Hassouni

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 order to get crispy skin. In all, It was enough for 4 adults, 1 hungry 9 year old, and two not super hungry younger kids, with a little bit leftover. As a bonus, just from the roast, I got about 1.25 quarts of amazing duck fat, as well as lots of fat to roast potatoes in. I tried rendering the trimmed skin and excess fat and got about a pint, but I burnt it and threw it out. Shame. (Sabred Veuve is just how we roll on Christmas)

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 60-90 minutes at 400 or 450F, or 4 hours at 250F. Low and slow makes more sense to me for fat-rendering purposes, but there seems to be no consensus. Thanks!

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

https://www.cocktailkingdom.com/pitchfork-ice-pick?___store=default&UseLoc=US As someone who uses an ice pick almost daily, let me tell you that you want a multi-pronged one, such as that

Where? What world is this? The R2 (standard for many restaurants) is in the area of $1200...is there some great Robot Coupe discount I don't know about?

OK, in the Arab Levant at least, there are two sauces for shawarma. Red meat gets "tarator" which is a sauce made of tahina, lemon, garlic, salt, and water Chicken gets "toum" which is sort of like aïoli - garlic, lemon, salt, and oil drizzled slowly in while blitzing until a mayo-like consistency is achieved. These two sauces are borderline canonical and I have never heard of anything else being used. Tarator is also used for falafel, by the way. The yogurt cucumber thing is known as cacık in Turkish, whence Greek "tzatziki" (pronounced jajiki), and Iraqi Arabic "jajeek". In Levantine Arabic it's simply known as "laban w khyar" (yogurt and cucumber), much like Persian maast o khiaar, with the same meaning. It's consumed as a dip/salad, not as a sauce on meaty things.

There's a Turkish version that I've also seen in Lebanon that appears to be eggplant chunks cooked in onion and tomato sauce, or something like that. No idea what relation it has to the eggy Tunisian version that has been made famous around the world by Israeli chefs.

I've found, through a lot of recent trial and error, that the following works best: -When you put the dough onto the surface to pre-shape, no flour, no water. You want a bit of tackiness while you roll/turn the dough around to get a ball -for final shaping, very lightly dusting the top side of the now flattened ball, and lightly dusting around the perimeter of the ball/disk, and then lightly flouring a surface next to it. Quick movements with the bench scraper are your friend - you quickly jab it under the dough ball assisted by the flour along the perimeter, then when it's all loosened up, flip the floured side onto the floured surface, and then the sticky side is facing up, and you fold that on itself to create tension. In all cases, quickness and lightness of hands is really key Disclaimer: I've only been doing this for a couple months but baking very frequently in that time, and I've been focusing on pretty wet doughs and this is what has worked best for me

That plus making sure the dough has really been strengthened through a lot of folding/kneading. It makes the dough more likely to stick to itself than you or whatever surface it's on. Also, use wet hands rather than floured hands for everything until the final shaping, that'll help with sticking too

Rum, lime, and sugar

The ONLY problem I have with Darto is the absolutely ungodly amount of thick protective gunk they put on the pans when they ship the out. It takes a LOT of barkeeper's friend, steel wool, and elbow grease. It sucks.

My preferred way is to make 2 cuts parallel to the seed, removing two wide slices, sort of like this: (| |). Then peel the skin off the central part with the seed and just eat around it. For the 2 pieces you cut off, you can score the flesh and pop out the pieces into a sort of hedgehog-looking thing, and then cut them off or eat them directly - or you can just not bother scoring them and use a spoon if it's ripe enough. Mangos kick ass!