Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Natahn, most livers in Europe come from Poland,. So now that you know that the M8 does need filters that you don't have (yet) trade it for livers - it will solve two problems at once ;-) Enjoy your trip And watch Zubrovska ... Amiti?s Philippe Nathan Wajsman wrote: > Can you guys please stop this? You are making me way too hungry way > too late in the evening. And besides I am going to Poland on Tuesday > to spend the next two weeks stuffing my face with various unhealthy > but delicious foods. To stay on topic, I will photograph them with my > new M8 :-) > > Nathan > > Nathan Wajsman > Alicante, Spain > http://www.frozenlight.eu > http://www.greatpix.eu > http://www.nathanfoto.com > > Books: http://www.blurb.com/bookstore/search?search=wajsman&x=0&y=0 > PICTURE OF THE WEEK: http://www.fotocycle.dk/paws > Blog: http://www.fotocycle.dk/blog > > > > On Dec 18, 2008, at 10:33 PM, Michiel Fokkema wrote: > >> >> >> Philippe AMARD wrote: >> >>> Michiel Fokkema wrote: >>> >>>> Thanks Philippe, >>>> I've done it plenty of times. >>>> I was educated as a chef. >>> >>> Ah, ah ! >>> >>>> I like it most when stuffed into a caille with some truffle. >>>> Or just raw with some coarse sea salt, >>> >>> Never tried, how do you do that? >> >> >> There are two ways. >> Take the quail as it is and stuff it like you do with a chicken or a >> turkey. use a mixture of the foie gras, truffle and cognac. Bake it >> in the oven for maybe 20 minutes on a crouton. Serve with a port or >> cognac demi-glace sauce. Or serve like "Caille en sarcofage" like in >> the movie "Babettes feast" >> >> Or >> >> De bone the quail and put the foie gras truffle cognac mixture in >> the middle. roll it into a sausage into plastic foil. Close very >> careful and poach it for 40 minutes. Let it cool down in the fridge >> for a day or so and there you go. Like a chicken gallantine. >> >>>> or fried or whatever way, I like it. >>>> >>> Ever tried 'cooking' just by thermal shocks by taking it in and out >>> of fridge repeatedly while still in the 'alcholic' mixture? >>> I read that once but have never tried. >> >> >> Never heard of it. >> I'm also educated as a food scientist and doubt that something can >> be cooked or cured by just taking it in and out of the fridge. >> But one never know, cooking isn't really something we understand >> totally and I've seen stranger things happen. >> >> cheers, >> >> Michiel Fokkema >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >