12 July 1979 - DISCO PROTEST TAKES OVER BASEBALL GAME: The Chicago White
Sox and local radio DJ Steve Dahl team up for a promotional event:
blowing up a crate of disco records in between games of a doubleheader. Thousands of fans-who got in for 98 cents if they brought a record to
be destroyed-trash the field. The team is forced to postpone, and
eventually forfeit, the second game.

Dahl remains defiant. He made his position clear in the 2016 book Disco Demolition: The Night Disco Died. "IrCOm worn out from defending myself as
a racist homophobe," he wrote. "The event was not anti-racist, not
anti-gay - we were just kids pissing on a musical genre." Moreover, he
was defending "the Chicago rockrCOnrCOroll lifestyle" from an unwanted
musical invasion. The rise of disco to mainstream success on the back of Saturday Night FeverrCOs unexpected success was "a repudiation of all
things rough - like rockrCOnrCOroll and bar nights" and "demean[ed] the ordinary life that kids inhabited".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Disco Duck
Categories: Poultry, Fruits, Herbs, Vegetables, Citrus
Yield: 3 servings

6 lb Whole duck
1/2 lb Baby potatoes
3 Shallots
6 Fresh figs
5 Bartlett pears
2 tb Butter
4 Lemons; divided
5 tb Honey; divided
Salt & fresh ground pepper
1 bn Fresh thyme

Set oven @ 475-|F/246-|C.

Take the duck out of the refrigerator 30 minutes before
preparing it.

Cut the baby potatoes, the shallots, three figs, and
three pears in half. Arrange them on an oiled baking
sheet. If you would like the fruit to have grill marks,
insert a baking rack into a second baking sheet, and lay
the figs and pears on top. Put the tray in the oven and
roast 30 minutes while you prepare the duck and fruit
stuffing.

Melt the butter, and add it to a mixing bowl. Mix in the
juice of 1 1/2 lemons and 1 tablespoon of honey.

Cut the remaining figs and pears and half a lemon into
eighths, and add them to the lemon-butter mixture.

Using a sharp knife, score the duck's skin in a
crosshatch pattern. Avoid cutting into the duck's meat.

Generously season the duck inside and out with kosher
salt and freshly ground pepper.

Trim any excess fat around the duck's cavity. Stuff the
duck's cavity with the fruit stuffing, then pour in the
lemon juice from the bowl.

Criss-cross the duck's legs, and secure with kitchen
twine. Place the duck breast-side up on a rack inside of
a roasting pan.

Put the duck into the oven, and roast for 10 minutes.
Lower the temperature to 300-|F/150-|C, and roast the duck
for 50 minutes.

Turn the duck breast-side down, and roast for 30
minutes. Turn the duck breast-side up, and roast 30
minutes. Turn the duck breast-side down, and roast 30
minutes.

While the duck is roasting, combine the juice of 2
lemons, 4 tablespoons of honey, and the fresh thyme in a
saucepan. Heat the mixture over medium heat until the
thyme turns brown. Remove the thyme, lower the heat, and
simmer until thickened.

Turn the duck breast-side down, and roast 30 minutes.
Take the duck out of the oven, and brush the breasts
with the lemonhoney-thyme glaze.

Increase the oven temperature to 475-|F/246-|C, and roast
the duck a final 15 minutes. Watch the duck carefully so
the glaze doesn't burn.

Take the duck out of the oven, and transfer it to a
cutting board. Let it rest 15 minutes before carving.

While the duck is resting, put the potatoes, shallots,
figs, and pears back in the oven to reheat.

Cut up or carve the duck, and serve with the fruit
stuffing, potatoes, shallots, figs, and pears.

BY:-aAusrine Zygaityte

RECIPE FROM: https://www.tastingtable.com

Uncle Dirty Dave's Archives

MMMMM

... IBM: It may be slow, but at least it's expensive.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)