[Sca-cooks] Which wine for mallard recipe

[Saint Phlip]

On Tue, Mar 6, 2012 at 8:45 AM, Alexander Clark
<alexbclark at pennswoods.net> wrote:

> BTW, I've been reading recently about a hybrid called the lola duck
> which is half mallard. It's supposed to be tasty like a mallard, but
> more practical to raise for meat like a domestic duck. Last I checked
> it was kind of pricey.

It's a marketing ploy, just like the current Black Angus beef thing
(if you want truly superior beef, try charolais, without getting into
the fancy Japanese Kobe beef).

What they neglect to tell you is that mallards are the ancestors of
almost every duck breed there is, for the simple reason that a mallard
drake will cheerfully jump into a puddle with any lady duck he meets.

http://en.wikipedia.org/wiki/List_of_duck_breeds

Myself, I favor the Runner ducks. I can't eat my babies, but they're
prolific layers, out laying any chicken out there, and there is
something aesthetically pleasing about raising a self- motivated
bowling pin ;-)

http://en.wikipedia.org/wiki/Indian_Runner_Duck

Mine is a drake who thinks he's a goose, and he's named Jim Thorpe ;-)
(The others went the way of all flesh).

-- 
Saint Phlip

So, you think your data is safe?
http://www.cnn.com/2010/OPINION/01/23/schneier.google.hacking/index.html?hpt=T2

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow