bonkboo

Okay, duck was better than it looked. I was working from a food and wine easy duck recipe. Called for two and a half hours ar 425. Flipping every 45 minutes. Instead of seasoning with just salt and pepper, I added orange zest. I also filled the cavity with orange pieces. One of the comments suggested shorter periods of 30 minutes for turning and 400. I did the first 25 minutes at 425. Turned it to 375 for remainder. 3 more 20 minute turns and stuck thermometer into breast and thigh. 185!!!!!!!!!!! Auuugggggghhhhh,. Took it out, turned up broiler. Had a glaze of orange juice, zest and agave reduced. 5 minutes in broiler burned the glaze. Let rest for 30 minutes or more. (Parenting duties.). Then carved expecting the worst. Turned out to be really good! Moist. Breast had a bit of pink. Skin too burnt. But ultimately a success. Thanks for input. i wanted to sous vide but wasn't feeling great about my butchery skills. Next time.

dcarch, how would you define relatively sharp? I did a few passes with the EdgePro but didn't feel overly sharp when testing with my finger across the blade.

teajay, how do you do the sous vide confit? And KennethT, what time and temp for the breasts? Thanks

My first one. I've never worked with duck before. Should I roast? Butcher it and confit the legs? Cook the breasts? What about the rest? Help! Thanks

I can't imagine this will go over well in Kellerworld. I suspect things will change. For the better. Immediately.

Not totally sure how to do the Sharpie method. Can someone help? Also, what's the problem with EdgePro systems?

Thanks guys. I will try this.

Thanks rotuts. I have a Boos board, that I love, occupying space on the counter. I will ill go with 15 degrees.

My cast iron pan is starting to show some rust. Any thoughts on what I should use to remove this? Thanks

What angle should I set the angle on my sharpener for my Global?

Just made this marrow with miso butter and it is delicious!

Thanks for the feedback rotuts and teapot. I've been using some variation on Anita Lo's brine for a few years and was thinking about a different technique. We are in a new house this year and wanted to mix it up/play. That being said I will probably have enough variations with new stoves and oven to warrant keeping it familiar. Maybe next year.

Yes, roast/braise.

I'm thinking of doing this for next Thursday's bird. Anyone tried it?

Personally I don't like them. Too sweet. But we recently had a taste test in the office: Canadian vs American Oreos. The Canadians won. Can't remember why. Slight difference in ingredient list. I believe Canadian was only sugar sweetened vs American sweeteners. Or maybe I'm confused by Mexican Coke.

That marrow idea looks great. Any idea what liquid to use in the pressure cooker? Just water or some flavoring agent?

Complete failure. Wanted to soften it to blend together with miso and apple. Removed outside skin, cut into 2 inch chunks. Then I boiled for some time. Roasted in oven. Has the consistency of wood. Next time.

I sort of figured this was a gimmick not worth bothering with, but I wanted to see if some of the, um, sharper minds on this forum might shed some light.

Is the trick in the holder? My guess is the quality is not great. Anyone know about these?

I have a stalk that I want to use. I was thinking of cutting into smaller pieces, boiling till soft, and then converting to a purée. Help me. Thanks.

I tried to make tapenade in my vitamix this weekend to less than favorable results. The mixture continually found itself deep in the corners away from the blades. Required numerous stoppages to push the mixture down. Any thoughts? Abandon the vitamix for the food processor? Use the dry ingredient mixer?

Som!

This is perfect. I think the pejorative "foodie" refers to the age of Yelpsters Instagraming every thing they eat to show they ate at the hottest new restaurant. I think egulleters are more the food nerd types. Always trying new foods and techniques. Often finding themselves eating something and thinking "I could do far better" and then doing so. We read widely from not only cook books but about the industry. Being called a food nerd by the wife of my pig roast partner was a compliment of the highest regard.

Thanks Lisa and Duvel. The event is a charity event where I believe it's voted by the 150 attendees. Will try to find out. I recall Tom's comments. But if I've cooked stuff before and assembled cold does that count. As for using herbs d'provence my friend the home brewer has heard you should NOT use them in both the beer and food. Using them was my original thought. Deviled eggs gussied up perhaps?

Thanks folks. Beer is a saison with herbs d'provence. Was toying with the idea of a potato chip, fig, tapenade foam and balsamic pearls. It's later in august so was thinking not-hot food. Any feelings on that?