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Clockwise from 12 noon: Mustard seed and curry leaf carrot salad, Kaddu (sweet & sour butternut squash), Cilantro chutney, Cucumber raita, Cashew chutney, Junjaro (kidney bean curry made with Rancho Gordo Domingo Rojo beans), a serving of Massa Organics brown rice and a small dish of tomato chutney in the center.

 

5 hours ago, MokaPot said:

Sounds exciting, picking up a car in Munich. BMW? (Hope you don't mind me asking! I like cars.)

Yep, that's the one. First time buying a new car so I wanted to make it fun, and it absolutely was.  Adjacent to the Munich factory and museum, they have a big exhibition, dining and event space called BMW Welt which is open to the public.  If you're picking up a car, they whisk you up to the VIP lounge on the top floor and once the paperwork is complete, they escort you down this big long staircase in the center atrium.  As you descend the stairs, spotlights illuminate your car and it begins to rotate on its own little turntable.   You drive a little victory lap around the atrium, waving at the folks watching and get to tool around Europe in your new wheels before it's shipped to your dealer for final delivery.  If you search "European delivery" and any European car brand, you'll find more info.  Since it's off topic, I won't say more here but feel free to send a PM if you have other questions.  

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On 10/11/2020 at 9:40 AM, Shelby said:

I know you guys could do it--if I can, anyone can.  I can't usually get them all open, Ronnie has to step in.  Some of them are stubborn.

  I think I might try it. I need a proper opening knife thingy 😂 and can get them at my local speciality grocery stores. But how would I know if I got a “bad” one?  I reallllly want to be able to grill them on the BGE with different types of compound butters. We had them served that way in Napa a year and a half ago and I still think about that meal often. 
 

also, @Shelby that calamari looks better than most I’ve ever had and the idea of adding capers to the marinara is brilliant! 

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Leftover roast beef, freshly roasted potatoes, carrots, squash. 
 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Over here, I asked a question about some SV duck but I've gotten no response, so I figured I'd re-ask it here.  I cooked 4 moulard duck legs at 144F for 12 hours to get "tender, juicy" results as per Modernist Cuisine, but when taking the bags out of the bath to chill, I noticed that most of the fat remained unrendered.

 

I was planning to reheat them in the CSO in order to crisp the skin at the same time, but I'm wondering if doing so will render the rest of the fat, or will the fat remain there in chunks?  I'd like to render the fat... 

 

So, should I put back in the SV at a higher temp (maybe 180F) for an hour or two to try to render the rest of the fat, or will the CSO do it during the reheat?

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8 hours ago, KennethT said:

Over here, I asked a question about some SV duck but I've gotten no response, so I figured I'd re-ask it here.  I cooked 4 moulard duck legs at 144F for 12 hours to get "tender, juicy" results as per Modernist Cuisine, but when taking the bags out of the bath to chill, I noticed that most of the fat remained unrendered.

 

I was planning to reheat them in the CSO in order to crisp the skin at the same time, but I'm wondering if doing so will render the rest of the fat, or will the fat remain there in chunks?  I'd like to render the fat... 

 

So, should I put back in the SV at a higher temp (maybe 180F) for an hour or two to try to render the rest of the fat, or will the CSO do it during the reheat?

I can only speak to Sous Vide duck breast. the fat does not melt at my cook temp 57 C for 2 hours. I do score the fat side. dry it very well and render starting in a cold cast iron pan. I would poke the skin of the legs to facilitate drainage and not cook more sous vide.

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last night roast chicken with a grainy mustard gravy and delicata squash roasted in olive oil and salt and marinated in a red wine vinegar, garlic, chili flake olive oil bath with fresh mint.

a young and delicious Fleurie

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On 10/11/2020 at 3:47 PM, Duvel said:

Thanks, @heidih!

 

The dough is a straightforward yeast dough:

 

500 g strong flour

310 g warm milk

8 g salt

10 g sugar

20 g molten butter

Instant yeast

I have a recipe for cheese scones from an Australian born friend and it has strong white flour as an ingredient.  I am not familiar with that term.  Can you tell me what is meat by strong flour?  Her recipe uses baking powder rather than yeast.  I normally would think a non yeast bread would use what I would think of as a soft flour but your recipe would be best with what I would call a hard flour.

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I recently got new grates for my gas grill and about the same time got an email linking to the way a guy prepares his ribeye steaks for competition. He used the same grill grated that I had and I wanted to try the method, with some reservations.  I used a much thinner steak and some of the same seasonings but did not do the trimming and other prep that he did.  My gas grill does not get as hot as his charcoal grill did and I shortened the cooking time since mine was at least 1 1/2 inch thinner.  We had ours with twice baked potatoes

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8 minutes ago, Norm Matthews said:

I have a recipe for cheese scones from an Australian born friend and it has strong white flour as an ingredient.  I am not familiar with that term.  Can you tell me what is meat by strong flour?  Her recipe uses baking powder rather than yeast.  I normally would think a non yeast bread would use what I would think of as a soft flour but your recipe would be best with what I would call a hard flour.

