Dinner 2021

[rotuts]

@Duvel 

 

that looks soooo

 

tasty.  esp  the knoll.

 

how did you brown the 

 

SV D & G ?

 

thanks

 

[weinoo]

3 hours ago, Duvel said:

V duck (4x) and goose (2x) legs

 

So like a long time in the bath, confit style?

[Dejah]

Picked up a skin-on bone-in pork shoulder roast. 8 hours @250, then blasted after @500FR t6o blister the skin. SO much meat! Son and grandson will be up to grab  most of it tomorrow. Roasted Japanese sweet tater, carrots, and zucchini spears.

Had Lotus Root and dried octopus soup for lunch earlier in the day.
After 4 hours:                                                            

 

After 8 hours @250F, then @500F for 10 minutes

 

Gravy & apple sauce                                                                    

 

Lotus Root and Octopus Soup                                

[Duvel]

7 hours ago, weinoo said:

 

So like a long time in the bath, confit style?

Yeap. 18 h@68 oC, chilled overnight, then 25 min@230 oC fan assisted oven to crisp up …

[Dante]

Sauteed sausages with Swiss chard and gravy, with Yorkshire pudding on the side

[JoNorvelleWalker]

1 hour ago, Dejah said:

Picked up a skin-on bone-in pork shoulder roast. 8 hours @250, then blasted after @500FR t6o blister the skin. SO much meat! Son and grandson will be up to grab  most of it tomorrow. Roasted Japanese sweet tater, carrots, and zucchini spears.

Had Lotus Root and dried octopus soup for lunch earlier in the day.
After 4 hours:                                                            

 

After 8 hours @250F, then @500F for 10 minutes

 

Gravy & apple sauce                                                                    

 

Lotus Root and Octopus Soup                                

 

Unbelievably beautiful.

 

[JoNorvelleWalker]

Salt bed baked potato, Philips grilled rib lamb chops, thirty second green beans.  You know what it looks like.

 

I forgot the apple sauce.

 

 

[liamsaunt]

Roasted delicata squash risotto (2/3 pureed, 1/3 left in chunks) with sea scallops

 

[scubadoo97]

@Ann_T  Wishing Moe the best!   

[Paul Bacino]

Recent trip to Bora Bora.  Poussin Cru  !!

 

Tuna/coconut milk/ cucumber/jalapeno/red onion/ lime juice/tomato-- ceviche in effect

 

Edited November 16, 2021 by Paul Bacino (log)

[Anna N]

14 hours ago, Duvel said:

Yeap. 18 h@68 oC, chilled overnight, then 25 min@230 oC fan assisted oven to crisp up …

So I am almost certain I am being dense but did you actually confit the legs? That is were they cured before being cooked? I am asking because I have a couple of duck legs in the freezer that I would like to cook but I don’t particularly want to confit.   

[Duvel]

1 minute ago, Anna N said:

So I am almost certain I am being dense but did you actually confit the legs? That is were they cured before being cooked? I am asking because I have a couple of duck legs in the freezer that I would like to cook but I don’t particularly want to confit.   

They were not cured before. From my experience with proper salting* before bagging the long SV time produces something similar to a confit (texture- and flavorwise). They definitely are tender and flavorful …

 

* plus pepper, cloves, juniper berries, bayleaf and star anise. 

[heidih]

1 hour ago, Paul Bacino said:

Recent trip to Bora Bora.  Poussin Cru  !!

 

Tuna/coconut milk/ cucumber/jalapeno/red onion/ lime juice/tomato-- ceviche in effect

 

Of course an eGer just happens to land in Bora Bora in a Pandemic   Looks like served in a mature coconut shell. Was the coconut flesh soft ennough to still scoop or just a vessel? Is that a nicely ripe passion fruit on the left. Just eaten alongside? Thanks!

[Paul Bacino]

15 minutes ago, heidih said:

Of course an eGer just happens to land in Bora Bora in a Pandemic   Looks like served in a mature coconut shell. Was the coconut flesh soft ennough to still scoop or just a vessel? Is that a nicely ripe passion fruit on the left. Just eaten alongside? Thanks!

 

 

The Passion fruit  was super killer-- bitter/  tart and sweet/  it might have a texture that could be off putting.  Not me.

