I'd have been happy at Hoss's, too, with its
reasonably priced meat-heavy menu. I believe
that it's rural mid-Atlantic only, and I haven't
seen one in decades.
They have an on-line menu. If the quality is any good at all, they
have VERY reasonable prices. It's a wonder Dan Blocker's estate
doesn't sue them over the name though.
I'm sure Mr. Blocker didn't have a lock on that
name. Agreed that the prices seem quite decent,
though I hardly find them amazing.
For some reason the names of mediocre wines
"Jailhouse Red" and "Marilyn Merlot" popped up
in my head just now.
Roslind just got home from herr monthly visit to Cambridge Bay. On
the Kugluktuk stopover the plane had to make two go arounds while
the ground crews chased migrating geese off the runway!
Wildlife are a hazard in even less remote airports,
as you may remember. One of the formerly wonderful
things about United was the availability of Channel 9,
the passengers' access to ATC communications. On several
occasions I have heard warnings about birds on or near
the runway on both takeoff and landing.
We had spring breakup on Yellowknife Bay a few days ago so the
ducks, geese and gulls are all back for the summer. My co-worker who
lives out on the Ingraham Trail right by the Yellowknife River
bridge (where we went aurora viewing) even had swans in his front
yard for a few days before they were on their way further north.
Is that early for breakup?
A humourous quote from I forget where: "The airport is a lawless
place. 7 AM? Drink a beer. Tired? Sleep on the floor. Hungry? Chips
now cost $17."
Though yesterday cream of asparagus soup, Nurnberger
Bratwurstle, a decent Cru Bourgeois Bordeaux, and Camus
VSOP to follow were free, courtesy of the Star Alliance.
I admit that out of the sheltered atmosphere of the
Senator Lounge one could find a 1 1/2 oz Pringles for
E4 or so.
---------- Recipe via Meal-Master (tm) v8.05
Title: Braised Duck
Categories: Duck
Yield: 1 Servings
Vegetable oil
4 Duck legs
Salt
White pepper
Carrots
Celery
Onion
5 cl Whole garlic
1 Sprig thyme
10 Whole black peppercorns
1/4 c Brandy
1/4 c White wine
Chicken stock to cover
To braise the duck, Heat saucepot and add enough oil to cover bottom
1/4".
Season whole duck legs with salt and white pepper. Sear duck legs until
golden brown. 3-4 duck legs should be enough. Remove ducks legs from pot.
Remove some of the oil, keeping in enough to saute vegetables with. Saute
rough chop carrots, celery, and onion until translucence. Add in garlic,
thyme, and peppercorns. Saute, then deglaze with brandy and white wine.
Place Duck legs on top of vegetables and fill pot with chicken stock to
cover 1/2" over the top of the legs. Bring to a boil, reduce heat to
simmer, and cover. Let simmer for 1 - 1 1/2 hr until duck meat falls off
the bone. Remove from pan; let cool until room temp. Separate meat from
bone, skin, and fat, and shred.
Note: Duck stock can be strained and frozen to use for next batch of
braised duck.
:Gabby Gourmet's web page, sent by Joell Abbott
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