Grilled squid with harissa, cilantro, and toasted almonds--a tiny portion. The squid was grilled to just the right meaty consistency, not tough at all. The combination of flavors was nice and interesting, although the harissa seemed more like a romesco, not the fiery paste Patty remembered from Libya.
Chicory salad with apples, walnuts, and blue cheese dressing--unexceptional, but good. A mixture of somewhat large pieces of purple endive and icebergy, flat chicory.
Entrees:
Curried chicken with bacon vinaigrette--by far the most generous portion, almost too much meat. It was moist and tender, but didn't taste much like curry. It was served with what looked like tiny wilted bits of romaine lettuce and a thin bed of mashed potatoes.
Roasted duck breast--rich little slices of moist duck meat rimmed in fat and intense, herb-crusted skin. Served on a bed of polenta. The sauce had unidentifiable little brown bits in it--looked like raisins but crumbled more like those brown bits inside a roasted chicken. Served with a little bruschetta toast with something brown on it (liver?) It was in some kind of wine sauce, I think.
Salmon with butternut squash puree--the salmon was cooked to the perfect degree, but unexceptional. The squash was delicious, probably from large amounts of butter. The salmon was dressed with a green sauce on one side--looked like pureed peas with little bits of onion in it, but I don't know what it really was.
Desserts:
Grapefruit and blood orange granitas--Dad couldn't have much of the grapefruit because it reacts with his medications, but the grapefruit granita was the better of the two, very intense and clean-tasting. The granita kept hitting my crown and making me jump from the cold. Ours had the grapefruit piled on top of the blood orange in a martini glass, but a much prettier one at another table had them side by side, so you could see the contrast between the deep red and the pale orange.
Ginger cake with orange and caramel sauce--Good, though I was very full by this time and couldn't eat much. Reminded me of Sarah's lebkuchen.
Cannoli--disappointing. The cannoli was tiny and bland--the ricotta was like wallpaper paste, the candied fruits were colorless and flavorless instead of sparkling and sharp and sweet.
We also had a glass of nice red wine--Cabernet-Syrah blend or something.
Patty recommended a Searidge Merlot to me from the Chron's top 100 wines list--$3, she said. I'll have to try it.
Raise the Red Lantern was playing on the screen outside, in washed-out colors.
Wheat and white bread (the white was better). Not as crusty and delicious as at Buckeye's, but still very good.
Appetizers:
Fromage d'Affinois with potatoes, roasted garlic puree, and bay leaf--a delicious heap of melted cheese (with a rind, somewhat Brie-like) with a few potatoes and about a teaspoon of roasted garlic. It was good, but I wished there was a bit more balance between cheese and potatoes.
Grilled squid with harissa, cilantro, and toasted almonds--a tiny portion. The squid was grilled to just the right meaty consistency, not tough at all. The combination of flavors was nice and interesting, although the harissa seemed more like a romesco, not the fiery paste Patty remembered from Libya.
Chicory salad with apples, walnuts, and blue cheese dressing--unexceptional, but good. A mixture of somewhat large pieces of purple endive and icebergy, flat chicory.
Entrees:
Curried chicken with bacon vinaigrette--by far the most generous portion, almost too much meat. It was moist and tender, but didn't taste much like curry. It was served with what looked like tiny wilted bits of romaine lettuce and a thin bed of mashed potatoes.
Roasted duck breast--rich little slices of moist duck meat rimmed in fat and intense, herb-crusted skin. Served on a bed of polenta. The sauce had unidentifiable little brown bits in it--looked like raisins but crumbled more like those brown bits inside a roasted chicken. Served with a little bruschetta toast with something brown on it (liver?) It was in some kind of wine sauce, I think.
Salmon with butternut squash puree--the salmon was cooked to the perfect degree, but unexceptional. The squash was delicious, probably from large amounts of butter. The salmon was dressed with a green sauce on one side--looked like pureed peas with little bits of onion in it, but I don't know what it really was.
Desserts:
Grapefruit and blood orange granitas--Dad couldn't have much of the grapefruit because it reacts with his medications, but the grapefruit granita was the better of the two, very intense and clean-tasting. The granita kept hitting my crown and making me jump from the cold. Ours had the grapefruit piled on top of the blood orange in a martini glass, but a much prettier one at another table had them side by side, so you could see the contrast between the deep red and the pale orange.
Ginger cake with orange and caramel sauce--Good, though I was very full by this time and couldn't eat much. Reminded me of Sarah's lebkuchen.