So with the coconuts/  u shake them/ if they have liquid/ good to go.  Most of the meat was hard/ u could cut it diagonally in strips or you can scrape it/  which flakes( grates ) it and that is squeezer for the milk 

[heidih]

1 hour ago, Paul Bacino said:

 

 

The Passion fruit  was super killer-- bitter/  tart and sweet/  it might have a texture that could be off putting.  Not me.

So with the coconuts/  u shake them/ if they have liquid/ good to go.  Most of the meat was hard/ u could cut it diagonally in strips or you can scrape it/  which flakes( grates ) it and that is squeezer for the milk 

Thanks. I am a coconut long timer - I just wondered if in the ceviche it was part  of the experience. Passion fruit is quite powerful.  I picked some yellow up at a local flea market once  - put the bag in the back seat and scent!  Hence the name  intoxicating. 

 

I lucked into some Pacific wild cod at $3.50/lb frozen. Second dish today, Yesterday was a coconut based chipotle corn and potatoes. Like a sorta chowder. Surprisingly I used canned sweet corn. Our fresh corn this year was useless and the frozen both was chewy and tasteless. So today a mustard based sauce again with coconut (gotta use it up) The fish was just mushed up a bit to become part of he sauce along with windowsill basil.. Not much color but here ya go with rice and kale salad. I am happy.

[Margaret Pilgrim]

4 hours ago, Anna N said:

So I am almost certain I am being dense but did you actually confit the legs? That is were they cured before being cooked? I am asking because I have a couple of duck legs in the freezer that I would like to cook but I don’t particularly want to confit.   

There are a myriad versions of faux confit, here Melissa Clark's.    Essentially, season and bake.   

[Wait. Wot]

Tonight's porterhouse seared the way my great grandmother would have done.

 

 

 

 

 

[Margaret Pilgrim]

6 minutes ago, Wait. Wot said:

Tonight's porterhouse seared the way my great grandmother would have done.

 

 

 

 

 

FABULOUS RANGE!     What exactly is this?     i grew up with a dual stove, wood burning on one side, gas on the other, but not with that glorious glass door!    

[JoNorvelleWalker]

6 hours ago, Anna N said:

So I am almost certain I am being dense but did you actually confit the legs? That is were they cured before being cooked? I am asking because I have a couple of duck legs in the freezer that I would like to cook but I don’t particularly want to confit.   

 

I highly recommend Mark Bittman's NY Times crisp-braised duck legs with aromatic vegetables.  Even for me an easy recipe.

 

https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2307933

 

[Anna N]

2 hours ago, Margaret Pilgrim said:

There are a myriad versions of faux confit, here Melissa Clark's.    Essentially, season and bake.   

Thank you. I have done duck confit many times. As I said, that was not my aim. 

[Anna N]

30 minutes ago, JoNorvelleWalker said:

 

I highly recommend Mark Bittman's NY Times crisp-braised duck legs with aromatic vegetables.  Even for me an easy recipe.

 

https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2307933

 

Thank you. I have a very similar recipe which I adore but I was much more interested in time and temperature to cook duck legs sous vide without the confit step. 
edited to add that I will just use the time and temperature given and skip the salting. 

Edited November 17, 2021 by Anna N (log)

[alwaysdrawing]

Surf and turf for my wife’s birthday

 

 

 

 

 

[Dejah]

What to do with a massive amount of leftover roast pork? Give most to the grandson and his GF.
Tonight, I used some cubed in a green curry with eggplant, sugar snap peas ('cos I had them) and some frozen peas. I love curry leaves, so tossed some in.
It was all made in one pot, and we enjoyed it with some diced tomato, cilantro, and jasmine rice.
The rest of the pork will be eaten as sandwiched for lunch!
 

                                                                          

                                                                    

[heidih]

53 minutes ago, Dejah said:

What to do with a massive amount of leftover roast pork? Give most to the grandson and his GF.
Tonight, I used some cubed in a green curry with eggplant, sugar snap peas ('cos I had them) and some frozen peas. I love curry leaves, so tossed some in.
It was all made in one pot, and we enjoyed it with some diced tomato, cilantro, and jasmine rice.
The rest of the pork will be eaten as sandwiched for lunch!
 

                                                                          

                                                                    

I just spent time talking about the nuances of dialects faced by interpreters and thought of you and then this lovely re-purpose of your pork shoulder popped up. I would welcome a seat at your table anytime.

[Honkman]

Whole Wheat Pasta with shredded brussels sprouts, bacon, shallots, peas, walnuts in a chicken broth-cream sauce