Posts by Scubadoo97

Damn!  Petals that looks amazing  

Thanks Petals, Your stew looks pretty good as well.  Your plating skills can make anything look amazing but I bet it taste as good as it looks.     French Fries, nice looking shrimp dish.  I go gaga over just...

Yesterday I deboned a duck. Had the liver as a snack for lunch. Saved the breast for dinner and took the rest of the meat and made duck sausage The skin was rendered for the delicious fat and cracklins and the bones held for...

Anne Burrell advised this method on her Food Network show. Said that was how she does it in her restaurant

I prefer a strop. It's easier to maintain the correct angle. I'm currently using a basal wood strop charged with chromium oxide for everyday maintenance between sharpening

Quote:Originally Posted by petalsandcoco  GM: That looks soooo good. There are alot of comfort foods out there, this is one of them. On a cold day like today, I would love a bowl of that right now.   Petals. Me too. Looks...

Chuck usually has ~30% fat. I would not call that lean

Sure it can be dry roasted. As MaryB indicated smoking is a method of low temperature dry roasting. Here lower temps are preferred over high heat roasting for tough cuts like chuck and brisket. The connective tissue that makes these cuts...

Petals, I love beets and your borscht is one of the best I've seen

boned out a chicken and stuffed it with duxelle, tied it up and it's in the oven at this moment. I have some cubed butternut squash that's going to be roasted and some butternut ravioli which I'm doing with browned butter and sage. The...