Recent content by ncedge

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whats the dirt looking stuff under the pumpkin risso preparation?

sick tip! stealing it! :plus1:

I very much like the idea of truffles under skin. imho. I think that 30+ minutes for a bird to be in a convection oven @ 500 degrees may be a little extreme (you run the risk of over browning the skin and still having raw meat between the thigh, forcing you to cover the bird and lose...

imho. keep the bird in as natural form as possible, it's nature. There is no need for surgery here. Render your scored breast low and slow; a thin layer of fat under the crispy skin is not unpleasant. Render longer, slower, and if you're still chewy, it is probably due to over or under...

Thanks Geo. Todays stock is apple, fennel, and 9 spice with cabbage core. (yes we seared and ate the cabbage after we stocked) for the pick-up on a dish of pheasant breast w/ wild rice and beets

http://www.youtube.com/watch?feature=player_embedded&v=FWvod58HE_k#t=155 http://www.youtube.com/watch?v=xx_VlYZ4Zwg

Hey Mucho. Thanks for that. Being from NC, as I am, you should be able to spot a good 'ol boy when you see one. I really like Chuck and while everyone else in the restaurant doesn't know how to take him when he comes barreling through yelling antics of haste and disorder; I always enjoy and...

ohhh. BG cookies... nice one! Very interesting to think of it being used in sweet instead of savory.

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I certainly see your point. However, it also depends on your definition of "successful".

suckling pig porchetta anyone? about to hit the oven

Another thing I've found to be useful when making protein based stocks is before roasting my bones, I lightly toss them in powdered milk. This is like a super boost of flavor for any protein stock and also assists in browning. I got this tip from Heston Blumenthal. "One way to boost the...

Hey guys, lots of NC guys here. I'm from Winston-Salem originally. You know, I'm tired of the century year old preparations of stocks. I'm moving away from them. The way that I am doing this is to cook stocks like preparing a tea. What I mean is instead of rough chopping vegetables and...

Edipis... I love black garlic. Not only is it good for you but it smells and tastes fantastic. Umami in your face. I like to use it in rubs, sauces, marinades, and even use it on its own as an accent sauce by pureeing it. If I'm going to use it as a puree, I peel it, toss it in the vita...