What did you eat last night for dinner?

[coolpapa]

That looks so dirty good.

 

[mgm9128]

 

[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

 

[mgm9128]

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

 

[mgm9128]

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

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.

 

[Elch]

Thanks, will try that!

 

[mgm9128]

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

 

[mgm9128]

are you guys familiar with the term “psyop”?

 

[binge]

WTF is going on here?

 

[Geoffrey Firmin]

Fennel “91-divoc” style
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Wow simply mazing. ...sigh no fennel at the Farmers Market today

 

[Geoffrey Firmin]

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100% pure food Appreciation..?

 

[mgm9128]

WTF is going on here?

your guess is as good as mine.

 

[mgm9128]

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.

 

[mgm9128]

 

[gdl203]

tried to make the Hillary Sterling Chile Basil chicken tonight. Was tasty