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Greger Offline OP
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Panko crusted, deep fried duck livers & cracklin's with home grown Broccoli.
[Linked Image]
paired with Relax Cool Red
red riesling.

Homemade white chocolate chip and walnut cookies for dessert!


Good coffee, good weed, and time on my hands...
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Well, after they clean the restrooms at school, sitting down to that nice looking dinner above looks good. [Linked Image]

Oh wait! Poor people don't work . They have have no role models and don't know what work is. Never mind.

smile


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Rat on a stick...
Stir fried rat...
etc.
etc.


If you think you've got an inside track to absolute truth, you become doctrinaire, humorless and intellectually constipated." Saul Alinskey
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Spamspamspamspspspam baked beans and spam


How eager they are to be slaves - Tiberius Caesar

Coulda tripped out easy, but I've changed my ways - Donovan
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Greger Offline OP
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Some folks throw away the livers and all that excess neck skin from a duck. Tonight I fried em' up.
From the neck and the rest of the giblets I made Vietnamese duck soup with cellophane noodles. With the drippings from the roast duck I'll make duck gravy and serve that with Mashed potatoes or biscuits,the meat picked off the carcass and the rest of the bones will go to make a little bit of stock for a creamy Duck and Broccoli soup.




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Duck livers, huh?

The spousal unit and I were at a Chinese restaurant recently, relaxing over a drink and some appetizers, when the waiter brought a large covered tureen and placed it on the table. As we chatted, the lid of the tureen popped up about half an inch and we could see two beady little black eyes looking at us. At first we thought someone had added something to our cocktails, but a couple of minutes later it happened again.

We called the waiter and told him to watch. Sure enough, it happened a third time. The waiter asked what we order, and I told him chicken surprise. He blinked, then said, "I think I made the mistake. This is a Peking duck."


Take the nacilbupeR pledge: I solemnly swear that I will help back out all Republicans at the next election.
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As I recall, rendered duck fat is supposed to be a gourmet version of chicken fat: Used in recipes to add flavor and to spread on bagels and such. Probably pretty good just spread on fresh biscuits like butter.

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My wife and I went to my company's holiday party on Saturday: Chart House right on the beach in Cardiff-by-the-sea. Starters were coconut shrimp, chicken skewers with peanut sauce dip, and bruschetta.

The bruschetta was so good, I tried making some myself last night: I had sourdough toast, very good hothouse tomatoes, fresh red onion, and fresh garlic, but only dried basil. I think it would be much better with more fresh basil and less onion. The onion pretty much drowned out everything else. I'll have to try it again with some pesto spread on the toast and just a bit of minced green onion.

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Greger Offline OP
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I've got two dozen sweet basil plants about a foot high, I'll soon be able to pick enough to make pesto. Good bruschetta is an art, and not one that I have mastered yet.
I just picked up a Depression Era cookbook and a Black American (Soulfood) Cookbook. I've already found the best bread pudding recipe ever in one of them.


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J
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Originally Posted by Greger
I just picked up a Depression Era cookbook and a Black American (Soulfood) Cookbook.
This Depression Era cookbook?[/b]

[b]Indulge in Frugality

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