T1B

May 4, 1970

These kids got off easy...

They never had to read any of your posts.

Geez Marty, I thought we were cool and stuff.

I thought you might even like the music, Neil being Canadian and all.

Stop tugging on my heartstrings, you jackass.


:x

Do you know what I'm serving tomorrow to my dinner guests, Mikey?

Rib-eye steak.

Do you want to know why I'm serving rib-eye steak?

It's because:

a) I'm a cheap bastard

b) You gave me no assistance in the Cooking Forum with a barbecued quail recipe


Damn you to Hell, Food Man!

DAMN YOU TO HEEEEELLLLLLLL!!!!!!

Martyred wrote:Do you know what I'm serving tomorrow to my dinner guests, Mikey?

Rib-eye steak.

Do you want to know why I'm serving rib-eye steak?

It's because:

a) I'm a cheap bastard

b) You gave me no assistance in the Cooking Forum with a barbecued quail recipe


Damn you to Hell, Food Man!

DAMN YOU TO HEEEEELLLLLLLL!!!!!!

Marty!! I'm really sorry. Rib-eyes are delicious. I didn't realize you were serious about the quails. I never barbecued one but I would have given you:

Caille en Sarcophage avec Sauce Perigourdine, the classic dish from Babettes gæstebud.

"One of the finest of the finest of classical French dishes served only in Paris’s finest restaurants. Tender, gamey quail stuffed with foie gras and encased in a puff pastry shell, swimming in a pool of black truffles hand-picked in the Perigord region of France."

It never fails to impress, especially if you go with the rest of Babette's menu as well.

---------------------------------------------
QUAILS EN SARCOPHAGE

Prep time: 1 hour
Cooking time: 1 hour 30 minutes, in stages
__
1 lb homemade or thawed frozen puff pastry
1 egg yolk beaten with 2 tablespoons water
8 quails, boned (except for legs and wings), with bones reserved
Salt and freshly ground black pepper
6 tablespoons Cognac
2 ounces black truffles, minced
8 ounces goose foie gras, preferably fresh (but not raw)
5 tablespoons unsalted butter
3 shallots, minced
1 cup dry white wine
4 cups homemade or good quality frozen brown stock
2 teaspoons cornstarch dissolved in 2 tablespoons white wine
8 perfect large mushroom caps
1 teaspoon peanut oil
__
1. Preheat oven to 425 degrees. Cover a baking sheet with parchment
paper or foil.
2. Roll pastry on a lightly floured board to 1/4-inch thickness. Cut 8
ovals, 4 inches wide and 5 inches long. Prick with tines of a fork. Brush
with egg yolk and water mixture.
3. Bake for 12 to 15 minutes until nicely browned. Remove from oven
and set aside on a rack to cool. When ovals have cooled, use a sharp knife
to cut down into the pastry, within a half inch of the edge. Do not cut
through to the bottom. Lift out the inner layers of pastry and discarde
[sic], leaving an oval pastry case.
4. Rinse and dry quails. Sprinkle the cavities with salt, pepper and a
little of the Cognac. Spread half the minced truffles into the cavities of
the quails. Divide foie gras into 8 equal portions and place a portion
inside each quail, then close up the quails. Tie a piece of butcher's twine
around each quail if necessary. Refrigerate quails until ready to cook.
5. Heat 1 tablespoon of the butter in a heavy saucepan. Add the
reserved quail bones and saute until lightly browned. Stir in shallots,
lower hat and saute shallots, stirring constantly, for 3 minutes. Add 3
tablespoons of the Cognac, and stir to deglaze the pan. Add wine and stock
and simer until the sauce is reduced by half, 30 to 40 minutes. Strain
sauce and return it to a clean saucepan. Stir in the cornstarch mixture and
bring to a simmer, stirring until sauce has thickened. Add the rest of the
minced truffles. Season to taste with salt and pepper and set aside until
ready to serve.
6. Saute mushroom caps in 2 tablespoons of butter. Set aside.
7. About 20 minutes before quails are to be served, preheat oven to
375 degrees.
8. Heat remaining butter with oil in a large heavy skillet. Over
medium high heat, brown quails, rolling them around to brown on all sides,
about 5 minutes. Place quails in the oven for 10 minutes.
9. While quails are baking, deglaze skillet with remaining Cognac,
about 2 tablespoons, and add this to the sauce.
10. Remove quails from oven, remove any string and cover them to keep
warm.




