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dinner 7/30/17
On Fri, 4 Aug 2017 08:39:25 -0400, jmcquown >
wrote: >On 8/2/2017 8:26 AM, Gary wrote: >> jmcquown wrote: >>> >>> When was the last time Gary posted a pic of something he cooked? Sorry, >>> I'm too lazy to try to look it up. >> >> Perhaps Gary was too lazy to take pics and post them.  >> >It's a plausible reason. I don't take pics of everything I cook, either.  > >Jill There's an entire universe between everything and nothing. You post pictures of some things you've cooked, I don't remember ever seeing a picture of anything Gary has cooked... I've not even seen a picture of anything Gary claims to have painted... for all we know the last time Gary painted something it was a pre-school finger painting. heheheh |
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dinner 7/30/17
On Fri, 04 Aug 2017 13:55:40 -0400, Gary > wrote:
>jmcquown wrote: >> >> On 8/2/2017 8:26 AM, Gary wrote: >> > jmcquown wrote: >> >> >> >> When was the last time Gary posted a pic of something he cooked? Sorry, >> >> I'm too lazy to try to look it up. >> > >> > Perhaps Gary was too lazy to take pics and post them. >> > >> It's a plausible reason. I don't take pics of everything I cook, either. >> >> Jill > >As I did explain once about a year ago, my old camera is just >that... >very old. Resolution is only 1 megapixel. Plus after all these >years >it won't focus well with close-ups. > >I do take food pics occasionally but then look at them and decide >not to send them. Always blurry at the very least. > >G. That's the worst alibi possible, nowadays basic name brand digicams cost very little. https://www.amazon.com/Nikon-COOLPIX...eras+under+100 |
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dinner 7/30/17
On Fri, 4 Aug 2017 22:33:26 -0500, Sqwertz >
wrote: >On Fri, 04 Aug 2017 14:09:42 -0400, wrote: > >> There's an entire universe between everything and nothing. You post >> pictures of some things you've cooked, I don't remember ever seeing a >> picture of anything Gary has cooked... I've not even seen a picture of >> anything Gary claims to have painted... > >Senility and dementia are the bitch. He's posted both and you >"commented" (talked shit) about each of them when he did. > >-sw +1 |
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dinner 7/29/17
On Mon, 31 Jul 2017 09:30:39 -0600, U.S. Janet B. >
wrote: >On Mon, 31 Jul 2017 10:38:19 -0400, Gary > wrote: > >>"U.S. Janet B." wrote: >>> >>> I think IMO only, that frozen basil beats the pants off dried basil. >>> Give it a spin in your food processor or blender and make a slurry >>> with either water or olive oil. Freeze in ice cube trays. Package in >>> small quantities and store the small bags in a larger hard sided >>> container. Good for 6 or so months. >> >>I will try your way. I'm always willing to learn here. > >just try a little bit to see. It is a tried and true accepted method. >You always have your fallback dried. >Janet US Janet US is right, freezing fresh herbs works a treat. Here's how I do it. http://www.kokoscornerblog.com/mycor...il-leaves.html or http://tinyurl.com/8l6vyw6 koko -- When you acknowledge, as you must, that there is no perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy, That's what cooking is all about Thomas Keller: The French Laundry |
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dinner 7/29/17
On Fri, 04 Aug 2017 21:33:57 -0700, koko > wrote:
>On Mon, 31 Jul 2017 09:30:39 -0600, U.S. Janet B. > >wrote: > >>On Mon, 31 Jul 2017 10:38:19 -0400, Gary > wrote: >> >>>"U.S. Janet B." wrote: >>>> >>>> I think IMO only, that frozen basil beats the pants off dried basil. >>>> Give it a spin in your food processor or blender and make a slurry >>>> with either water or olive oil. Freeze in ice cube trays. Package in >>>> small quantities and store the small bags in a larger hard sided >>>> container. Good for 6 or so months. >>> >>>I will try your way. I'm always willing to learn here. >> >>just try a little bit to see. It is a tried and true accepted method. >>You always have your fallback dried. >>Janet US > >Janet US is right, freezing fresh herbs works a treat. >Here's how I do it. > >http://www.kokoscornerblog.com/mycor...il-leaves.html >or >http://tinyurl.com/8l6vyw6 > >koko There does not seem to be a way of freezing/drying/preserving mint (English Mint, not the crazy Jalapeno Mints etc) so that it will taste the same in mid-winter. Just have to use lots of it in summer I find. |
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dinner 7/29/17
On Sat, 05 Aug 2017 20:29:19 +1000, Bruce >
wrote: >On Sat, 05 Aug 2017 07:27:55 -0300, wrote: > >>On Fri, 04 Aug 2017 21:33:57 -0700, koko > wrote: >> >>>On Mon, 31 Jul 2017 09:30:39 -0600, U.S. Janet B. > >>>wrote: >>> >>>>On Mon, 31 Jul 2017 10:38:19 -0400, Gary > wrote: >>>> >>>>>"U.S. Janet B." wrote: >>>>>> >>>>>> I think IMO only, that frozen basil beats the pants off dried basil. >>>>>> Give it a spin in your food processor or blender and make a slurry >>>>>> with either water or olive oil. Freeze in ice cube trays. Package in >>>>>> small quantities and store the small bags in a larger hard sided >>>>>> container. Good for 6 or so months. >>>>> >>>>>I will try your way. I'm always willing to learn here. >>>> >>>>just try a little bit to see. It is a tried and true accepted method. >>>>You always have your fallback dried. >>>>Janet US >>> >>>Janet US is right, freezing fresh herbs works a treat. >>>Here's how I do it. >>> >>>http://www.kokoscornerblog.com/mycor...il-leaves.html >>>or >>>http://tinyurl.com/8l6vyw6 >>> >>>koko >> >>There does not seem to be a way of freezing/drying/preserving mint >>(English Mint, not the crazy Jalapeno Mints etc) so that it will taste >>the same in mid-winter. Just have to use lots of it in summer I find. > >Can't you grow it indoors? That's about the one thing I haven't tried but admit I am trying to decrease the amount of indoor plants I have to care for at this point |
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dinner 7/30/17
On Sun, 30 Jul 2017 18:34:01 -0300, wrote:
> >https://postimg.org/image/5l44x6bw5/ > > >Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >sprinkled with sesame seeds. Looks delicious. koko -- When you acknowledge, as you must, that there is no perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy, That's what cooking is all about Thomas Keller: The French Laundry |
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dinner 7/30/17
On Sat, 05 Aug 2017 15:32:17 -0700, koko > wrote:
>On Sun, 30 Jul 2017 18:34:01 -0300, wrote: > >> >>https://postimg.org/image/5l44x6bw5/ >> >> >>Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >>sprinkled with sesame seeds. > >Looks delicious. > >koko Thanks koko - have you a nice recipe for orange sauce for roast duck? I had one somewhere, but can 't find it |
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dinner 7/30/17
On 8/5/2017 8:47 PM, Wayne Boatwright wrote:
>> >> Thanks koko - have you a nice recipe for orange sauce for roast duck? >> I had one somewhere, but can 't find it >> > > I had a good orange sauce recipe for duck that included frozen orange > juice concentrate. I'll try to find it. > For scallops i use just butter, white wine, OJ concentrate and a little garlic. |
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dinner 7/30/17
On Sun, 06 Aug 2017 00:52:36 GMT, Wayne Boatwright
> wrote: >On Sat 05 Aug 2017 04:22:40p, told us... > >> On Sat, 05 Aug 2017 15:32:17 -0700, koko > >> wrote: >> >>>On Sun, 30 Jul 2017 18:34:01 -0300, wrote: >>> >>>> >>>>https://postimg.org/image/5l44x6bw5/ >>>> >>>> >>>>Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >>>>sprinkled with sesame seeds. >>> >>>Looks delicious. >>> >>>koko >> >> Thanks koko - have you a nice recipe for orange sauce for roast >> duck? I had one somewhere, but can 't find it >> > >This recipe was one I added to my recipe database... > >Glazed Roast Duck with Brandy Orange Sauce >------------------------------------------ > > 4 1/2 lb. duck, rinsed and patted dry > Salt and freshly cracked black pepper to taste > > For the glaze combine: > 1/4 cup frozen orange juice concentrate, thawed > 2 Tbsp. red wine vinegar > For the orange sauce: > 2 Tbsp. butter > 2 Tbsp. brown sugar > 3/4 cup orange juice > 3/4 cup chicken stock > 2 tsp. grated orange zest > 1/4 cup lemon juice > 1 Tbsp. soy sauce > > 2 Tbsp. cornstarch > 2 oz. brandy > >Preheat the oven to 425 degrees F. Prick the skin of the duck all >over with a fork. Tie the legs together; fold and tuck the wings >under the body. Season with salt and pepper. Place breast side up on >a rack in a roasting pan. Fill the pan with hot water to a level >just below the duck. Cover and roast 90 minutes. Reduce oven >temperature to 325 degrees F. Uncover duck and brush with of the >glaze. Roast 10 minutes more, and then brush with remaining glaze. >Roast 10-15 minutes more, or until skin is nicely glazed and crispy. >Make the sauce by melting the butter and sugar in a pot over medium >heat until melted and like caramel. Slowly and carefully, watch for >splatters, whisk in orange juice, stock, zest, lemon juice, soy >sauce and brandy. Bring to a boil and reduce by a 1/3. Mix >cornstarch with 3 Tbsp. cold water. Whisk into sauce and cook until >thickened, and then reserve sauce over low heat. When the duck is >cooked, rest 10 minutes. Carve and arrange the pieces on the platter >and garnish with orange slices and parsley. Serve the sauce >alongside. Thanks Wayne! I won't roast the duck over water though, I've had it bare in the 'fridge since yesterday in order to make sure the skin is nice and crispy. I like serving the sauce as a gravy. |
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dinner 7/30/17
On Sat, 5 Aug 2017 21:05:09 -0400, Ed Pawlowski > wrote:
>On 8/5/2017 8:47 PM, Wayne Boatwright wrote: > >>> >>> Thanks koko - have you a nice recipe for orange sauce for roast duck? >>> I had one somewhere, but can 't find it >>> >> >> I had a good orange sauce recipe for duck that included frozen orange >> juice concentrate. I'll try to find it. >> > >For scallops i use just butter, white wine, OJ concentrate and a little >garlic. There's a thought, will have to go out anyway to get some OJ concentrate, normally never use. |
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dinner 7/30/17
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dinner 7/30/17
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dinner 7/30/17
On Sun, 06 Aug 2017 07:25:28 -0400, Gary > wrote:
wrote: >> >> Thanks Wayne! I won't roast the duck over water though, I've had it >> bare in the 'fridge since yesterday in order to make sure the skin is >> nice and crispy. I like serving the sauce as a gravy. > >Maybe roast the duck, then drop skin into a hot oiled frying pan? No need to - if you have dried it out (all same as pork skin) in the fridge overnight and put it into a really hot oven, give it about 5 minutes before turning down, it will have a nice colour and crispiness. |
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dinner 7/30/17
On Sun, 06 Aug 2017 07:27:31 -0400, Gary > wrote:
wrote: >> >> On Sat, 5 Aug 2017 21:05:09 -0400, Ed Pawlowski > wrote: >> >> >On 8/5/2017 8:47 PM, Wayne Boatwright wrote: >> > >> >>> >> >>> Thanks koko - have you a nice recipe for orange sauce for roast duck? >> >>> I had one somewhere, but can 't find it >> >>> >> >> >> >> I had a good orange sauce recipe for duck that included frozen orange >> >> juice concentrate. I'll try to find it. >> >> >> > >> >For scallops i use just butter, white wine, OJ concentrate and a little >> >garlic. >> >> There's a thought, will have to go out anyway to get some OJ >> concentrate, normally never use. > >Also consider a bit of orange marmalade. >That's good with poultry but only in tiny amounts. >First time I tried it with chicken, I put too much on >and it overpowered the dish. Yes, I have good Oxford style marmalade on hand that I made from Seville oranges a couple of years ago. As you cut the rind chunky for Oxford, it would be easy to get the pieces out. I'm starting to think I am going to wing this and use some of that, rather than go to the store So now, so far, the marmalade watered down somewhat with some white wine. I will remember to put the camera on the side in the kitchen so I can do a pic. In addition to my elder daughter and SIL I have the widow of our dive master coming to dinner. Bumped into her the other day and she seemed down and since she knows us all, it seemed the right thing to do to include her. Then we can all reminisce about Steve, wonderful man, great diver, ran a great dive shop a real loss when he dropped dead young. Only time I have ever gone to a funeral and seen the church absolutely packed with some people trying to crowd through the doors. |
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dinner 7/30/17
On Sun, 06 Aug 2017 07:27:31 -0400, Gary > wrote:
