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What did you eat last night for dinner?

mgm9128

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I tell you how I make that green butter.. sweat some shallot in butter, then add a little minced garlic and sweat some more, then get some Ricard or Pernod and deglaze, then reduce till dry then deglaze again, then reduce until dry, then deglaze again, then do it once or twice more until you feel like you’ve done it enough times, then add a block of butter and swirl it around the pan just to get it soft but not melted (use a little whisk), then chop up a head of parsley, some tarragon and chives (chervil if you’re lucky enough to have it) don’t measure just use your tongue and nose to balance it out then season with some salt and lemon zest until it’s really tasty, some almond flour and breadcrumbs to stabilize (spread a little on a pan and broil a little bit to check for cohesion), then spread on some parchment and roll it out, top on your favorite fish, meat or fowl.
 

Despos

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IIRC, coney dogs are indigenous to Detroit. Heart was originally used to make the meat sauce, but not today.
coney dogs.JPG
 

Elch

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Question to the obvious master at this: I sometimes struggle with my duck cookery and it certainly doesn't turn out as nice as yours. Do you completely pan-fry it or finish it off in the oven? Also, there is a lot of different schools of thought at the starting temperature of the pan - some say cold to render the fat, others recommend a relatively hot pan. What do you think?

Last one: Scoring of the meat - knife or razor blade?

Thanks - really enjoy your pictures in here! Always get hungry :laugh:
 

mgm9128

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My political rivals found the text messages I sent to my 9 year old niece and it looks like my bid for town mayor is officially over, so I’m off Keto now and back to eating toasted bread in front of the computer
504D2FBA-7CB1-4822-9C58-0AFB9CB3340F.jpeg
 

mgm9128

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Question to the obvious master at this: I sometimes struggle with my duck cookery and it certainly doesn't turn out as nice as yours. Do you completely pan-fry it or finish it off in the oven? Also, there is a lot of different schools of thought at the starting temperature of the pan - some say cold to render the fat, others recommend a relatively hot pan. What do you think?

Last one: Scoring of the meat - knife or razor blade?

Thanks - really enjoy your pictures in here! Always get hungry :laugh:
Score the breasts while the duck is still cold. I use a knife, but you can also use a razor blade just as well. Start in a cold pan or a pan on low heat, doesn't really matter as long as it isn't hot. I let them cook skin side down, rotating their position, for 15-20 minutes until all the fat has been rendered (degreasing the pan as it accumulates) then turn over and cook on the flesh side for another few minutes until they feel done to me. The important thing to pay attention to is as they rest you keep flipping them over every minute or so to allow the juices to stay inside the duck, as opposed to on your cutting board or sheet pan.
 

mgm9128

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No problem. I also offer lessons over the phone for $6.99/minute.
 

Geoffrey Firmin

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mgm9128

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A fillet of farm-raised branzino gently glazed in a reduction of lobster carcasses with pulverized tomato confit and Thai basil pesto was eaten by the president of Goldman Sachs for dinner last night.
 

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