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boudin noir

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About boudin noir

  • Birthday 02/22/1938
  1. Cooking. N.Y. Times

    I use the Times food site and find it to be very useful. Well worth getting the Times and for any cook looking for a vast library of recipes a great resource.
  2. I find that I don't use very much cookbooks written by authors who also have big name restaurants ( with a few exceptions ). I am keeping mostly classics. I get many recipes online and find that I can get most of what I need.
  3. Breakfast! 2017 (Part 2)

    I'm not sure that photo whets my appetite.
  4. I'm not sure this is the answer to all of your problems but: 1 Water has the highest specific heat, i.e it will take more calories to raise the temp. 1 degree in water than other liquids such as the fat in milk and pastry cream. 2 If air is incorporated into the liquid as would be more likely in milk and pastry cream it would take even more calories to raise the temp 1 degree, therefore more time. However it should take the same amount of time to raise the temp. 1 degree in the same volume of the same liquid every time. All of these assume the same starting temp. and volume.
  5. Overnight Oats

    I do it in the morning. Before you make your coffee mix your rolled oats yogurt and milk with what ever enhancement you prefer and when your coffee is ready he oats will be chewy and not soggy.
  6. Will be going to morocco in a few weeks. Any restaurant recommendations for Casablanca and Tangier?
  7. I have been using pure lemongrass oil which is easy to find on the internet. It is very potent . I dip the tip of a metal skewer into the oil and the into the dish. An ounce will last a lifetime.
  8. Cured nasturtiums

    I have a few nasturtium plants growing and would like to cure them to use like capers. Most of the recipes I have seen suggest brining and the storing in vinegar. Since I don't have an abundence of plants the seeds will come in waves and I was wondering if I could just store them in salt as they come in or if I must brine each batch and then vinegar them?
  9. Sous vide halibut

  10. Sous vide halibut

    Very hot cast iron pan with grape seed oil. Browned in 1 minute then fell apart. The brown bits did taste good; in fact the whole thing was great except for is appearance.
  11. Sous vide halibut

    I recently did some halibut steaks sous vide. They were about 1 1/2 inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
  12. Gochujang, non-traditional uses

    I am new to gochujang and like its flavors. I would be interested in how people are using this outside its traditional korean recipes.
  13. Seasoning Various Steaks

    I'm a big fan of chuck eye steaks. Although a bit chewy I find them to be tasty, flaverfull and cheaper than the better known options. I salt them as I would any steak. Sous vide is a good approach to these cuts.
  14. So I bought a duck

    I like this recipe. The legs turn out similar to confit. The breast is well cooked but not very dry. Very easy to do. A good start for a first duck. http://www.foodandwine.com/recipes/slow-cooked-duck-with-green-olives-and-herbes-de-provence