wrote: >> >> On Sat, 5 Aug 2017 21:05:09 -0400, Ed Pawlowski > wrote: >> >> >On 8/5/2017 8:47 PM, Wayne Boatwright wrote: >> > >> >>> >> >>> Thanks koko - have you a nice recipe for orange sauce for roast duck? >> >>> I had one somewhere, but can 't find it >> >>> >> >> >> >> I had a good orange sauce recipe for duck that included frozen orange >> >> juice concentrate. I'll try to find it. >> >> >> > >> >For scallops i use just butter, white wine, OJ concentrate and a little >> >garlic. >> >> There's a thought, will have to go out anyway to get some OJ >> concentrate, normally never use. > >Also consider a bit of orange marmalade. >That's good with poultry but only in tiny amounts. >First time I tried it with chicken, I put too much on >and it overpowered the dish. We were given a jar of orange marmelade recently and I've taken it upon me to eat that. I appreciate what's nice about orange jam/jelly, but why would you put the nasty, bitter skin of the orange in there? I'm slowly getting through it, but I keep trying to pretend that the slithers of skin aren't there. Very strange. |
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dinner 7/30/17
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dinner 7/30/17
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dinner 7/30/17
On Sun, 06 Aug 2017 22:04:07 +1000, Bruce >
wrote: >On Sun, 06 Aug 2017 07:27:31 -0400, Gary > wrote: > wrote: >>> >>> On Sat, 5 Aug 2017 21:05:09 -0400, Ed Pawlowski > wrote: >>> >>> >On 8/5/2017 8:47 PM, Wayne Boatwright wrote: >>> > >>> >>> >>> >>> Thanks koko - have you a nice recipe for orange sauce for roast duck? >>> >>> I had one somewhere, but can 't find it >>> >>> >>> >> >>> >> I had a good orange sauce recipe for duck that included frozen orange >>> >> juice concentrate. I'll try to find it. >>> >> >>> > >>> >For scallops i use just butter, white wine, OJ concentrate and a little >>> >garlic. >>> >>> There's a thought, will have to go out anyway to get some OJ >>> concentrate, normally never use. >> >>Also consider a bit of orange marmalade. >>That's good with poultry but only in tiny amounts. >>First time I tried it with chicken, I put too much on >>and it overpowered the dish. > >We were given a jar of orange marmelade recently and I've taken it >upon me to eat that. I appreciate what's nice about orange jam/jelly, >but why would you put the nasty, bitter skin of the orange in there? >I'm slowly getting through it, but I keep trying to pretend that the >slithers of skin aren't there. Very strange. I presume you mean Oxford style ? You either like it that way or not. I find it wonderful made with Seville oranges, not regular oranges. |
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dinner 7/30/17
On Sun, 06 Aug 2017 08:42:33 -0400, Gary > wrote:
wrote: >> >> So now, so far, the marmalade watered down somewhat with some white >> wine. I will remember to put the camera on the side in the kitchen so >> I can do a pic. > >That sounds good to me...mix the marmalade with white wine. >Good sounding mix for a chicken marinade. :-D Eggzactly how I marinated my chicken cutlets for last night's dinner. You don't need to use much plus with the high sugar content using too much tends to burn when cooking. |
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dinner 7/30/17
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dinner 7/30/17
On 8/6/2017 8:04 AM, Bruce wrote:
>> Also consider a bit of orange marmalade. >> That's good with poultry but only in tiny amounts. >> First time I tried it with chicken, I put too much on >> and it overpowered the dish. > > We were given a jar of orange marmelade recently and I've taken it > upon me to eat that. I appreciate what's nice about orange jam/jelly, > but why would you put the nasty, bitter skin of the orange in there? > I'm slowly getting through it, but I keep trying to pretend that the > slithers of skin aren't there. Very strange. > I don't eat it either, but I keep a jar on hand to use in a glaze. Putting on buttered toast is nasty, IMO. |
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dinner 7/30/17
Ed Pawlowski wrote:
> > orange marmalade. > I don't eat it either, but I keep a jar on hand to use in a glaze. > Putting on buttered toast is nasty, IMO.s That's interesting. I often have orange marmalade on 1/2 piece of buttered toast just as a dessert last few bites. I like it, you don't. Each to their own. |
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dinner 7/30/17
