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phifly04

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Posts posted by phifly04

  1. i.ll make a small batch of stock with the bones,a nice black and blue sandwich on a good crusty hoagie roll.Pan sear the rib and add blue cheese with some lettuce.It,s like hugging mommy :wub:

    Dave s

  2. After Graduation from Culinay School,we received a week long tour of France and one of the stops was to a farm of a Mr.Pascal Lapree in a small village outside of Dijon,Mr. Lapree raised ducks for Foie Gras,Magret,Rillettes and of course Confit.It was a very educational and enlightening day,i can still remember how great his confit was on just toasted baguettes,So im glad you have taken this project on Cb-Pictures really do the undertaking justice--thanks

    Dave s

  3. Yes by all means take the project to the finish.Quick couple questions for ya....

    Where/How did you obtain the goose fat?

    What do you plan to do with the confit?

    thanks,

    Dave s

  4. I can see a real market for this for say truckers,salesman,generally just people on the road . As long as the taste is decent and truth be told hell manys the morning when i,ve woke up with a hangover and would,nt mind having a can of this around,I can honestly say i think this will take -off,time will tell

    Dave s

  5. Gotta have some biscuits to go with Southern Fried Chicken ,i found these to be light and delicious

    2 cups AP Flour

    1tsp. sugar

    2 tsp.baking powder

    1/2 tsp. baking soda

    1/2 tsp.salt

    1/3 cup Crisco

    1 cup buttermilk

    method::::::::::::::::

    preheat the oven to 425F

    1.sift the flour,salt,sugar and baking powder and soda together-sift 3 times

    2.combine crisco into flour mixture till the mixture is about pea size

    3.add buttermilk and combine lightly till dough forms a sticky ball

    4.generously flour your work surface and transfer ball,knead it front to back about 9 times

    5.pat it out to 1/2 inch thickness and cut out your biscuits with a 2 inch biscuit cutter

    6.gather up scrap dough and keep cutting out biscuits

    7.bake for 11 minutes and serve with your wonderful chicken!!! :wub:

    Dave s :wink:

  6. i like mayo,Colemans dry mustard,old bay,worcestershire,lemon juice,minced onion and minced bell pepper 1 egg yolk and maybe like 5 crushed Ritz cackers

    **Helpful hint--Spread crabmeat on half sheet pan and bake for 45 seconds in a 350F oven Any shell or cartlidge will become very white for e-z picking

    Dave s

  7. Abra,

    Thank you for sharing your process with us,it looks extremely delicious,Any chance you could put this in recipe form?I would love to try a mole,perhaps after the holidays?looking forward to the rest of your tamalada

    Dave s

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