weinoo

I must've told the story of my nephew and his headbanging band, who "toured" (okay, drove around) in a bus which ran on biofuel. They used to get containers of oil from Chinese restaurants. So one day my sister couldn't figure out why she kept smelling egg rolls. When she went out front, there was the bus, running on the front lawn and spewing egg roll fumes. I can vouch for these as some of the most insane, spicy, salty, everything-y wings I've ever tasted. And we ordered them every time we went to MCFNY, when it reopened on our block. I don't remember/think the OG yet had the wings, but I could be wrong. Because that's disgusting? I do save roasted bones which have been dechickened, but only dechickened by my hands, not anyone's mouth. My order from Fresh Direct arrived promptly this morning. Missing the two packs of wings I had ordered.

I think one of the best chicken stocks I've made was from Modernist, in the Instant Pot. Now I have to look - hold on....yes, with wings and ground thigh meat. And aromatics.

Exactly! That's mostly what I do though sometimes for the final two hours. I really let the bones get a head start. Leek greens, in my opinion, are almost essential.

As most good chefs (along with Escoffier) will tell you, it's about the layering and depth of flavors. Just as in that Septime recipe shown above, there's bouquet and onion and other flavors cooking along with the chicken.

At home, I have 5 stars!! (And yes, I've eaten there a number of times and it's quite good. I think one time the cheese course consisted of like 1/2 pound comté thinly sliced).

All those wings - haven't they read @Duvel's topic! And while for a restaurant I can see (and probably have made similar) using 11 lbs. of wings, trimmings, bones, etc. and getting a measly liter of stock, but for home use, when stock can be used for simple soups, to cook beans, etc. etc., I prefer a more substantial yield (which can always be reduced to a glaze if need be). Also - everything French I've been taught about stock making says mirepoix and no garlic, but at least they've got the bouquet garni!

That's some talented shit right there, @minas6907! I decided, in the midst of my playing with the focaccia and pizza, to try a boule or two - it's cool enough to really crank the oven for at least a month or two, so why not? This is from Flour, Water, Salt, Yeast - Ken Forkish's tome...White Bread with Poolish Forkish claims no need to slash, but the first time I tried it, nothing opened up. So this time I did a couple slashes, and it looks like everything opened up!

Right - just at a higher temp than boiling, and if you do a quick release, that will set everything in motion inside the pc.

I know Katz's steams their pastrami after it has been smoked and cooked for a good hour or so, prior to it being hand sliced for sandwiches. It's kept in a steamer actually. Makes it tenderer throughout, and maybe renders a little more of the fat? https://www.seriouseats.com/how-katz-deli-makes-their-best-pastrami

I think this was just said in two posts up?

I think something which may (or may not) be missed is that no matter how well seasoned your wok (or your carbon steel sauté pan, or your crepe pan) is, it still has to be heated correctly and "greased" correctly before you throw any food into it. Cause if it's not, it won't be nonstick, no matter what.

Very excited this just came today... Published 1981. This is already a 2nd printing, 1982.

But even kosher salts weigh in differently, though probably not enough to make a difference in this small quantity; I generally start with this amount or a little bit more, kind of no matter how much stock I'm starting, since as I skim I'm taking water off obviously. When I'm done skimming, I'll taste just to get an idea - salt can always be added but never removed, as the old saying goes. I've never really heard of rolling boils for making stock, though in school we did learn of a method they called "express stock." Which was stock made at a quite higher heat than a gentle simmer (which is how I like to make stock) for a much shorter period of time. When you think of making stock in a pc, you know it's cooking pretty rapidly, yet some of the clearest (and best) stocks come from pressure cookers, though one has to cool them down properly before opening, so as not to agitate everything together.

Does she know my wife?

I used to not use salt in stock making, which is how I learned to do it in cooking school. But then I read somewhere that a bit of salt at the beginning of, say, a white chicken stock, help to coagulate the proteins and schmutz, which then are very easy to skim off the top. Now I salt all stocks at the start; very judiciously. And I skim pretty often (or when necessary) during the first hour, before mirepoix is added.

I think they simply got duped, didn't do enough research, etc. etc. Once those bottle prices started to approach the stratosphere, counterfeiting was assured. I think we'll eventually (hopefully) see is all distilleries coming up with seals and labels and other identifying features which make their high end stock near impossible to fake.

When I was catering, I did a lot of business with Acker, mostly wines by the case. Well known and respected, actually, so this was kind of interesting. Counterfeiters are always looking to up their game; some of my buddies have bottles of Stagg, Pappy, Red Hook (try to find that), et al. bourbons that are worth well into the thousands; all of those bottles were direct from the distillers and/or origjnal sellers.

The little research I've done leads me to believe they are quite different from the magnificent Alba white truffle, tuber magnatum pico; it makes sense, as I'm guessing the climate and geography of Burlington, NC is quite different from that of Piemonte. Enjoy, and let us know how they taste.

Wu's always has the roasted duck wings in the window. Maybe they get sold to restaurants in bulk? I see whole duck in Chinatown for $20 or so, coming it at under $4/lb. Fresh. The 2 for $5 legs from Hudson Valley Duck Farm is not being offered currently...he told me they were doing it when a lot of restaurants were closed.

Me too. I also disregard the "organic" label when it comes to chicken (and pork and maybe a few other things). I've been personally moving a lot of my food buying (when I can) to just be more local. Fresh Direct deals with a number of local farms in the area, but as we know, not a lot of produce comes out of the ground in the northeast in mid-winter...that's why we have California!

Barry Bonds was trying to sell you steroids?

My aunt used to put chicken through the deflavorizer.

Don't worry; wings cooked this way may not have the crispy skin many desire, but I'd bet they're quite good.

Yes, indeed (I just checked My Pizza, by Jim.)

The no-fold, long fermentation, is essentially the method offered in Modernist Pizza, for no-knead pizza doughs. Giving a time frame of 12 - 18 hours at 70℉.