That sounds delicious....but if concerned about weight everything in that recipe is wrong for you. Cooking cabbage in goose fat and frying breaded pork is going to make a fella bigger.
I want to eat it, though.
I never use goose fat. Butter!
Both bad for you....but both so, so delicious!
Ah well. I don't make this all the time.
Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
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F Me In The Brain
this knows everybody from other commets Posts: 30,614
So did anyone get any good food gear for Christmas?? I sure did! I got an ASOTV Yoshi Copper grill mat, a Cuisinart Elemental 8-Cup Food Processor, a Cuisinart Egg Central egg steamer, and a Squeezo Deluxe food mill/strainer for canning and applesauce/jelly making. It's made entirely of cast metal parts and is the best on the market, I can't wait to put it to use!
I made delicious Butternut Squash Mezze Penne pasta to take to Christmas dinner. I made it vegan for the losers (only had to swap soy milk in and do Parmesan cheese on the side) and it had onions, peppers, garlic, spinach, and squash from my garden. I also took some fresh Christmas spinach from my cold frames, and nobody said a damn thing or cared. They ate fucking bagged spinach because it was already dressed. I'm not taking garden food to her side anymore, on my side of the family/friends every single person would be excited to hear it was homegrown and would have said something and enjoyed it extra the way we do, but he family is a bunch of city folk fools who eat bagged spinach instead.
So did anyone get any good food gear for Christmas?? I sure did! I got an ASOTV Yoshi Copper grill mat, a Cuisinart Elemental 8-Cup Food Processor, a Cuisinart Egg Central egg steamer, and a Squeezo Deluxe food mill/strainer for canning and applesauce/jelly making. It's made entirely of cast metal parts and is the best on the market, I can't wait to put it to use!
That's good stuff. Food gear for me included can opener (don't ask), liquid measuring cups (don't ask again), some really cool oyster shuckers that were made from old rail road nails (sounds kinda odd but they are really cool and unique), also got a pressure canner and cook book on canning/preserving.
Did a nice big pot of Cioppino for Christmas Eve. This is maybe the 5th year I have done it and have adapted a few recipes over the years and landed on one this year that I feel is more or less my own.
Yesterday we had a bone in rib roast which was fucking amazing. Also a ham and some delicious sides.
I just tried the egg cooker and holy crap is it awesome! Perfect hard/soft/medium cooked eggs that peel flawlessly in seconds without any timing or hassle. I would recommend anyone who eats hard cooked eggs to get one. It's like a rice cooker, I thought it might be a silly waste until I got one and now I can't imagine a kitchen without it!
Got an air fryer. Tried it out tonight doing a peppercorn crusted tuna steak and turned out pretty damn good. I just used the default setting for fish but may need to adjust the time for a little less next go-around. It was just a tad more done than I prefer, but it was cooked evenly throughout, and still moist and flaky. The crust formed a perfect amount of crispness and was not overdone.
Did a cheater version of peking duck yesterday before the storm rolled in. Two duck breasts left overnight in the fridge to dry out Score the skin in a crosshatch but not all the way through Salt and pepper and then skin side down on the grill over medium low heat Left them on for about 20 -30 mins or so checking for doneness on the skin and being careful not to over cook Flipped them and applied a soy sauce, water and honey glaze Let them cook until they felt done, probably another 15-20 mins applying glaze twice While resting (without a cover), I warmed up some small flour tortillas, julienned cucumber and green onions Applied hoisin to the tortillas, added sliced duck, cucumber and green onion. Awesome. So good. I always forget to take pictures of my food! Key is try and get the skin crisp while not over cooking the meat. Not easy!
Post edited by Get_Right on
0
hedonist
standing on the edge of forever Posts: 24,524
Did a cheater version of peking duck yesterday before the storm rolled in. Two duck breasts left overnight in the fridge to dry out Score the skin in a crosshatch but not all the way through Salt and pepper and then skin side down on the grill over medium low heat Left them on for about 20 -30 mins or so checking for doneness on the skin and being careful not to over cook Flipped them and applied a soy sauce, water and honey glaze Let them cook until they felt done, probably another 15-20 mins applying glaze twice While resting (without a cover), I warmed up some small flour tortillas, julienned cucumber and green onions Applied hoisin to the tortillas, added sliced duck, cucumber and green onion. Awesome. So good. I always forget to take pictures of my food! Key is try and get the skin crisp while not over cooking the meat. Not easy!
