Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Hi Philippe, It is ?ubr?wka, and I am quite immune to it. I was born there, after all :-) Amities, 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 10:43 PM, Philippe AMARD wrote: > 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 >> > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information