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Things that are making you happy*******food and drink edition****** - Page 227

post #3391 of 3409
Beurre d'Échiré for 2.70 €. icon_gu_b_slayer[1].gif
post #3392 of 3409
Cornichons.
post #3393 of 3409

post #3394 of 3409
just had a marvelous snack: Smoked salmon, olive tapenade on a crostini
post #3395 of 3409
Man I never knew this thread existed.

Happy to not be eating vegan after a week of it. Dont get me wrong, the food was tasty but my insides couldnt handle it. I was up to 3-4 movements a day over my usual 1.

Edit: my wife just made some veggie farro thing with tofu ffffuuuu.gif
post #3396 of 3409
Quote:
Originally Posted by Joffrey View Post

just had a marvelous snack: Smoked salmon, olive tapenade on a crostini

Cool! I got some smoked salmon to eat with goat cheese and it wasn't as good as I hoped. I have some olive tapenade on hand so this will be great.
post #3397 of 3409
Golgappa

post #3398 of 3409
So good. I wont go back to regular sriracha again.

post #3399 of 3409

Just tested my Anova for the first time. I'm going to call this a success.

 

post #3400 of 3409
Quote:
Originally Posted by jcman311 View Post

So good. I wont go back to regular sriracha again.
 

From where?

post #3401 of 3409
I ordered direct from sosu (I think they are in Cali). A little pricey but the added smokiness and flavor is worth it.

Edit: just went online and apparently they are sold out @venividivicibj
Edited by jcman311 - 3/13/16 at 7:06pm
post #3402 of 3409
A counter top duck leg hot tub. Eight bags, three legs each. Will toss in the chest freezer for easy duck confit dinners on work nights. drool.gif



post #3403 of 3409
Where'd you source your duck from?
post #3404 of 3409
Quote:
Originally Posted by Piobaire View Post

A counter top duck leg hot tub. Eight bags, three legs each. Will toss in the chest freezer for easy duck confit dinners on work nights. drool.gif

Recipe for your sous vide Pio?
post #3405 of 3409
Quote:
Originally Posted by jcman311 View Post

Where'd you source your duck from?

The organization I run spends a large amount of money with Sysco every year. Our rep will order me about anything, has it shipped with an order, and issues me a personal invoice. It's a pretty handy thing to be able to tap into. These came in a 20# box and I still have 15-20 raw legs in the freezer. smile.gif
Quote:
Originally Posted by denning View Post

Recipe for your sous vide Pio?

Just standard fair adapted for sous vide. I rub salt, chopped garlic, and thyme on the legs inside a large vacuum seal bag. Seal the bag and refrigerate overnight (I got the use of a vacuum bag from some big name chef, cannot remember who, and the logic is the cure is more effective under vacuum. No idea but it also makes a bunch of duck in the fridge cleaner and easier to handle.) Next day rinse, pat dry, place in bags with a little duck fat. Sous vide as appropriate, cool, place in freezer. smile.gif
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