Foods What We Have Made And Eaten

[viscomica]

Macaroni, cheddar, mozzarella, oregano, a couple of splashes of worcester sauce.

Wow! That looks like some delicious pasta!

[GaProgMan]

So, here's the thing: You take a lot of pasta, two tins of tuna, a couple slack handfuls of cheese (any you prefer), some red pesto and some (but not a lot) Ragu.

Cook the pasta
Whilst the pasta is being dealt with, you mix up all of the other ingredients (minus the cheese) in a big bowl
Once the pasta is ready, lay it out in a deep baking dish
Lay your mixture of tuna, pesto and ragu on top of the pasta, forming a thick layer.
Sprinkle enough cheese to form a layer of cheesiness (your milage may vary on what constitutes to cheesiness) on the top of the whole thing
Bung the thing into the oven for 20 minutes at 200 degrees C

That thing'll keep for 3-4 days, and a portion of it is fantastic for post workout/run fuel. I'll post pictures of the preparation process the next time that I cook it (probably Sunday evening).

[Merrymaker_Mortalis]

I made White Chocolate Gnash!

OM NOM NOM

[plummeting_sloth]

So I'm thinking, because the grocery store has some on sale for relatively cheap, about doing duck for my birthday/housewarming party. But, I've never done duck before. Anyone out there with tips/tricks/favorite recipes?

[GaProgMan]

On the back of my previous post, here are the few (very bad) shots I took during the cooking process:

Entire album link

[MinniChi]

So I'm thinking, because the grocery store has some on sale for relatively cheap, about doing duck for my birthday/housewarming party. But, I've never done duck before. Anyone out there with tips/tricks/favorite recipes?

my absolute favorite recipe is duck confit (not sure of spelling). However you need to get your hands on a fair bit of duck fat to make it. If you can, quarter your duck, and season the legs with thyme, pepper and salt. Let that sit for a couple hours to let the flavors get in there. Then you basically barely simmer the legs in the duck fat. For at least 2 hours. 3 or 4 hours would be better. Remove from the fat, let it cool and enjoy. It tastes like super rich, super yummy and not so greasy KFC.

With the breasts, you can score the skin/fat, rub with salt and pepper and pan fry. And you can cook duck as you would beef, so medium rare is really good.

Also, taking apart a duck is exactly like taking apart a chicken. So if you're not sure where to start, I found a good video for you. Youtube! Just make sure you have a very sharp knife so you don't cut yourself.

[plummeting_sloth]

Oh... I got dismanteling down every since Alton Brown taught me how to spatchcock a chicken (what an awesome word that is). But I'll totally look into confet, thanks!

[MinniChi]

Alton Brown is awesome, but I know a few people who still can't take apart a chicken. Even some who were in the chef program with me.

[plummeting_sloth]

Kitchen sheers... too many people trying to be all fancy with a sharp knife. Cut that sucker of a backbone out and oh man do things go easier for you.

[plummeting_sloth]

So the duck turned out absolutely fantastic. A huge hit at the party... wish I had got a picture of it. Sadly, my kitchen sheers sacrificed themselves to the cause. Ah well... that'll be an easy Christmas gift for someone this year

[plummeting_sloth]

In the sense that beer is the most noble of foods, I'm currently making a Belgian blonde right now. And like the super-serious scientist that I am, I'm taking notes and shit on it

[viscomica]

I experimented with food today: curry empanadas. I liked them but they were not a success.

[Tycherin]

curry empanadas

I read this as "empandas," and given your avatar, for a second I was worried that you were implying that people eat pandas.

Unrelatedly, please don't tell me people eat pandas.

[viscomica]

Hmm, apparently during the second world war and the chinese civil war starving locals DID eat pandas Poor pandas, their kind have suffered so much.
Unrelated but not completly unrelated, no I did not put panda in my empanadas, rest assured, haha.

[Bebop Man]

I've eaten empanadas made of llama but can't really feel sorry for them.

[Ptangmatik]

curry empanadas

I read this as "empandas," and given your avatar, for a second I was worried that you were implying that people eat pandas.

Unrelatedly, please don't tell me people eat pandas.

Reread Sloth's previous post quickly and tell me that doesn't raise a few eyebrows.

[Bebop Man]

I'm currently making a Belgian blonde right now.

holy fuck

[viscomica]

It does raise a few... oh did I not notice?

[Bebop Man]

There's only one explanation.

[viscomica]

It was Dr. Frank-N-Furter all along

[Khador]

I recently made Duck breast and red chili stir fry that came out amazingly.

[plummeting_sloth]

If you could make a belgian lady out of a kit from the Brooklyn Brewery, well... there'd be a lot more home-brewars, wouldn't there?

[Drecon]

This week I made vegetable pancakes. They're like regular pancakes except with leek, carrots, cucumber and lots of cheese. They're great.

[Antitonic]

I've previously made a caramel-glazed chicken with cinnamon sauce. It's probably not good for you, but it's so damn good.

[plummeting_sloth]

I love variations on the pancake. I'd love to get those a try, Drecon