I used to buy strong flour for making rye bread - suggestion from Secrets of a Jewish Baker. High protein, milled from hard wheat. I'd probably just use bread flour. 

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Took some gumbo out of the freezer and made a little potato salad to go with. 
 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Clockwise from top right: Green chile and cherry tomato pickle, Cilantro chutney, Cucumber raita, Mustard seed & curry leaf snap pea salad, Bottle gourd sabzi, Junjaro (kidney bean curry), brown rice in the center.

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A lot of deliciousness these days! Many compliments for all of your food!

Happy belated @Shelby

 

 

This weekend I made Ribollita. The Tuscan vegetable and bread soup. It really looks terrible, in the bowl and in photos, but it's a favorite in my house. It’s basically minestrone enriched with more white beans and black kale. Stale Tuscan bread is then added. This dish is the reason I bring the bread back to Lombardy when I go to Tuscany. It’s not just about the no salt, but the consistency. You can’t use regular bread in it, it becomes gummy.  After it is made, it is reboiled (hence the name) the next day.

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I'm still not out of my cooking funk. The most exciting thing I made (so not exciting at all) was an old-school spinach salad. In Italy, they sometimes talk about dated dishes.  There are a few that come to mind, like Farfalle with Smoked Salmon or even Penne alla Vodka. Obviously, people still make what they like. And no one cares if a dish is out of style. 😀

 

This gets me thinking about American dishes that are old – at least dishes that I only ate back in the day, that my parents made.  Today, for me, that dish was an old-school spinach salad with bacon, eggs, mushrooms and a warm dressing. I couldn’t remember how my mom did the dressing really -- (I feel like the eggs were part of the dressing?) so I just riffed off a few recipes I Googled. It was perfectly satisfying and brought me warm memories of my mother’s kitchen. It was her birthday and I always cook her dishes to remember her.

 

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typo! (log)
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14 hours ago, Norm Matthews said:

I have a recipe for cheese scones from an Australian born friend and it has strong white flour as an ingredient.  I am not familiar with that term.  Can you tell me what is meat by strong flour?  Her recipe uses baking powder rather than yeast.  I normally would think a non yeast bread would use what I would think of as a soft flour but your recipe would be best with what I would call a hard flour.


Strong flour refers to the variety used for bread making, so high protein flour. The German type 550 I use qualifies as that.

Using strong flour is a scone seems counterintuitive to me, as you want a crumbly texture, and not a well developed one. I‘d assume mixing would then be very short and baking follows quickly after (hence the baking powder ?) ...

 

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Pretzels. Used baked baking soda rather than lye. Pretty good, IMO. Shaping and scoring can be improved.

Frittata with smoked Gouda and mushrooms, a few spices (incl. caraway, fennel, paprika, coriander).

A quick slaw, honey-mustard sauce, sour cream, pickles and veggies.

And a few German beers.

 

 

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~ Shai N.

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I always have to smile when @shain says something like a few spices (incl. caraway, fennel, paprika, coriander). That is more than the average person has a working knowledge of. Everything always looks and sounds extremely appealing ;) Oh and I still want to see that pantry stocked with magic. 

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Sometimes it just has to be ... especially after rough, completely disappointing day where you can’t drag yourself to finish prepping the sous vide duck breast with five spice that you dropped into the waterbath just some hours ago ...

So - without any further apologies or remorse - a McRib. Yep. I have spoken!

 

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@Duvel 

 

looks good !

 

Ive had these , perhaps twice , just to be fair ..

 

Ive noted you are not 1/2 way through that Mound of Goodness.

 

just as well.  the second 1/2  will come back and '' Speak to You ""

 

for quite some time.

 

no Sausage Imporium near by ?

 

shameful there is not a few near by.

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1 minute ago, rotuts said:

@Duvel 

 

looks good !

 

Ive had these , perhaps twice , just to be fair ..

 

Ive noted you are not 1/2 way through that Mound of Goodness.

 

just as well.  the second 1/2  will come back and '' Speak to You ""

 

for quite some time.

 

no Sausage Imporium near by ?

 

shameful there is not a few near by.


There are, actually ...

 

And I am in the quite fortunate situation that I can get pretty much whatever I want either in or around my house (which explains my healthy physique). Today I was just feeling like junk food (which does agree with my gastrointestinal system), and I am happy to return to the more refined tastes tomorrow 😉

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