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post #91 of 123
9/12/10 at 3:51am

Joey...

 

Duck confit refers to a preservation technique of salt curing then storing air-tight under fat. The full method will preserve for six months or so (winter was the original intent), it will be easy for you and is so good.

 

Whole duck legs is the go. Make a rub of your choice if you want ...then salt generously inside and out (having cut through the tendons at the base of the leg bone) and cure for 24-36 hours on a rack in a hotel pan. Discard runoff, pat dry (after rinsing if necessary) and return to the pan...keeping them tight lessens the amount of fat required. Cover with duckfat (if you dont have enough to cover...baste and or/turn over during the cook), bake at 140-160C FOR 2-2 1/2 hrs. 'till 'fall off the bone'. Allow to cool in the fat then store under fat.

 

Can omit the salt curing if you don't need to hold it longer than weeks to a month...

 

Very rich so we serve it with a bittersweet orange gastrique or something similar to cut it...delish!

 

Hope this helps...

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
post #92 of 123
9/12/10 at 9:46am
Thread Starter 

sooo,

 the duck confit is probably not what i was thinking of, in the end..thinking more of something to use as a filling of some sort, like bdls taquito thingy, but not fried...is the confit pate like in texture or when you take the meat off the bones do you kind of 'smoosh' it with your fingers, then put it back under the duckfat? then you serve it with what? baguette? cheese? preserves? the duckfat itself?..so its eaten as a small plate sort of thing? cold?...sounds pretty straightforward enough in prep as basically the duck does all the work really...petals, do you use just the legs or the whole duck? can you just buy duck legs? all those ducks without legs...like the frogs....always wonder about them! 

leeniak, when is your contest, and do you get to decide what to cook, or does someone tell you what you must do? gordan 'ram it' ramsey...thats worth the price of a ticket, just for the fodder!...i just can't stand that guy..i know its all about ratings and money and perhaps its just his tv personality that is so obnoxious and not the real person, but anyone that makes money deliberately belittling the most pathetic, is 'scum on the ole bum shoe', in my book..i know we've had this discussion before, so won't belabor it.....as for your coworker...man, what if he gets dizzy and falls down and hits his head on the way to the floor...worse case scenario is that he seriously injures himself( think brain), then sues...the workmen's comp lawyers will be like maggots on a dead horse......does your  medical insurance allow for some sort of medical leave or compensation? don't you have socialized medicine up there? you're a smart cookie, leeniak..and no one wants to cut a good coworkers hours/pay, but i think it could be a potentially dangerous,potentially costly situation...just my 5 cents(inflation, go figure!)

okay, on a lighter note...if you had but one cookbook to keep out of your whole 100+ book collection, which one would you choose?...good day all, hope you are all well.....one more night before my 'fetal monday', which i have missed for the past several weeks due to extra caterings...i am truly toast!....hope i did not offend anyone with my rantings, truly not my intent..ciao

joey

p.s....whats a leeniak?


Edited by durangojo - 9/12/10 at 11:38am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #93 of 123
9/12/10 at 10:59am
Quote:
Originally Posted by durangojo View Post
...if you had but one cookbook to keep out of your whole 100+ book collection, which one would you choose?...


"Ratio", Michael Ruhlman, Scribner, a Division of Simon & Schuster, Inc., Library of Congress Control Number 2008032679

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #94 of 123
9/12/10 at 3:19pm

Confit:

Confit is nothing like pate, it's more like carnitas, a lot more like carnitas.  Confit is usually put away as whole duck legs (including the thighs).  No meat is removed and pushed back under the fat.  You're conflating confit with its cassoulet destination and coming up with something entirely unknown.  Sounds like you're on to some sort of duck p'tcha.  If so, make mine with extra garlic.  If you have no idea what I'm talking about, you're very, very lucky.

 

The word "confit" is now used as a verb, and you can confit other things besides duck legs however you want.  There are no rules.  Words have no meanings.  It's all cool.  Just remember, "'Big, bold, flavors;' 'Tuscan,' and 'Friends and family,'" and you'll be just fine on the Food Network. Ready for my closeup Mr. Brown.

 

Book:

Pellaprat's French Culinary Art aka L'Arte Culinaire; one of the sixties or early seventies editions with all the great photographs and without all the editing -- especially Jeremiah Towers'. 

