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Franci

Dinner! 2013 (Part 6)

193 posts in this topic

[Moderator note: The preceding section of this discussion (find it here: (Dinner! 2013 Part 5)) reached the 20-page mark, which is the point at which a topic becomes too large for our servers to handle efficiently, so we've divided it again.]

Tonight I pulled from the freezer 2 SV duck legs confit. Although the skin was beautiful these were nothing compared to the label rouge legs I used to buy in France. 4 for 16 euros, cannot do it here...
These legs were salted 24 hrs and cooked at 75 c for 10 hrs. They don't have the pulled apart texture of confit.

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Edited by Mjx Moderator note added. (log)
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Franci do you think adding time or temp would give the pull apart texture or is it the technique or product that is too different

to yield that pull apart texture?


Edited by scubadoo97 (log)

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post-6903-0-72620400-1386436950.jpg

Pickled herring, roast beef on pumpernickel washed down with ice cold akvavit.


Edited by heidih Rotate image (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Franci do you think adding time or temp would give the pull apart texture or is it the technique or product that is too different to yield that pull apart texture?

The previous time I did 80 C for 12 hours, but didn't really salted enough and for enough time. Any suggestion?

Why not try the Modernist Cuisine times and temps? Cure for 10 hours, rinse and dry then sous vide at 82C for 8 hours. Worked for me.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I followed MC recipe and it was pull apart. Cure 10 hours, copok at 82C for 8 hours.

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Lamb shoulder marinated in Julia's spice marinade mixture and then grilled on Persian skewers

L1050511_zps6217a1d6.jpg

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I just love those sword like blades.

in my middle eastern places they sells those

easy to turn

some what Ottoman

OK Persian

some what from tribes that had those blades in the past.


Edited by rotuts (log)
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I'll third the MC confit recipe.

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It's been temps around -20C, windchill plus -30 these last few days. Today was -30C with windchill -40C. Definitely NOT Big Easy days.

Some recent meals:

Thai Curry Seafood stew:

Thai Seafood Curry Plated 1968.jpg

Last night was our daughter's birthday dinner. She requested Chexican fajitas. I made Spanish rice, loads of guac., chicken fajita, and roasted prime rib for the wraps. She was happy.

Chicken Fajita1972.jpg

Roast Beef Fajita1973.jpg

Tonight, it was s-i-l's pork ribs with his "never-the-same-twice" rub and fresh pineapple based sauce. Definitely finger-licking good!

Ryan's Ribs2012.jpg

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Dejah

www.hillmanweb.com

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Maybe you are bored of seeing my usual grilled sardines...because that's what we had for dinner.

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But beside that I also experimented a bit this idea

http://forums.egullet.org/topic/145700-making-ravioli-without-making-dough/

Really nice. I made the mistake of not shaking some of the flour from the "gnudi", so I got some patches of uncooked flour but definitely a keeper. I have more, so I'll try again tomorrow.

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After two days in durum flour

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Looks great Franci....I love grilled sardines!!!!


~Martin

Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist, contrarian and natural born skeptic who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

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Pretty meal Franci.. Where do you get your sardines?

Away from home again. But, before i went, we had a chance to have a little fried chicken off in our house. Miss A did a twice fry with batter while, i did a traditional buttermilk soak and then dip in flour. I like to fry my chicken at a super low temp.

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This was miss A's chicken.. mine is missing from the shot..

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One thing i got from all of this.. We deep fried Oreida Crinkle Cut sweet potato fries.. I hate sweet potato fries but, these were actually really good. In fact, i may say they were the best sweet potato fries I have ever had. The first time I think I have ever purchased frozen french fries before. I served with curry ketchup

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Edited by basquecook (log)
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“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

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basquecook - mouthwatering pictures. What's the theory behind the frying chicken at superlow temp?

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Supper tonight was a little bit of this and that. Roast chicken using Judy Rodgers recipe.

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And a few dishes based on produce from our local farmers market. White sweet potatoes with satsuma and bourbon honey glaze, turnips and greens with guanciale, and baked cauliflower leaves and stems with pickled pork.

P1020333(1).JPG

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@steveirby. That is a nice spread, and a nice selection of dishes! I can almost taste it!

Can you provide a little more info on your cauliflower leaf and stem dish? I have several plants (cauliflower and broccoli) that I should probably harvest tomorrow morning before the snow and ice, and a couple of 2.5lb birds ready for the BGE assuming the weather is not too nasty.

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@steveirby. That is a nice spread, and a nice selection of dishes! I can almost taste it!

Can you provide a little more info on your cauliflower leaf and stem dish? I have several plants (cauliflower and broccoli) that I should probably harvest tomorrow morning before the snow and ice, and a couple of 2.5lb birds ready for the BGE assuming the weather is not too nasty.

Thanks, this is the first time I cooked the leaves and stems and the dish turned out to be really tasty. I got a giant cauliflower (6#) at the farmers market with the leaves attached. I cut the leaves from the stems and sliced the leaves thinly. I chopped the stems in the food processor with lots of fresh baby vidalia onions and garlic. I sauteed the stem mix in bacon fat till they started to soften then added the julienned leaves and cooked the mixture until they sweated down. I had some pickled pork in the freezer that I cubed, browned and added to the greens. All the ingredients were combined, with addition of chicken stock, and baked in a casserole dish for about an hour.

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Scarlet runner beans with roasted garlic, cloud ear mushrooms and chiles:

beans_saoking_zpse094ebce.jpg

garlic_mushrooms_chiles_zpsa172828b.jpg

onions_zpsdb33fe13.jpg

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I am becoming a huge fan of chicken confit a la Modernist Cuisine. Here it is on some sauteed zucchini with sun-dried tomatoes.

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And shredded for Franci.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Crab looks good David - price/pound?

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$12.00 per pound. Some supermarkets in the Northwest sell crab this time of year for as low as $3.99 per pound, but sometimes it's crab that's a few weeks old. My fishmonger only sells deep-water crabs that have a harder shell and larger body and he gets them in fresh daily within a day of harvest. Last year's commercial season was terrible, but we think this season is looking pretty good.

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