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Bird's nest soup
Thoughts and opinions?
We tried it a couple of months ago at one of the best Chinese restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc Been there, done that... won't bother again. Tasted much like I thought, which was bland. The duck was perfect there though... https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg |
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Bird's nest soup
In article >, Jeßus >
wrote: > Thoughts and opinions? > > We tried it a couple of months ago at one of the best Chinese > restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc > Been there, done that... won't bother again. Tasted much like I > thought, which was bland. Mmmm...doctored bird spit. I hear that it's expensive. A singed tarantula right in the middle of the bowl would make it perfect. > The duck was perfect there though... > https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg The duck looks great. I'm a sissy. leo |
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Bird's nest soup
On Fri, 09 Aug 2019 20:53:29 -0700, Leonard Blaisdell
> wrote: >In article >, Jeßus > >wrote: > >> Thoughts and opinions? >> >> We tried it a couple of months ago at one of the best Chinese >> restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc >> Been there, done that... won't bother again. Tasted much like I >> thought, which was bland. > >Mmmm...doctored bird spit. I hear that it's expensive. I don't recall what we paid, but it wasn't crazy expensive. Wouldn't want to order it in Australia without a bank loan first though. > A singed >tarantula right in the middle of the bowl would make it perfect. No problem, just head next door to Cambodia for some crispy fried tarantulas. >> The duck was perfect there though... >> https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg > >The duck looks great. I'm a sissy. It truly was quack-tastic. |
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Bird's nest soup
On Friday, August 9, 2019 at 9:41:19 PM UTC-4, Jeßus wrote:
> Thoughts and opinions? > > We tried it a couple of months ago at one of the best Chinese > restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc > Been there, done that... won't bother again. Tasted much like I > thought, which was bland. Isn't it supposed to be mostly about the texture? > The duck was perfect there though... > https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg That is duck perfection. Cindy Hamilton |
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Bird's nest soup
On 8/10/2019 1:23 AM, Je�us wrote:
> >> In article >, Jeßus > >> wrote: >> >>> Thoughts and opinions? >>> >>> We tried it a couple of months ago at one of the best Chinese >>> restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc >>> Been there, done that... won't bother again. Tasted much like I >>> thought, which was bland. >> I've seen bird nest in trees. I have no desire to soak one in water and then drink it. Duck looks good though. |
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Bird's nest soup
"Jeßus" wrote in message ...
Thoughts and opinions? We tried it a couple of months ago at one of the best Chinese restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc Been there, done that... won't bother again. Tasted much like I thought, which was bland. The duck was perfect there though... https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg === I've never had that soup but that duck looks really good  |
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Bird's nest soup
On 8/10/2019 8:02 AM, Ed Pawlowski wrote:
> I've seen bird nest in trees.Â* I have no desire to soak one in water and > then drink it. These birds are "Swifts" that live on the side of caves. There's an explanation of obtaining them in either Patrick O'brian's Master/Commander series or the earlier CF Forrester's Hornblower franchise, I ferget. Basically, one is eating "bird-spit soup" (I've heard it described). The Chinese, for all their early inventions. and still dumber than a bag o' hammers. "Shark fins", indeed. Tiger winkies! Sure, pal!! https://en.wikipedia.org/wiki/Edible_bird%27s_nest > Duck looks good though. Agree.  nb |
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Bird's nest soup
"Jeßus" wrote in message ...