 

Sorry dude,   

BDL


Edited by boar_d_laze - 9/23/10 at 11:26am
What were we talking about?
 
http://www.cookfoodgood.com
post #95 of 123
9/13/10 at 2:44pm
Quote:

leeniak, when is your contest, and do you get to decide what to cook, or does someone tell you what you must do? gordan 'ram it' ramsey...thats worth the price of a ticket, just for the fodder!...i just can't stand that guy..i know its all about ratings and money and perhaps its just his tv personality that is so obnoxious and not the real person, but anyone that makes money deliberately belittling the most pathetic, is 'scum on the ole bum shoe', in my book..i know we've had this discussion before, so won't belabor it.....

 

as for your coworker...man, what if he gets dizzy and falls down and hits his head on the way to the floor...worse case scenario is that he seriously injures himself( think brain), then sues...the workmen's comp lawyers will be like maggots on a dead horse......does your  medical insurance allow for some sort of medical leave or compensation? don't you have socialized medicine up there? you're a smart cookie, leeniak..and no one wants to cut a good coworkers hours/pay, but i think it could be a potentially dangerous,potentially costly situation...just my 5 cents(inflation, go figure!)

okay, on a lighter note...if you had but one cookbook to keep out of your whole 100+ book collection, which one would you choose?...good day all, hope you are all well.....one more night before my 'fetal monday', which i have missed for the past several weeks due to extra caterings...i am truly toast!....hope i did not offend anyone with my rantings, truly not my intent..ciao

joey

p.s....whats a leeniak?

 

I think that Ramsay sets the menu and the winners get to cook it alongisde famous chefs kind of like in a top chef  competition.  It's a fundraiser for women's cancers and the money made will be donated to Princess Margaret Hospital in Toronto for cancer research.  He's done these sort of events before and from what I gathered from the website is that you have to raise a serious amount of money.  I know the people my husband works with and for very well, and well.. they're not going to raise enough so at least I won't be subject to the R-man's tirades.  And knowing me, I would give it right back to him instead of cowering in fear!   I don't mind Kitchen Nightmares where he actually goes in and tries to help them but I'm not a fan of Hell's Kitchen.  How some of those people ended up on the show is beyond me. 

 

Well the KM came in on Saturday like I knew his stubborn self would.  He stayed to the back of the kitchen and did prep.  Sunday he had to call board and I had a talk with the egg guy before the KM got in.  I had a difficult time with that cook on Saturday so I told him straight up that he needed to curb the chit chat with the servers because we have a brand new guy on meats and that is going to be hard on the KM and he's still not 100% so he needs to pick up the pace.  I don't think he liked being told about it but he did keep it to a minimum.  The KM seems to be ok and he knows what he should not do and he is careful.  He has vertigo and it is one of those things that has to work itself out.  When I worked at the cafe one of the owners had vertigo and it lasted for a couple of months before it went away.  During that time we did not let her do anything but take orders and cash people out.  I'd do all of her hot drinks and take them out and I ran the food as well depending on what it was.  Soup and chili, I ran but if it was just a few sandwiches in baskets I let her run those.   My husband had it a few years ago and I think for him it lasted three weeks. 

 

I hear you on being toast, joey!  I'm on day six of an unexpected seven day run.  One of our new hires lost her father on the weekend and she has been off since Saturday morning when she got the call at work.  She knew it was coming (he had stage 4 cancer) but still even when you know about someting like that it's not easy at all.  So the KM did her open shift today and I went in to cover him, and tomorrow I'm doing her open shift.  She'll be in on Wednesday and I'm going to have a much deserved day off.  I'm not upset or angry that I have to do seven days in a row because this is an emergency and she needs to be with her family. 

 

To add to my toasted feeling, I completely re-organized our dry storage shelves today and also the storage area for pop and other stuff.  It took me the better part of two hours but I think now that I have a system in place it will work well and make inventory for me and the KM much easier.  This is the only place I have ever worked at where when stock comes in the boxes are placed on the shelves and people take stuff from open boxes.  So I unpacked alot of stuff and organized the shelving to be a little more efficient when it comes to use of space.  It is going to be maintained as well. I'll make sure of it.  There are still full boxes of product on the shelves but they're unopened and waiting for the stuff we have to be used up first.  Our first KM was the one who set up the dry storage area when we opened and I think it just became status quo and no one thought about changing it because we all were used to doing things that way. 

