Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. philosophe

    philosophe Senior member

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  2. indesertum

    indesertum Senior member

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    i bought a duck

    what should i do with it? break it down? roast it whole? what's the best way to save the duck fat?
     


  3. mordecai

    mordecai Immoderator

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    I bought 15 lamb rib chops. I am going to pound the eyes a little thinner and fry them in parmesan batter. Should I trim the thick layer of fat off the bone? [​IMG] I was thinking of trimming them to look more like this: [​IMG]
     
    Last edited: Dec 24, 2011


  4. impolyt_one

    impolyt_one Senior member

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    I bought a bottle of Veuve Clicquot. And drank it.
     


  5. mgm9128

    mgm9128 Senior member

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    It's probably more festive to roast it whole. But I would break it down. I did one last night with a friend that loves duck. We ate the breasts while the legs were braising, and then ate those with a salad. For the fat, just save all the skin and trimmings, give them a coarse chop, put them in a pan with a little water, and render on low heat for about an hour.
    I'd french and trim off as much fat as possible. Since you're frying them, you'd overcook the meat by the time you rendered all the fat. Or, you could place the lamb fat side down first on low heat to crisp. But since you are doing a parmesan crust, I think it would just be easier to trim most of it off.
     
    Last edited: Dec 24, 2011


  6. indesertum

    indesertum Senior member

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    thanks. i'll break it down, render fat with leftovers and use bones to make stock
     
    Last edited: Dec 24, 2011


  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    You can't really roast a duck whole to medium and eat the whole thing. The three solutions are to roast it slowly until it is tender but done, to cut it up and do as mm suggests, and to roast it to medium in the breast, cut them off and eat them, and broil the legs. The last is my favorite, and I like to brush the legs with mustard before broiling and then have it with a salad, but each gives a nice result. I just like roasting birds whole.
     


  8. Bhowie

    Bhowie Senior member

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    Is Clicquot any good?
     


  9. indesertum

    indesertum Senior member

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    i broke it down and cooked things separately. i mistimed it still and the breasts were overcooked and the legs undercooked. i think next time do what you said. roast it whole, cut off the breasts while the legs cook. also i need a thermometer
     


  10. impolyt_one

    impolyt_one Senior member

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    I don't really like VC, tastes sulfuric - but sometimes (often?) it's the only champagne they'll have in a shop. It's better than having no champagne at all... :eek:
     


  11. philosophe

    philosophe Senior member

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    My $.02 is that lamb + butter + parmesan is overkill. I prefer lamb with herbs and something acidic like lemon or pomegranate. Olives and capers also appeal to me as counterpoints to the richness.

    But how did the chops turn out?
     


  12. kwilkinson

    kwilkinson Having a Ball

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    Disagree. VC sucks. Way overpriced. I'd drink Cava, Prosecco, a Cremant, or, if God is shining down on me a Franciacorta way before id drink shitty Champagne.
     


  13. alexg

    alexg Senior member

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    What's a good kitchen scale that can go to a tenth of a gram?
     


  14. b1os

    b1os Senior member

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    Any experience with ceramic non stick pans? Actually haven't heard of it until now. It seems like it is less vulnerable to abrasion than a teflon one (i.e. scrubbing metal in the pan). Does this also indicate they have a much longer durability in general?
     
    Last edited: Dec 26, 2011


  15. gomestar

    gomestar Super Yelper

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    i don't like the Veuve style anymore, but I don't think it sucks either.
     


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