Food & Drink

What are you having for dinner? *PICS*

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  • Oct 29th, 2020 9:24 pm
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-=phelan=- wrote: In all honesty nothing fancy. Bought the duck breast from Loblaws at 50%off (true rfder lol)

Recipe was simple insert breast in zippy bag and season with garlic maple seasoning and sous vide for 4hrs after sear on cast iron
Awesome thanks
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-=phelan=- wrote: Mind if I swing by for the Buy 1 Get 1 Free deal from you ;) Damn that looks good, good job! :)
It's the Kenji Lopez Alt/Serious Eats Pan Pizza [no knead dough]. Always a winner in my books.
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Made another bird.

I'm playing around with whether or not to truss it. Cooking it in the closed dutch oven over a bed of vegetables, basically steams it so the cooking is very even and quite forgiving. So you don't really need to truss, unless you're trying to keep the stuffing in, or something like that. By not trussing, more of the skin gets exposed to allow it to brown and crisp (particularly the inner thighs and wings). I think I prefer it this way. On the off chance that there is uneven cooking and the breast seems dry by the time the legs are cooked, try ramming some butter under the breast skin to keep the breast juicy and skin crisp.

Image
Last edited by anatman on Sep 21st, 2020 4:30 pm, edited 1 time in total.
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There sure are some fabulous home cooks on this board! Your pictures do inspire me. Keep them all coming:)
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Vegan protein packed. Another one for meatless Monday. Pretty soon I'll be meatless on Mondays for a full year. I'll follow with two days a week after that.
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Lobster tail (Past weekly special PM with RCSS)
h2o- a.k.a. 阿水 (Ah Sui)

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anatman wrote: Made another bird.

I'm playing around with whether or not to truss it. Cooking it in the closed dutch oven over a bed of vegetables, basically steams it so the cooking is very even and quite forgiving. So you don't really need to truss, unless you're trying to keep the stuffing in, or something like that. By not trussing, more of the skin gets exposed to allow it to brown and crisp (particularly the inner thighs and wings). I think I prefer it this way. On the off chance that there is uneven cooking and the breast seems dry by the time the legs are cooked, try ramming some butter under the breast skin to keep the breast juicy and skin crisp.

Image
is this a spatchcucked chicken
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badOne wrote: is this a spatchcucked chicken
No. I just sear the back side on a cast iron pan before dropping it into the dutch oven. Easy-peasy 10 min prep (usually salt/pepper rub the chicken and let it dry out the fridge for a few hours before hand for crispy skin).

If I wasn't using the dutch oven, I'd probably spatchcock.
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Dragon120 wrote: Pho in progress- been simmering for 4 hours.
Combination of beef marrow, beef and pork bones, and other spices.

Here’s the end result. Forgot to buy basil and bean sprouts from the market.
A Vietnamese friend of mine once told me that the authentic Pho broth is only made with one kind of protein, not mixed. The mixed protein broth came from the Chinese diaspora in Vietnam that look at it more like "noodle soup" than Pho. Our go to Vietnamese place in Richmond Hill only uses beef broth for their Pho and another one only uses pork broth.

@h2o- That lobster looks fantastic. I liked that you didn't doused in garlic butter, just enough at the top to enhance the taste.
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my0gr81 wrote: A Vietnamese friend of mine once told me that the authentic Pho broth is only made with one kind of protein, not mixed. The mixed protein broth came from the Chinese diaspora in Vietnam. They look at it more like "noodle soup" than Pho. Our go to Vietnamese place in Richmond Hill only uses beef broth for their Pho.

@h2o- That lobster looks fantastic. I liked that you didn't doused in garlic butter, just enough at the top to enhance the taste.
"Single protein" may be true authentic but we live in a very mixed multicultural environment and mixing is likely a better thing to do.

I've been adding some Better than Bouillon "clam base" to my noodle broths...fantastic umami taste and flavour. This is not authentic but delicious and inspired by Konjiki Ramen.

https://www.betterthanbouillon.com/products/clam-base/
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Care to share where in RH? We are always all-in for delicious Pho.
my0gr81 wrote: A Vietnamese friend of mine once told me that the authentic Pho broth is only made with one kind of protein, not mixed. The mixed protein broth came from the Chinese diaspora in Vietnam that look at it more like "noodle soup" than Pho. Our go to Vietnamese place in Richmond Hill only uses beef broth for their Pho and another one only uses pork broth.

@h2o- That lobster looks fantastic. I liked that you didn't doused in garlic butter, just enough at the top to enhance the taste.
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zalapski wrote: Care to share where in RH? We are always all-in for delicious Pho.
Little Saigon on Yonge & Weldrick, authentic Vietnamese taste profile, all beef broth.


Down the next the plaza, Pho Tai Bac, more Viet/Chinese fusion taste profile?
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UrbanPoet wrote: Guinness beef pies, mac & cheese, the pan is just left over excess filling from the meat pies. Friend made this.
No phones at the table!

Food looks great! I could dip nachos or pitas in that extra filling all night.

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