 

A leeniek is me... my nickname is leenie and my last name starts with a k.  I came up with it one day as my msn id and well it just stuck with me! 

 

As for my cookbook.. it's not anything that has been published as a whole but the collection of recipes I have dating back to 1987 when I got married that I clipped out of magazines (alot of Canadian Living, Chatelaine, First, and BGH mags) and glued and taped into binders. I have three of them.  Then I added to that with recipes I downloaded from the internet.   That is the collection I have to keep.  Alot of it is sentimental.. like when I make southwestern chicken stew I remember the first time I made it and how my husband said he could smell it all the way from the elevator on our floor and he was surprised that the smell was coming from our apartment.  (gotta love apartments with the kitchen right near the entry door!)  and that is the book that means the most to me. 

 

 

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post #96 of 123
9/13/10 at 2:51pm
Thread Starter 

bdl,

have you been drinking? ducks have things? what sort of 'things'?....duck p'tcha? huh? so, do you eat confit cold? and with what? bread? preserves? anything? so, on your plate it just looks like a pile of stringy meat with fat? must be more to it than that for all the accolades it seems to garner ..... yeah, well i'm thinking maybe pulled duck spring rolls with a cabbage/carrot sambal in the mix and a coconut water/thai chile sauce on the side..we'll see how it will most probably morph.....think i asked this before, but can you just buy duck legs? guess i'll probably end up using breasts, cuz i can get them easily...we don't have any butcher shops here...just normal grocery store meat departments....any martinis left in the shaker?...make mine a double dirty please!....cheers...

joey


Edited by durangojo - 9/13/10 at 6:25pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #97 of 123
9/13/10 at 3:31pm

I'm not after martinis but maybe some advil?? My feet are KILLING me and so are my arms after today.  Apparently I'm out of shape.

 

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post #98 of 123
9/13/10 at 9:11pm

Wow

Thank-You BDL..........long day , feet up, martini in hand ,,,,,and it's only Monday!.....and duck to boot ....I can only be so lucky to be in The Rumble Bar......now now you started it BDL!

Well ....I've read through these posts and apparently I've missed some great stuff.

 

Leenie are you talking about the "Eat to the Beat" down at Roy Thompson Hall?  Love to know....it's a wonderfull event....my aunt is on the board of women there....and one of the founders....it is one of the causes close to our family and I have been there for a few events.....good on you to volunteer your expertise...

 

Well Joey ya started something good here for the girls. It's fun.  I specially like the tarbender....oops I've had enough

 

 

My feet are firmly planted in mid air
post #99 of 123
9/13/10 at 10:55pm
Thread Starter 

thing about matinis leeniak is that they work way way faster than advil, are waaay more fun and also provide a bit of arm exercise......AND you can do it in your jammies!!!!

gotta love that!!!....cheers sistah!...what happens to keisha all ay while you and hubby are working? she's a big dog with big exercise needs...gotta come back tomorrow and tell you a story about 'greta' saving a neighborhood doggie frined...very touching...if only people could be that good......ummmm...nite nite girls

joey

what does 'calling' board mean? 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #100 of 123
9/14/10 at 1:48am

i'm not professional yet, no wait.. prolly not ever, at this rate, but i just gotta say this ladies.. when you have your face on there's no one i want to work with more, i DO NOT understand that anti-gurl thing in the kitchen because quite frankly the men are too frequently scared and weak and don't do their homework and I find that the gurls do.

 

if it's all about forearms then i give up, the men win, but i'd still rather have a woman on my 6 than a work-dodging man.

 

just sayin, from the scholastic-side of things so far.

 

 

 

 

 

(delete as necessary) 

post #101 of 123
9/14/10 at 4:15am
Thread Starter 

ok then, 'The Rumble Bar' is born!....love it!!!...we gotta have some kind of sign...like 'where its always five o'clock', or 'smoke drink, never think' ..you ladies think something up.....oh, this is gonna be fun with a capital F....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #102 of 123
9/15/10 at 5:49am

Gypsy, no it's not the one you're thinking of.  This one is at one of the studios in the Liberty Market complex off of  King Street West. 

