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Tom Brady posted:Actually you're right, that was probably an inaccurate use of that word. Whatever weird thing you have going on upstairs that makes you think its ok to act like a person has or needs a white knight Well, I don't think it's okay and that was my point.
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Oct 6, 2015 03:58
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Number 1 Sexy Dad posted:Well, I don't think it's okay and that was my point. Well then we've reached an agreement on something, maybe this truce can lead to "fruitful" collaborations in our posting future (USER WAS BANNED FOR THIS POST)
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Oct 6, 2015 04:00
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Number 1 Sexy Dad posted:Well, I don't think it's okay and that was my point. Its ok for you to be wrong, just let it go already. This thread needs to watch more football and eat football food it's hard to be unhappy when there's football and football food  e: footballfood? footfood? ballfood? ballfood.
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Oct 6, 2015 04:03
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Pivotal Lever posted:I'm going to pan fry some burger meat after I season it with Sea Salt and Black Pepper. In a cast-iron pan. It's gonna be delicious, I can't wait!
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Oct 6, 2015 04:05
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I just had some left overs from dinner earlier. Italian sausage with onions/peppers and some roasted potatoes The sausage was too salty but whatever, I just will avoid a return trip to that restaurant
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Oct 6, 2015 04:05
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vicious citrus posted:I honestly prefer using copper pans instead of cast iron. Very nice and conductive. Gives my meat the nice bold flavor and shape no other pan could deliver. Im eating some cast iron burgers right now and i disagree, but that's ok! This is GWS, where food debate is good and cool 
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Oct 6, 2015 04:17
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I like cooking burgers in cast iron. The dramatically higher emissivity means that it cooks a little bit of the inside of the burger. Meanwhile, the lower conductivity prevents it from burning while you get a nice medium rare. Copper makes good burgers too, but cast iron just edges it out, IMO.
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Oct 6, 2015 04:22
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Pivotal Lever posted:Im eating some cast iron burgers right now and i disagree, but that's ok! This is GWS, where food debate is good and cool  
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Oct 6, 2015 04:23
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Cast iron and copper serve different purposes, even though they will both work for some applications. Cast iron is a pile of heat whereas copper is very responsive heat.Tom Brady posted:Oh cool, and now the slut shaming comes out Shuuuuuuuuut uuuuuuuuuuuup
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Oct 6, 2015 05:40
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 (USER WAS PUT ON PROBATION FOR THIS POST)
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Oct 6, 2015 07:11
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Scheißposteren raus 
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Oct 6, 2015 07:43
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Force de Fappe posted:Scheißposteren raus
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Oct 6, 2015 14:49
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I'm starting to enjoy living in a culinary wasteland where nobody eats anything that isn't beef or chicken breast because ducks were cheaper than chickens at the grocery store My sous vide controller is showing up any day now and I have two young ducks in the freezer. I'm thinking about cutting the ducks up, saving the breasts for myself, and doing the wings, thighs, and legs confit to take to my friend's house for (real) Thanksgiving dinner this weekend. Is this a good plan for cutting my teeth on sous vide?
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Oct 6, 2015 15:11
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CommonShore posted:I'm starting to enjoy living in a culinary wasteland where nobody eats anything that isn't beef or chicken breast because It would probably work ok. The first thing I did was make a dozen poached eggs in the shells. These are awesome and you can keep them in the container, drop them in a cup of hot water for a minute or two then crack open and have on toast / salads whatever.
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Oct 6, 2015 15:14
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Any of you guys planning a big ol' Canadian thanksgiving dinner? Visiting the folks and my dad is going to try smoking ribs for the first time and I guess there will also be turkey but ribs
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Oct 6, 2015 16:42
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How're you going to use syrup in the ribs and turkey eh?
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Oct 6, 2015 16:50
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Mr. Wookums posted:How're you going to use syrup in the ribs and turkey eh? are you trying to tell you I can't just pour it on 
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Oct 6, 2015 16:51
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And to think I fantasize by believing myself a passable Canadian  go BJs!
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Oct 6, 2015 16:55
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Mr. Wookums posted:And to think I fantasize by believing myself a passable Canadian it is ok, just stuff your turkey with a box of KD and I'm pretty sure it will come out cooked and mixed
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Oct 6, 2015 17:36
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Mr. Wookums posted:How're you going to use syrup in the ribs and turkey eh?
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Oct 6, 2015 21:29
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One of my favorite things I've ever made was an awesome sriracha - maple glaze for buttermilk battered chicken wings. It's so good they still haven't taken it off the menu after firing me 6 months ago.
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Oct 6, 2015 22:25
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CommonShore posted:I'm starting to enjoy living in a culinary wasteland where nobody eats anything that isn't beef or chicken breast because Are you going to actually confit them sous-vide, or just cook them? If you want to get the traditional confit texture you'll need to do them at really high temps, and you're more likely to split your bag.
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Oct 6, 2015 22:35
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EAT THE EGGS RICOLA posted:Are you going to actually confit them sous-vide, or just cook them? If you want to get the traditional confit texture you'll need to do them at really high temps, and you're more likely to split your bag. See this is why I ask questions. I'm new to all of this - I've never done sous-vide and I've never made my own confit. I got pissed off last week because my new city doesn't seem to sell duck confit in any grocery store, and I impulse ordered a controller. Gonna do some reading and report back. I just got the delivery notice that my package will be available for me to snag after work tomorrow.
