scubadoo97

I picked up a whole frozen duck at Publix a couple of weeks ago as well. I boned it out, thought about how I wanted to use it. Ended up cutting the breasts out so I cook sear them. Used the rest of the meat to make sausage patties. Rendered the skin for the fat and cracklings and reserved the bones for stock I cooked the patties and served with sautéed mushrooms The beasts were seared and finished with a little balsamic vinegar and honey

I understand tapas but the small plate crazy by restaurants has a lot to do with higher return on food cost. I rarely walk out from a small plate, meant for sharing, meal with a smaller bill than a conventional meal

Isn't Onglet hanger?

I forgot the several cloves of garlic in the cooking and finishing. Can't have Cuban black beans without some garlic.

I start with soaked beans but not always. Diced onion and green pepper as well as many bay leaves while cooking. Finish with a sofrito of onions, green and red peppers, cumin, cilantro and a good shot of red wine vinegar

Thank you Eric and welcome to Egullet

Poly is very high impact resistance. Feel safer using my high powered blenders with poly than glass. Should not crack either as other plastics can

I have a Tasin TS 108. The beast the Northen Tools is a copy of. Outside of being very loud it does a great job

Yeah I knew this was coming and picked up about a case from local stores before it became extinct. You can still find it on shelves if you look. Was not a big seller to begin with. The skinny I heard was bartenders complain about alcohol that's too high in proof. Don't know how true it is. Wild Turkey also has their bourbon at 81 and 86.8 pf Alcohol carries flavor damn it!

Please PM me your address, I'll be right over That looks fantastic David

I've never understood what the cork does even when it's been explained. Just sounds like junk science. I'll have to try the PC. Most recently just did a dry cook in a dutch oven per McGee. The octopus puts out a large amount of water so it ends up brasing it. I follow with a light marinade and grill for added flavor and texture.

I brine chickpeas in salt water and cumin as a soaking liquid prior to cooking in a PC to making hummus

Sure no one was eating better than you David. Looks fantastic and sure it tasted as good as it looks

A good rub works well prior to grilling. What I do most often

They are my favorite. The porterhouse of lamb. Agree with other posters. Marinate/grill don't over cook

What is your technique for risotto in the PC?

Late to the party but had to see what Franci was up to. Always like reading your posts. You will tackle most anything and do it well. Your food pictures are an inspiration and make me down right hungry any time of the day.

I usually toss my first shot which is used as a test for grinder setting

Really nice looking dish David

Wow! David the salmon looks translucent, like hard red candy. I'm I seeing that correctly? Now viewing this on my wide screen and not my iphone it looks amazing.

Love'n the tutorial

I used for the first time in a dry cure for salmon prior to smoking for lox. It is suppose to kill germs while you smoke that fish between the unsafe temp window of 40-140

Taste was good. Little if any mineral flavor. A touch chewy I'm going to try braising next

The rest of the story

Going to give this a try. I found a half beef heart at the market for $1.99/lb. Cleaned it and sliced it then then marinated it for a couple of hours in OJ, white wine and garlic. I plan to grill it and put it over a salad of arugula and golden beets. Borrowed some components from Chris Consentino's site. Never worked with it before but watched the video of Chris cleaning one and then went to it. Had to clean it while my wife was still at work. If she had seen it there would be little chance she would try it.