Duvel
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Posts posted by Duvel
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59 minutes ago, Kerala said:
Elk pasta from IKEA! Very good. Tomato/parmesan/ pancetta sauce made by my 17yo daughter was delicious.
I went there today, but just got the Matjes, the oatmeal cookies with chocolate and a (small) bottle of dill Snaps … -
2 hours ago, Shelby said:
37 ?!-
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42 minutes ago, shain said:
Schlenkerla smoked weizen.
Great choice 👍 -
29 minutes ago, dcarch said:
Boneless wings
How do you debone them ? Do you follow MCs protocol of SV, deboning and deep frying, or do you have any other technique to recommend ?-
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@Shelby: Ronnie is a lucky guy to have you - on his birthday and on the other 364 days of the year.
Tonight, comfort food spree continues. Temperatures dropped again and due to humidity coming down from the forests it has been super foggy. It feels at least 5 oC colder that it is …
Cordon bleu, Kochkäse, lingonberry jam, regular & sweet potato fries (commercial), kitchen sink salad. It hit all the notes required 🤗
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7 hours ago, Robenco15 said:
Perfect !-
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10 hours ago, sartoric said:
I do love a chicken wing curry.
That looks soooo good … and thanks for posting your method. If I may: what else is going on on that plate ?-
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It‘s gotten very cold …
Time for Erbseneintopf, made from dried & peeled (or peeled & dried ?) green peas, served with vinegar, mustard and a great Bockwurst. Nothing much to look at, but after two full plates I now feel the heat radiating from my stomach. Comfort food at its best ☺️
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4 minutes ago, TicTac said:
Ever since COVID started my desire to not waste ANYTHING has amplified 10x (I have always been very environmentally conscious, but our current situation seems to have magnified that).
That being said, curious if I am the only one who saves chicken bones (from any part of the bird) to make stock with after the fact?
When I told some friends about this they turned their nose in disgust "after they have been in peoples mouths!?" - I laughed and assured them the rolling boiling liquid will surely kill anything to concern yourself about.
Curious if I am the only one slowly going nuts 🥜
I do this with rotisserie chicken or any bird where I strip off the meat with my (clean) hands. Haven’t thought of using the wing bones after consumption - maybe because of „contamination“ with spices and little return from little bones, but in principle … why not ?-
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55 minutes ago, Shelby said:
I figure this counts. Cut up a store bought turkey a while back and saved out a quarter and a wing. So, it's not wings, it's just wing lol.
For sure it does … 🤗-
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16 hours ago, Kerala said:
I thought I'd stick to basics. Kenji's recipe was my instruction for this attempt.
https://www.seriouseats.com/ultimate-extra-crispy-double-fried-confit-buffalo-wings
Too hot for phase 1,too cool for phase 2. A bit dry, but tasty. Definitely worth trying again.
Nice job, @Kerala !How does Kenji‘s method perform in terms of retaining the crispiness of the wing after being sauced ? I understand the goal was to get the thin crackly layer on the outside of the wing, but does it persist in the hot sauce/butter environment ?
I am preparing now for the Mission Chinese method, that Kenji also referenced, which consists of prebaking, freezing and then deep-frying. But the „Chongqing chicken wings“ that Bowien makes are essentially dusted with a spice mixture rather than being sauced, so I guess the end result with retain its crispiness quite well …
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4 hours ago, JoNorvelleWalker said:
I'm puzzled. Ireland is part of the EU. Has not carrageenan been a staple of Irish cuisine for millennia? Perhaps before some Peruvian peasant invented the potato. Googling a bit I found no reports that carrageenan, E407, is banned in the EU.
I keep carrageenan on hand in the bedroom for my Modernist gelato. Whether carrageenan belongs in chicken wings is another question. One must ask why. Does carrageenan make the meaty bits taste Eire?
Sorry, my wording was imprecise. The usage of carrageenan in several commercial applications is banned or restricted, amongst them formula, unprocessed meats, several dairy applications. Thresholds have been defined (75 mg/kg bw/d) and are temporary, until more conclusive data has been generated. Major concern is the difference of the toxicological essay of the high molecular weight carrageenan a, which are deemed unproblematic, and the lower MW aggregates, that have proven toxicity. The latter are a degradation product, thus a delayed toxicity cannot be ruled out.
