What's cooking? part 4

Unrelated (OR IS IT) to turmeric: I have acquired a whole duck for ten bucks. Any ideas? Would like to do it on the BGE (grill/smoke). Have done breasts but never the whole bird. How do I shot.

I made a beer can duck on the grill once using a tall boy of Old Milwaukee. It turned out okay but I tend to have better luck cooking the legs and breasts separately.

I'm thinking I might butterfly it and score the skin/fat on the breasts and just give it a go with a little smoke I mean for ten bucks I'm not gonna cry if it comes out only meh.

keep the fat afterwards if you can - it is amazing for frying potatoes.

i've mainly roasted a duck in the oven, slice some potatoes under it, maybe with some pancetta or something - not sure how it'd work on the big green egg. jealous of you having a big green egg tho!

My friend has a ziploc bag of duck fat in her freezer that's labeled, "mmmm, duck!" She's a cutie.

Hmmm I think I can rig up a drip pan to catch the fat. Do you think I should brine this sucker?

i don't think you need to brine, but i've only ever seen breasts and legs be dealt with.

xxxpost
Can you give me an idea of proportions?

― mom tossed in kimchee (quincie), Thursday, April 2, 2015 7:25 PM (Yesterday) Bookmark Flag Post Permalink

curious what the dish was that you made with it already, but: for a cup of unsweetened soy i put ~heaping Tbslp grated turmeric and ginger and scald it. strain into a cup that has tsp agave, a ~1/8th tsp vanilla (i actually have some vanilla sugar i'm gonna use next time to take the place of this and agave), and a few drops of cinnamon tuncture (from the health food store).

another refreshing thing i've done is soak ~1/4 cup of grated turmeric in (1 1/2-2 cups)water overnight. strain. and squeeze in a fresh lemon or two to taste. it's a good one too and i think tastes better than it sounds

I made a recipe (no measurements, just an ingredients list and some verbal coaching) shared by a client from Indonesia. Fry eggplant in oil, set aside. In a blender or food processor, whiz some garlic, ginger, fresh turmeric (peeled), and thin green chilies (I used Thai green chilies because they sounded like those my client described); stir in whisked eggs and chopped tomato. Cook this mixture in a LOT of olive oil (client orders--it should be quite oily). Pour over fried eggplant and serve with rice.

We tried to figure out a name/translation for the dish; he and wife couldn't really come up with anything--they said it was a home-style recipe from rural areas north of Jakarta.

Anyhow my client was nearing end of life (I'm a hospice social work intern) and I'd hoped that I would get to report back to him that I made his dish. The next time I was back at the inpatient center he had been discharged from hospice, so no longer our patient. I hope he is doing better, or maybe he is trying again for a curative treatment.

One of the things we always ask our clients is "what is most important to you in the coming hours/days/weeks/etc." He told me, "I have not been able to eat, and I really miss it. I would like to be able to eat again." I am pretty much 100% certain that, given that I am otherwise free of pain and dyspnea, this is what will be most important to me, too :)

that's very tender

wow yeah <3

you do good work quincie

Thanks. I try to get better every day. The dish-that-could-not-be-named will always be "Mr. B&&*6%^&'s dish" (changed for privacy/HIPPA) to me :). It is delicious!

Must have been a nice distraction for them to talk about something familiar like cooking.

picked up some big ol' lovely looking scallops and was looking for a idea b-sides just a sear. came across a miso butter recipe where the miso butter is added to a sauteed shallot/sherry redux. i think this is gonna be wonderful and not overwhelm the delicate drool-worthiness of the aforementioned (and my FAVE) invertabrat

just made sweet potatoes w/ goat cheese, chickpeas, and fresh thyme + sage

https://d2k9njawademcf.cloudfront.net/indeximages/53489/full/2015-0407_roasted-sweet-potato-w-chickpeas-and-goat-cheese_bobbi-lin_0989.jpg?1428585081

http://food52.com/recipes/34666-roasted-sweet-potato-with-chickpeas-goat-cheese-and-coriander

