Thread: snack

modom (palindrome guy) <[email protected]> wrote:

> Rough chopped duck confit fried in an iron skillet and drained.
> Skillet wiped down to reduce excess fat. Oaxacan queso, minced
> jalapeno, and duck added to the skillet over medium heat. Corn
> tortilla laid on top. Fried till cheese began to brown. Flipped over
> so the tortilla could brown. Cut into quarters, drizzled with lime
> juice, sprinkled with minced radish.

What... no potatoes fried in that duck fat with some garlic?!
Scandalous!! I suspect the Cabal (TINC) is not going to be happy.
You'd better take some care.

Victor

modom (palindrome guy) <[email protected]> wrote:

> Rough chopped duck confit fried in an iron skillet and drained.
> Skillet wiped down to reduce excess fat. Oaxacan queso, minced
> jalapeno, and duck added to the skillet over medium heat. Corn
> tortilla laid on top. Fried till cheese began to brown. Flipped over
> so the tortilla could brown. Cut into quarters, drizzled with lime
> juice, sprinkled with minced radish.

What... no potatoes fried in that duck fat with some garlic?!
Scandalous!! I suspect the Cabal (TINC) is not going to be happy.
You'd better take some care.

Victor

On Sun, 4 May 2008 08:57:28 +0200, [email protected] (Victor Sack)
wrote:

>modom (palindrome guy) <[email protected]> wrote:
>
>> Rough chopped duck confit fried in an iron skillet and drained.
>> Skillet wiped down to reduce excess fat. Oaxacan queso, minced
>> jalapeno, and duck added to the skillet over medium heat. Corn
>> tortilla laid on top. Fried till cheese began to brown. Flipped over
>> so the tortilla could brown. Cut into quarters, drizzled with lime
>> juice, sprinkled with minced radish.
>
>What... no potatoes fried in that duck fat with some garlic?!
>Scandalous!! I suspect the Cabal (TINC) is not going to be happy.
>You'd better take some care.
>
>Victor

I'll watch my back. Somehow.

OBFood: An Italian friend here served speck as part of an appetizer
tray at a dinner we attended recently. His was very lean and smoked.
Anyone interested in the Dallas area can buy it at Jimmy's Fine Foods
located at Fitzhugh and Bryan just down the street from the Asian
vegetable patch and shop.

Two things about the Asian vegetable patch: 1. I once asked a woman
there what was the English name for a plant she was selling. "I don't
think there is an English name for this." And 2. The sign at the
entrance says it's supported by Heifer International.
http://www.heifer.org/
--

modom
** Posted from http://www.teranews.com **

On Sun, 4 May 2008 08:57:28 +0200, [email protected] (Victor Sack)
wrote:

>modom (palindrome guy) <[email protected]> wrote:
>
>> Rough chopped duck confit fried in an iron skillet and drained.
>> Skillet wiped down to reduce excess fat. Oaxacan queso, minced
>> jalapeno, and duck added to the skillet over medium heat. Corn
>> tortilla laid on top. Fried till cheese began to brown. Flipped over
>> so the tortilla could brown. Cut into quarters, drizzled with lime
>> juice, sprinkled with minced radish.
>
>What... no potatoes fried in that duck fat with some garlic?!
>Scandalous!! I suspect the Cabal (TINC) is not going to be happy.
>You'd better take some care.
>
>Victor

I'll watch my back. Somehow.

OBFood: An Italian friend here served speck as part of an appetizer
tray at a dinner we attended recently. His was very lean and smoked.
Anyone interested in the Dallas area can buy it at Jimmy's Fine Foods
located at Fitzhugh and Bryan just down the street from the Asian
vegetable patch and shop.

Two things about the Asian vegetable patch: 1. I once asked a woman
there what was the English name for a plant she was selling. "I don't
think there is an English name for this." And 2. The sign at the
entrance says it's supported by Heifer International.
http://www.heifer.org/
--

modom
** Posted from http://www.teranews.com **

modom (palindrome guy) <[email protected]> wrote:

> OBFood: An Italian friend here served speck as part of an appetizer
> tray at a dinner we attended recently. His was very lean and smoked.

