OFFICIAL THREAD: General Cookery and Discussion

[edmorel]

I say that every morning.

But seriously, looks great.

When I wake up and it’s the first thing I have to do, a nice whole loaf that comes out almost clean, I feel invincible, like I can take on anything the world will throw at me.

 

[Nobilis Animus]

Except for weevils!

Got to choose a lesser one, at least.

 

[cb200]

Amazon algorithm looks to be extremely accurate.

 

[Omega Male]

Paging @Piobaire -- pâté en croûte with duck, apple and blood sausage. At Maison Nico -- opening this weekend in SF.

Paging @beargonefishing -- brisket sando with pickled onions and honey mustard. At Horn BBQ -- opening this weekend in Oakland. Nice change from the steady toll of restaurant closing news!

 

[beargonefishing]

View attachment 1483164
Paging @Piobaire -- pâté en croûte with duck, apple and blood sausage. At Maison Nico -- opening this weekend in SF.

View attachment 1483170

Paging @beargonefishing -- brisket sando with pickled onions and honey mustard. At Horn BBQ -- opening this weekend in Oakland. Nice change from the steady toll of restaurant closing news!

Damn that's nice.

 

[lawyerdad]

View attachment 1483164
Paging @Piobaire -- pâté en croûte with duck, apple and blood sausage. At Maison Nico -- opening this weekend in SF.

Post that picture in a different threak saying it’s a hand-tooled Horween shell belt. I guarantee you’ll get orders.

 

[nootje]

Wife got me an early birthday present, a heavy duty meatgrinder, Kenwood mg700. As a test I made steak tartar, main course version.

True test is coming tomorrow as I’ll grind up the approx 3kg of goose breast I have from this mornings hunt and two previous ones. The plan is a fine grind and mix in 25% pork fat. Portioned up to work in the various pastas we eat during the week.

If we start shooting more of them in the coming weeks I’ll move on to sausages. They’ve been a bit skittish lately, so not that many get shot. Hopefully the dumber ones come around.

oh and in adventures, the puppy stole a whole ducks breast when I was butchering.

 

[Lizard23]

I ask out of ignorance..

why do you add pork fat to ground goose vs adding goose fat?

 

[nootje]

I ask out of ignorance..

why do you add pork fat to ground goose vs adding goose fat?

No such thing as a bad question.

These are wild geese. Even though they add a little fat for the winter, it’s nowhere near enough for a dish. It’s actually quite lean meat, hence the addition of pork fat. Which I can buy in bulk from the local butcher, I haven’t bothered to ask him whether he has goose fat in bulk. Fat chance (pun intended)

The same sort of question always comes from my foodie friends regarding the liver. “Hey, as you’re shooting & butchering so many, save the livers for foie”.

The livers, even though they do have that liverry taste, are just not fat enough as these guys fly a lot and feed of the land.

(oh, and quite regularly the fat on top of the breast is riddled with steel shot, it saves the breast but the fat is unsalvageable)

If I remember and feel up to it I’ll shoot a few pics next time I’m butchering.

 

[Fueco]

Project with help from the 3-year old. Pizza dough from Trader Joe’s (seriously, try it if you live near a TJ’s).

 

[Piobaire]

Okay, so a few things. First, hit Costco Friday and finally getting some more bacon down.

Yesterday, made fresh pasta to go with some fresh pesto and grilled chicken breast.

Lastly, today is Mrs. Piob's b-day. We usually do a long weekend a la "The Layover" Bourdain style, but for obvi reasons, we're home. So filet mignon, 48 hour demi I made, Pecorino smashed potatoes and sauteed mushrooms.

 

[Nobilis Animus]

Today was a simple combo of angus beef, wine sauce, and baked potatoes paired with a brown ale. One of these days I'm going to try my hand at a pot pie.

No such thing as a bad question.

These are wild geese. Even though they add a little fat for the winter, it’s nowhere near enough for a dish. It’s actually quite lean meat, hence the addition of pork fat. Which I can buy in bulk from the local butcher, I haven’t bothered to ask him whether he has goose fat in bulk. Fat chance (pun intended)

The same sort of question always comes from my foodie friends regarding the liver. “Hey, as you’re shooting & butchering so many, save the livers for foie”.

The livers, even though they do have that liverry taste, are just not fat enough as these guys fly a lot and feed of the land.

(oh, and quite regularly the fat on top of the breast is riddled with steel shot, it saves the breast but the fat is unsalvageable)

If I remember and feel up to it I’ll shoot a few pics next time I’m butchering.

Many thanks for not butchering the foie gras.

Goose fat is excellent for other meats, but not necessarily the best for lean goose like what you're cooking.

 

[Van Veen]

My best attempt at red beans and rice. Probably because I didn’t really follow a recipe.

Made this to eat the rest of the week. Roasted a chicken for tonight’s dinner.

And finally the chewy chocolate chip cookies I made a few days ago.

I understand why people enjoy baking. There’s very little margin for error.

 

[Fueco]

And finally the chewy chocolate chip cookies I made a few days ago.

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I understand why people enjoy baking. There’s very little margin for error.

Do youhave a recipe that makes four cookies, or is that all that remained after eating the dough?

 

[Van Veen]

Do youhave a recipe that makes four cookies, or is that all that remained after eating the dough?

Long story short:

The recipe said "hey this makes big cookies so you should only put 8 on a sheet," but when I tried that, I wound up with 4 mega-cookies. They all ran together. So for the next batch I decided to play it safe and only bake 4 at a time.