1,000

Why?

And a great thread it is.

quote:

Originally posted by Board-O:
Why?

So he can go down in history. He is no leesunhee, but a minor footnote, anyways.

quote:

Originally posted by spo1977:

quote:

Originally posted by Board-O:
Why?

So he can go down in history. He is no leesunhee, but a minor footnote, anyways.

Exactly.

Ok, so where in between Napoleon and Dr. Kevorkian to we put Pauly?

quote:

Originally posted by Board-O:

Ok, so where in between Napoleon and Dr. Kevorkian to we put Pauly?

Alphabetically, Pauly won't fit there.

Perhaps we need to think of a different cupboard in which to keep him.

Where in the hierarchy of historical relevance do we put Pauly?

Somewhere between Myxamatosis and Syphilus

Here, here!


Between, that is.

So somewhere between the head and genitals?

The 1000th thread? Sounds like the name of a knitting show on Public Broadcasting.

But, congratulations Pauly.

quote:

Originally posted by Berno:
And a great thread it is.

oh...
congratulation!

pauly,
don´t you like at least to wite a recepie or similar

If you do give us a recipe, please keep in mind that we can't get australis here....

Besides, we'd most likely ignore it.

Oh, wrong thread.

bman,
Believe it or not, I have a single bottle of Astralis. If you can get your sorry butt back to T.O, maybe we can try a thing or two!
I am scheduled to be in Ottawa for the February offline on the 25th, but with that many people, we'll have to hold the Astralis for a different occassion here in Toronto.

Dok, you silly goose, I said "australis" and not "Astralis".

The latter is a famous Aussie wine (and now that I know you have one, I'm again feeling that familiar tugging towards T.O. sensation that comes when you mention your 77 Warre )

The former is, according to yesterday's newspaper, the new name for kangaroo meat, since many people seem to be squeamish about eating Skippies.

quote:

kangaroo meat, since many people seem to be squeamish about eating Skippies.

My motto is, you kill it, I will cook it

quote:

Originally posted by tsunami:
pauly,
don´t you like at least to wite a recepie or similar

Oh all right. I did this for Christmas lunch with my family.

Duck Terrine.
Get 1 normal sized duck. Debone and deskin the duck, reserving the bones for stock and render the skin for duck fat for later use.

Chop the flesh finely into very small pieces.

Combine in a bowl with:
a) 400g of veal mince
b) 400g of minced pork fat
c) 2 tablespoons of cassis
d) 1 large free range egg (or 2 regular eggs)
e) a handful of shelled pistachio nuts
f) salt, pepper and any other herbs/spices that suit your fancy.

Line a terrine pan with blanched bacon. The type of bacon is immaterial as long as they are evenly sized with decent width. To blanch the bacon just let them steep in boiling water for 3 or 4 minutes, this is to reduce some of the salt from the bacon.

Fill the terrine with the meat mixture, making sure that the bacon wraps the meat mixture on all sides.

Bake in a 180 (C) oven for 90 minutes in a water bath, with the water coming halfway up the terrine pan. NB it is best to use a terrine pan with a lid.

when the cooking is complete weigh down the terrine with a brick wrapped in aluminiom foil, or some other heavy weight and cool in the fridge.

Serve at least 24 hours after cooking. Very nice for a summer lunch.

quote:

Originally posted by bman:
The former is, according to yesterday's newspaper, the new name for kangaroo meat, since many people seem to be squeamish about eating Skippies.

mmmm skippy, tasteee.

Actually they are pretty good eating, the meat is very similar to venison. I might modify the duck terrine recipe (above) to do a bonny bouncing skippified version.