 

Joey, we've had Keisha since she was a puppy and we have always left her inside when we go out or all of us go to work/school for the day.  When she was a pup we left her in the crate (and had to padlock it so she'd stay in.. she was quite the escape artist)  Puppies and dogs will not soil where they sleep so she learned to hold it until we got back.  The last person out the door would take her for a short walk so she could go to the bathroom and then the first person home (me again...lol) would take her out so she could go again.  She's actually not that big.. Siberians are medium sized dogs and considerably smaller than their Malamute cousins.  She only weighs 42 pounds.   She's ok with other dogs as long as they don't get too up close and personal with their sniffing.

 

Calling board = calling orders during service to the station(s) responsible for that particular item.  Basically it amounts to running the line and making sure everything is up in good time before passing the ticket over to expo to finish.   Hope that made sense.

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post #103 of 123
9/15/10 at 6:02am

Culinuthiast, thanks for your comments.   I wouldn't say that all males in the kitchen are work-dodging just as I wouldn't say that all females in the kitchen are work machines.  I have worked with some male cooks and chefs who have a strong work eithic and want to be there and have the passion for the food, and I have worked with some guys who slack off after doing the bare minimum and want to have the glory but not do the work to earn it.   Same goes for women... I have worked with some great women chefs and cooks who are passionate and excellent workers and same with the guys.. there are some women who will do the bare minimum and then slack off as soon as they can.  I think to be honest it comes down to the individual person instead of whether or not they are male or female.

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post #104 of 123
9/15/10 at 8:44am
Thread Starter 

petals,

 in a previous post about duck confit, i asked how it was served. i am trying to get an 'on the plate' visual, so bear with me...you mentioned that you served it with an orange sauce, flowered beets and asparagus, which sounds great, but was it served cold? whole legs or meat taken off the bone and shredded? then shredded meat atop a fresh buttered  piece of baguette with some sort of preserve? i get that 'confit' is the method of cooking/preserving the duck...what i don't get, is how it is served...thanks...enjoy your day!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #105 of 123
9/19/10 at 9:06am

durangojo,

In class, we've just finished being introduced to duck confit (done by a sous vide method instead of the traditional oven method).

How it was served, was by searing the legs to crisp the skin and warm the meat.  It was accompanied by braised cabbage and a root vegetable pave.

It was delicious.

 

But I'm sure that are more ways to serve duck confit.

 

post #106 of 123
9/23/10 at 9:54am
Thread Starter 

happy autumn ladies!

 okay, we're gonna have a party down at 'The Rumble Bar'!  sunday night...everyone's invited! kids, dogs, menfolk.... sosa girl can make the birthday cake, maybe pete can jump out of it, you girls can chill down the beer and champagne, polish the glasses and whip up some appetizers! its bdl's birthday and we need to help ease him through to the other side!!!! so, gypsy, if you would, post an invite on the late night non cooking forum....for people to cruise on by sunday for a toast and to toast bdl's special day....come on girls, lets rumble!!....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #107 of 123
9/23/10 at 11:29am



Originally Posted by durangojo View Post

[...] make the birthday cake, maybe pete can jump out of it...


Thanks Joey.  Everything else sounded lovely, but please... not that.

 

No offense Pete.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
post #108 of 123
9/23/10 at 11:46am


 

Quote:
Originally Posted by boar_d_laze View Post



Originally Posted by durangojo View Post


Thanks Joey.  Everything else sounded lovely, but please... not that.

 

No offense Pete.

 

BDL

Assuming I'm the "referenced", none taken, although I AM capable of jumping ON the cake!
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #109 of 123
9/23/10 at 1:33pm
Quote:
Originally Posted by durangojo View Post

happy autumn ladies!

 okay, we're gonna have a party down at 'The Rumble Bar'!  sunday night...everyone's invited! kids, dogs, menfolk.... sosa girl can make the birthday cake, maybe pete can jump out of it, you girls can chill down the beer and champagne, polish the glasses and whip up some appetizers! its bdl's birthday and we need to help ease him through to the other side!!!! so, gypsy, if you would, post an invite on the late night non cooking forum....for people to cruise on by sunday for a toast and to toast bdl's special day....come on girls, lets rumble!!....

joey


Well , what a coincidence!  It's my birhday too! I am having family over but I'll sneak out for a quick drink to celebrate with all of you .Sounds like quite the bash at the Rumble Bar ... see what I can do regarding the invites....but I am really busy right now....if you think of anything for the invites before me ,by all means go ahead!

