Daniel

The hearts are still a little firm.. I am thinking a hotter temp might make it a little more juicy.. But thin slices are what I was after... Anyone have any heart stories?

Cooked lamb hearts for 24 hours at 75 degrees.. Added bacon stock with some salt, garlic,pepper, and a little brown sugar.. Came out really good.. They are warm now and I had a few slices.. Dont know what I am going to do at this point.. The sauce that was left in the bag is wonderful.. I am thinking salad for tonight with some frisee and a hot dressing from the sous vide juice... However, a sandwich might be pretty damn good too..

Havana Moon Chili sounds very much like picadillo.. Also really good in empanadas, fried yuca or garlic yuca is a good addition.. Yuca nachos would be good.. I would check out some Cuban Recipes and see how it compares.

Yeh, I wouldnt take the dish so literally.. Am I going to lie and say it wouldnt be amazing if you added lamb broth/stock, no. That might be something you add later on.. Just make the dish with any liquid you want.. A vegetable broth, a chicken stock, or salted water.. Just make the dish and make changes the next time. Cooking a dish like this isnt a formula.. I mean, its a formula, but you need to think about why you are adding lamb stock.. One you are adding it for flavor and two you are adding it to braise or help cook the meat.. Once you add the dried fruit, the vegetables, and other things the dish will take on flavors..I give you permission to add bacon lardons. Maybe omitting the lamb stock will bring out the fruit, or maybe it will bring out the vegetables you use.. Either way, you put good things in, its going to taste good.. Baking is when you need to really care about tbls, tsp, cups and ounces of things.. Cooking, taste as you go and make adjustments. More salt then you think (at the end). pepper, a hit of lemon, and stirring in butter to your sauce, can fix most things.

Hey thanks.. I found a few really nice restaurants from El Salvador in Elizabeth.. Papusas are good.. Anyway, I have yet to go but, Mitchel London is getting mixed reviews so I would not rush there.. Have a great trip.

Really pretty, I was certain this was Ann's posting.. Really pretty crumb on that bread.

Gorgeous.

I am really not that technical in frying these up. I just have a couple of pots with oil and heat it up.. I am guessing its at 400 degrees for a large shot of wings because of temp drop... When you fry, the oil cools so, I keep it hot so it recovers quickly.. I would guess its a half a tablespoon but, I really just stuff them in after making a little slit by the bone..I then coat in flour that is salted and seasoned.. White pepper is in there, a little cayenne, but garlic powders would be good or whatever dry spices you want.. In terms of when they are done, my simple answer would be, when they are ready.. The way I cook, something is done, when it looks like I want to eat it.. Take a wing out and eat one, then you will know for sure.

Soak in buttermilk Stuff with blue cheese: Deep fry: Enjoy: Notice the melted blue cheese in the wings. They are awesome.. I waS expecting someone to ask about the breaded and fried oxtail terrine sandwich..

Pretty simple.. I take the wing, make a slit, stuff blue cheese in, then deep fry.. You cover them with sauce when they come out, I actually use Original Anchor Bar out of convenience and preference.. No need to dip them into blue cheese dressing.. Still need it though for the celery and carrots.

Part of me wants to be cute.. Do like a New England/New York thing.. I was thinking for New England to make a razor clam chowder and lobster rolls.. For New York, I was going to be lazy and just get order from Katz's, black and white cookies, and a couple of pies from my favorite place.. But, I think I am just going to go traditional.. I do blue cheese stuffed fried chicken wings.. Potato skins, chili bar, a few crostini, maybe fried oxtail pate sandwiches, and then have chips and stuff.. My cleaning lady is going to be making some empenadas, cecina gorditas,carnitas, guacamole, and some huitlacoche quesadillas.. Might have a cheese plate too..

Yeh, I think besides adding more stock and a little cream, you need to put that through a Chinois or a really fine sieve.. Straining all that stuff will give it a silk smooth texture.. Edit to add: I also would add a little grade b maple syrup and cayenne but, thats just me.. I might also a little green apple to the mix..

If you sear or broil the steaks after you take them out of the water bath, you can get a really nice crust on the meat. These ribs sound great. I tried doing SV ribs once but it didn't turn out like I'd hoped. This makes me want to try it again. What was temperature did you use? ← The temp was 75 degrees.. I might kick it up a few more degrees.. But again, they were almost perfect.. I have had sous vide meat at some really nice places.. From Chicago, to NYC, and Atlanta, I have yet to prefer this method to traditional cooking..

Has anyone done duck confit? You basically just take the legs and cover in traditional rub for a day or so.. Then cover in duck fat and cook at 85 C? I have seen NathanM on the early threads say 80 at first then say 82.2 C

Anyone know where the duck confit instructions are with in this thread? So many pages to go through..

I feel terrible for not taking photos but, I finally got some good results out of the sous vide machine.. I personally feel, the Sous Vide should not be used for the "better" cuts of meat.. Such as filets, or tenderloins.. I feel the crust just doesnt come out good.. And I am talking from my cooking or from dining at restaurants.. I think nothing beats a charcoal grill or bbq.. Took ribs, dry rubbed, added smokey bacon stock, cooked for 8 hours.. Ribs came out, put a sauce on and broiled.. The meat was fall off the bone tender.. Simply fantastic, some of the most tender ribs I have eaten.. Also did collards, kale, turnip greens, bacon, bacon stock, and apple cider vinegar.. Fantastic also.. However, the color was off, I should have added some lemon.. Ribs will be at the Super Bowl Party fo sho..

I personally think Carmine's is horrific.. Your typical New Jersey Italian restaurant would be leaps better then Carmine's.. For me, red sauce Italian, I like Gino's on Lex.. Great Gnocci in there special sauce but, many things are really good. In your area, I have recently heard good thing about Mitchel London Pizza on 39th. But I am all about Luzzo's on 13th and 1st these days.

Ahh, a true classic, Toby. Is Eisenstein's the one on the upper east side? ← No, Eisentstein's is an old NY-style sandwich shop at 20th and 5th. Can't be beat. Low prices great corned beef and pastrami. One of their customers bought it just to keep the thing alive ← Is it possible you mean Eisenberg's or is there another deli in that area named Eisenstien's? ← flinflon28, you're right...that's Eisenberg's on 5th Ave. and 22nd. St. and that's where I've eaten - thanks. ← I think Eisenberg's has had a few owners recently..

Sammy's Roumanian has the best chopped liver in NY hands down.

I thought Tyler owns Cafeteria.

Or would you end up with the USDA who are funded by the very people they are supposed to be checking up on.... ← All this time I thought that The United States Department of Agriculture is a central federal department that is funded by the United States Government.. And you are saying its funded by whom? Chicken and Burger Farmers... If you have any factual evidence, it would be great to see.

Wow Hamburgers caused Katrina.. I never knew.

You would think the U.S Government would create an agency that would "provide leadership on food, agriculture, natural resources, and related issues based on sound public policy, the best available science, and efficient management."

Smoke them and serve them cold with the dressing of your choice.. I can stand in the kitchen and eat these suckers all day. Or a fun thing might be to smoke them and then chopp and stuff them in mussles with some breading and maybe an andouille cream sauce or something. A mussel gratin? Or mussles and potatoes.. Make like a ring of potatoes that have been cooling after boiling in the left over mussel and wine stock, dice them up.. Take the potatoes make a ring, top with with wined up mussles.. Maybe through some red onion in with the potatoes.. Marinate the mussles in something, can make it spicy, or clinatro-y.. Love those fried mussel omelets that you get at Thai Places.. Anyone think mussels and tripe would go together in a spicy red sauce?

Just put it in the freezer..