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Post by wonk on Aug 29, 2012 11:44:26 GMT -8
Two of the worst posts in the history of this board right there. And that's really saying something coming from the guy who doesn't like bacon.  |
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Post by nater on Aug 29, 2012 11:45:04 GMT -8
Doesn't... like... bacon? What the fuck.
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Post by Pea on Aug 29, 2012 11:47:29 GMT -8
I've come around. Fuck y'all.
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Post by Pea on Aug 29, 2012 11:48:42 GMT -8
Actually, I think it was some bacon-wrapped shrimp someone made for the 4th of July last year that did it for me.
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Post by Dr. Crane on Aug 29, 2012 14:37:46 GMT -8
It was those thick applewood smoked cuts smothered in delicious maple and you know it.
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Post by Pea on Aug 29, 2012 14:52:44 GMT -8
That shit was pretty bangin.
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Post by Dr. Crane on Aug 29, 2012 15:04:51 GMT -8
Damn right, thanks again dude. Let it be noted that Pea bought us doughnuts and pizza for his birthday.
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Post by Pea on Aug 29, 2012 15:18:04 GMT -8
Haha naww we all chipped in on that pie.
EDIT: Those pies. All 10 million fucking pounds of them.
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Post by Horned Gramma on Aug 29, 2012 16:58:17 GMT -8
I fully intended to give you some cash for those pizzas, but I didn't realize that once I closed my eyes for even thirty seconds that I would be unconscious for fifteen hours and that everyone would be gone by the time I woke up.
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Post by Pea on Aug 29, 2012 17:23:51 GMT -8
As I told Stormy, you two provided a roof over my head for two nights. Pizza was the least I could do to thank you!
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Post by Dr. Crane on Sept 1, 2012 3:08:14 GMT -8
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Post by Shaxspear III Esq. on Sept 4, 2012 7:02:33 GMT -8
We make something similar at work, but in a tortilla. We call it the dirty dog.
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Post by Shaxspear III Esq. on Sept 4, 2012 7:16:37 GMT -8
Had the day off yesterday with nothing to do, so I did a badass meal. Meat: Pan seared duck breast seasoned with salt and pepper. Sauce: Red wine, beef stock, crimini mushrooms, sherry, red wine vinegar, red beets, mustard seed, orange blossom water, salt and pepper. Butternut Squash Gnocchi: Roasted butternut squash, eggs, flour, salt pepper. Boiled then sauteed in duck fat and beef stock with garden rainbow chard and garlic. Topped with some grated pecorino cheese. Roasted Beets: Garden baby red and golden beets from the garden. Slow roasted in the oven with olive oil, truffle oil, salt and pepper. Topped with some St. Augur cheese.  The duck turned out perfectly cooked. It's only the 2nd time I've cooked duck and it's really easy to cook if you do it properly. The sauce was absolutely killer and will definitely make it again. I've never done anything with orange blossom water, but I saw it in the store and decided to try it out. Worked really well. The measurements I used for the gnocchi were WAY off. The recipe I found said for 4 servings, but I probably made enough for 20. Second time making gnocchi as well, and still on the fence if it's worth the effort. I'm gonna try it again with an accurate recipe before I ditch making it again. Had it with a nice bottle of this:  |
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Post by Drew on Sept 4, 2012 10:09:47 GMT -8
DUUUUUCK
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Post by Friendly Destroyer on Sept 4, 2012 10:28:50 GMT -8
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Post by J-Dawg on Sept 5, 2012 0:37:25 GMT -8
Had the day off yesterday with nothing to do, so I did a badass meal. Meat: Pan seared duck breast seasoned with salt and pepper. Sauce: Red wine, beef stock, crimini mushrooms, sherry, red wine vinegar, red beets, mustard seed, orange blossom water, salt and pepper. Butternut Squash Gnocchi: Roasted butternut squash, eggs, flour, salt pepper. Boiled then sauteed in duck fat and beef stock with garden rainbow chard and garlic. Topped with some grated pecorino cheese. Roasted Beets: Garden baby red and golden beets from the garden. Slow roasted in the oven with olive oil, truffle oil, salt and pepper. Topped with some St. Augur cheese. The duck turned out perfectly cooked. It's only the 2nd time I've cooked duck and it's really easy to cook if you do it properly. The sauce was absolutely killer and will definitely make it again. I've never done anything with orange blossom water, but I saw it in the store and decided to try it out. Worked really well. The measurements I used for the gnocchi were WAY off. The recipe I found said for 4 servings, but I probably made enough for 20. Second time making gnocchi as well, and still on the fence if it's worth the effort. I'm gonna try it again with an accurate recipe before I ditch making