It likely was "Speck dell'Alto Adige", South Tyrolean speck with a
protected designation. They did a fabulous job of getting their product
known the world over, but I have to say that the product itself is
nothing very special. It also tends to be very tough indeed.

> Anyone interested in the Dallas area can buy it at Jimmy's Fine Foods
> located at Fitzhugh and Bryan just down the street from the Asian
> vegetable patch and shop.
>
> Two things about the Asian vegetable patch: 1. I once asked a woman
> there what was the English name for a plant she was selling. "I don't
> think there is an English name for this."

Next time ask her for the name she actually calls it and maybe you can
find the plant by browsing here:
<http://www.dpi.vic.gov.au/dpi/nrenfa.nsf/LinkView/8EA6528B89571F99CA2570A4001586645E3946E74D2DB314CA 257210000A4A12>.

Victor

modom (palindrome guy) <[email protected]> wrote:

> OBFood: An Italian friend here served speck as part of an appetizer
> tray at a dinner we attended recently. His was very lean and smoked.

It likely was "Speck dell'Alto Adige", South Tyrolean speck with a
protected designation. They did a fabulous job of getting their product
known the world over, but I have to say that the product itself is
nothing very special. It also tends to be very tough indeed.

> Anyone interested in the Dallas area can buy it at Jimmy's Fine Foods
> located at Fitzhugh and Bryan just down the street from the Asian
> vegetable patch and shop.
>
> Two things about the Asian vegetable patch: 1. I once asked a woman
> there what was the English name for a plant she was selling. "I don't
> think there is an English name for this."

Next time ask her for the name she actually calls it and maybe you can
find the plant by browsing here:
<http://www.dpi.vic.gov.au/dpi/nrenfa.nsf/LinkView/8EA6528B89571F99CA2570A4001586645E3946E74D2DB314CA 257210000A4A12>.

Victor

On Sun, 4 May 2008 23:57:57 +0200, [email protected] (Victor Sack)
wrote:

>modom (palindrome guy) <[email protected]> wrote:
>
>> OBFood: An Italian friend here served speck as part of an appetizer
>> tray at a dinner we attended recently. His was very lean and smoked.
>
>It likely was "Speck dell'Alto Adige", South Tyrolean speck with a
>protected designation. They did a fabulous job of getting their product
>known the world over, but I have to say that the product itself is
>nothing very special. It also tends to be very tough indeed.

I have no idea whether you are right about the origin or the Tyrolean
provenance of Sal's offering to us. However, if this was nothing very
special, then the special speck must be very special indeed. What I
ate was mild, velvety, subtlely smoked and quite tender. Sal, who
lived for 20 years in the Lake Como region, was happy with it.

Incidentally, you will be cheered to learn that I am about to slice
potatoes in advance of frying them in duck fat. The last of the
confit went into my noon quesadilla, and the fat is just hanging
around morosely in the kitchen without its erstwhile companion.
Putting it to work on potatoes seems the kind thing to do at this
point.
--

modom
** Posted from http://www.teranews.com **

On Sun, 4 May 2008 23:57:57 +0200, [email protected] (Victor Sack)
wrote:

>modom (palindrome guy) <[email protected]> wrote:
>
>> OBFood: An Italian friend here served speck as part of an appetizer
>> tray at a dinner we attended recently. His was very lean and smoked.
>
>It likely was "Speck dell'Alto Adige", South Tyrolean speck with a
>protected designation. They did a fabulous job of getting their product
>known the world over, but I have to say that the product itself is
>nothing very special. It also tends to be very tough indeed.

I have no idea whether you are right about the origin or the Tyrolean
provenance of Sal's offering to us. However, if this was nothing very
special, then the special speck must be very special indeed. What I
ate was mild, velvety, subtlely smoked and quite tender. Sal, who
lived for 20 years in the Lake Como region, was happy with it.

Incidentally, you will be cheered to learn that I am about to slice
potatoes in advance of frying them in duck fat. The last of the
confit went into my noon quesadilla, and the fat is just hanging
around morosely in the kitchen without its erstwhile companion.
Putting it to work on potatoes seems the kind thing to do at this
point.
--

modom
** Posted from http://www.teranews.com **