weinoo

Unless you're confit-ing legs, I see no reason to sous vide duck. And this might just be me (and a lot of other people I know who eat duck), but rare (often too-rare) duck breast sucks.

But not a roast duck, which if memory serves me correctly, is the title of this thread.

That fried rice must be nice and fragrant - I will def try this.

Maybe it's the gold coming from caucasians who fall for this?

True here...Wu's even has a golden fry rice - what makes it golden is beyond me. But I make fried rice often at home, often for lunch and it's one of the reasons I make extra rice when making rice. And I make it as you describe - zero oyster sauce for sure (FWIW, I never saw oyster sauce used in recipes in books I have, and the less said about looking at you tube recipes, the better), and occasionally a smidge of soy (though if I'm making a Thai-style fried rice, I'll use fish sauce). One protein is my standard, and diced leftover vegetables or peas from the freezer, and scallions are my go tos. By the way, is there a standard rice to use - that is, do you use medium-grain or is a long grain preferred?

Or perhaps to munch in the kitchen... Riffing on Joan Nathan's "latkes" (which they're definitely not... Alongside endive in the style of puntarelle alla Romana. Mushroom barley soup actually containing some liquid. I find that now using 1/3 cup of barley for 2 quarts of liquid gives a nice yield.

This hasn't happened to me. Though strangely, it happens when I brush my cat.

Unfortunately, we're not allowed to participate in these types of gambles.

Reasons we purchase are far from objective. They're also, in my opinion, far from perceived. I stopped shopping at IKEA (and this is after we gut renovated a kitchen and did a full IKEA renovation) after I found out more about its founder.

Over 15 years, that difference in price comes out to about $.013 a day. YMMV. And you're cooking with a Staub.

A riddle: Someone comes to me and says: I have two enameled cast-iron Dutch ovens. They are both brand new. They are both the same size, the same color, and you can have one of them for free. One is a Staub. One is an IKEA. Which one do you want? THE STAUB!

Except the Staub says Made in France. And is cooler than the IEKA ones.

The Blue Ribbon on the lower east side was our favorite for a long time. Not only for sushi - their fried chicken was fab!

Why not start with a Staub, never to be replaced, and save IKEA for candles, Swedish meatballs, and Daims?

I think many better sushi places do this, no? FYI - Cervo's always had fried shrimp heads on their menu!

My DeHellerins are near and dear to my heart as well. I think that specific Staub Dutch oven goes on sale a few times every year. As a matter of fact...SAKS (must be 3.5 L, as it's 4 quarts)

Nah - I got the one I picture for $99.

I think this is a better idea!

Next buy, my plan is to shell them and make a shrimp shell stock in which I'll poach the shrimp. Or maybe the shrimp head fat.

The Staubs. I reach for the 3 L Staub now as my first go-to, for soups, beans, braises, curries, etc. As a matter of fact, when I take the lid off, I'm careful to hold it upside down so the moisture doesn't drip back into the pot. Like this lamb curry.

We had lunch from Wu's Wonton King yesterday! The ghost of Trotsky was happy.

I bought these... Head on, North Carolina wild prawns at Cervo's Market. Asked chef what he felt about cooking them - they do them a la plancha at the restaurant. So... A la plancha it was. Made for a nice, simple meal. Baked potato. Salad. These prawns. Oh... And a beautiful baguette from Bien Cuit. These aren't a classic French baguette (what is, unless you're, well, in France? Or @Ann_T?) And don't tell Significant Eater, but every once in a while, the cook sneaks a snack during prep...

Let us know today.

Definitely different size in this case, as the Moulard legs are quite large, and the Rohan not so. Will let you know about any taste/texture difference - haven't tried this batch yet, and for me the only way to tell is side by side. You can certainly see a difference in color though!

I'm certainly cooking more pandemic beans than ever before. And reading about them, too...