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Excellent Adventures on Manitoulin ...continued


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#181 Anna N

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Posted 16 October 2013 - 07:59 AM

So the plan for today (Kerry is away at the clinic in Wiki) is to make a generic curry sauce from Jamie Oliver so we can use up the leftover chicken and perhaps the pork if there is enough sauce.

Here's the mise for that:

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(For you, rotuts). Some fenugreek seeds and some curry leaves would be a nice addition but....

The duck we bought yesterday in Espanola is almost defrosted and sometime later this afternoon it will go into the Big Easy. I had asked Dejah for her recipe for Cantonese duck but as she guessed I am missing some key ingredients. Actually we are running low on duck fat so plain is a great idea.

Then if all goes well I'll make the onion soubise that I planned a day or so ago.
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#182 rotuts

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Posted 16 October 2013 - 08:10 AM

thanks!  you plan to collect that duck Fat in one of those container below it ?



#183 Kerry Beal

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Posted 16 October 2013 - 08:17 AM

There are some charred looking bits in the bag.

 

No danger of me trying to make retsina - never could stomach the stuff.  I think the first thing I'll play with is some Wray and Nephew overproof 'aged' on the chips.



#184 Anna N

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Posted 16 October 2013 - 09:55 AM

thanks!  you plan to collect that duck Fat in one of those container below it ?

ABSOLUTELY ! I could not secure the skin flap on the duck so rather than waste a precious drop of fat I snipped it off and it is now slowly surrendering its gold:

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#185 rotuts

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Posted 16 October 2013 - 10:05 AM

and gold it is !



#186 Anna N

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Posted 16 October 2013 - 10:10 AM

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Steps in the curry sauce. Mustard seeds, ginger, jalapeno and onions beginning to soften.



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After 30 or 40 minutes

Lunch!
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Initially I found it too be too coconutty but I added some water and the chopped up leftover chicken and it became quite satisfactory. I divided the sauce before adding the chicken so we have the potential for another meal of leftovers.
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#187 heidih

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Posted 16 October 2013 - 10:51 AM

Who got the crisped skin after the fat rendered?

Were the mustard seeds toasted/popped before mingling with the onions?

#188 Anna N

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Posted 16 October 2013 - 12:12 PM

Who got the crisped skin after the fat rendered?Were the mustard seeds toasted/popped before mingling with the onions?


The skin flap, in my experience, never crisps up properly and this time was no exception. I tried but ...meh. Yes, Kerry will be chasing popped mustard seeds forever! Thanks for rattin' on me.
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Anna Nielsen aka "Anna N"

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#189 Anna N

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Posted 16 October 2013 - 12:35 PM

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The mise for Julia Child's onion soubise. I have promised myself to make this recipe for years. It's very simple so not sure what was stopping me.

It calls for a 3 quart baking dish but all I had was a 2 qt. Not a problem I am sure since we all know how onions cook down.

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And the duck is in the BE

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Anna Nielsen aka "Anna N"

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#190 Kerry Beal

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Posted 16 October 2013 - 12:58 PM

The Wiki staff took me out for lunch today at the Rainbow Ridge golf club - not quite 'on par' with the Burlington Golf and Country Club - however a perfectly satisfactory lunch was had by all.

 

I forgot pictures until half way through 

 

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Grilled chicken caesar

 

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Sweet potato fries shared by all

 

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A lovely piece of banana cream pie for my birthday that they had to get at the grocery store because the golf club is closing next week and they don't have any more desserts.  


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#191 Kerry Beal

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Posted 16 October 2013 - 02:41 PM

We've seen a lot of change in the leaves in the time we've been here - dull today but decided to stop for a picture.

 

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This eve a Pan American Clipper - calvados in place of applejack, home made grenadine, lime and splash of absinthe (the good stuff).  

 

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#192 Kerry Beal

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Posted 16 October 2013 - 02:43 PM

The duck!  Shatteringly crisp skin.

 

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Soubise

 

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Dinner!

 

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#193 rotuts

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Posted 16 October 2013 - 03:52 PM

Wow  Great Wow

 

and the Fat Pot looked like ..........



#194 judiu

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Posted 16 October 2013 - 04:44 PM

Anna, have you tried weighting down the pieces of the skin flap, like you'd do with bacon? Use one of the bacon press thingies? Might help..?
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#195 Kerry Beal

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Posted 16 October 2013 - 05:40 PM

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Duck fat and gelee for Rotuts.

 

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Ginger Cookies from the Curious Blogquat - thank you Rob they are fabulous.



#196 Anna N

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Posted 16 October 2013 - 05:45 PM

Anna, have you tried weighting down the pieces of the skin flap, like you'd do with bacon? Use one of the bacon press thingies? Might help..?

I just think there is something about the composition of neck skin that prevents it from crisping. Bet there's a SSB who could explain it.

Edited for spelling.

Edited by Anna N, 16 October 2013 - 05:45 PM.

Anna Nielsen aka "Anna N"

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#197 Anna N

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Posted 17 October 2013 - 05:28 AM

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Our haul of duck fat after a night in the fridge.

