May 2, 201412 yr comment_634026 Put a flank steak in a 129 F water bath this morning. Letting it go 36 hours for dinner tomorrow night. Report
May 19, 201412 yr comment_636526 I had a craving for gumbo this past week and finally caved in I think I prefer filé to okra for thickening. Report
May 20, 201412 yr comment_636808 My mother usually used just filé. I'll have to experiment with okra next time, this batch came out well. There was a place near me in Florida that made a truly fantastic fish gumbo for an event but they made the stock from fish bones and it took about 3 days in total. Found some good looking hanger steaks today at Dorothy Lane, they're in the sous vide now for later. Report
May 27, 201412 yr comment_637837 Meat and cauliflower chilli No room for beans About to add garlicSent from mah phone-blet via Tapatalk Report
May 28, 201412 yr comment_638120 Japanese Curry. Using the Kokumaro curry roux bricks. Like it a lot better than S&B. Report
May 28, 201412 yr comment_638122 Needs tokatsu... Have you tried the golden curry? There are so many options for Japanese curry mixes at my local grocery, so I welcome recommendations. Report
May 28, 201412 yr comment_638123 I did this one stew style, with chicken, diced potatoes, carrots, and lots of onions. Yes, Golden Curry is nice, but different. I like the complexity of Kokumaro the best so far. Edited May 28, 201412 yr by Edwood Report
May 29, 201412 yr comment_638180 I'm tempted to make Curry from scratch, but holy hell it's complicated. Report
May 29, 201412 yr comment_638203 Yeah, curry from scratch would be tough. There's like a gazillion ingredients, at least! Report
May 29, 201412 yr comment_638206 I have done a few Thai curries from scratch, including grinding the various ingredients in a mortar and pestle. Definitely worth the trouble. Me Report
May 30, 201412 yr comment_638316 red beans are soaking. Will pick up the pork belly and ham bone this afternoon and start them cooking crawfish and boudin arrive by noon today. They'll be on the burner tomorrow with potatoes and corn Report
May 31, 201412 yr comment_638405 Confitting a duck hindquarter and just disassembled a bunny to confit the quarters and vizzle the loins of tomorrow. Report
May 31, 201412 yr comment_638410 So Colin, does that make you a ... Edited May 31, 201412 yr by Grahame Report
May 31, 201412 yr comment_638493 Nice, Dan ... beach to plate. Are you in NC at beach? Fax ix ON ... hit me ... Report
May 31, 201412 yr comment_638496 nope, this is our annual boil in PA. Had em fedexed up. Watch the splatter on the fax Report
June 1, 201412 yr comment_638525 Not the prettiest, but probably the tastiest duck confit I have made. Seems that the secret is to use a lot more duck fat. Report
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