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Posts by Mike9

You probably could - like making broth for Pho.  I've made stock in the oven, but that's too much LP gas to burn when the stove top will suffice. 
I made it with stuff I froze throughout the year.  Duck parts, chicken parts, smoked turkey leg, leek greens, mushroom stems, etc. + fresh celery, garlic and onion, a couple of dried chilies, some fresh herbs and black pepper.  Same with the stuffing a half an andouille, a couple of chorizos, pork sausage, etc.  As soon as the stock cools and separates I'll assemble the stuffing and bake it tomorrow.  My daughter in law cooks the turkey I haven't made one for Thanksgiving...
Making stock today for Thanksgiving stuffing and gravy.  The house smells amazing and savory and outside it's snowing like a banshee.  Enjoy tomorrow folks  
Feeling lazy last night so I whipped up these grilled cheese sandwiches and some popped corn.  Sandwich - rye bread, smoked gouda, smoked grueyer, four cheese taco cheese, some very sharp Kerry Gold, bacon and sliced apple.  Really nice combination I recommend trying the bacon and apple.  
Good clams and oysters need nothing IMHO - just the brine from the sea.
I made chicken thighs with a nice pan crisped red potato and a green salad. Did the thighs skin down in a dry pan and just let them render and form a delicious crust then I drain the pan some and turn them then nestled onion, peppers and garlic and let them finish. Some of the rendered chicken fat went into a smaller pan where half nuked red potato that was halved and seasoned then in to crisp meat side down to form a golden crust.
Thanks Petals we watched that when it came out and had forgotten we own a copy. Guess we'll be watching that tonight - thanks and yes deer steaks are delicious.
Sorry for my resent post it was meant to be in the "what did you have for dinner" thread. However - I'm sure there is a movie reference somewhere. I can't wait to have more of those oysters. I'm waiting for a call to go butcher deer - that's always fun and we always have the grill going. This year I'd like to break one down bone in. Hams, saddle, chops, ribs, neck, and shoulder. A french'd loin chop is a wonderful thing.
Tonight we went over a friend's birthday bash. Our other friend from Cape Cod and his son are came up to hunt and he brought a cooler full of Wellfleet oysters and for appetizers he and I shucked a bag - probably three dozen or so. Then we had slow cooked fresh venison shoulder along with a rice/veg medley, a great salad and I brought biscuits and for desert we had home made pumpkin cheese cake. One guest and her son have a hard cider company and they brought a variety...
The Tojiro ITK is $60 here - http://www.chefknivestogo.com/toitkbrkn.html - the Mac is $90 now.
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