shellylh Posted September 1, 2013 Report Share Posted September 1, 2013 I have a vintage, all-steel, meat grinder attachment for my Kitchen-Aid, and I almost always just grind meat in my big food processor, because the real grinder is a pain in the ass, since you need to freeze it and all that. The food processor works great, I've used it with all kinds of meats, for burgers, meat loaf, sausage, etc. I would blanch the bacon before grinding it. A real meat grinder will grind raw bacon, no problem, but I imagine the food processor will get a gummy ball of fat around the axis of the blade, if you don't blanch of par-cook it, first. Good to know! Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 3, 2013 Report Share Posted September 3, 2013 Secret fish dust? Come on, give! Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 3, 2013 Report Share Posted September 3, 2013 That's the way. I don't like to bread trout either, but i don't season my flour nearly that much. Next trout will get the secret Reks dust treatment Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 3, 2013 Report Share Posted September 3, 2013 Sous vide duck confit, baby bock choy drizzled in olive oil and balsamic, and a scoop of ligonberry jam. Quote Link to comment Share on other sites More sharing options...
Grahame Posted September 3, 2013 Report Share Posted September 3, 2013 Duck breast sandwich Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 4, 2013 Report Share Posted September 4, 2013 You seem to like typing duck too. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 4, 2013 Report Share Posted September 4, 2013 Why a duck? Why not a goose? Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 4, 2013 Report Share Posted September 4, 2013 You not only need room for the goose but also a very substantial and deep drip tray. Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 4, 2013 Report Share Posted September 4, 2013 Fries with Heinz 57 and malt vinegar mayo Quote Link to comment Share on other sites More sharing options...
raffy Posted September 4, 2013 Report Share Posted September 4, 2013 You seem to like typing duck too. Damn for a second there I thought he meant "dick"! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 4, 2013 Report Share Posted September 4, 2013 You guys haven't watched enough Marx. Bros. movies. Quote Link to comment Share on other sites More sharing options...
Grahame Posted September 4, 2013 Report Share Posted September 4, 2013 Scicilian (with bacon) & caprese 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted September 4, 2013 Report Share Posted September 4, 2013 Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 8, 2013 Report Share Posted September 8, 2013 The creamiest scrambled eggs ever. 4 eggs, pat of butter, 2tbsp half and half, pinch of salt, 15 minutes at 167F, agitated every 5 minutes. Quote Link to comment Share on other sites More sharing options...
shellylh Posted September 8, 2013 Report Share Posted September 8, 2013 That looks good but where is the bacon? Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 9, 2013 Report Share Posted September 9, 2013 (edited) Chicken legs (free range, air chilled, vegetarian fed, organic) "confitted" in butter for 6 hours at 173F, then patted dry, fried, and served over baby bock choy. Edited September 9, 2013 by cetoole 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted September 9, 2013 Report Share Posted September 9, 2013 How do you like the air chilled chicken? Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 9, 2013 Report Share Posted September 9, 2013 How do you like the air chilled chicken? Its awesome, definitely worth the slight premium. The legs tonight were about the best I have ever had. 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted September 9, 2013 Report Share Posted September 9, 2013 Its awesome, definitely worth the slight premium. Definitely agree. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted September 9, 2013 Report Share Posted September 9, 2013 (edited) Impromptu date last night, as the kids both went to Great America for a birthday party. Hen of the Woods mushroom with goat cheddar cheese. Grilled octopus. gnocchi with house made duck sausage braised short ribs with Swiss chard, mushrooms, and mashed potatoes Hazelnut chocolate pot de creme, glass of port for Anne, glass of sherry de Jerez for me (can't remember brand, unfortunately) Edited September 9, 2013 by jvlgato Quote Link to comment Share on other sites More sharing options...
shellylh Posted September 9, 2013 Report Share Posted September 9, 2013 (edited) Looks great, especially the short ribs. Edited September 9, 2013 by shellylh Quote Link to comment Share on other sites More sharing options...
Voltron Posted September 9, 2013 Report Share Posted September 9, 2013 Nom Nom Nom, Nice date night dinner. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted September 9, 2013 Report Share Posted September 9, 2013 (edited) Looks great, especially the short ribs. Funny, when the waitress served that, she went out of her way to say 'Ooh, this is my faaaaaavorite!' Edited September 9, 2013 by jvlgato Quote Link to comment Share on other sites More sharing options...
Grahame Posted September 11, 2013 Report Share Posted September 11, 2013 Sous Vide on the cheap? http://techcrunch.com/2013/09/09/hands-on-with-the-anova-automatic-sous-vide-system/ http://www.sousvides.com/ (or cheaper yet by putting a new control system on existing cooking devices) http://techcrunch.com/2013/07/23/codlo-kickstarts-a-sous-vide-machine-for-us-gastronerds/ http://www.codlo.com/ What say you Colin? Quote Link to comment Share on other sites More sharing options...
cetoole Posted September 11, 2013 Report Share Posted September 11, 2013 The Anova is supposed to be quite good, as is the new Sansaire immersion circulator. I will likely get one of them, to be able to do multiple things st once as well as the quicker heating and flexibility they provide. Can anyone say "sous vide suckling pig"? Quote Link to comment Share on other sites More sharing options...
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