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January 24, 2021
Food Thread: Fat Is Flavor...But Sometimes It Requires Moderation! (Who Knew?)![]() I received a glorious and lovely and generous gift of a Neuski's gift certificate from a friend, so I promptly ordered their bacon ( a wonderful thing) and a couple of packages of their Bacon Cheddar bratwursts. My local (and excellent) butcher makes them, and they are good, though pretty fatty and overly rich. But the Neuski version is a different thing entirely. Perfectly in balance, with just enough cheese and bacon for flavor, but not so much that your gall bladder goes into spasm and your liver cries out for mercy. I think they back off on the fat in the brat itself, but whatever they do, it is a resounding success. Wait...did I just say that less fat is better? ![]() Confit is a glorious way to cook, but it is also a bit messy, takes a long time, and requires huge quantities of duck fat. But Sous Vide solves a few of those problems, and I have mentioned in the past how well duck confit turned out using Sous Vide. But the technique is not reserved just for duck! I tried it with chicken thighs, and it was stupidly easy and quite tasty. As good as duck? No, don't be silly. But it was a simple and satisfying meal that took almost no time at all to prepare (I don't count the cooking time as part of the prep). And those thighs were on sale, so the $1.49/lb. won't break the bank. Tons of garlic, some fresh thyme, salt (more than you might think)and a dollop of duck fat (optional, but it does need some extra fat) and you can be off to the races. It lasts for a week or two in the refrigerator, and it is a wonderful convenience to have something tasty, ready to go with a few moments of finishing. Hot oven to crisp the skin, or a hot pan and a weight on top, and it's all set. From "Garden and Gun" comes a guide for roasting oysters. Not a bad plan if you don't like them raw on the half-shell. And I had no idea that those little crabs that I sometimes see in the oysters had a name! "Pea Crab." who knew? Here's another entry in the never-ending saga of the frugal holiday menu. This one is from commenter "Jay," who has some simple crowd pleasers that scale very well. And that I think is a very important part of these dinners. If it is too much of a pain in the ass to make, then the host isn't going to have much fun. Appetizer Many of you use Roku to access streaming content, and I recently discovered a Gordon Ramsey cooking series on their channel that is quite entertaining and has a bunch of really solid recipes and cooking advice for the neophyte. Gordon Ramsay's Ultimate Cookery Course There is nothing earth-shattering or new, but the episodes are short, packed with good cooking, and I find Ramsey to be a pleasing personality. This isn't him screaming and yelling, it is a calm and well-produced series linked to one of his books (which I didn't buy). Just the food shots are worth a look! "Bitter Clinger" has a recipe for Grenadine! Because so many of you drink Shirley Temples and the real stuff is stupidly expensive. There are lots of things behind the bar that when you start bartending you just take for granted that are the go-to ingredients. Commenter "flygal' sends along a very funny parody of Chef John (he of the irritating lilt), dedicated to "Cannibal Bob!" It's on "MeWe," so for all I know you'll catch herpes if you read it, but I have poked around and it looks like fun. Deplorable Dining: An AoSHQ Food Thread Fan Group Food and cooking tips, Large-breasted Muscovy ducks, young wild pigs, bartenders who use vermouth in Martinis (but not too much), pork belly that doesn't have 5-spice, low-temperature-roast chicken, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible! | Recent Comments
Mr. Barky:
"151 Dan Bongino says the SS guys he knows say Joe ..."
Miklos, tossing his hair in that alluring way: "People that need a recipe for buttered saltines al ..." davidt: "Which more better, bunny on a Saltine, or, bunny o ..." Tonypete: "Early evening everyone. ..." Lysenkos Bagged Lettuce, 100% abortion free and only tested for safety using abortions: "He's so cute I want to seize him by the face and m ..." gp, Standing Up For What's Too Hard To Reach Whilst Sitting: "Saltines > Saltines. They are so fucking good t ..." sven: "335 Posted by: exdem13 at March 02, 2021 07:32 PM ..." Martini Farmer - Now a Pirate, Hoisting the Black Flag: "That's a lot of rabbit stew. ..." Deplorable Jay Guevara[/i][/s][/b] : "[i]Geez, Jill, shoulda gone with Hillary's '92 cam ..." Swingin' for the downs: ">>>My ma would spread butter like it was cheese on ..." clutch cargo - processed in a facility that may contain lead: "LOL, is it that time again? ..." Village Idiot's Apprentice [/s] [/b] [/i]: "I STILL like saltines, with salted butter. Now ..." Recent Entries
Re-Education Camp Cafe: Baby Bunnies Edition
The Spectator: Evidence Suggests That China Has Kompromat on Joe Biden (Zhou Bai-Dan) The Biden Administration Is Feeding Garbage -- Undercooked Food Which Makes People Literally Sick -- to the Troops They've Summoned to Occupy the Capital Governor Greg Abbot Orders Texas to Open Up 100%, With No Masks, on March 10th Quick Hits Former Communist and CIA Director John Brennan: I'm Increasingly Ashamed to be a White Male Mitt Romney Knocked Unconscious, Suffers Black Eye A Third Woman Charges Andrew Cuomo With Unwanted Sexual Attention Northeaster Virginia School District Now Bans Dr. Seuss for Having... "Racial Overtones" The Morning Rant: Minimalist Edition Search
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The (Almost) Complete Paul Anka Integrity Kick
Primary Document: The Audio
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