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Raphael
04-25-2013, 07:13 AM
Hi all, hi Shawn,

Just throw in the post office a parcel with the Stylus in it, this camera is heading to Germany now !

Hey, things are acceleratings for both cameras !

Go, Stylus, GO ! (Say the guy who kept the thing during 15 days :whistling:)

So, wait... What I am supposed to do now ? Get a chicken ? Dead or Alive ? And what ?

Best regards,

Raphael

k_jupiter
04-25-2013, 12:12 PM
So, wait... What I am supposed to do now ? Get a chicken ? Dead or Alive ? And what ?

Best regards,

Raphael

Coq a vin blanc might be appropriate.

Ingredients

10 slices bacon, sliced into 1/2-inch pieces
2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 onion, finely chopped
30 small pearl onions, peeled
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions)
1/3 cup all-purpose flour
2 teaspoons tomato paste
3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay
1 1/2 cups rich chicken stock
8 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/2 cup heavy cream
Egg noodles, cooked according to package directions, accompaniment
Braised Leeks, recipe follows
2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 350 degrees F.

In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve.

Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes.

Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.

Serve with egg noodles and Braised Leeks. Garnish with chopped parsley.

*This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/coq-au-vin-blanc-recipe/index.html?oc=linkback

tim in san jose

Shawn Rahman
04-25-2013, 10:34 PM
Holy cow, Tim! That's why I go drive through 5 nights a week!

lxdude
04-26-2013, 12:15 AM
Holy cow, Tim! That's why I go drive through 5 nights a week!
Holy cow? But it's chicken!

Though there are no holy chickens. If there were, we couldn't have deviled eggs.

Dr Croubie
04-26-2013, 12:38 AM
Though there are no holy chickens. If there were, we couldn't have deviled eggs.

You've obviously never met my chickens, they think they're gods. (One of them is even called Krishna, and behaves like him too according to a Hindu friend)

lxdude
04-26-2013, 12:44 AM
Well, that's what they think of themselves, and considering the size of a chicken's brain...:D

Steve Smith
04-26-2013, 03:38 AM
Holy cow? But it's chicken!

Though there are no holy chickens.

There are also no holy cows...


Steve.

Shawn Rahman
04-26-2013, 07:32 AM
There are also no holy cows...


Steve.

Yes - you are right. Only mackerels are holy.

k_jupiter
04-26-2013, 10:34 AM
Holy cow, Tim! That's why I go drive through 5 nights a week!

That's why I usually eat around 23:00 and am having issues losing the 20 lbs I put on after knee surgery.

But it does taste good.

flatulent1
04-26-2013, 12:59 PM
That's why I usually eat around 23:00 and am having issues losing the 20 lbs I put on after knee surgery.

But it does taste good.

Get Sheila to send you some real Lucky Charms. They're magically delicious.

rst
04-27-2013, 04:08 AM
Holy Chicken!

The little Olympus arrived today. Thanks to Raphael packaging it had a save trip from France to Germany.

OK, now it's mine ... for the next couple of days. ;)

It arrived just in time before I leave to visit my parents, so I will be able to get a photograph from the area I was born and one of the area I live now. Only the weather is no good timing, but so we get a chance to check if the camera is waterproof. Who is going to develop the film? Just take a note that it is already pre-soaked :whistling:

Cheers
Ruediger

John_Nikon_F
04-27-2013, 11:21 PM
Holy chickens... Did someone say chickens? Not from the Leica, since that camera has Tri-X in it, of course. F2AS with 50/1.4 AI. Ektar 100.

http://farm9.staticflickr.com/8525/8683065920_7c98f1451b_z.jpg (http://www.flickr.com/photos/245gt-turbo/8683065920/)

:-P

-J

Raphael
04-29-2013, 05:31 PM
Coq a vin blanc might be appropriate.


Ingredients
[...]


Wow, looks tasty, and much less common than the classical "Coq au vin (rouge)", which is rather prepared with red wine, and sometime appropriate for accomodate an ederly tough volatile, btw :)

Thanks Tim, for the recipe !


@John : nice poultry shot ! The greys are Scotch Greys (Poule Úcossaise in Version Franšaise) ?

lxdude
04-29-2013, 06:04 PM
sometime appropriate for accomodate an ederly tough volatile, btw :)
I find a baseball bat is good for tenderizing, with a weak lye solution if necessary. ;):whistling:




The greys are Scotch Greys?

Cooked in Scotch instead of wine?;)

k_jupiter
04-29-2013, 07:41 PM
I find a baseball bat is good for tenderizing, with a weak lye solution if necessary. ;):whistling:





Cooked in Scotch instead of wine?;)

Wasting Scotch like that is grounds for dismissal.

This is your only warning.

tim in san jose

lxdude
04-29-2013, 08:21 PM
I don't like Scotch, but don't ya be messin' with me Irish Whiskey!

k_jupiter
04-29-2013, 09:38 PM
I don't like Scotch, but don't ya be messin' with me Irish Whiskey!

Hmmmmm... Some things from Ireland are really HOT but whiskey isn't one of them... :pouty:

tim in san jose

lxdude
04-29-2013, 11:43 PM
I'll take me sweet an' pure Bushmills o'er that hayvy Scotch o' yeahrs, ev'ry time! And that's the blends, never mindin' the single malts!!

flatulent1
04-30-2013, 09:05 AM
Blends...

(shudder!)

Shawn Rahman
04-30-2013, 10:48 AM
I'll take me sweet an' pure Bushmills o'er that hayvy Scotch o' yeahrs, ev'ry time! And that's the blends, never mindin' the single malts!!

Dude, you sound like a pirate. And you are very DEFINITELY joining the next round. You sound like one of us.