it again. Had it with a nice bottle of this: You had me at duck breast. Seriously though, a couple of thoughts: * My gnocchi always sucks when I make it from scratch. In a completely different way than my spaetzle does, but yet I miserably fail at both. Regular old pasta from scratch I'm fine... so this totally does not compute for me. If you can tell me why I fail miserably I'd forever worship you (not that I don't already, but hey...) * duck is super delicious if done right - glad you had a great experience, I've never regretted splurging and having fun with it. Only made it a few times myself, but man... * I'm not sold on the sauce. I always feel like orange blossom water should be in a more delicate sauce (sort of like rose blossom water). Did the other ingredients come through more subtle than I'm imagining? I'm afraid they would overpower things. Maybe if I had the recipe I'd be more convinced. Not trying to diss or slight your ability, more curious than anything. * Butternut Squash... moving to SoCal has completely screwed me up re: autumn vegetables. I made spaghetti squash about a month ago, and honestly I don't know that squash is ever "in season" here the same way as it was in Calgary. I suspect I could get it any time of year, with the downside that I will always pay roughly the same price. |
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Post by Drew on Sept 5, 2012 6:27:45 GMT -8
J-Dawg - I have not been able to figure out California produce cycles, and I realized that people here (read: white people) don'teven think about it. For them, everything is in season all year round as far as they're concerned. In Montana, you only get to eat blueberries and flathead cherries for like one month out of the entire year. Here, it's a free for all.
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Post by Shaxspear III Esq. on Sept 5, 2012 11:05:23 GMT -8
* I'm not sold on the sauce. I always feel like orange blossom water should be in a more delicate sauce (sort of like rose blossom water). Did the other ingredients come through more subtle than I'm imagining? I'm afraid they would overpower things. Maybe if I had the recipe I'd be more convinced. Not trying to diss or slight your ability, more curious than anything. I was actually amazed at how strong the orange blossom water came through with how little I put in. The flavour was subtle but it definitely came through more as an aromatic. Here's the recipe, give it a try: 4 cups of beef stock 1 cup sliced crimini mushrooms (I wanted chantrelle but couldnt find any) 1 shallot minced 1 large beet chopped 3 cups of red wine 1/2 cup of orange/tangerine juice 1/4 cup of honey 1/2 cup sherry 1 tablespoon red wine vinegar 2 tablespoons orange blossom water 1 tablespoon mustard seeds 2 tablespoons olive oil Salt & Pepper 1/4 of cubed chilled butter In one sauce pan bring the beef stock to a boil with the mushrooms and then lower the heat and reduce the liquid to about 1 cup. In another sauce pan sautee the shallots and mustard seeds until translucent. Then add the beets and cook for another minute or so. Add honey, juice, red wine, vinegar, blossom water, and Sherry and bring to a boil. Lower the heat and let it reduce to around a cup. Once they're both reduced, strain the red sauce into the beef/mushroom stock with a sieve and make sure to push down on the beets to get the flavour out of them. Continue cooking it on a low heat till it thickens up a bit and then slowly add the butter while stirring it and then season with salt and pepper. |
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Post by Shaxspear III Esq. on Sept 5, 2012 11:16:48 GMT -8
As for the gnocchi, I've only done it twice. First time was a failure and the 2nd time the recipe I used was so far off that I had to do some crazy repair work to make it. The trouble I've run into with gnocchi is that the potato, or in this case the squash, still holds a lot of moisture so I seem to find myself adding way more flour than the recipes call for in order to make the dough firm enough to roll.
The squash recipe I used called for one large butternut squash (I got a huge ass one, which was probably my first mistake) 2 eggs and two cups of flour. After roasting the squash and letting it cool, I probably ended up using close to maybe 10 cups? of flour to make it firm enough where I could actually roll the dough. Once I actually got the consistency to be able to roll it, I cut it with the back end of a knife into little pieces. Boiled them in some salted water until they started to float and then threw them in some ice water to stop the cooking. Then I sauteed them in some duck fat, garlic, chard and a little beef stock until golden brown. They tasted good but getting to the point of being able to roll it and having all that left over dough really sucked.
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Post by J-Dawg on Sept 6, 2012 20:41:03 GMT -8
I was actually amazed at how strong the orange blossom water came through with how little I put in. The flavour was subtle but it definitely came through more as an aromatic. Here's the recipe, give it a try: I'll have to do that sometime soon. |
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