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scolobey

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    http://www.everybodyplayswithfood.com

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  1. scolobey

    Sancho

    I've actually never heard that description about the sneeze before. I like that a lot. I like to think of Sancho as a sort of screwed up Santa Clause. A good friend of mine taught me that Sancho shoud always be appreciated. Basically, we all have our Sancho's, and nobody should be ashamed of that. Accept it, and always keep extra beer in the fridge for when he pays your lady a visit.http://everybodyplayswithfood.com/?p=49
  2. Duck Heart Gravy First, buy a peking duck, rinse out the inside, and simmer it in water for about two hours. Strain and skim, then throw it in the fridge to cool it down. While your stock is simmering, Take a whole bunch of giblets. I used nothing but duck hearts. Chop your internals up fine and cook them gently (medium low) in butter. When they're brown, add some flour and cook that gently until it too browns (nice and foxy). Now, add your peking duck stock as you stir, taking that roue and all of those giblets up into a starchy thick mass of down home goodness. Keep adding stock slowly and simmering to swell up all of that flour starch until you're happy with the consistency. Season, then consume. Throw it on mashed potatoes or on some french fries with cheese or biscuits. Or, why not, just put it in a bowl, sprinkle some chives, and call it soup. -Queso www.everybodyplayswithfood.com
  3. This is one of my favorite recipes because it is so simple, versatile, and unique. combine 3 whole eggs and 2 cups of stock. Season strain portion into oven-safe bowls or custard dishes, then cover individually in foil Place ceramic vessels in a baking dish that rises to at least half of the height of the bowls Add boiling water to partially submerge bowls Bake at 400F for 20 minutes. The result is a custard, know to Japanese cuisine as chawanmushi. It's a really soothing dish, and a great way to totally trip someone out with a minimum of ingredients. You can place bits of blanched seafood or vegetables in the dish before you bake it to make things more interesting, or just garnish it with something that makes sense. The traditional stock to use is a basic dashi, but any liquid containing some amount of dissolved minerals will work fine. My favorite thing to use is a stock that I make by gently simmering a whole peking duck for a few hours. I add a little brandy to it too in that case. And, if you use milk instead of stock, add some sugar, and you soak some pieces of bread in there, you've got yourself a bread pudding. There's a slightly more detailed recipe on my blog if you run into trouble or want some more pictures. I tried chawanmushiing a packet of top ramen one time too, it was pretty good actually.
  4. scolobey

    Fried Chicken

    Anybody wanna weigh in on the best method of making fried chicken? I'm used to the brine, buttermilk, flour method. The dusting should be AP with a little Wondra and seasonings I think. This is a pretty standard southern style fried chicken and pretty much outlines the recipe that Keller's AdHoc uses for fried chicken night. I'd like to hear from some proponents of pressure cooker fried chicken. I've heard of trying to recreate the KFC style with a pressure cooker. I'm also wondering if anyone has any experience with precooking the chicken. I saw Jose Andres poach some wings in olive oil once before he fried them. I was also thinking of doing a chicken confit, then frying that.
  5. Can we discuss Sancho a little here? In every kitchen I've ever worked in, if you sneeze, somebody calls out his name. He is one of my favorite kitchen characters, and I'm finding that a lot of cooks don't even know who he is. I mean, Sublime sang about him, but I didn't realize how important he was until I worked in a kitchen. Anybody else come across a cook who doesn't have a clue who Sancho is?
  6. sub raw whipped eggs for nacho cheese
  7. 1. poutine food truck 2. foie gras food truck
  8. I made a really simple kimchi from shaved nasturtium pods. I though it made for a pretty cool, if labor intensive condiment. Nasturtium pods have an intense, almost wasabi like flavor, and when you cure them, they mellow a bit and get a little funky. Next time I'll add some chili and lemon.
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