Cannoli--disappointing. The cannoli was tiny and bland--the ricotta was like wallpaper paste, the candied fruits were colorless and flavorless instead of sparkling and sharp and sweet.
We also had a glass of nice red wine--Cabernet-Syrah blend or something.
Patty recommended a Searidge Merlot to me from the Chron's top 100 wines list--$3, she said. I'll have to try it.
Raise the Red Lantern was playing on the screen outside, in washed-out colors.
Monday, January 19, 2004
Black beans and corn
Mince 1 white onion and saute in olive oil till translucent. Mix in a teaspoon of minced garlic or 2 cloves of fresh minced garlic in the pan, saute.
Cut up and add one fresh tomato.
Add one can of corn and one can of black beans (organic).
Season with paprika, cumin, oregano, salt.
Mince one green chile pepper and add it. Add the zest of one orange and the juice of one lemon.
Add one or two tablespoons minced cilantro at the end of the cooking time.
I ate a ladleful of this this on a whole-grain sprouted tortilla (Ezekiel 4:9 tortillas from Trader Joe's) with some mozzarella melted on top, 1/2 avocado, diced, and some TJ's Brown Rice Medley (cooked with chicken-flavored ghee from my Chicken in Milk--contains brown rice, daikon seeds, and black barley).
Yum!
Mince 1 white onion and saute in olive oil till translucent. Mix in a teaspoon of minced garlic or 2 cloves of fresh minced garlic in the pan, saute.
Cut up and add one fresh tomato.
Add one can of corn and one can of black beans (organic).
Season with paprika, cumin, oregano, salt.
Mince one green chile pepper and add it. Add the zest of one orange and the juice of one lemon.
Add one or two tablespoons minced cilantro at the end of the cooking time.
I ate a ladleful of this this on a whole-grain sprouted tortilla (Ezekiel 4:9 tortillas from Trader Joe's) with some mozzarella melted on top, 1/2 avocado, diced, and some TJ's Brown Rice Medley (cooked with chicken-flavored ghee from my Chicken in Milk--contains brown rice, daikon seeds, and black barley).
Yum!
Friday, January 16, 2004
Mango curry salad
2 ripe mangoes, diced
1 avocado, diced, minus one slice
3 green onions
1/2 fresh jalapeno, minced
2 Tbsp chopped fresh cilantro
1/3 cup slivered almonds
Curry vinaigrette:
1 clove garlic
1 tsp salt
Juice of 1 lime
Juice of 1 lemon
5 Tbsp olive oil
1 slice avocado, mashed
2 tsp curry powder
Mix the salad ingredients. Mash the garlic with the salt and then whisk in the citrus juice, olive oil, and avocado (for a creamy texture) and the curry powder. Dress the salad ingredients with the vinaigrette.
2 ripe mangoes, diced
1 avocado, diced, minus one slice
3 green onions
1/2 fresh jalapeno, minced
2 Tbsp chopped fresh cilantro
1/3 cup slivered almonds
Curry vinaigrette:
1 clove garlic
1 tsp salt
Juice of 1 lime
Juice of 1 lemon
5 Tbsp olive oil
1 slice avocado, mashed
2 tsp curry powder
Mix the salad ingredients. Mash the garlic with the salt and then whisk in the citrus juice, olive oil, and avocado (for a creamy texture) and the curry powder. Dress the salad ingredients with the vinaigrette.
turkey empanadas
> I used the basic pie crust recipe from the Joy of
> Cooking. I don't remember everything from the
> filling, but an approximate recipe would be:
> - Chopped cooked turkey meat
> - A handful of currants, soaked in hot water till soft
> and drained
> - Chili pepper
> - Unsweetened cocoa powder
> - Cinnamon
> - Oregano
> - Salt and pepper
> I used the basic pie crust recipe from the Joy of
> Cooking. I don't remember everything from the
> filling, but an approximate recipe would be:
> - Chopped cooked turkey meat
> - A handful of currants, soaked in hot water till soft
> and drained
> - Chili pepper
> - Unsweetened cocoa powder
> - Cinnamon
> - Oregano
> - Salt and pepper
Monday, January 12, 2004
Thursday, January 08, 2004
We cooked the 23-pound turkey a few days ago. We brined it. Rahul said it looked like Rush Limbaugh sitting in the bathtub. Dad and Patty came over and we ate cranberry sauce and stuffing in addition to the turkey with its nice browned skin. Then we had chocolate. Yum! Then Rahul decided he was going to stop eating poultry, so now the burden to finish the meat is on me and Kyle.