May 2, 201412 yr Put a flank steak in a 129 F water bath this morning. Letting it go 36 hours for dinner tomorrow night.
May 19, 201412 yr I had a craving for gumbo this past week and finally caved in I think I prefer filé to okra for thickening.
May 20, 201412 yr 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.
May 27, 201412 yr Meat and cauliflower chilli No room for beans About to add garlicSent from mah phone-blet via Tapatalk
May 28, 201412 yr Japanese Curry. Using the Kokumaro curry roux bricks. Like it a lot better than S&B.
May 28, 201412 yr 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.
May 28, 201412 yr 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
May 29, 201412 yr Yeah, curry from scratch would be tough. There's like a gazillion ingredients, at least!
May 29, 201412 yr I have done a few Thai curries from scratch, including grinding the various ingredients in a mortar and pestle. Definitely worth the trouble. Me
May 30, 201412 yr 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
May 31, 201412 yr Confitting a duck hindquarter and just disassembled a bunny to confit the quarters and vizzle the loins of tomorrow.
May 31, 201412 yr nope, this is our annual boil in PA. Had em fedexed up. Watch the splatter on the fax
June 1, 201412 yr Not the prettiest, but probably the tastiest duck confit I have made. Seems that the secret is to use a lot more duck fat.
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