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For you Kim Shook:

 

Cooking environment for pork meat and making crackling pork rind are very different. All optimizing methods tend to end up compromising methods. Much simpler just cook them separate.

 

dcarch

 

Sous vide/ roasted pork and dehydrated and baked pork rind

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Edited by dcarch (log)
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22 hours ago, Duvel said:


That’s a nice idea. So pizza bianca, cooked with bacon, and then added ricotta (?) and egg yolk ?

 

Yes.  The base is ricotta cheese, then I put on mozzarella, parmesan and bacon and bake.  At the end I put on some torn fresh mozzarella and the egg yolk and pop it back in just long enough to warm up the yolk without cooking it through.  

 

Last night, chicken broccoli penne

 

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Though certainly not visually appealing - live little neck clams turned into some Asian inspired concoction with baby bok choi.

 

Had a very enjoyable socially distanced visit with this guy today.  He hung out for a good 20 minutes eyeing my kids (they were just a bit too big on the prey scale) through the window as he hunted for mice (I have seen him before swoop down and catch one and go on to eat it for the next 4 hours) 

 

 

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10 hours ago, mgaretz said:

Prime rib, cooked low and slow in the BSOA, served with steamed broccolini.

 

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Now thats a perfect slice of ribeye. Cool looking green garnish. I usually just use a sprig of parsely.

Edited by FeChef (log)
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Getting ready for Christmas Day so made the boys my Patented 40 Min "Picky Chicky" (here's a chicken, I have provided food, stand over it and pick it apart like animals until you're done, leave me alone) to free myself some time. 

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Enter the suprise early incoming of the mother in law in t-minus 30 minutes 🤦‍♀️

 

Picky Chicky became a socially acceptable actual meal -Rogan Josh. The small boy was devastated 😂

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I snagged a Berkshire bone in loin - SWMBO wanted shredded pork.  there's discussion about whether pork loin can be shredded....

well, it works.  sear, leek&carrot,peppercorn+beer covered oven 235'F braise for 4 hours

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with a Carolina vinegar based sauce - bit too tart, cut with pot juice

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20 hours ago, mgaretz said:

Prime rib, cooked low and slow in the BSOA, served with steamed broccolini.

Perfection!!!!

 

I needed gravy for our Christmas Eve Tourtiere so I roasted a small pork roast last night with cracklings just for the gravy.

We ate the cracklings as an appetizer.  Love cracklings.

 

 

Roast Pork December 23rd, 2020 1.jpg

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Merry Christmas Eve everyone!

 

Ronnie got 3 young Canadian geese a few days ago, so I had him pluck and brine them.  I vac packed two of them and dropped them off on my friends (my cleaning angel) porch.  She, her husband and two young ones love ducks and geese.  Anyway, I saved one for us and roasted it.

 

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Last night was chicken enchiladas, stuffed peppers and RG beans

 

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3 hours ago, CantCookStillTry said:

 ....stand over it and pick it apart like animals until you're done...

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I have never thought of picking chicken's being a "thing".    I do know that, given a conventional roast chicken and no witnesses, I can surgically remove wings, tail, back, and leave what looks like an intact bird on the platter.     As I've written, roast chicken turns me into Henry the VIII.  

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eGullet member #80.

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8 minutes ago, Margaret Pilgrim said:

I have never thought of picking chicken's being a "thing".   

 

Had not heard it but will file "picky chicky" away for BIL. When here he gets the Costco chicken. Sets up his "station" on the kitchen island and offers to be the sandwich maker allowing him to pick away. When he is done I ferry the carcass into the crockpot in garage and start stock. 

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2 minutes ago, KennethT said:

@ShelbyHow does Canada goose compare with other geese/ducks?

The young ones are tender...dark meat.  Very good.  He doesn't shoot many other kinds of geese.  Teal are my favorite ducks...the goose meat is darker than those.

 

The old Canadian geese are not my favorite.  Tough tough tough.  Those I roast and then pressure cook and use in goose and noodles.

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@Shelby 

 

back in a certain day..

 

i lived on LI  ( Long Island )

 

the CG's would show up

 

going back to 

 

where they belong , and should have stayed 

 

Canada ! 

 

I did not enjoy mowing my lawn 

 

w the very greasy  etc deposits

 

I would not have minded is the relieved themselves 

 

in my compost pile

 

they did not

 

 

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Just now, rotuts said:

@Shelby 

 

back in a certain day..

 

i lived on LI  ( Long Island )

 

the CG's would show up

 

going back to 

 

where they belong , and should have stayed 

 

Canada ! 

 

I did not enjoy mowing my lawn 

 

w the very greasy  etc deposits

 

I would not have minded is the relieved themselves 

 

in my compost pile

 

they did not

 

 

Yeah, they are considered a big pain in the butt around here too.  They congregate in huge amounts and pick the seeds out of the fields...farmers hate them.   And in the city they poo allllll over the sidewalks.  Ick.

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@Shelby 

 

consider this :

 

if you get a very old CG

 

after casually ' trimmings '

 

iPot the rest , chopped carefully

 

ti minimize the water in your iPot  !

 

iPot that Geezer

 

w just snout water to cover 

 

then yo use the '' broth '

 

for the rest of the Geezers carcass

 

the idea is to use minimal water 

 

and the use the ' supernate '

 

again for X x 2

 

no reducing required 

 

cheers

 

and Happy and Safe !

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