On 8/6/2017 10:22 AM, Gary wrote:
> Ed Pawlowski wrote: >> >> orange marmalade. >> I don't eat it either, but I keep a jar on hand to use in a glaze. >> Putting on buttered toast is nasty, IMO.s > > That's interesting. I often have orange marmalade on 1/2 piece > of buttered toast just as a dessert last few bites. > > I like it, you don't. Each to their own. > That is what strawberry preserves are made for. |
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dinner 7/30/17
"Wayne Boatwright" wrote in message
9.45... On Sun 06 Aug 2017 03:36:27a, told us... > On Sun, 06 Aug 2017 00:52:36 GMT, Wayne Boatwright > > wrote: > >>On Sat 05 Aug 2017 04:22:40p, told us... >> >>> On Sat, 05 Aug 2017 15:32:17 -0700, koko > >>> wrote: >>> >>>>On Sun, 30 Jul 2017 18:34:01 -0300, wrote: >>>> >>>>> >>>>>https://postimg.org/image/5l44x6bw5/ >>>>> >>>>> >>>>>Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >>>>>sprinkled with sesame seeds. >>>> >>>>Looks delicious. >>>> >>>>koko >>> >>> Thanks koko - have you a nice recipe for orange sauce for roast >>> duck? I had one somewhere, but can 't find it >>> >> >>This recipe was one I added to my recipe database... >> >>Glazed Roast Duck with Brandy Orange Sauce >>------------------------------------------ >> >> 4 1/2 lb. duck, rinsed and patted dry >> Salt and freshly cracked black pepper to taste >> >> For the glaze combine: >> 1/4 cup frozen orange juice concentrate, thawed >> 2 Tbsp. red wine vinegar >> For the orange sauce: >> 2 Tbsp. butter >> 2 Tbsp. brown sugar >> 3/4 cup orange juice >> 3/4 cup chicken stock >> 2 tsp. grated orange zest >> 1/4 cup lemon juice >> 1 Tbsp. soy sauce >> >> 2 Tbsp. cornstarch >> 2 oz. brandy >> >>Preheat the oven to 425 degrees F. Prick the skin of the duck all >>over with a fork. Tie the legs together; fold and tuck the wings >>under the body. Season with salt and pepper. Place breast side up >>on a rack in a roasting pan. Fill the pan with hot water to a >>level just below the duck. Cover and roast 90 minutes. Reduce oven >>temperature to 325 degrees F. Uncover duck and brush with of the >>glaze. Roast 10 minutes more, and then brush with remaining glaze. >>Roast 10-15 minutes more, or until skin is nicely glazed and >>crispy. Make the sauce by melting the butter and sugar in a pot >>over medium heat until melted and like caramel. Slowly and >>carefully, watch for splatters, whisk in orange juice, stock, >>zest, lemon juice, soy sauce and brandy. Bring to a boil and >>reduce by a 1/3. Mix cornstarch with 3 Tbsp. cold water. Whisk >>into sauce and cook until thickened, and then reserve sauce over >>low heat. When the duck is cooked, rest 10 minutes. Carve and >>arrange the pieces on the platter and garnish with orange slices >>and parsley. Serve the sauce alongside. > > Thanks Wayne! I won't roast the duck over water though, I've had > it bare in the 'fridge since yesterday in order to make sure the > skin is nice and crispy. I like serving the sauce as a gravy. Oh, that sounds like a good idea! I'll have to try that. Thanks! Wayne Boatwright == That sounds lovely, but if you put the glaze on, won't that make the skin wet again? Sorry but I am confused here. -- http://www.helpforheroes.org.uk |
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dinner 7/30/17
Ophelia wrote:
> >That sounds lovely, but if you put the glaze on, won't that make the skin >wet again? Sorry but I am confused here. No skin, nekid boobies. . . Dinner 08/06/2017: https://postimg.org/image/f47y1wx2d/ Fermented pickle spears: https://postimg.org/image/myj9h0pol/ Fuzzy Fur Feet, Barny: https://postimg.org/image/jmn61u6aj/ |
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dinner 7/30/17
On Sat, 05 Aug 2017 20:22:40 -0300, wrote:
>On Sat, 05 Aug 2017 15:32:17 -0700, koko > wrote: > >>On Sun, 30 Jul 2017 18:34:01 -0300, wrote: >> >>> >>>https://postimg.org/image/5l44x6bw5/ >>> >>> >>>Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >>>sprinkled with sesame seeds. >> >>Looks delicious. >> >>koko > >Thanks koko - have you a nice recipe for orange sauce for roast duck? >I had one somewhere, but can 't find it Sorry I don't. :-( koko -- When you acknowledge, as you must, that there is no perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy, That's what cooking is all about Thomas Keller: The French Laundry |
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