On Fri, 09 Aug 2019 20:53:29 -0700, Leonard Blaisdell > wrote: >In article >, Jeßus > >wrote: > >> Thoughts and opinions? >> >> We tried it a couple of months ago at one of the best Chinese >> restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc >> Been there, done that... won't bother again. Tasted much like I >> thought, which was bland. > >Mmmm...doctored bird spit. I hear that it's expensive. I don't recall what we paid, but it wasn't crazy expensive. Wouldn't want to order it in Australia without a bank loan first though. > A singed >tarantula right in the middle of the bowl would make it perfect. No problem, just head next door to Cambodia for some crispy fried tarantulas. >> The duck was perfect there though... >> https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg > >The duck looks great. I'm a sissy. It truly was quack-tastic. == duhhhhhhhhhhhhh <g> |
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Bird's nest soup
On Saturday, August 10, 2019 at 6:59:27 AM UTC-10, notbob wrote:
> On 8/10/2019 8:02 AM, Ed Pawlowski wrote: > > > I've seen bird nest in trees.Â* I have no desire to soak one in water and > > then drink it. > > These birds are "Swifts" that live on the side of caves. There's an > explanation of obtaining them in either Patrick O'brian's > Master/Commander series or the earlier CF Forrester's Hornblower > franchise, I ferget. Basically, one is eating "bird-spit soup" (I've > heard it described). > > The Chinese, for all their early inventions. and still dumber than a bag > o' hammers. "Shark fins", indeed. Tiger winkies! Sure, pal!! > > https://en.wikipedia.org/wiki/Edible_bird%27s_nest > > > Duck looks good though. > > Agree. > > nb A culture that loves to eat cartilage, what could be more superior than that? One that eats bones, I suppose. |
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Bird's nest soup
On Sat, 10 Aug 2019 10:24:00 -0700 (PDT), dsi1
> wrote: >On Saturday, August 10, 2019 at 6:59:27 AM UTC-10, notbob wrote: >> On 8/10/2019 8:02 AM, Ed Pawlowski wrote: >> >> > I've seen bird nest in trees.Â* I have no desire to soak one in water and >> > then drink it. >> >> These birds are "Swifts" that live on the side of caves. There's an >> explanation of obtaining them in either Patrick O'brian's >> Master/Commander series or the earlier CF Forrester's Hornblower >> franchise, I ferget. Basically, one is eating "bird-spit soup" (I've >> heard it described). >> >> The Chinese, for all their early inventions. and still dumber than a bag >> o' hammers. "Shark fins", indeed. Tiger winkies! Sure, pal!! >> >> https://en.wikipedia.org/wiki/Edible_bird%27s_nest >> >> > Duck looks good though. >> >> Agree. >> >> nb > >A culture that loves to eat cartilage, what could be more superior than that? One that eats bones, I suppose. One that has standards? |
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Bird's nest soup
On 8/10/2019 10:59 AM, Ophelia wrote:
> Â* I've never had that soup but that duck looks really good Ate a whole duck at "Rusty Scupper" in Sacramento, CA. It was great! Always heard whole duck was "greasy". Not so. I thought it one of the best birds I'd ever eaten. nb |
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Bird's nest soup
On 2019-08-10 3:34 p.m., notbob wrote:
> On 8/10/2019 10:59 AM, Ophelia wrote: > >> Â*Â* I've never had that soup but that duck looks really good > > Ate a whole duck at "Rusty Scupper" in Sacramento, CA.Â* It was great! > > Always heard whole duck was "greasy".Â* Not so.Â* I thought it one of the > best birds I'd ever eaten.Â* > I don't know about duck being greasy, but there is a lot of fat in one. I remember he first time my mother cooked duck and I was looking through over window and watching them shrink. Once they get heated up and started really cooking you can see the fat running down and the birds getting smaller. There is is a lot of fat that comes off them but the meat is not greasy. |
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Bird's nest soup
On Sat, 10 Aug 2019 13:34:48 -0600, notbob > wrote:
>On 8/10/2019 10:59 AM, Ophelia wrote: > >> * I've never had that soup but that duck looks really good > >Ate a whole duck at "Rusty Scupper" in Sacramento, CA. It was great! > >Always heard whole duck was "greasy". Not so. I thought it one of the >best birds I'd ever eaten. > >nb Neither goose nor duck are 'greasy' if cooked correctly. They are both water birds so have big levels of fat round the breast. |
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Bird's nest soup
On Saturday, August 10, 2019 at 4:41:46 PM UTC-4, Dave Smith wrote:
> On 2019-08-10 3:34 p.m., notbob wrote: > > On 8/10/2019 10:59 AM, Ophelia wrote: > > > >> Â*Â* I've never had that soup but that duck looks really good > > > > Ate a whole duck at "Rusty Scupper" in Sacramento, CA.Â* It was great! > > > > Always heard whole duck was "greasy".Â* Not so.Â* I thought it one of the > > best birds I'd ever eaten.Â* > > > > I don't know about duck being greasy, but there is a lot of fat in one. > I remember he first time my mother cooked duck and I was looking through > over window and watching them shrink. Once they get heated up and > started really cooking you can see the fat running down and the birds > getting smaller. There is is a lot of fat that comes off them but the > meat is not greasy. That lovely fat can be used to make a good hash brown/rosti potato dish. |
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Bird's nest soup
On 2019-08-10 7:05 p.m., A Moose in Love wrote:
> On Saturday, August 10, 2019 at 4:41:46 PM UTC-4, Dave Smith wrote: >> I don't know about duck being greasy, but there is a lot of fat in >> one. I remember he first time my mother cooked duck and I was >> looking through over window and watching them shrink. Once they >> get heated up and started really cooking you can see the fat >> running down and the birds getting smaller. There is is a lot of >> fat that comes off them but the meat is not greasy. > > That lovely fat can be used to make a good hash brown/rosti potato > dish. > Indeed, but I have given up on cooking duck. I have tried it a half dozen times and one time it was not bad. I swore I would not bother trying it again. It has been relegated to a dish I will only get in a restaurant dish. |
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Bird's nest soup
On Sat, 10 Aug 2019 10:02:20 -0400, Ed Pawlowski > wrote:
>On 8/10/2019 1:23 AM, Je?us wrote: > >> >>> In article >, Jeßus > >>> wrote: >>> >>>> Thoughts and opinions? >>>> >>>> We tried it a couple of months ago at one of the best Chinese >>>> restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc >>>> Been there, done that... won't bother again. Tasted much like I >>>> thought, which was bland. >>> > >I've seen bird nest in trees. I have no desire to soak one in water and >then drink it. > >Duck looks good though. Yes, it was perfect. |
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Bird's nest soup
On Sat, 10 Aug 2019 10:24:00 -0700 (PDT), dsi1
> wrote: >On Saturday, August 10, 2019 at 6:59:27 AM UTC-10, notbob wrote: >> On 8/10/2019 8:02 AM, Ed Pawlowski wrote: >> >> > I've seen bird nest in trees.* I have no desire to soak one in water and >> > then drink it. >> >> These birds are "Swifts" that live on the side of caves. There's an >> explanation of obtaining them in either Patrick O'brian's >> Master/Commander series or the earlier CF Forrester's Hornblower >> franchise, I ferget. Basically, one is eating "bird-spit soup" (I've >> heard it described). >> >> The Chinese, for all their early inventions. and still dumber than a bag >> o' hammers. "Shark fins", indeed. Tiger winkies! Sure, pal!! >> >> https://en.wikipedia.org/wiki/Edible_bird%27s_nest >> >> > Duck looks good though. >> >> Agree. >> >> nb > >A culture that loves to eat cartilage, what could be more superior than that? One that eats bones, I suppose. An Asian culture... as in Chinese. That somebody could be such a moron and yet apparently lives independently is amazing. |
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Bird's nest soup
On Sat, 10 Aug 2019 03:13:51 -0700 (PDT), Cindy Hamilton
> wrote: >On Friday, August 9, 2019 at 9:41:19 PM UTC-4, Jeßus wrote: >> Thoughts and opinions? >> >> We tried it a couple of months ago at one of the best Chinese >> restaurants in Yaowarat, Bangkok: https://postimg.cc/MMM9w2Qc >> Been there, done that... won't bother again. Tasted much like I >> thought, which was bland. > >Isn't it supposed to be mostly about the texture? > >> The duck was perfect there though... >> https://i.postimg.cc/SQB3C1k3/IMG-20...-195832-01.jpg > >That is duck perfection. Yes it is. That restaurant is in Bangkok, but we also have a go-to Thai restaurant near our home that specialises in duck and is equally as good (in a different way) - and so cheap! Probably about USD$4 for two meals and drinks. https://postimg.cc/gallery/czp23jwo/ |
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Bird's nest soup
On Sat, 10 Aug 2019 16:42:21 -0400, Dave Smith
> wrote: >On 2019-08-10 3:34 p.m., notbob wrote: >> On 8/10/2019 10:59 AM, Ophelia wrote: >> >>> ** I've never had that soup but that duck looks really good >> >> Ate a whole duck at "Rusty Scupper" in Sacramento, CA.* It was great! >> >> Always heard whole duck was "greasy".* Not so.* I thought it one of the >> best birds I'd ever eaten.* >> > >I don't know about duck being greasy, but there is a lot of fat in one. >I remember he first time my mother cooked duck and I was looking through >over window and watching them shrink. Once they get heated up and >started really cooking you can see the fat running down and the birds >getting smaller. There is is a lot of fat that comes off them but the >meat is not greasy. I hope nobody throws the fat out, because duck and goose fat makes the best roast potatoes... |
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Bird's nest soup
