Posts by tylerm713

I'm late to the party, but KY is correct that roasting would essentially ruin the wild duck breast. Essentially, you just want to develop a crust on the outside of the breast to develop some flavor and structure in the breast. A few...

Manchego is a great recommendation. I'm also a fan of something called reggianito, which is basically parmesan cheese made in Argentina. If you wanted something that will melt better, go for gruyere, which is perhaps my favorite cheese...

Let me clarify my comments a bit, lest I appear ignorant about integrated grills. There's little difference to speak of in performance between a gas grill indoors and a gas grill outdoors. My only point was that if you already have a...

If it's a really thick steak, I'll salt & pepper the edges. Most other things, I just liberally season top and bottom. I've never had complaints of underseasoned proteins.

As long as you stir the sour cream in when it's off the heat, or the heat is reduced, you should be fine. As far as parmesan substitutes, is there a reason you don't want to use parmesan? Or are you interested in something else for the...

Quote: Originally Posted by Mike Zollner  The only blackening I know of was the one I think made famous by chef Paul Prudhomme. Take your meat out let come to room temperature, throw your cast iron on the highest...

Here are a few shots from my last duck hunt.     Sunset over Catahoula Lake.     Just a few short of three limits.     During the split, we took this picture while doing some...

I'm not making a sweeping generalization here, but most of the hotel restaurants that I've tried have been rather underwhelming. Not sure if there's a correllation there.

I think the main exception to the rule arises with fortified wines. I prefer tawny or late bottled vintage port, but typically cook with ruby port because a) it's cheaper and b) the soft and complex flavors of tawny port are...

Quote: Originally Posted by Chefross    I don't know about you, but chili and lasagna are not festive holiday dishes.   I'm going to have to disagree with you on this one. The most...