I am enjoying one of Kerry's ginger cookies as I contemplate what I might get up to today.
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Our 2012 (Kerry Beal and me) Blog
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#198 Dejah

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Posted 17 October 2013 - 05:46 AM

The duck skin looked super! Did the inside stay moist and tender? I collected the fat and used it to sautee vegetables, then added the juice. Really good stuff with all the flavours from the marinade. I love the drippings when I do chicken with kaffir lime leaves - perfect for anything!

Crazy, ain't it? Using the BE to reduce the fat in the protein, then use the fat to cook healthy vegetables... :laugh:


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#199 rotuts

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Posted 17 October 2013 - 06:03 AM

seems you got about a cup of fat !

 

Yum !

 

PS:  duck fat is actually good for you.


Edited by rotuts, 17 October 2013 - 06:04 AM.


#200 Anna N

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Posted 17 October 2013 - 06:13 AM

The duck skin looked super! Did the inside stay moist and tender? I collected the fat and used it to sautee vegetables, then added the juice. Really good stuff with all the flavours from the marinade. I love the drippings when I do chicken with kaffir lime leaves - perfect for anything!
Crazy, ain't it? Using the BE to reduce the fat in the protein, then use the fat to cook healthy vegetables... :laugh:


I have cooked an awful lot of ducks but never before have I achieved such shatteringly crisp skin! The meat was still juicy but if a repeat performance were in the offing I would put the lid on sooner and pull the duck 20-30 mins earlier. Yes, it is amusing to think how well we seem to contadict ourselves in the kitchen!
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#201 rotuts

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Posted 17 October 2013 - 06:19 AM

how long did you preheat for that Duck?

 

what would be your revised cooking schedule for it?

 

should i plunge into the CharB it would be for Duck like That!



#202 Anna N

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Posted 17 October 2013 - 07:21 AM

how long did you preheat for that Duck?
 
what would be your revised cooking schedule for it?
 
should i plunge into the CharB it would be for Duck like That!


Did not pre-heat for the duck or anything else for that matter.

I did not keep a very good record but I believe I went 2.5 hours with lid on for last 1/2 hour. Next I would try 2 hours with the lid on for the last 1/2 hour. I am still unsure how much the outside air temp is a factor to be considered. One amazing advantage of the BE is that the fat does not burn.
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#203 rotuts

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Posted 17 October 2013 - 08:18 AM

very interesting about the fat.  get more and more interesting.



#204 Anna N

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Posted 17 October 2013 - 09:44 AM

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Finally, when I persuaded my sluggish body to move, I opted to make Nigel Slater's banana bread with turbinado sugar and chocolate. It's about at the halfway point in the oven.

For lunch I pulled meat from the leftover duck, tossed it in with the curry sauce I made upthread and had a fast and tasty meal.
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#205 Kerry Beal

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Posted 17 October 2013 - 03:20 PM

For rotut's amusement - we have Wray and Nephew Overproof on 75 grams of JD chips with about 1/4 of a spent vanilla bean and 1 allspice berry.  It's had about 1 1/2 minutes in the nuke which brought it up to about 60º C.  I put the lid on immediately and it's cooling on the counter.  I will do this one or two more times - tasting at that point to see what's what.  

 

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For dinner tonight - lovely leftovers.  Soubise and chicken curry.  Should have wiped the plate before service!

 

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And a negroni that I was so anxious to get to that I forgot a picture.  


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#206 rotuts

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Posted 17 October 2013 - 04:39 PM

Excellent.  really Excellent.

 

once you get your JD Slosh Just Right   consider sending me a Dram as an Attachment !

 

to Gmail  !!!

 

What ??  Al has not invented this Yet?

 

:hmmm:


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#207 Anna N

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Posted 18 October 2013 - 03:39 AM

Before it goes off to feed the staff in emerg, the finished banana bread:

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Edited to fix typo.

Edited by Anna N, 18 October 2013 - 03:40 AM.

Anna Nielsen aka "Anna N"

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#208 Anna N

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Posted 18 October 2013 - 10:06 AM

Kerry brought home a delightful med student to share our lunch with today. She had given me fair warning so I was able to pull together the makings of a salad:

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Romaine lettuce, hard-cooked eggs, tiny grape tomatoes, olives, scallions, antipasti, and a dressing inspired by Dave Hatfield's current blog. We each took a big bowl and built our own salad. Seemed to go over well.
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Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#209 Dave Hatfield

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Posted 18 October 2013 - 10:33 AM

I'm glad I inspired somebody. Looks a great salad. 



#210 Kerry Beal

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Posted 18 October 2013 - 11:51 AM

After the 3rd heating and sealing - it's taken on a lot of nice colour.  

 

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Strained off it's wood chips.

 

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After dilution down to about 45% it was a very tasty tipple.

 

Also tasted the carpano antica imitation today - it still hasn't cleared completely but it's getting there (though I suspect the ride back in the car is going to bugger that a bit).  Tasted it next to the real thing.  

 

It's sweeter than real carpano - so the suggestions made upstream about using a dry muscat are duly noted.  It will still benefit from a drop of two of the sherry to bring the flavour closer to carpano - that being said it's really nice and should make an excellent - albeit sweet - sweet vermouth.