Random Food Questions Thread

[itsstillmatt]

Originally Posted by foodguy

only in the industrialized northeast.
here's what you do: go on ebay and buy this
go to the grocery store and buy a big sun tea jug. go to trader joe's and pick up 3 bottles of respectable but not too good fruity red wine.
combine those things in the sun tea jug with an equal amount of water. cover with a linen cloth secured with a rubber band. set it in a dark, cool place for 4-6 weeks. you've got enough really great vinegar to use and to give some away as presents. and from then on, every time you don't feel like finishing a bottle, just add it to the jug. it's SO much better than anything i've found commercially.
http://www.oakbarrel.com/vinegarmaking/index.shtml For those of us who don't trust ebay and are convinced that wood helps.

 

[mordecai]

I have a one pound Magret with skin. What should I make with it?

 

[KJT]

Originally Posted by foodguy

only in the industrialized northeast.
here's what you do: go on ebay and buy this
go to the grocery store and buy a big sun tea jug. go to trader joe's and pick up 3 bottles of respectable but not too good fruity red wine.
combine those things in the sun tea jug with an equal amount of water. cover with a linen cloth secured with a rubber band. set it in a dark, cool place for 4-6 weeks. you've got enough really great vinegar to use and to give some away as presents. and from then on, every time you don't feel like finishing a bottle, just add it to the jug. it's SO much better than anything i've found commercially.

Awesome. Gonna be doing this.

 

[mordecai]

Originally Posted by mordecai

I have a one pound Magret with skin. What should I make with it?

 

[foodguy]

i'd just go basic: score the skin, sear, finish in the oven, serve on a bed of lentils cooked with red wine vinegar. something like that. you want exotic, go to matt.

 

[mordecai]

lentils are a nice idea. thanks.

do you think sauteed brussel sprouts would be good as a side?

 

[impolyt_one]

I'd like brussels sprouts with my duck breast, maybe with a mustard grain sauce or something.

 

[itsstillmatt]

Originally Posted by foodguy

i'd just go basic: score the skin, sear, finish in the oven, serve on a bed of lentils cooked with red wine vinegar. something like that. you want exotic, go to matt.
I'm having rabbit rillettes, a roast chicken and a salad tonight. Is that basic enough? I think I am the only person to buy rabbits so that I can eat the shoulders and then make the rest into rillettes, but they came out great. Personally, I like anything starchy with a magret, to cut the fat. I'd probably go with potatoes, because I like potatoes, and then deglaze the cooking pan with vinegar as a sauce. I don't finish mine in the oven. I rarely finish anything in the oven, though. M- Just make sure to keep it rare. A well done magret is disgusting. Cook it slowly so that all the fat renders.

 

[foodguy]

Originally Posted by mordecai

lentils are a nice idea. thanks.

do you think sauteed brussel sprouts would be good as a side?

if i was going to do brussels sprouts, i would do them with bacon and red wine and forget the lentils. you've got a LOT of duck there for what i'm assuming is 2 people.

 

[itsstillmatt]

OK, I have a srs question. I have to have a casual dinner party for 12 people on Sunday. They work at an organization I'm involved with, I don't know them and I don't know their backgrounds. I am thinking to just do manchego and quince, and proscuitto and melon as an appetizer with drinks not at the table, and then I know my wife is going to make a couple key lime pies for dessert. I'm thinking of making paella and a salad on the buffet for a main course, but was also thinking that something else to go along might be good, so people would have to eat less paella, which is heavy. My thoughts were to make some halibut chunks in olive oil with just lemon juice, capers and parsley and a few red peppers. Any thoughts? I want it to be easy, and I want to have things that aren't going to seem difficult to a bunch of people who might not be that adventurous. Thanks.

 

[Piobaire]

Never thought of making my own vinegar. DAMN YOU ALL! Now I must do this.

I bought a bottle of PX wine vinegar. Damn, that is good stuff.

 

[foodguy]

Originally Posted by iammatt

OK, I have a srs question. I have to have a casual dinner party for 12 people on Sunday. They work at an organization I'm involved with, I don't know them and I don't know their backgrounds. I am thinking to just do manchego and quince, and proscuitto and melon as an appetizer with drinks not at the table, and then I know my wife is going to make a couple key lime pies for dessert. I'm thinking of making paella and a salad on the buffet for a main course, but was also thinking that something else to go along might be good, so people would have to eat less paella, which is heavy. My thoughts were to make some halibut chunks in olive oil with just lemon juice, capers and parsley and a few red peppers. Any thoughts? I want it to be easy, and I want to have things that aren't going to seem difficult to a bunch of people who might not be that adventurous. Thanks.

right off the top of my head (where most of my answers come from, explaining it's shiny texture), i don't think i'd offer a second protein. if it was me, i'd probably make the salad more substantial ... something with chickpeas, for example (and instead of prosciutto ... jamon? and since i'm the season nazi, i have to point out that the odds of finding a melon worth serving in march are pretty slim). maybe just bulk up the apps a little more, too ... manchego, quince, jamon ... maybe some sliced chorizo, some stuffed piquillo peppers (herbed goat cheese), some toasted almonds finished with olive oil and pimenton. if you want, some kind of crostini? then paella served with a chickpea salad ... or not ... if you've had lots of apps, don't really need much more than that. i'm sure you can find some good stuff at spanish table.

 

[ama]

Originally Posted by iammatt

OK, I have a srs question. I have to have a casual dinner party for 12 people on Sunday. They work at an organization I'm involved with, I don't know them and I don't know their backgrounds. I am thinking to just do manchego and quince, and proscuitto and melon as an appetizer with drinks not at the table, and then I know my wife is going to make a couple key lime pies for dessert. I'm thinking of making paella and a salad on the buffet for a main course, but was also thinking that something else to go along might be good, so people would have to eat less paella, which is heavy. My thoughts were to make some halibut chunks in olive oil with just lemon juice, capers and parsley and a few red peppers. Any thoughts? I want it to be easy, and I want to have things that aren't going to seem difficult to a bunch of people who might not be that adventurous. Thanks.

What about something more vegetable centric? You already have proteins pretty well represented and there could be a vegetarian or someone with odd allergies coming who would be left with just salad in the current menu.

 

[mordecai]

matt, what about a farro salad or a chunky, clear veggie soup? i might add a few more cheeses to the cheese plate too.

 

[itsstillmatt]

Originally Posted by foodguy

right off the top of my head (where most of my answers come from, explaining it's shiny texture), i don't think i'd offer a second protein. if it was me, i'd probably make the salad more substantial ... something with chickpeas, for example (and instead of prosciutto ... jamon? and since i'm the season nazi, i have to point out that the odds of finding a melon worth serving in march are pretty slim). maybe just bulk up the apps a little more, too ... manchego, quince, jamon ... maybe some sliced chorizo, some stuffed piquillo peppers (herbed goat cheese), some toasted almonds finished with olive oil and pimenton. if you want, some kind of crostini? then paella served with a chickpea salad ... or not ... if you've had lots of apps, don't really need much more than that. i'm sure you can find some good stuff at spanish table.
Thanks. What do you put in a chickpea salad? You are, no doubt, right about the melon.

The other stuff sounds perfect, and not having to deal with cooking fish at the last moment will be nice. What do you think of ceviche as an appetizer as well? Too messy? I worry that these NorCal education types aren't going to eat too much chorizo.