cetoole Posted April 28, 2014 Report Share Posted April 28, 2014 yu xiang ji si 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted April 28, 2014 Report Share Posted April 28, 2014 Is that a new autocorrect setting, Colin? Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 2, 2014 Report Share Posted May 2, 2014 Put a flank steak in a 129 F water bath this morning. Letting it go 36 hours for dinner tomorrow night. Quote Link to comment Share on other sites More sharing options...
Emooze Posted May 3, 2014 Report Share Posted May 3, 2014 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted May 3, 2014 Report Share Posted May 3, 2014 See the eating thread. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 16, 2014 Report Share Posted May 16, 2014 Sounds fantastic. Quote Link to comment Share on other sites More sharing options...
Emooze Posted May 19, 2014 Report Share Posted May 19, 2014 I had a craving for gumbo this past week and finally caved in I think I prefer filé to okra for thickening. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 19, 2014 Report Share Posted May 19, 2014 my mom always used both Quote Link to comment Share on other sites More sharing options...
Emooze Posted May 20, 2014 Report Share Posted May 20, 2014 My mother usually used just filé. I'll have to experiment with okra next time, this batch came out well. There was a place near me in Florida that made a truly fantastic fish gumbo for an event but they made the stock from fish bones and it took about 3 days in total. Found some good looking hanger steaks today at Dorothy Lane, they're in the sous vide now for later. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 26, 2014 Report Share Posted May 26, 2014 I just roasted some tomatillos for salsa verde. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 27, 2014 Report Share Posted May 27, 2014 Meat and cauliflower chilli No room for beans About to add garlicSent from mah phone-blet via Tapatalk Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 28, 2014 Report Share Posted May 28, 2014 Japanese Curry. Using the Kokumaro curry roux bricks. Like it a lot better than S&B. Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 28, 2014 Report Share Posted May 28, 2014 Needs tokatsu... Have you tried the golden curry? There are so many options for Japanese curry mixes at my local grocery, so I welcome recommendations. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 28, 2014 Report Share Posted May 28, 2014 (edited) I did this one stew style, with chicken, diced potatoes, carrots, and lots of onions. Yes, Golden Curry is nice, but different. I like the complexity of Kokumaro the best so far. Edited May 28, 2014 by Edwood Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 29, 2014 Report Share Posted May 29, 2014 I'm tempted to make Curry from scratch, but holy hell it's complicated. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted May 29, 2014 Report Share Posted May 29, 2014 Yeah, curry from scratch would be tough. There's like a gazillion ingredients, at least! Quote Link to comment Share on other sites More sharing options...
muskyhuntr Posted May 29, 2014 Report Share Posted May 29, 2014 I have done a few Thai curries from scratch, including grinding the various ingredients in a mortar and pestle. Definitely worth the trouble. Me 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted May 30, 2014 Report Share Posted May 30, 2014 red beans are soaking. Will pick up the pork belly and ham bone this afternoon and start them cooking crawfish and boudin arrive by noon today. They'll be on the burner tomorrow with potatoes and corn Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 31, 2014 Report Share Posted May 31, 2014 Confitting a duck hindquarter and just disassembled a bunny to confit the quarters and vizzle the loins of tomorrow. Quote Link to comment Share on other sites More sharing options...
Grahame Posted May 31, 2014 Report Share Posted May 31, 2014 (edited) So Colin, does that make you a ... Edited May 31, 2014 by Grahame Quote Link to comment Share on other sites More sharing options...
grawk Posted May 31, 2014 Report Share Posted May 31, 2014 Quote Link to comment Share on other sites More sharing options...
agile_one Posted May 31, 2014 Report Share Posted May 31, 2014 Nice, Dan ... beach to plate. Are you in NC at beach? Fax ix ON ... hit me ... Quote Link to comment Share on other sites More sharing options...
grawk Posted May 31, 2014 Report Share Posted May 31, 2014 nope, this is our annual boil in PA. Had em fedexed up. Watch the splatter on the fax Quote Link to comment Share on other sites More sharing options...
agile_one Posted June 1, 2014 Report Share Posted June 1, 2014 Eff the splatter ... it was worth it ... deelish! Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 1, 2014 Report Share Posted June 1, 2014 Not the prettiest, but probably the tastiest duck confit I have made. Seems that the secret is to use a lot more duck fat. Quote Link to comment Share on other sites More sharing options...
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