Food-grade carrageenan is available, and you can use it at your own discretion. You may compare the situation to sodium nitrite: around for hundreds of years, used in traditional products, you can purchase it freely, it can be used under conditions in some commercial applications while it is banned for many others. YMMV.-
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6 minutes ago, KennethT said:
hmmm.... I'll have to broach the subject and see if she'll be willing to take one for the team... maybe it would help if I shouted "Satay!!! Chicken Wing" with a thick Singaporean accent while standing in the kitchen.... and turn up the thermostat to 85F
That’s the spirit - whatever it takes 😉-
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36 minutes ago, gfweb said:
Air fryer wings in honey/ginger/sriracha glaze
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Yummy - I love the honey / sriracha combo !What ratios are you using ?
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27 minutes ago, KennethT said:
Then again, she did tear into some amazing chicken wings we had at the satay club area of the East Coast Food Lagoon Village in Singapore, but I wonder if part of the appeal was hearing the hawkers shouting "Satay!! Chicken Wing!!!!" Those wings were marinated and deep fried with no batter or breading. The skin was crisp and amazing... I'm drooling just remembering it.
And so your personal challenge in the Cook-Off begins … I am looking forward to the results 🤗-
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8 minutes ago, Smithy said:
I wonder what purpose it serves? Thickener, to help keep the broth or brine from oozing out of the chicken and into the package?
Correct. It ensures that those 15% salted chicken broth stay inside the meat, partly even in the cooked product (if you don’t overdo it).
Just as an anecdote: adding flavored liquids to meat in Germany to increase weight is not allowed, unless the product specification calls for it (as in “pickled ox tongue”). Carrageenan itself is banned in the EU.-
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2 hours ago, KennethT said:
Yeah, I found that out the hard way - I was there a week or two ago and sucked it up and paid full price... Next time I'll head to Chinatown to check out what they've got. I haven't been to a Chinatown meat market in a long time.
And while you are there, get some duck wings, too …I would love to see you putting a SE asian spin on them 😉
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Homemade Gyros with a mixed side salad, featuring yesterday’s green sauce as a dressing. Works pretty well, too …
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On 1/9/2022 at 10:40 PM, blue_dolphin said:
Here's a money shot of that breaded, deep fried, poached egg:
Fantastic !!!-
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16 hours ago, Smithy said:
Then I found these in the frozen section:
These would do, maybe, but then there was this package:
"Party Wings!" I'd never heard or thought of such a label before, but it's a good description
Both package have the 15% „add-on“ disclaimer … is this the standard in the US ? -
1 hour ago, sartoric said:
For me, flats rule.
I knew you‘d be in our team, @sartoric. Nice background story, too - thanks !-
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6 hours ago, liuzhou said:
I also can get goose and duck wings but have never cooked them. I guess some chicken wing recipes would cross over, but perhaps different treatments, too?
Duck, duck, duck ☺️From my time in Hong Kong I really miss getting a pack of Cantonese braised duck wings (lou sui aap yik, 滷水鴨翼) from one of the vendors in Central.
Is there maybe any duck recipe / popular dish from Guangxi that you could apply ?
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Additional to @liuzhou’s suggestion I would review the spices you have at hand. If you are on holidays and using most likely stale spices there is very little chance to get a well spiced dish.
You can amp the amount of spices, maybe get a fresh jar of Garam Masala to get at least some aroma into the dish. And if it is “just “ the heat you are lacking, grate the chilis you have at hand and add by the teaspoon while tasting …
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44 minutes ago, heidih said:
I like the green sauce. The wings look like they have a good crisp. The yuzu makes sense as Peru has a lot of post WW2 immigrants. How did the green bananas go for you versus plantains? Love your family's drift to the Peruvians
I felt the same about the inclusion. Most recipes call for aji amarillo, which I had not at hand. Yuzu kosho provided some fruity elements, some fermented touches and of course a bit of heat, so I felt it would be a decent choice. Overall the green sauce was great - I am looking forward to add the leftovers to some Gyros I’ll have for lunch tomorrow.Wings were moderately crisp. I am looking forward to the comparison with “real” fried wings that I plan as my second entry for this Cook-Off.
The green bananas were fine - a tad less starchy and a bit sweeter than plantains but far more easy to obtain. It was somehow the only decend side I could think of …
The only thing I missed was a decent Pisco Sour for dessert. I enjoyed a buttery, vanilla-y Irish whiskey on the rocks instead and felt good nonetheless 😉
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Lunch 2022
in Cooking
Posted
The IKEA Snaps is actually pretty good. Their dill & elderflower ones are my favourites, while for caraway I prefer German brands …
They also sell Cider (both from apple and pear), several beers and Glögg, their mulled wine (both red and white, currently discounted 😝).