Hassouni

I don't see resuming my old eating patterns ever again. I've decided this time it's for life. I've been getting very good results from it, and for a few months now have done nothing but obsess over the science and research of the physiology and biochemistry of the whole thing. I know way, way more now than I thought there was to know in the first place.

I'll have to check if my particular cooker has a time function rather than specific presets, but this looks like a good start!

Worthwhile beer, almost all cocktails*, and many ciders are out. Dry cider, dry wines, and neat spirits are perfectly fine - I'm just drinking a lot less overall though *I'll still micro-taste cocktails for my bar, and I'm doing some tests to determine the best low-carb sweetener for the holy trinity of rum, lime, and sugar. It's between allulose and erythritol, respectively, each bumped up to sucrose levels of sweetness with a bit of monkfruit, for anyone interested.

I've stopped eating all grains and pretty much all other carbohydrates (except non-starchy veg and a few fruits), but I have this rice cooker from my previous life: What other things can I make in such a machine? I see a lot of people say they make great hard boiled eggs, or steamed anything, or whatever, but I suspect those are for the more basic rice cookers with a non-sealing lid. Zojirushi's own website isn't much help - all its recipes are rice based! Anyone have any suggestions? Otherwise it's going to a friend's house.

Wow! !عفية عليك

I too find them more piney, but ALSO more citrusy - almost limey? The taste is very different - brighter, definitely more "top notes." From what I've seen, eaten, and read, in Sichuan food they're used a lot with fish - such as shuizhuyu ("water boiled" fish) or another classic sichuanese dish, fish with sour cabbage soup, suancaiyu? (I don't speak Chinese except for menu terms and a few other things, so I may have the name wrong). I believe they're used a fair amount with chicken, too. The red huajiao are still used for hot pot, water-boiled beef, mapodoufu, and many m

@weinoo, I kept my Baking Steel Griddle in the oven, and despite being seasoned, it rusted - I then found out gas ovens (which I have, or had...see below), release water vapor as a byproduct. Is your oven electric? Also, using said baking steel as a griddle to make tortillas and cranking the heat fried my oven controls (that were right behind the steel)...and two technicians' trips later, I need a new oven! Definitely springing for electric.

Please start!

Sure is!

I did add water, but I think I set the heat too high. I was going by the appearance of the cracklings, by the time the fat hat all rendered out of them, they were bitter and acrid.

Pekin. The decision was (probably rightly) made that 13+ lbs of Pekin would be better than 8 lbs of Moulard for the number of people we had. I got them from Joe Jurgielewicz, which, true to name is a tasty duck, but also a VERY fatty duck, just to warn those interested.

Ok. Results are in. Based on lots of synthesis of various online roast duck recipes, I went for about 3.5 hours, roasting at 300, flipping 3 times and poking lots of holes to drain fat. Then I turned the heat up to 450 to get dat crispy skin. I served it with the sauce from Serious Eats’s duck à l’orange recipe, which was a huge hit The ducks were very well done but not dry at all. The skin was superbly thin and crispy. Everyone was full of compliments. Next time I may do the first stage at 250 though, but honestly even at 3+ hours at 300 there was still a lot of fat to render in ord

glad someone said it 😄

Yeah, and there are a lot more resources online for that! Though so many more methods to decide between.

well the plan has changed, and now going to be roasting 2 6+ lb Pekins

I searched all of eG for a similar topic and didn't find one, so here we go: I have to feed 4 adults and possibly 3 young kids for Christmas dinner. We've decided on roast duck, and instead of 2 Pekin ducks, I have an approximately 8lb Moulard available. So I have two questions: 1. Would an 8lb Moulard duck be good for that many people? I've done some research and it seems that per pound, there is more meat on them than a Pekin. 2. I want to roast it whole rather than parting it out. Is low-and-slow my move? I've seen recipes for roast duck all over the map, from 6

Well my usual MO is to simmer the whole chicken for an hour then remove the meat and return the bones - tried that with the stewing hen and noooope

I got some of these once and made soup with them - but the meat was ridiculously tough - am I not supposed to eat it and use the birds only for broth?

Can't believe I never did this before - I cut up some week-ish old sourdough and stuck it under a spatchcocked chicken I was roasting, along with some various veg. So, so good.

Also, to echo @liuzhou, since it was brought up - in all the food I ate in Sichuan, nothing had that Canto-tasting "wok hei" and pretty much every dish I ate wouldn't require a high-octane burner.

I was in Chengdu (and Leshan) almost exactly a year ago, and in the aiport and train stations, Laoganma ads were EVERYWHERE. But the couple grinding their own chili crisp outside the wet market in Chengdu made a far better product

And not cook 1lb of meat in it at a time....

Well, I mean, I use them as a sub for cast iron, except it's glassy-smooth from the factory (once you scrub the epic amount of coating crap off them). For thin carbon steel, I have a wok

Darto is thiccc with 3 Cs

Hahaha those carrots are now on the menu at The Green Zone