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Everything posted by Hassouni
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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.
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I'll have to check if my particular cooker has a time function rather than specific presets, but this looks like a good start!
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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.
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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.
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Wow! !عفية عليك
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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
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@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.
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Please start!
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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.
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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.
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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
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Yeah, and there are a lot more resources online for that! Though so many more methods to decide between.
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well the plan has changed, and now going to be roasting 2 6+ lb Pekins
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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
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The Chicken Soup Manifesto: Recipes from Around the World
Hassouni replied to a topic in Cookbooks & References
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 -
The Chicken Soup Manifesto: Recipes from Around the World
Hassouni replied to a topic in Cookbooks & References
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.
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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.
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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
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And not cook 1lb of meat in it at a time....
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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
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Hahaha those carrots are now on the menu at The Green Zone