11. To serve, reheat sauce. Place pastry ovals on a baking sheet. Place
a quail on each oval. Reheat in oven about 5 minutes. Transfer quails and
pastry to each of 8 plates or to a large serving platter. Spoon a little of
the sauce over each quail and top with a mushroom cap. Spoon more of the
sauce on each plateor, if using a large serving platter, pass it alongside.
Serve at once.
Yield : 8 servings





----------------------------------------------------




Oh well, maybe next time.

Mikey wrote: Caille en Sarcophage avec Sauce Perigourdine

are you coming on to me?

88 wrote:In hindsight, it was probably unwise to be a member of a crowd that was hurling things at a bunch of well-armed soldiers at a time when someone in the crowd decided to discharge a gun, you know.

There's a lot of speculation, confusion and disagreement about what actually happened and who is to "blame", but I figured at least somebody would swing by this thread to blame the kids who got killed. I don't seem to recall any soldiers getting shot. Why were they there with loaded weapons anyway?

One student who was just walking by ended up dead. Whatever, it was a tragic situation that never should have happened.

88 wrote:
Agreed. Totally unnecessary. Here is some "new" information about what preceded the shootings:

http://www.cleveland.com/science/index. ... dio_t.html

So...the massacre was started by an FBI informant/stoolpidgeon busting caps at the hippies, which triggered a "National Guard riot".


okay

Martyred wrote:Rib-eye steak.

Bro, just toss some Steak-ummms in the microwave and call it good.

-Mikey

MgoBlue-LightSpecial wrote:

Martyred wrote:Rib-eye steak.

Bro, just toss some Steak-ummms in the microwave and call it good.

-Mikey

Can you get them in a can?

Martyred wrote:

MgoBlue-LightSpecial wrote:

Martyred wrote:Rib-eye steak.

Bro, just toss some Steak-ummms in the microwave and call it good.

-Mikey

Can you get them in a can?

caille en boîte?

Martyred wrote:Can you get them in a can?

I would not, could not, from a can.

I would not eat them on a tray
I would not eat them with shutyomouth

I will not, shall not with mv
I could not, would not with Jsc

I do not like them in a can
I do not like them fuck you your wife sucks black cock

-AP

Mikey wrote:One student who was just walking by ended up dead.

Who the fuck just "walks by" a full blown riot with tear gas and armed National Guardsmen? Was he wearing an iPod or something?

Mikey wrote:...stuffed with foie gras

Not in California. On July 1st, foie gras will be banned for production and sale within the state of California. Evidently, it is "mean" to ducks and geese which are bred to be consumed as tasty meals for happy people.

Granted the foie gras business isn't exactly a major industry, but some people are making their living solely and in part from the manufacture, distribution and sales of foie gras, right? That activity is taxed on an income and sales level to the state. Now, instead of a modest positive cash flow into the state coffers, we will subtract that revenue and then spend even more tax dollars ensuring that this law reducing state revenue will be enforced. Sure why not? The state economy is only in a death spiral of cratering revenues and skyrocketing spending and inflation.

And this thought process "makes sense" to dumb liberals and whacked out enviro-fascists.

mvscal wrote:

Mikey wrote:One student who was just walking by ended up dead.

Who the fuck just "walks by" a full blown riot with tear gas and armed National Guardsmen?

Idiots will walk in front of cops who have rolled up on a robbery in progress with guns drawn. Your point, dumbshit?

The point is that he wasn't just "walking by." He was part of the disturbance and he got exactly what he deserved.

Reservists lost their nerve and panicked, anyone remotely qualified was in Vietnam, that's a disgrace.

mvscal wrote:He was part of the disturbance and he got exactly what he deserved.

WOAH!

Dr_Phibes wrote:Reservists lost their nerve and panicked, anyone remotely qualified intelligent was in Vietnam Canada, that's a disgrace.

ftfy

Diego in Seattle wrote:

mvscal wrote:

Mikey wrote:One student who was just walking by ended up dead.

Who the fuck just "walks by" a full blown riot with tear gas and armed National Guardsmen?

Idiots will walk in front of cops who have rolled up on a robbery in progress with guns drawn. Your point, dumbshit?

point is, Darwin always gets what he wants. He'll get you too one of these days