Holy moly, that sounds amazing in both taste and texture.
F Me In The Brain
this knows everybody from other commets Posts: 30,614
I'll have to try that spot. I'm no snob on Pho (like I am on sushi ) and enjoyed most placed I have gone. Not much better in life that that big spoon with a little broth in it, some noodles on top, a slab of meat on top of the noodles, and rooster splashed all over it. Pop it in...swallow it down. It really is food porn.
I'll have to try that spot. I'm no snob on Pho (like I am on sushi ) and enjoyed most placed I have gone. Not much better in life that that big spoon with a little broth in it, some noodles on top, a slab of meat on top of the noodles, and rooster splashed all over it. Pop it in...swallow it down. It really is food porn.
I'm not either. There are a lot of pho snobs though, which is pretty funny.
This place is great though. Broth is so delicious.
0
hedonist
standing on the edge of forever Posts: 24,524
Comments
https://goo.gl/images/uLHwUh
^ That is my second favorite German meal. My absolute favorite is Rouladen with the same sides. I crave this meal.
I sure did!
I got an ASOTV Yoshi Copper grill mat, a Cuisinart Elemental 8-Cup Food Processor, a Cuisinart Egg Central egg steamer, and a Squeezo Deluxe food mill/strainer for canning and applesauce/jelly making. It's made entirely of cast metal parts and is the best on the market, I can't wait to put it to use!
I also took some fresh Christmas spinach from my cold frames, and nobody said a damn thing or cared. They ate fucking bagged spinach because it was already dressed.
I'm not taking garden food to her side anymore, on my side of the family/friends every single person would be excited to hear it was homegrown and would have said something and enjoyed it extra the way we do, but he family is a bunch of city folk fools who eat bagged spinach instead.
Yesterday we had a bone in rib roast which was fucking amazing. Also a ham and some delicious sides.
I am fat today.
Pressure canner, awesome! Mine's out of service and I need to get out to Lehman's in Amish Country to get the parts I need.
Yeah, man. Interested in getting into this. May hit you up for questions
Perfect hard/soft/medium cooked eggs that peel flawlessly in seconds without any timing or hassle.
I would recommend anyone who eats hard cooked eggs to get one.
It's like a rice cooker, I thought it might be a silly waste until I got one and now I can't imagine a kitchen without it!
Two duck breasts left overnight in the fridge to dry out
Score the skin in a crosshatch but not all the way through
Salt and pepper and then skin side down on the grill over medium low heat
Left them on for about 20 -30 mins or so checking for doneness on the skin and being careful not to over cook
Flipped them and applied a soy sauce, water and honey glaze
Let them cook until they felt done, probably another 15-20 mins applying glaze twice
While resting (without a cover), I warmed up some small flour tortillas, julienned cucumber and green onions
Applied hoisin to the tortillas, added sliced duck, cucumber and green onion. Awesome. So good. I always forget to take pictures of my food!
Key is try and get the skin crisp while not over cooking the meat. Not easy!
Not sure it gets any better.
8/28/98- Camden, NJ
10/31/09- Philly
5/21/10- NYC
9/2/12- Philly, PA
7/19/13- Wrigley
10/19/13- Brooklyn, NY
10/21/13- Philly, PA
10/22/13- Philly, PA
10/27/13- Baltimore, MD
Tres Mts.- 3/23/11- Philly
Eddie Vedder- 6/25/11- Philly
Loaded up the items they throw at you with it (bean sprouts, basil, peppers, that sort) and splashed lots of the red rooster on it.
That shit was downright tasty.
Pho 75 is the spot in Philly.
Not much better in life that that big spoon with a little broth in it, some noodles on top, a slab of meat on top of the noodles, and rooster splashed all over it.
Pop it in...swallow it down.
It really is food porn.
This place is great though. Broth is so delicious.
I don't think I've ever had Pho.
And I've always thought food is sex-equivalent. Hits on the same senses and can bring beautiful satisfaction