A Second Digression: A State of Confusion.

Amen to that, Setanta!

What possessed me Monger? The spirit of turkeys past and yet to come - squeaking and gibbering in the streets of Rom.... I mean the USA - their tragic forms - bereft of feather, drumstick and breast meat - endlessly stalking the scenes of their consumption in little, ghostly, skeletal flocks - carrying signs with words like "So - just who is thankful, jerks?"

And I have another muse - who shall remain nameless....the turkeys are enough....

I believe I shall soon have a litle flock of ghostly free-range chooks and a school of skeletal fish outside my own home.......

And a bed of li'l snow peas and fancy lettuces....

I thought until I discovered university!







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Laughing at Setantas last post.

Red curry duck!!!

I've never seen a red duck, let alone one with a penchant for curry . . .

Is that a duck that came from Communist China, via India???

Well. I'm not exactly too sure of his heritage or geographical progression, but he usually comes to my home via the local Thai restaurant!

So they deliver,these Thai folks?

Green Curry Duck (bebek hijau - um ummmmmmmmmm!)

Now, green ducks i've seen, green grebes, too . . .

They sure deliver these red curry ducks! And those ducks offer up their lives for a good cause!

margo- You shouldn't have started this. My mouth is watering, and I can't concentrate. What joy, what heavenly bliss.

Now THIS is a red curry duck!


Red Curry with Ducks and Pineapple
(Gaeng Phet Pbet Yang)

Ingredients:

1 cup Thai eggplants, quartered
3 tbs. vegetable oil
1 tbs. red curry paste
1/2 grilled Peking duck, cut into small pieces
1 tsp. sugar
1 tsp. fish sauce
1 1/2 cups coconut milk
1 1/2 cups fresh pineapple, cut into bite-sized pieces
6 cherry tomatoes, halved
1/2 cup basil leaves

Cooking Process:

1. Pour 3 cups boiling water over eggplant and let sit covered for 15 minutes, or
boil eggplant for 5 minutes.
2. On maximum setting, heat oil in wok and fry curry paste for 1 minute, stirring
constantly.
3. Add duck pieces and stir.
4. Mix in sugar and fish sauce, and pour in coconut milk.
5. When coconut milk reaches a boil, reduce heat and add eggplant and pineapple.
6. Simmer, add cherry tomatoes and basil. Remove from heat.
7. Garnish with remaining cherry tomatoes or basil.
8. Serve with rice. This curry is also served over small rice noodles. The dish is
then called Kha Nhom Jeen Gang Phet Pbet Yang.

Serves 4-6.

Margo, I did like you said. I ducked. But no red curry came flying in my direction. What's up with that?

Now we have a DUCK thread?!

dlowan- Isn't that better than a DUCK TOUR????

Hmmmmmmmmmmmmmmmmmmmmmmmmmmmm...........

Any smegger who mentions duct tape is dead......

'Pears all heads ducked when you when you set that one off, Deb.