Dude, you are just becoming too much

It was inspiring at first but now I am shamed

hmm. I guess it's just fancy baked potatoes but ah I just made pollo asado for the 1000th time tonight

been getting into japchae lately (a stir fry that uses glass noodles). SO GOOD!
too hot to fry right now so gonna make sushi rolls (sauteed shiitake, avo, not sure what else) and a big kale salad for dinner.
that sweet potato dealio looks killer obv Mr. D

made calzone the other day and dammit it was good. even with trader joe's pizza dough. threw a bunch of sauteed mushrooms, steamed kale sprouts, parm, fontina and ricotta in the sucker and dipped in some marinara prior to inhalation. baked in a cast iron, natch. i'm hungry.

https://uproxx.files.wordpress.com/2013/03/benwyatt-calzones-7.gif?w=650

I bought miso paste and fresh rice noodles last week in Flushing and then we made homemade miso soup w shrimp & veg and a poached egg on top? Basic but GOOD! Next I'm going to try it w actual dashi and seaweed and bonito and stuff and see if it really makes that big a difference.

all the flavors wild and free
this is where i long to be
la isla bonito

my brother makes his own pot noodles for work in a kilner jar with miso, part-cooked noodles, tofu, spring onions, beef jerky, hardboiled eggs, seaweed etc. he's got v good at them, think I want in

I've done the real dashi before but miso is salty and I'm lazy so usually just use water or chicken stock from the freezer or something. I imagine I'm missing something but usually put garlic / ginger / green onions in my miso soups which would blunt that subtlety anyway.

I used scallions but I'm out of ginger, need to get that plus some wakame. Don't like tofu. Interested in the beef jerky version!

Luckily although I can't eat legumes at all, the fact that miso is pre-decomposed/broken down must make it okay bc I'm fine.

Hi friends, I have most of a can of chipotle peppers in my fridge! What should I do with them???

what else do you have?

I am going to the store later today so I can get anything, really!

i will ask you the same questions i ask myself:

what are you in the mood to eat?
how much time do you have to cook?
does this need to feed you for several days or just one meal?
what medium or vehicle do you want (soup/stew, rice, tortillas maybe in this case, other)

then try to figure out what to make

Sweet potato and black bean burritos or enchiladas or tostadas. Basically make some sweet potato and black bean and chipotle filling and then fill things with it.

i think i'm gonna do something with chipotles tonight. i have a pound of ground beef, a yam, black beans, canned tomatoes, onions, and nachos.

xp OMG YAS KWEEN THANK YOUUUU

I have so much tortillas/cheese/salsa to use up!

chipotles in adobo sauce last a while in the fridge if stored in a tightly closed jar

stevie you should make migas!

chop a little onion
chop a little green chile or a dried chile like an ancho or guajillo
chop some chipotles in adobo
slice tortillas into thin strips
whisk a couple eggs

fry the onion and chile, remove from skillet
fry the tortilla strips, remove from skillet
fry the eggs
add back to skillet the onion, chile, tortilla strips, chipotles, and some salsa
eat your delicious breakfeast!

xp They freeze great, too! I open a can and put it into tupperware immed and scoop it out for months.

that totally works too

I am not really a mayo person, but I can get behind mayo + chipotles in adobo (mince 'em up really fine) and a squeeze of lime as a sauce for . . . anything. Especially good on a fish taco!

This sauce is also good for marinating chicken parts (my favorite is bone in, skin on thighs), then dredging in breadcrumbs and oven baking until crispy. Not quite Pope Yes, but damn good.

you can make similar sauces w/greek yogurt if mayo isn't your thing

i feel like a v clever person even though this is not mindblowing at all

made coconut forbidden rice last night & had tons leftover. so this morning for breakfast i heated some up, added unsweetened almond milk & a touch of maple syrup and ate my breakfast like a goddamn muthafuckin BOSS

sounds freakin' magical

so

flippin

good

I'd never heard of coconut forbidden rice, or even of forbidden rice! Looks incredible. What recipe did you use? Would eat for breakfast, lunch or dinner.

recipe:

1 cup rice
1 can coconut milk
water to make 2 cups liquid
bring to boil, simmer 40 min-ish

that's it!

that's it???

weeeelll it's not perfect but it did the job. i think it needs more liquid, poss chicken stock instead of water

but p simple!

i used to make coconut rice years ago but i cant find my old recipe.

That'll do for me! Coconut milk, forbidden rice added to grocery list.

yay!

the existence of 'forbidden rice' is blowing my mind rn