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What did you eat last night for dinner?

Rambo

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Originally Posted by alexg
Jacques Pepin has a video demonstrating how to do a galantine. That was pretty much the first thing I ever tried cooking beyond pasta. I figured if I could do that, I could probably handle most other things. Came out pretty well.
I'd have to think the logical progression would be something more along the lines of pasta ->mac n cheese ->burger ->roast chicken and so on and so forth. Not, pasta ->deboning a chicken while keeping it whole.
 

alexg

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I suppose, but what's the fun in that? I prefer sink or swim. I could also fly a plane before I could drive a car, so I'm probably not the best person to be judging the order things should be done in.
 

Manton

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Originally Posted by iammatt
It's also really quick to do. The only difference between this and a galantine/ballotine is that you don't split the skin up the back. At least that is how I learned to do a galantine. No difference in skill, just one less cut.

I want to learn to do this.
frown.gif
 

Manton

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Originally Posted by b1os
Baron, any reason why you didn't peel the tomatoes?

1) It's a ***** to peel cherry tomatoes.

2) There's really no reason as the skin is very soft and hardly noticaeble.

3) The little buggers tend to disintegrate without the skin.

At the restaurant we only take the skins off the ones we candy, which you sort of have to do.
 

Slewfoot

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Peeling cherry tomatoes does seem a bit pointless...my favorite preperation for them and sungolds is quickly sauteeing them in olive oil on high heat with garlic, salt and pepper. Once the first one or two burst immediately take them off the heat and put them and the hot oil over spaghetti with some freshly grated pecorino and a few slivers of sliced basil. Perfecto!
 

foodguy

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nice job matt! i was going to bring up the pepin video. it's one of his set-pieces during cooking demonstrations. i swear i've seen him bone a whole chicken in less than 45 seconds. matt can probably do 30. but he's got a smaller bird. huh huh huh.
 

Piobaire

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Anyone remember Hung on TC and his speed? Even Tom was impressed and I got the distinct impression he did not like Hung.
 

itsstillmatt

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Originally Posted by foodguy
nice job matt! i was going to bring up the pepin video. it's one of his set-pieces during cooking demonstrations. i swear i've seen him bone a whole chicken in less than 45 seconds. matt can probably do 30. but he's got a smaller bird. huh huh huh.
It's slightly different, because you end up with a flat, rather than tubular, chicken. Here is a video, though. His skills are so impressive.
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gomestar

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all I'm getting from this chit chat is we should call matt 'superman' because when it comes to boning, he is faster than a speeding bullet
 

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