 

 

 

 
 

My feet are firmly planted in mid air
post #110 of 123
9/23/10 at 1:35pm

Happy Autmn everyone!  So, BDL's big day is on Sunday.. I'll be by after work so save some wine for me!

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post #111 of 123
9/23/10 at 1:37pm

Wow... two  birthdays.. .even better!  I can think about posting an invite in the non food area if that's ok with you girls..

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post #112 of 123
9/23/10 at 4:31pm

Well that would be great Leenie,

                                                  this is a birthday Milestone for BDL so make it just special just for him.

My feet are firmly planted in mid air
post #113 of 123
9/23/10 at 5:38pm
Quote:
Originally Posted by gypsy2727 View Post

Well that would be great Leenie,

                                                  this is a birthday Milestone for BDL so make it just special just for him.


Not sure where I should be looking...so what's that in kilometres?

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
post #114 of 123
9/24/10 at 9:37am
Thread Starter 

leeniak, 

 i posted an invite on the late night cooking forum just cuz i thought you'd be working til later, and i have to go to work soon...just wanted it taken care of....thanks os much for the offer..of course, a reminder tomorrow wouldn't be a bad thing, if you would....can you think of another forum as well? we could do a double whammy!!!!

joey

sosa girl, i sent you a pm regarding the birthday cake, since you're a baker now...let me know if yo can do this...pictures would be nice!...thanks


Edited by durangojo - 9/24/10 at 10:05am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #115 of 123
9/24/10 at 2:05pm

Thanks, Joey.  I'll post a reminder in the late night cafe, tomorrow.  Maybe we should consider having the party in the late night cafe... this area is for pros only and it would be nice for the birthday boy and girl to hear from everybody.  Whatever you decided I'm fine with.

 

 

 

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post #116 of 123
9/24/10 at 9:54pm
Thread Starter 

thanks leenie,

good idea..can you take care of that?...i know you work breakfast, and i work dinner, so our timing if usually all off.....again, thanks...see ya at the party!!

joey

p.s.guess  my thought that bdl helps out so much in the pro forum, that they might want to be included.....hey, what the hell, its an epic birthday!

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #117 of 123
9/25/10 at 1:28am

No problem Joey!

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post #118 of 123
9/25/10 at 9:53am
Thread Starter 
Quote:
Originally Posted by leeniek View Post

Thanks, Joey.  I'll post a reminder in the late night cafe, tomorrow.  Maybe we should consider having the party in the late night cafe... this area is for pros only and it would be nice for the birthday boy and girl to hear from everybody.  Whatever you decided I'm fine with.

 

 

 


well leenie, 

 i haven't heard back from nicko, and i sent him another pm this morning to see if we could just move the whole rumble thread to  the cooking/food discussion forum.....i think we should set it up so that people can post on either forum...food and cooking, pro and late night...if you think it less confusing, we could just do it on late night as i think most people go there at some point...okay, i gotta get to work soon, but this is what we'll do......i will post on the rumble thread again for people to drop by with their comments well wishes and toasts, and if you could post a similar invite on the late night and maybe even the non pro cooking forum, that should cover everyone being able to come...don't know where the other girls are, but i will send over the cakes to each forum in the morning..i hate that i have to go to work, it always seems to get in the way of fun, somehow!!!...thanks....maybe petals is traveling...where is sosa, nan, gypsy, culinarinist?

let me know what else needs to get done.....ciao

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

post #119 of 123
9/25/10 at 1:33pm

Let's do the party on latenight... I think having multiple forums would be too confusing... well at least for me it would be anyway. 

 

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post #120 of 123
9/25/10 at 1:44pm

Hey everyone this thread is moving away from a professional topic and more into fun and social so could we move the discussion to the late night cafe? Thanks.

Thanks,

Nicko 
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