yeah i got that. LOL i posted ribs i made today AFTER they were made. i re-read your original post and realized we should post what we gonna make in da future.The Hot Pepper said:
food I always wanted to make... BOOM!
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The Hot Pepper said:
I wanna make a "GRILLED" cheese sammie using my new mini grader.
That wasn't the only cheese.
George loves me, melts the heart of my sammie and toasted my buns perfectly!
Here's number 3, I love that mini grader!!
Sorry I skipped a step boss.
I have never cooked a whole duck before but it has been on my radar for awhile now.
Lemon roasted taters, gravy from drip pan juices, chocolate flake blend, and pineapple perfect against the richness of the duck.
Almost forgot, one of the reasons I was never good with TD's. Can't follow instructions very well.
boom?
I have never cooked a whole duck before but it has been on my radar for awhile now.
Lemon roasted taters, gravy from drip pan juices, chocolate flake blend, and pineapple perfect against the richness of the duck.
Almost forgot, one of the reasons I was never good with TD's. Can't follow instructions very well.
boom?
That looks fantastic!
Definitely worth revisiting.
Possible refinements on next go will be a high % injection brine just before putting it on. A finishing glaze of some sort. Orange, cherry, Soy maple, or maybe honey.
I just wanted a baseline this time, and it worked exactly like I was hoping.
I might also separate the skin and then hit it with boiling water first before injection. See if I can push the crispness of the skin to next level.
Possible refinements on next go will be a high % injection brine just before putting it on. A finishing glaze of some sort. Orange, cherry, Soy maple, or maybe honey.
I just wanted a baseline this time, and it worked exactly like I was hoping.
I might also separate the skin and then hit it with boiling water first before injection. See if I can push the crispness of the skin to next level.
I always wanted to make... but there aint no BOOM insight yet!
Meat pies like empanadas or Jamaican patties. Maybe more South American style with a little bit of olives and beef.. One thing i dont really do though is make dough so......While looking around i found Goya sells frozen empanada rounds AND you can buy a little plastic press to make it even easier. Ive made meat pies more like pot pies using the Pillsbury pie crust and they aint half bad being made with lard. Really damn expensive though for a single pie crust.
This looks kinda interesting and i might have to try it.
Meat pies like empanadas or Jamaican patties. Maybe more South American style with a little bit of olives and beef.. One thing i dont really do though is make dough so......While looking around i found Goya sells frozen empanada rounds AND you can buy a little plastic press to make it even easier. Ive made meat pies more like pot pies using the Pillsbury pie crust and they aint half bad being made with lard. Really damn expensive though for a single pie crust.
This looks kinda interesting and i might have to try it.
The real question is will you bake or fry? Both are very good. I like they baked glossy ones with egg wash, but I also like the crunchy fried!
http://thehotpepper.com/topic/42893-empanadas/
For the Jamaican style though you will need to make your own dough, it is very specific. Check out P. Dreadie's.
http://thehotpepper.com/topic/42893-empanadas/
For the Jamaican style though you will need to make your own dough, it is very specific. Check out P. Dreadie's.
Baked with egg wash. Both are good but i hate a fryer mess. I adore spicy Jamaican beef patties with Pickapeppa and some bonnet sauce on the side. I did pick up some high quality lard just in case i get the urge.
The first link I posted is a really good one. I love the Argentine baked style so good!
The Hot Pepper said:
I've never made duck carnitas.
I've done duck confit.
Similar.
But not the same.
I can do it better.
On a taco.
With pineapple.
And swiss cheese.
I've never done that with duck.
Pineapple.
Or swiss cheese.
Sounds awesome, let's see!
My PB&J was a bit tongue-in-cheek but I don't recall ever making one with pepper jelly. I mostly used it for toast and french toast and things. Was yummy!
dude, you HAVE TO do that with a burger on a toasted kaiser roll! Peanut butter on the bottom bun, so the hot burger gets it all melty. Then, top with a bacon cheeseburger (CRISPY, with some char bacon, UNDER the melted cheese), then a fried egg (also with a slice of melted cheese!), then pepper jellied top bun. BOOM.The Hot Pepper said:
If I could only pick one meal to eat for the rest of my life, that would be it. No doubt about it
Not a big fan of duck but that one looks great. The Asian styles of cooking duck especially Chinese are really good. Duck curry and pineapple fried rice with duck were fantastic at my favorite Thai restaurant.
I always thought duck and goose erred greasy too.
My mother in law changed my mind on that though, if cooked in the right way they are phenomenal.
Have to cook it in a way that renders off the fat without letting it sit in the rendered grease.
She roasted on a rack and drains the fat often from the bottom of the Roasting pan while it is cooking.
Indirect smoking let it render off and the water pan below caught it all.
I used a gravy separator on the drippings and the amount that rendered off was crazy.
4 or 5 times at least as much came off of it as compared to a chicken done that way.
My mother in law changed my mind on that though, if cooked in the right way they are phenomenal.
Have to cook it in a way that renders off the fat without letting it sit in the rendered grease.
She roasted on a rack and drains the fat often from the bottom of the Roasting pan while it is cooking.
Indirect smoking let it render off and the water pan below caught it all.
I used a gravy separator on the drippings and the amount that rendered off was crazy.
4 or 5 times at least as much came off of it as compared to a chicken done that way.
where them duck tacos at ? 
I am Peking in here and see nothing!
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