Seafood Gumbo -
Complete with Crayfish, Shrimp, Andouille Sausage, Chicken, served over some Zatarains Dirty Rice,,,
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Seafood Gumbo -
Complete with Crayfish, Shrimp, Andouille Sausage, Chicken, served over some Zatarains Dirty Rice,,,
Where's the pic ??? Or will let you slide ..if at a Resturant ...LOLQuote:
Originally Posted by gssixgun
The oven session yest. was 2 more whole pork sirloins, 2 family packs of boneless/skinless ginormous chicken breasts, 2 family packs of leg quarters and 1 loaf of sour rye, 3 of Flemish Desem (sourdough whole wheat made w/ a bizarre starter I refer to as my pet rock). About 4/5ths of the meat is vacuum packed and frozen.
Sandwiches (10) Roast beef, shallot, red bell pepper, cream, blue & jack cheese w/ safflower mayo on Malted Rye Desem (5), then chicken breast, hard dry salami w/ shallot, red pepper, cracked pepper, cream & jack cheese on potato rosemary bread (3), and finally one roast beef like above on Sour Rye, one chicken/salami on Flemish Desem.
Yes, I do turn down paid lunches so I can eat my sandwiches.
BTW Glen - that sounded delicious!
That's soundin good Glen.....how durtee was that rice R or X ? :)Quote:
Originally Posted by gssixgun
Y'know y'all... when ya post something really delicious with no pic it's kinda like a blind man tied to a tree knowing a hot girl is standin in front of'im au natural . :aargh:
It's that time of year again. It's duck season at my house. Similar to whole hog cooking, this is whole duck cooking. These ducks were broken down today. The breasts will be submerged in a brine to cure them and they will be smoked on Wednesday. The fat is being rendered to cook potatoes and meats this winter. The legs will be salted and seasoned and will be cooked in sous vide in some of their own fat before being frozen for impromptu salads and dinners. The rest is all being used to make a nice rich duck stock. I'll post an update when there is more finished.
Nice! Mother nature did us a great favor when duck was introduced to the food chain. : )
I love to pick up a Peking Duck when we are over in San Franciso's china town.
Only had duck once......it's a meat I overlook for some reason.....have to try it again
I couldn't agree more.Quote:
Originally Posted by lz6
Dear Lord! Yes you need to have it again soon. The most precious part is the fat - pure gold. Potatoes cooked in duck fat? Mmmmmmmmmmm. Duck rillettes? Mmmmmmmm. Confit of duck? Well, you get the idea.Quote:
Originally Posted by nessmuck