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Recipe Thread - Page 20

post #286 of 456
Ya. This is what I'm working with:
469
I suppose I could just trim away the fat. Or if anyone has any other suggestions for what I can do with it.
post #287 of 456
cheesesteak (don't post pictures though...too vulgur)
post #288 of 456
What if we put the steak inside the cheese?
post #289 of 456
Quote:
Originally Posted by mgm9128 View Post

What if we put the steak inside the cheese?

Dude, you craisin.
post #290 of 456
icon_gu_b_slayer[1].gif

Quote:
Originally Posted by iammatt View Post

No, but you just dice tenderloin then mix it with shallots, capers and cornichons all chopped. Then add some egg yolk, dijon and olive oil, season and top it with a bit of gold leaf.
post #291 of 456
This is really excellent. Addicting, even.

Preheat the oven to 200ºF and line a baking sheet with parchment paper. Melt 1/4 cup of duck fat in a large pan over low heat and sweat 1/4 cup minced shallots until translucent. Add 2 cups of rolled oats, 1/4 cup sugar, and 1 tablespoon of salt, and some thyme leaves and toast for about 2-3 minutes. Transfer to the baking sheet and cook in the oven for 2 hours.
post #292 of 456
that sounds like gascon granola!
post #293 of 456
Quote:
Originally Posted by foodguy View Post

that sounds like gascon granola!

Is that where it's from? I got the recipe from the back of the EMP cookbook. It went great with the guido hen.
post #294 of 456
Quote:
Originally Posted by mgm9128 View Post

Is that where it's from? I got the recipe from the back of the EMP cookbook. It went great with the guido hen.

that was a joke, son.
post #295 of 456
Quote:
Originally Posted by foodguy View Post

that was a joke, son.

Oh. Well, now I don't know what to say.
post #296 of 456
Thread Starter 
Quote:
Originally Posted by mgm9128 View Post

This is really excellent. Addicting, even.

Preheat the oven to 200ºF and line a baking sheet with parchment paper. Melt 1/4 cup of duck fat in a large pan over low heat and sweat 1/4 cup minced shallots until translucent. Add 2 cups of rolled oats, 1/4 cup sugar, and 1 tablespoon of salt, and some thyme leaves and toast for about 2-3 minutes. Transfer to the baking sheet and cook in the oven for 2 hours.

Sugar?

I am craving braised oxtails. Anyone have a Piobaire level recipe? I have one I've done but would be interested in a different one.
post #297 of 456
Quote:
Originally Posted by Piobaire View Post

Sugar?
I am craving braised oxtails. Anyone have a Piobaire level recipe? I have one I've done but would be interested in a different one.

Braising is basically braising. Brown them, floured if you like, Deglaze with red wine, add stock to come up half way, stick in a 3-350 oven covered, cook until they are tender. You can add whatever flavorings you like to the braising liquid.
post #298 of 456
Quote:
Originally Posted by iammatt View Post

Braising is basically braising. Brown them, floured if you like, Deglaze with red wine, add stock to come up half way, stick in a 3-350 oven covered, cook until they are tender. You can add whatever flavorings you like to the braising liquid.

real talk.
post #299 of 456
Quote:
Originally Posted by mordecai View Post

real talk.

Not to once again risk the wrath of mm, but it is way more important to learn technique than to follow recipes. In fact, once you have technique you generally modify recipes to follow your own technique. In other words, if you know how you like to braise oxtails, and you have an oxtail recipe with flavors you want to try, but you know the outcome of your preferred method is what you like, you substitute. It's actually interesting to see how cookbooks have moved away from the idea that somebody knows how to cook (see escoffier for the best example) to a place where every single step is specified. It is really only within the last decade that the change has fully taken place. Not so different from the changes in instruction in the rest of our education.

/rant - let the beatings begin.
post #300 of 456
Quote:
Originally Posted by iammatt View Post

Not to once again risk the wrath of mm, but it is way more important to learn technique than to follow recipes. In fact, once you have technique you generally modify recipes to follow your own technique. In other words, if you know how you like to braise oxtails, and you have an oxtail recipe with flavors you want to try, but you know the outcome of your preferred method is what you like, you substitute. It's actually interesting to see how cookbooks have moved away from the idea that somebody knows how to cook (see escoffier for the best example) to a place where every single step is specified. It is really only within the last decade that the change has fully taken place. Not so different from the changes in instruction in the rest of our education.
/rant - let the beatings begin.

Interesting observation. Having been purchasing cookbooks for less than 10 years, I can't say that I have noticed any changes. Could it be the product of a generation that did not learn the basics of cooking from their parents? That the cooking skills assumed by escoffier need to now be learned from cookbooks? I learned a lot when I started cooking by watching tv and then trying the recipes. Cookbooks with step by step instructions and pictures filled in the gaps in technique. I'm not a great cook, but certainly better than most of my friends, and I wouldn't have learned without cookbooks walking me through it (or igents on a clothing forum helping). My mom is really not a very good cook, although she tried, so I really didn't learn anything from her.

Not to set mm up for a rant that I believe got him banned before, but I knew a number of girls in college who were proud of the fact that they were unable to cook anything. Like not even a grilled cheese. A sort of feeble women's empowerment thing, breaking the shackles that kept their gender in the kitchen. 4 years of dining hall food and dominos pizza was not good for their figures...
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