Anna N

How does that become a “mashed potato-like” dish?

Yes. It will brown nicely but what it will not do is crisp. To have braised duck meat with a crispy skin I’m willing to call it whatever works!

I am neither for nor against this appliance. I am definitely curious. Given that my backyard is probably only twice the size of the compost enclosure recommended by @AlaMoi, there is a need to look for something else. We have green bins In our municipality. Besides being a calling-card for raccoons, maggots and other wildlife, they are disgusting to deal with. If there is a better way…

Here’s Tom Colicchio on open braises. If the unconventional use of the word “braise” is good enough for him. AND The New York Times……🙃 “I like to braise uncovered. This is a little unconventional, but I find it works very well. Covering the pan cooks the meat with steam, which speeds the process but produces less flavorful meat and sauce. Uncovered oven braising also allows the exposed meat to roast and brown. It does mean that you should turn the meat occasionally during cooking to ensure even browning and moist meat.

Thank you. And this was my go-to recipe for duck legs for most of my cooking life. It also produces a braised duck leg with a crispy skin. Still, occasionally I want nothing to interfere with the simplicity of duck.

My son has the FC 50 and it cost him (as part of a pilot project) $170. Looking at the costs in the retail market, they are pricey.

Thank you. Not sure why that first link is not working for you. This product, the FoodCycler, is made by Vitamix and seems quite recently brought to market. I read one comment that called it the “Insta pot of composters” which I found quite amusing.

My son is part of a pilot project for this gadget which is being trialled in a number of towns in Canada. Pilot project is anyone familiar with it? There is a similar appliance called Tero. Here.

Ultra low fat might be closer to reality and less likely to annoy.

It was exactly what I wanted. It was tender and juicy. The only change I would make would be to use a larger container because at that temperature there was a lot of evaporation and I had to keep a close watch even though I had used a silicon lid as a partial cover.

Following @Duvel‘s time and temperature but not seasoning it pre-sv. ”They were not cured before. From my experience with proper salting* before bagging the long SV time produces something similar to a confit (texture- and flavorwise). They definitely are tender and flavorful …” Served with Yukon gold potato coins.

Thank you. I really like the idea of a couple of bits of crystallized ginger in every bite! Lemon curd ice cream is also most appealing!

Thank you. I have a very similar recipe which I adore but I was much more interested in time and temperature to cook duck legs sous vide without the confit step. edited to add that I will just use the time and temperature given and skip the salting.

Thank you. I have done duck confit many times. As I said, that was not my aim.

So I am almost certain I am being dense but did you actually confit the legs? That is were they cured before being cooked? I am asking because I have a couple of duck legs in the freezer that I would like to cook but I don’t particularly want to confit.

I will be anxious to hear how the yoghurt-ginger works out especially with the added crystallized ginger.

Sautéed Belgian endive, grape tomatoes and sausage balls.

I accidentally came across Sam Sifton‘s latest offering, No Recipe Recipes. I was quite curious as to how you write a recipe book without writing recipes. Since the Canadian Kindle price was a mere $4.99, I purchased it. How disappointing! It is filled with recipes.

Cannot believe it’s that time of year again! Still I shall be awfully glad to follow you and virtually escape the coming winter. Happy trails as they say.

Thanks for this. Looks quite interesting. I have downloaded a kindle sample and will investigate further.

Chicken thighs with lemon, garlic and thyme. Inspired by Nigel Slater.

Meh. I would rather have dinner at your house.

Despite that I will not likely cook a single thing from this book. And despite that I swore I would never spend more than $20 on a kindle book, my resistance was futile. I have no will power and no regrets. Nigel Slater (even at 100 pts font size) still enchants.

Thanks for your concern. I have faced some challenges with the one that is most responsible for keeping me away is my eyesight. Blurry photographs, badly proofread and perhaps in advertently insulting comments make me very nervous. But to assure you that I am still alive and eating here are two lunches that I recently shared with On Saturday, October 23, we enjoyed a meal from the Egyptian restaurant, Karioka. I mixed grill for Kerry. Lamb chops and salad for me. Today we had Ramen. For Kerry Ramen and a plate of appetizers including Gyoza and a pork dish. my Ramen. my appetizers.

I can’t begin to tell you how much I have been longing for this lunch. It is from the restaurant Sakai in Burlington. My plate includes rock shrimp, shrimp tempura, my absolute favourite beef sashimi, and some beef bulgogi. @Kerry Beal opted for the bulgogi lunch plate and we shared some of the appetizers.