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Oct 6, 2015 23:17
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SubG posted:Habanero jelly with a little maple syrup is a pretty good finishing sauce for pork, actually. Same with saracha-maple chicken. This Canada year I may have to cure my syrup PTSD
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Oct 7, 2015 01:05
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Glaze is 2 shallots, 1 cup syrup 2 cup sriracha, 1/2.cup rice vinegar, drizzle 1 cup oil to emulsify Chicken soak in buttermilk, toss in seasoned flour and fry, toss n in sauce
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Oct 7, 2015 01:12
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EAT THE EGGS RICOLA posted:Are you going to actually confit them sous-vide, or just cook them? If you want to get the traditional confit texture you'll need to do them at really high temps, and you're more likely to split your bag. Ok, I've read a few recipes/methods for doing confit sous-vide, and I didn't find any surprises. So, are you saying that I won't be able to use a ziplock to reliably do the legs at 75-82c?
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Oct 7, 2015 01:35
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CommonShore posted:Ok, I've read a few recipes/methods for doing confit sous-vide, and I didn't find any surprises. So, are you saying that I won't be able to use a ziplock to reliably do the legs at 75-82c? There's more risk than Ziploc bags at lower temps or vac bags at high temps, but if you clip the seal above the waterline (and use freezer bags or other heavy-duty equivalent) you should be ok. Check whenever you pass your setup. Just remember that it won't keep as long in the fridge as vac-sealed confit legs will and you'll be fine.
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Oct 7, 2015 04:14
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EAT THE EGGS RICOLA posted:Are you going to actually confit them sous-vide, or just cook them? If you want to get the traditional confit texture you'll need to do them at really high temps, and you're more likely to split your bag. I disagree about texture, I do duck confit sous vide all the time and have excellent results. salt box and season legs for 4-6 hours, and confit at like 80c for ~2 hours. I'm still honing in times and temperatures, but that's my basic method. edit this isn't with a bag though, I foodsaver vac seal
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Oct 7, 2015 04:23
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Mr. Wookums posted:could also revolutionize breakfast. How do you make? I usually go something like 5:1 hab jelly to maple syrup when I'm using it as a finishing sauce, but it's really just something you can eyeball/gently caress with to taste.
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Oct 7, 2015 12:02
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I loving love habanero and mango jam, and mangos have plenty of pectin as is, try it some time.
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Oct 7, 2015 13:56
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CommonShore posted:Ok, I've read a few recipes/methods for doing confit sous-vide, and I didn't find any surprises. So, are you saying that I won't be able to use a ziplock to reliably do the legs at 75-82c? It might work! I've had the heavy duty ziplock bags split on me at higher temps. I'd double bag it if you were going to try it, either with ziplock bags or foodsaver bags. mindphlux posted:I disagree about texture, I do duck confit sous vide all the time and have excellent results. salt box and season legs for 4-6 hours, and confit at like 80c for ~2 hours. 80c is the normal ballpark temp for traditional confit, though. You could also render the fat at a way lower temp, but it wouldn't turn out the same.
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Oct 7, 2015 14:38
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Great! I'm going to try it tomorrow or Friday. I'll report back, maybe with pictures. My plan is to do a double bagging of some sort because I'm paranoid, with the seals somehow kept above the water line.
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Oct 7, 2015 14:47
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CommonShore posted:Great! I'm going to try it tomorrow or Friday. I'll report back, maybe with pictures. My plan is to do a double bagging of some sort because I'm paranoid, with the seals somehow kept above the water line. Get some bulldog clips and clip the bag against the side of the pot, or put the seal over the edge and put a plate on it.
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Oct 7, 2015 14:55
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EAT THE EGGS RICOLA posted:Get some bulldog clips and clip the bag against the side of the pot, or put the seal over the edge and put a plate on it. Heh I call those binder clips, and that's exactly what I was going to do. Nice - maybe my instincts aren't so bad after all.
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Oct 7, 2015 15:33
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Paul Prudhomme died  http://www.wwltv.com/story/news/2015/10/08/superstar-chef-paul-prudhomme-dies-at-75/73583404/
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Oct 8, 2015 17:39
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Sucks but as long as Tony Chachere still walks the earth im ok.
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Oct 8, 2015 19:25
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Chachere died in 1995, I'm sorry for your loss. Prudhomme wrote my first cookbook and was my first TV chef, he will be very missed. That man lived a good life, if a tough one.
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Oct 8, 2015 20:18
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I had a culinary awakening at K-Paul's when I was like 14. Was a good place.
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Oct 9, 2015 05:31
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fizzymercy posted:Chachere died in 1995, I'm sorry for your loss. The good ones leave us too soon. 
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Oct 9, 2015 05:38
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rip prudhomme but honestly (also rip) my main <3 cajun man is dem esteemed justin wilson, I guarantee https://www.youtube.com/watch?v=eK4umRMJlrs
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Oct 9, 2015 08:46
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