KennethT posted a post in a topic,
I've had best success by butchering it... I cook the breasts either sous vide (if that's an option for you) or traditionally by slowly cooking skin side down in a pan (score the skin first) until most of the fat is rendered, then roast for a few more minutes until done. The do the legs by confit... That's how I think gets the best results...
chefmd posted a post in a topic,
David Ross posted a post in a topic,
It's a mixture of cream cheese, cream, lots of fresh crab, Worcestershire, Old Bay seasoning, toasted slivered almonds, green onions and Tabasco. I change the seasonings depending on what I think might go well with the crab. Heat the mixture in a fondue pot over the stove then take it to your buffet table and place on the stand and light the flame. I serve it with buttered toast.
It takes a bit of effort and equipment, but the thin little toasts are much better than dried out melba toast out of a box. I take a baguette and slice it really thin using my meat slicer. Works fast and gives you uniform slices. Then brushed with melted butter and popped into a hot oven until crisp and golden.
LePetitPrince posted a post in a topic,
David Ross posted a post in a topic,
Most stupid quote on a cooking show? This morning, from Ree Drummond the so-named "Pioneer Woman,"..."Whenever I go out of town I make sure the fridge is stocked with food so the people I leave behind don't go hungry......" As if her husband and sons are cave dwellers and could only roast some of the beef they raise on the farm. Then in the next segment her sons and husband raid the fridge and he makes a caveman-like statement, "let's see what the girls left us to eat." Poor fellow needs to learn how to get along, maybe boil an egg and make some toast.....
blue_dolphin posted a post in a topic,
Built over ice with Elijah Craig, ango bitters and a coriander syrup (which I could have filtered a bit better) as the sweetener. The red chile flakes in the coriander syrup add a nice warming touch.
haresfur posted a post in a topic,
On the plus side the aroma isn't as bad as the taste. More of an very sweet cider than a beer. The initial sip hits you like an over-ripe mango to the face and then transitions to a strong taste of WTF then a long tail reminiscent of diesel. I'm sure I've put worse things in my mouth but not willingly. Can't wait until they release their Durian Dunkel.
jmacnaughtan posted a post in a topic,
Still tasty, though.
Speculoos, ginger and chestnut base
Chestnut and brandy buttercream
French meringue batons
Toliver posted a post in a topic,
Then a simple error in the kitchen takes them down. "Uhm, your potato chip was burnt."
And there's their personal takes on fusion cuisines..."No one else is cooking this way!" ("Well, perhaps there's a reason why...")...it's all becoming irritating.
Can they even do any of the classics? Give me a simple pot roast and save the spin on it for the next customer.
Thanks for the Crepes posted a post in a topic,
lesliec posted a post in a topic,
Eggs in. I find the seive very useful to stop them wandering around the pot:
And eggs out. A quick rinse under the cold tap helps make it possible to break the shells without burned fingers:
Both whites and yolks were pretty close to perfect. An observation, for what it's worth: I've always liked my poached or fried eggs to be nice and runny, so as to soak into my underlying toast. Wifey, on the other hand, has always liked hers solid. This method makes both of us happy!
As has been pointed out above, don't think of these as poached or soft boiled. They're sous vide, and proud of it.
KD1191 posted a post in a topic,
This is the second bottle I've opened from a mixed case of John's pinots that we picked up on our swing through Sonoma last month. The first, a bottle of 'The True' Sonoma Coast, was spectacular. I served it to my winemaker father-in-law who just kept saying, "So well made..." after every sip. The flavors on this one were quintessential RRV, but I probably won't open another for a couple more years, it has the structure & tannin to age well beyond the expectations set by its $35 price tag, and I look forward to seeing it evolve.
CantCookStillTry posted a post in a topic,
If I could get a do-over I'd probably rename myself "ITryReallyHardToCookButIhaveNeverEatenTheseThingsBeforeSoIDon'tKnowIfI'mDoingItRight' - Catchy no? My food experience is extremely limited restaurant wise, all I have to go on are my beloved cook books and the Internet. So I don't know if this is Risotto, I don't know if I got the "slow wave" texture the recipe required (I've lived in the UK and Australia and only know 'No Waves' and 'Frick thats a big Wave').
I used Arborio Rice, Homemade chicken stock (thank you freezer clearing post), white wine, enough butter to make James Martin proud and a (un)Healthy amount of Parmesan. Then I put in some peas because it looked like my Nannys rice pudding. I liked it, my carnivores said they did... have a feeling they were looking for the main course though.
Edited to add: I don't think It's 'Gooey' enough... I know it's not quite runny enough.. it was gooey to me but, I'm ooze phobic.
pjm333 posted a post in a topic,
David Ross posted a post in a topic,
For the beer cheese sauce, I used the Ninkasi Brewing Company Spring Reign Ale that I had used for the beer-battered onion rings. Interesting how the character of the beer changed from being used in a batter to being cooked in a beer cheese sauce. In a very good way in terms of flavor, the beer turned bitter, with a pronounced flavor and scent of malt and yeast. I don't think the bitterness would suit everyone's tastes but I thought it worked well with sharp cheddar cheese.
Pimento Beer Cheese Dipping Sauce-
1/4 cup butter
2 tbsp. chopped shallot
1/4 cup flour
1 12oz. bottle of beer
1 cup milk
2 tsp. Tabasco hot sauce
1 tbsp. canned, chopped red pimento
2 cups grated sharp cheddar
1/3 cup chopped green onion
Salt and fresh ground black pepper to taste
Heat the butter in a saucepan and add the shallot. Saute until the shallot is soft, then add the flour and stir to make a roux. Don't let the roux cook too long, this isn't a traditional dark brown roux. Once the butter and flour and combined, add the beer. Let the mixture come to a low boil and add the milk. Once the sauce thickens, add the Tabasco, pimento and cheddar and stir the sauce until it is smooth. Reduce the heat to low, then stir in the chopped green onions. Season with salt and pepper and serve with warm pretzel rolls or soft pretzels.
liamsaunt posted a post in a topic,
Fried clams, of course
Oyster po boy
Fish and chips
Then everyone left except my husband and myself. We had dinner at Mac's Shack. Oysters Mexican (chiles, cilantro and lime)
Ritz cracker crusted bluefish
Roasted halibut with polenta, kale, and mushrooms with asparagus sauce
Final meal, husband and I had lunch at the Pearl. Oysters
Five spice crusted toro with sesame slaw
And that's it! I'll be returning for 10 days in October, which will encompass the Wellfleet Oysterfest. Hopefully this year there will actually be oysters! Last year there was a salmonella outbreak and the beds were closed. Until next time, here's a photo of Cahoon Hollow, one of my favorite beaches for long walks.
lindag posted a post in a topic,
1 largish russet in a medium slices. The smell of coconut while frying was a bit off-putting but there was no taste of it.
Next time I'll use about a third less oil.