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Alhazred posted:It's kinda adorable that people think that lamb, goose and duck is some kinda weird exotic food. pressed duck is not exotic cuz of the duck https://www.amazon.com/Matfer-Bourgeat-DUCK-CARCASS-PRESS/dp/B000KEJS22
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Aug 5, 2017 15:12
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curufinor posted:pressed duck is not exotic cuz of the duck  Someone's planning an interesting meal
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Aug 5, 2017 15:27
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What the gently caress. I've never heard of this. Right now I'm imagining a whole, live duck being put under there and pressed somehow.
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Aug 5, 2017 15:29
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I'm not sure what the goal of the press is, but I'm pretty sure the duck is supposed to be dead already.
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Aug 5, 2017 15:33
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curufinor posted:pressed duck is not exotic cuz of the duck Review posted:Top customer reviews
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Aug 5, 2017 15:35
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Yeah, everyone please read the reviews.
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Aug 5, 2017 15:42
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 Definitely would. My daughter found a recipe which was kind of like this but far less complicated, and involved a wheel of Brie. I bake bread, so I knocked out a standard model Pane Rustico (https://fankhauserblog.wordpress.com/2008/09/05/pane-rustica-recipe-whole-wheatwhite-flour/) which she then cut the top off, sliced the sides almost all the way to the bottom, cut the middle out, placed in the cavity a small wheel of Brie, added chopped garlic and chives, and then replaced the top. Baked at the same temperature for essentially the same amount of time. It was awesome. Gooey, garlic-y Brie with dipping slices right on the plate. The Brie melts, the garlic/chives kind of sink in, and the bread toasts up so that it's firm enough to "dip".
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Aug 5, 2017 15:51
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FruitPunchSamurai posted:I'm not sure what the goal of the press is, but I'm pretty sure the duck is supposed to be dead already. go to the link i linked richass swiss guy goes and gets it I can't find it in the US, even in Palo Alto or Atherton, surprisingly. Might have to go to NYC http://fxcuisine.com/Default.asp?language=2&Display=13&resolution=high
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Aug 5, 2017 15:51
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Something about that little fruit really touched at the sex receptacle in my brain. CannonFodder has a new favorite as of 16:40 on Aug 5, 2017 |
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Aug 5, 2017 16:24
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  Edit: that looks like a poptart with pizza toppings. A poptart is a pizza Sandwich Anarchist has a new favorite as of 17:22 on Aug 5, 2017 |
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Aug 5, 2017 17:16
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Alhazred posted:It's kinda adorable that people think that lamb, goose and duck is some kinda weird exotic food. How all three of those had that happen and loving turkey is still popular, I have no idea.
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Aug 5, 2017 17:28
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Sandwich Anarchist posted:
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Aug 5, 2017 17:51
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Haifisch posted:I think it's less 'exotic' and more 'people collectively stopped eating them on the reg for some reason'. My mom thinks it's weird that I like to eat duck outside of Christmas. It's delicious!
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Aug 5, 2017 17:58
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I blame cartoons for the relative lack of duck eating in the US.
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Aug 5, 2017 18:03
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curufinor posted:go to the link i linked  Calling that crazy Finnish guy with a hydraulic press!
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Aug 5, 2017 18:16
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Grand Fromage posted:I blame cartoons for the relative lack of duck eating in the US. The rabbit tried his best to get us all into it.
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Aug 5, 2017 18:22
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I actually posted about that guy back before I banned myself the first time, 2006 or so Can't find on archives but lol
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Aug 5, 2017 18:26
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FruitPunchSamurai posted:I'm not sure what the goal of the press is, but I'm pretty sure the duck is supposed to be dead already. Well... Dead for sure. But it's killed by strangling, and all the blood is left in the carcass. When the parts used for roasting and pate are removed, the remaining scraps and skeleton are pressed to obtain the leftover blood and whatever other effluvium there is. Finally, the pressed sludge is used to prepare a sort of sauce which will garnish the meat and pate of the duck.
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Aug 5, 2017 18:35
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Aug 6, 2017 00:10
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Kool-Aid chicken?
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Aug 6, 2017 00:14
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Antifreeze glaze, adds a nice sweetness
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Aug 6, 2017 00:21
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please post your source for buying Nuka Cola tia
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Aug 6, 2017 00:40
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curufinor posted:go to the link i linked  Hmmm, yes, that sure looks like something lovingly crafted table-side on a multi-jillion Euro, sterling silver, one-of-a-kind duck press :psyduckpress: I mean, maybe it tastes fantastic, but holy moly is that some weapons grade AFP, when you consider the effort and expense. I don't expect Aunt Gwen to come up with something that looks great, but if I'm dropping 70 Euro on lunch at the oldest restaurant on France, it really shouldn't look like something dredged from Onondaga Lake.
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Aug 6, 2017 00:58
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ChaseSP posted:Actually I believe you'll find that a poptart is a sandwich. Pretty sure it's the world's worst jelly donut. Unless a jelly donut is also a sandwich.
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Aug 6, 2017 01:00
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Picnic Princess posted:Unless a jelly donut is also a sandwich. It is.
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Aug 6, 2017 01:29
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Missing Name posted:Antifreeze glaze, adds a nice sweetness *forensic files guy voice* ethylene glycol
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Aug 6, 2017 01:59
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Nyquil chicken!
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Aug 6, 2017 03:21
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JacquelineDempsey posted:
here i added some parsely for u do u like it now 
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Aug 6, 2017 03:33
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actual bonafide better pic:
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Aug 6, 2017 03:43
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curufinor posted:actual bonafide better pic: where's the parsely
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Aug 6, 2017 03:45
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the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it
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Aug 6, 2017 04:27
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Lutha Mahtin posted:the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it ugh
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Aug 6, 2017 04:29
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Lutha Mahtin posted:the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it You should honestly feel ashamed of yourself.
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Aug 6, 2017 04:35
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Lutha Mahtin posted:the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it
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Aug 6, 2017 04:38
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Lutha Mahtin posted:the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it You should probably duck out of this thread and take a gander at GWS, they can probably help you with your pressing issue.
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Aug 6, 2017 04:43
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Lutha Mahtin posted:the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it
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Aug 6, 2017 04:45
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Lutha Mahtin posted:the reason duck presses are so expensive is because of all the extra inspection you have to do on them. you don't want to get halfway done juicing a duck and realize the metal has a quack in it
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Aug 6, 2017 04:45
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I have a sneaking feeling that's from one of Guy Fieri's restaurants. I've seen plenty of waitresses struggle trying to get that can off the plate without the food ending up -everywhere-. I crack up every time I watch them spend a good minute trying to carefully maneuver that thing off without the whole plate ending up on the customer. (Then I cry inside because I know their old nachos tasted like 100 times better.)
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Aug 6, 2017 05:06
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gently caress, now I want nachos. Not those nachos, but really good nachos. I had amazing nachos at Pie for the People in Joshua Tree last year, and I want those nachos.
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Aug 6, 2017 05:23
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uhhh http://www.exoticmeatmarkets.com/Lion-Meat-for-sale-s/393.htm
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Aug 6, 2017 05:46
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