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Used carcass, neck and tail of the duck to make stock. Added remains of a bottle of red wine. Too strongly flavored to sub for chicken stock, closer to meat stock. Always keep on hand four basic stocks, chicken, meat, fish, vegetable.
 
ABM said:
@Lanny, this looks good. What say you?



Perhaps, resident foodie buffs @EL PRESIDENTE and/or @Tyrant of Ants might chime-in, as well.
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Korean style fried chicken? Good stuff. I don't get it as often as I like. I eat Japanese fried chicken (karaage) at least once a week. Local spot does it great near my work and its only $10.

Have you ever been to Jack Daniel's in Tennessee? Went there for my bro's bachelor party, ate at Miss Mary Bobo's, had some great fried chicken

https://www.jackdaniels.com/en-us/Miss-Mary-Bobos-Restaurant

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Tried fois gras once. Overrated.
Made big pot of black bean soup today. Tasty.
 
This is aimed at you crandc because you seem to know a lot about food/baking etc.
No doubt you are familiar with Sees and I have one close to me. I'm fascinated by how they make every candy style amazingly well.
I'm astounded at the brittles, both from a texture and from a flavor standpoint. I want to try to male some but expect it is a difficult matter. Have you ever tried?
 
Yes, I have made brittle. Biggest issue is making sure the sugar is heated to proper temperature. And that it doesn't crystallize. Some recipes use a bit of corn syrup along with sugar to prevent crystallization. I strongly recommend a digital thermometer. You will also need a heatproof surface to pour the syrup onto after it reaches proper temperature. Marble or polished granite work well.
 
crandc said:
Yes, I have made brittle. Biggest issue is making sure the sugar is heated to proper temperature. And that it doesn't crystallize. Some recipes use a bit of corn syrup along with sugar to prevent crystallization. I strongly recommend a digital thermometer. You will also need a heatproof surface to pour the syrup onto after it reaches proper temperature. Marble or polished granite work well.
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OK thanks, I thought it was a temperature management thing. I'm totally hooked on the Sees California brittle.
 
HomerLovesKoolAid said:
This is aimed at you crandc because you seem to know a lot about food/baking etc.
No doubt you are familiar with Sees and I have one close to me. I'm fascinated by how they make every candy style amazingly well.
I'm astounded at the brittles, both from a texture and from a flavor standpoint. I want to try to male some but expect it is a difficult matter. Have you ever tried?
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I've got a box of Sees in my house right now. Love their maple walnut. My stepdad used to have stock in their parent company. He loved their nuts and chews.
We shop at their Washington Square outlet.
 
ABM said:
This looks pretty amazing....

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Salmon is so easy to overcook. Make sure it's a perfect medium rare. Ray's Boat House in Seattle made the best grilled Chinook salmon I've ever had, including my own.
 
EL PRESIDENTE said:
If you are in vegas, hit up Jose Andres spot Jaleo. They do paellas at night. Every hour its a different one.

Also popular are fideo which is paella with a small pasta, served with some aioli. I prefer paella tho
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Paella made with chorizo, prawns and fried chicken is for me.
 
I'm trying a Wendy's knock-off chili recipe for the Titans game tomorrow.

I subscribe to this guy's website. He puts out some pretty good stuff.

https://topsecretrecipes.com/
 
TONIGHT!!

 
Some of the leftover turkey stashed in my deep freeze became turkey fried rice, with brown rice. Hardly traditional but surprisingly good.
 
ABM said:
I'm trying a Wendy's knock-off chili recipe for the Titans game tomorrow.

I subscribe to this guy's website. He puts out some pretty good stuff.

https://topsecretrecipes.com/
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Chili is fun to make but the best is made using coarsely ground beef. Alton Brown grinds up beef chuck (80% lean, 20% fat). I used to buy coarse ground chili beef at the grocery store but now they quit selling it. Gonna have to get a sausage making kit from Kitchen Aid so I can coarse grind meat and make sausage..
 
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