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Title: The Hidden Gospel of Turtle
Source: [None]
URL Source: [None]
Published: Jan 18, 2009
Author: Turtle
Post Date: 2009-01-18 19:06:48 by Turtle
Keywords: None
Views: 135
Comments: 12

In the Year of Our Lord sometime in the pretty near future I hope, Turtle was crowned King and immediately hanged several thousand traitors, then kicked out all the illegal immigrants and most of the legal ones from the Third World, closed down the Federal Reserve and 90% of the federal government, closed down all the military bases around the world, stopped all our wars and brought our troops home, fired 90% of all police and armed all the citizens, deregulaated the economy and cut taxes 90% (oh, and closed down the IRS), then spent the rest of his time drinking wine, growing roses and chasing the babes.

And peace and happiness reigned over all.

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Begin Trace Mode for Comment # 11.

#7. To: Turtle (#0)

Turtle soup is a great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. Commander's Palace Restaurant, in New Orleans' Garden District, is famous for its turtle soup -- it's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself. More often, though, it's the first bookend of a great meal that's finished by a fantastic dessert. Arnaud's Restaurant, in the French Quarter, also has great turtle soup, and the recipe is quite different. Commander's is thicker, and Arnaud's is a little lighter, using a white veal stock instead of a dark beef stock.

Commander's Palace Turtle Soup au Sherry (Good stuff!)

10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock

NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish

Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry

Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside. In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

F.A. Hayek Fan  posted on  2009-01-18   20:04:36 ET  Reply   Untrace   Trace   Private Reply  

That is no way to treat your King!

Turtle  posted on  2009-01-18   20:14:44 ET  Reply   Untrace   Trace   Private Reply  

#12. To: Turtle (#11)

Hold still, Turtle. We'll "crown" you.

Hail, Turtle.

randge  posted on  2009-01-18 21:58:22 ET  Reply   Untrace   Trace   Private Reply  

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