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Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Jan 11, 2019 #3331

    DitmasPork

    DitmasPork

    DitmasPork

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    Last night's supper. Roasted Pennsylvanian Organic Chicken with Charred Lemon, Garlic and Organic Cultured Butter. Followed the “No-Fail Roast Chicken with Lemon and Garlic” recipe on the Bon Appétit site.

    [​IMG]
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  2. Jan 12, 2019 #3332

    MontezumaBoy

    MontezumaBoy

    MontezumaBoy

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    Ditmas Pork inspired Spicy Korean BBQ chicken … thx for the nudge in your prior post it's been awhile … grilled on a BGE … had to stagger the cuts but they all turned out (although I do prefer the dark to the white for this marinade).

    [​IMG]
     
  3. Jan 16, 2019 at 1:33 AM #3333

    AT5760

    AT5760

    AT5760

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    2715DE7A-E7F1-43FC-B9BB-15275F284B5F.jpeg 29A4FB2D-AD70-40A1-A89C-597E90A38612.jpeg Not much knifework here, but tomorrow’s breakfast is going to be delicious.
     
  4. Jan 16, 2019 at 4:08 AM #3334

    mille162

    mille162

    mille162

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    Garlic and lemon pan roasted cornish game hen overtop roasted spaghetti squash and spinach sautéed in hen juices, roasted purple fingerlings.
    IMG_4077.jpg
     
  5. Jan 17, 2019 at 3:36 PM #3335

    Xenif

    Xenif

    Xenif

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    Duck Confit to go -- served with Maple syrup, pancakes, ambrosia apples and cucumbers IMG_20190117_094105.jpeg
     
  6. Jan 17, 2019 at 3:56 PM #3336

    DitmasPork

    DitmasPork

    DitmasPork

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    That looks great! I was just thinking of duck confit a few days ago at the Chinese market, they were selling duck legs in the meat section.
     
  7. Jan 17, 2019 at 4:10 PM #3337

    Xenif

    Xenif

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    I was experimenting with doing it in the instant pot, worked out pretty well! Now I can use the duck breast, put all the trimmings in the IP, practically rendered the fat and confit by itself worry free.
    Also if I was serving this to adults I'd serve it with a tarragon apple butter, horseradish creme fraiche, cucumber-mint relish
     
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  8. Jan 17, 2019 at 4:27 PM #3338

    DitmasPork

    DitmasPork

    DitmasPork

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    I have a pint that's a mix of peanut oil and chicken fat that I'd like to use for the confit. Being from a Chinese-American family, I've probably consumed as much duck as chicken in my lifetime. Duck rocks.
     
  9. Jan 17, 2019 at 8:00 PM #3339

    DitmasPork

    DitmasPork

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    Sweet Tea Brined "Money Muscle"—cut with 240 Heiji SS Suji. "Money Muscle" aka Pork Collar, Pork Neck Meat—marinated overnight in a brine made from "Hong Kong style" (brand name, cheap big box) Black Pekoe tea bags steeped in water with organic raw sugar, kosher salt, cinnamon stick, allspice berries, fennel seeds, cumin, ajwain, star anise, black peppercorns, coriander seeds, bay laurel, black mustard seeds, garlic, Thai bird’s eye chilies. Water/sugar/salt ratio of this brine for the 3.75 lb. piece of meat was 4 cups water, 1/4 cup raw sugar, 3 tbsp salt—plus spices.
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    Last edited: Jan 17, 2019 at 8:06 PM
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  10. Jan 17, 2019 at 8:07 PM #3340

    parbaked

    parbaked

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    How did you cook the collar?
    We usually grill on charcoal after marinading...
     
  11. Jan 17, 2019 at 8:16 PM #3341

    DitmasPork

    DitmasPork

    DitmasPork

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    Roasted it at 325f for about 2 1/2 hours. Don't have a backyard, hence no grilling for me. If I had the patience, I'd love to do a really slow roast, maybe at 250f for 4 hours, with liquid in the pan.
     
  12. Jan 18, 2019 at 1:02 AM #3342

    Anton

    Anton

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    IMG_3840.jpg

    “Pancakes, fish eggs, chicken liver, amazing fried chicken, and bubbly juice” and hiromoto honyaki to round up the conversation on a school night

    Always very grateful for very generous friends
     
    Last edited: Jan 18, 2019 at 4:12 AM
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  13. Jan 18, 2019 at 1:31 AM #3343

    panda

    panda

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    anton, have you tried the bolsterless hiro? if not, we should do a comparison. was planning on converting to a wa handle but i'm so impressed with the stock handle i'll leave it alone (it's super grippy).
     
  14. Jan 18, 2019 at 4:11 AM #3344

    Anton

    Anton

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    Pm me your address, I’ll ship you one of the two I have and we’ll do a side to side, maybe we can get a proper stone man to be part of a 3way pas around so these can be sharpened and thinned equally? For proper side by side.. ?
     
  15. Jan 21, 2019 at 1:00 AM #3345

    MrHiggins

    MrHiggins

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    Here's a green chile sauce. It's made from two strains of New Mexican chiles, Big Jim (the classic) and Miss Junie (a new strain created by New Mexico State University that's a cross between Big Jim and Sandia.) Sandia is the "hot" New Mexican chile and Big Jim is the medium variety.

    I bought these earlier this year in Soccoro, NM. Everyone outside of NM raves about Hatch (and rightly so!), but the best chile, I think, comes from Lemitar and Soccoro.

    20190120_175236.jpeg
     

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