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Posts by Mike9

Change of plan - the neck bones have surrendered all their collagen.  When I took it out of the ice box today it was like jello -   I'll peel the bones for hash.  Refreshed some dried porcini, oyster and shitake mushrooms and strained that liquid into the "jelly" then micro-waved the bones for a minute to melt the jelly and added that.  When I pulled a neck piece out it made that sucking sound and left an impression.  That's when I knew it was ready.  Only the hardest of...
I don't know what type of oven you have but it might need a thermocouple, or a calibration.  I've had a commercial range for @ 20yrs now and I know how it operates and both ovens are different by several degrees.  I tend to depend on one more than the other so knowing your oven helps contribute to consistency in your cooking. 
Yeah that chicken stock does look good.    I took mine out of the fridge, skimmed it again, removed the necks pieces and strained out the veg (it had no flavor left - all extracted).  Right now the necks are back in a clean stock and simmering to further break down the collagen and concentrate the flavor.  Tomorrow I'll reconstitute some dried mushrooms, add that liquid to the stock then some caramelized onion and cremini mushrooms.  I'm thinking I'll put a crisp on the...
One pound is not a lot of meat I've seen burgers that big.  One hour @ 375 is a lot of cooking time IMO.  Might want to take the temp more often next time.  2.5 - 3.5lbs is my average and I preheat my oven to 450 put in the meat and lower the temp to 350 @ 20 min/lb and start taking temp if I even need to.  That said I grind my own meat so I'm not always going for that 160 mark just till it's cooked through.   You mentioned ice bath did you check it against boiling...
Those look delicious Ordo.      Not tonight, but prepping for tomorrow.  Veal and beef neck bones dredged in whole wheat flour seasoned with smoked salt, pepper, and cayenne then seared, removed and added back to a leek mira poix with garlic, herbs, red wine and soon to be covered with water.  Simmered for @ 4 hrs today will see how it looks tomorrow.  When it's done I'll strain it, reserve some veg and use the stock and meat for mushroom and onion soup.  Right now the...
#1 for me as well. 
My wife picked a half dozen good sized tomatoes today that were ripe, but had issues so I cleaned them up, diced & got rid of as many seeds as possible and made a very simple sauce.  Olive oil, garlic, peperoncino and rock salt then add tomatoes, Tbsp of tomato paste, some anchovy paste, and honey.  I let that cook for 20 - 30 minutes tops to retain that fresh flavor.  Cooked linguini @ 2/3 through and finished in the sauce along with some capers, fresh torn basil and a...
We went out to visit a friend at his farm and brought a 20oz piece of Cape Cod striper and a half a pound of Diver Scallops from there as well.  We made a salad and steamed some local corn - good flavor and texture for end of season corn.  Then heated a nice, vintage, Griswold cast iron skillet and when it was hot added grass fed local butter and some olive oil and adding the fish from thick pieces to thin and basting it with the butter/oil mix.  It was awesome and the...
I made this the other night - local farm had okra so I made a gumbo with some really nice kielbasi from Detroit.  That's a pot of shrimp stock behind it.  I served it with shrimp one night and lobster another.   
Red cabbage sauteed in bacon drippins' with sliced tart apples and pierogies.
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