Dynamic management ...
The conservation-driven goose protectors here certainly had no
idea of the long-term consequences of their actions or that
their descendants would be stepping in so much of it.
There was a time when geese were threatened and heading towards
endangered status so hunting seasons and bag limits were severely
restricted. Consequently they recovered very nicely. And your
Nature abhors a vacuum. One wonders what would
have taken the place of the geese had they been
completely eradicated.
seasons and limits haven't been relaxed soon enough or nearly
enough. (They weren't very dynamic!) As well the current young
Yes, well. That staticity was my point.
generation has far few sport hunters. Resident urban birds are
another matter as one is generally not allowed to discharge firearms
within city limits.
Doesn't stop some people, especially in the States.
Title: Yiaourtli - Goose, Duck or Chicken Casserole
1 sm goose or duck (or
4 lb chicken
salt
Juice of 3-4 lemons
1 c Coarse semolina
Salt and pepper
Seasonings; see directions
Pretty spare, eh.
This dish is often served with potatoes, but originally was
accompanied by fideikos, a form of homemade macaroni.
Fideikos = fideos, I imagine.
I always to give you the original version of the recipe, however, if
you find any dish too bland, add whatever comes to your mind,
Personally, I use always lots of onion and garlic and also add
oregano, tomato, parsley, or basilicum whenever I feel like it. I
also like to season with turmeric, nigella, sumac, paprika, curry or
cumin whenever I think it fits. So, just be creative and trust your
nose. Whatever smells fine usually tastes fine. For this yiaourtli
recipe, I usually use estragon, because I think it blends in
wonderfully into any dish with goose or duck.
Estragon is tarragon - JW
The further emendations sound substantially more
interesting than the original recipe.
... The inventor of Twizzlers has obviously never tasted a strawberry.
I've had berries of various kinds that resemble their
artificial counterparts, but it may be a question of which
came first, the scent or the egg. Today's example was
tough blueberries from Peru that tasted like blue candy.
Rossejat de fideos
categories: Spanish, pasta, starter, main shellfish, celebrity, obviously
trayf
servings: 6 or 12
6 lobsters (1 1/4 lb ea)
7 fl extra-virgin olive oil
6 garlic cloves, coarsely chopped
2 lg carrots, coarsely chopped
2 lge sweet onions, chopped
35 oz cn peeled whole tomatoes, drained, chopped
1 1/2 Tb sweet piment˙n de la Vera (smoked Spanish paprika)
1/2 c brandy
3 qt water
2 Tb unsalted butter, melted
salt and freshly ground pepper
1 1/2 lb fideos or angel hair pasta, broken into 3" lengths
Lobster with fideos
Bring a large pot of water to a boil. Add the lobsters and
cook for 5 min; the water does not need to return to a boil.
Transfer the lobsters to 2 large rimmed baking sheets. Drain
the pot. When the lobsters are cool enough to handle, twist
off the tails and claws. Break the bodies and little legs
into 3" pieces. Using scissors, cut down the center of the
tail shells and remove the tails in one piece. Cut down the
length of each tail and discard the dark intestinal veins.
Crack the claws and remove the meat in one piece. Cover and
refrigerate the lobster meat.
Heat 3 oz olive oil in the large pot. Add the lobster body
pieces and legs and cook over high heat, stirring often,
until beginning to brown, about 7 min. Add the garlic,
carrots and onions and cook over high heat, stirring
occasionally, until the onions are softened, about 8 min.
Add the tomatoes and cook until any liquid has evaporated,
about 5 min. Add the piment˙n and cook, stirring, until
fragrant, about 3 min. Add the brandy and cook until almost
evaporated, about 3 min. Add the water and bring to a boil.
Simmer over moderate heat for 30 min, skimming a few times.
Strain the lobster stock into a large saucepan. Bring the
stock to a simmer, cover and keep hot.
Preheat the oven to 400F. Wash out the large pot and return
it to the stove. Slice the lobster tails crosswise 1/2"
thick and transfer the slices to a large rimmed baking
sheet, fanning them slightly. Put the claw meat on the
baking sheet. In a small bowl, combine the melted butter
with 1 Tb olive oil; brush over the lobster and season
with salt and pepper. Cover with foil and bake for 12 min,
until just heated through.
Meanwhile, in the large pot, heat the remaining olive oil
until shimmering. Add the fideos and cook over moderately
high heat, stirring constantly, until browned, about 5 min.
Stir in half of the lobster stock, cover and cook for 3 min.
Add half of the remaining stock, cover and cook until almost
absorbed, about 3 min. Add the remaining stock and cook,
stirring, until the fideos are al dente, about 2 min longer.
Season with salt and pepper.
Spoon the fideos into shallow bowls, top with the lobster
and serve.
Jose Andres
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