On Sat, 10 Aug 2019 19:19:35 -0400, Dave Smith
> wrote: >On 2019-08-10 7:05 p.m., A Moose in Love wrote: >> On Saturday, August 10, 2019 at 4:41:46 PM UTC-4, Dave Smith wrote: > >>> I don't know about duck being greasy, but there is a lot of fat in >>> one. I remember he first time my mother cooked duck and I was >>> looking through over window and watching them shrink. Once they >>> get heated up and started really cooking you can see the fat >>> running down and the birds getting smaller. There is is a lot of >>> fat that comes off them but the meat is not greasy. >> >> That lovely fat can be used to make a good hash brown/rosti potato >> dish. >> > >Indeed, but I have given up on cooking duck. I have tried it a half >dozen times and one time it was not bad. I swore I would not bother >trying it again. It has been relegated to a dish I will only get in a >restaurant dish. Aww, you can learn to cook duck. The first thing is to not assume it cooks the same as chicken. |
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Bird's nest soup
On Sat, 10 Aug 2019 17:35:03 -0400, wrote:
>On Sat, 10 Aug 2019 17:46:45 -0300, wrote: > >>On Sat, 10 Aug 2019 13:34:48 -0600, notbob > wrote: >> >>>On 8/10/2019 10:59 AM, Ophelia wrote: >>> >>>> * I've never had that soup but that duck looks really good >>> >>>Ate a whole duck at "Rusty Scupper" in Sacramento, CA. It was great! >>> >>>Always heard whole duck was "greasy". Not so. I thought it one of the >>>best birds I'd ever eaten. >>> >>>nb >> >>Neither goose nor duck are 'greasy' if cooked correctly. They are >>both water birds so have big levels of fat round the breast. > >Long Island Duckling L'Orange is delishious, and not the least bit >fatty. Drool... I havent made orange duck for years. Why is a mystery, I must rectify the situation. |
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Bird's nest soup
On Saturday, August 10, 2019 at 7:18:59 PM UTC-4, Dave Smith wrote:
> On 2019-08-10 7:05 p.m., A Moose in Love wrote: > > On Saturday, August 10, 2019 at 4:41:46 PM UTC-4, Dave Smith wrote: > > >> I don't know about duck being greasy, but there is a lot of fat in > >> one. I remember he first time my mother cooked duck and I was > >> looking through over window and watching them shrink. Once they > >> get heated up and started really cooking you can see the fat > >> running down and the birds getting smaller. There is is a lot of > >> fat that comes off them but the meat is not greasy. > > > > That lovely fat can be used to make a good hash brown/rosti potato > > dish. > > > > Indeed, but I have given up on cooking duck. I have tried it a half > dozen times and one time it was not bad. I swore I would not bother > trying it again. It has been relegated to a dish I will only get in a > restaurant dish. The local Sobey's grocery mart sells duck fat. I haven't tried it, and can't attest to it's quality, but it might be worth a try if you're interested. If they sell it in your area that is. |
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Bird's nest soup
On Saturday, August 10, 2019 at 7:18:59 PM UTC-4, Dave Smith wrote:
> On 2019-08-10 7:05 p.m., A Moose in Love wrote: > > On Saturday, August 10, 2019 at 4:41:46 PM UTC-4, Dave Smith wrote: > > >> I don't know about duck being greasy, but there is a lot of fat in > >> one. I remember he first time my mother cooked duck and I was > >> looking through over window and watching them shrink. Once they > >> get heated up and started really cooking you can see the fat > >> running down and the birds getting smaller. There is is a lot of > >> fat that comes off them but the meat is not greasy. > > > > That lovely fat can be used to make a good hash brown/rosti potato > > dish. > > > > Indeed, but I have given up on cooking duck. I have tried it a half > dozen times and one time it was not bad. I swore I would not bother > trying it again. It has been relegated to a dish I will only get in a > restaurant dish. I,m wondering if maybe the quality of the duck you got might not be so hot? Here's a method for roasting, I got it out of my old culinary olympics cookbook, 1972.: 1 large duck; a smaller one may work with less roasting time 1 onion cut in pieces 1 small carrot diced 1/2 cup sherry Put giblets; neck wings and gizzard in the bottom of a roasting pan. Add onions, carrot and sherry. Clean duck, pat the inside dry and season with S&P. Put the rind of 1 grated orange in cavity. Put duck on a rack over the giblets. Prick skin with fork. Roast at 350F for 'about' 2.5 hours. When pricked, juice from the joint will no longer be pink. Prick skin during roasting to get juices to run. I never did the last step. This was the French entry into the culinary olympics. |
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Bird's nest soup
On 2019-08-14 9:23 a.m., A Moose in Love wrote:
> On Saturday, August 10, 2019 at 7:18:59 PM UTC-4, Dave Smith wrote: >> Indeed, but I have given up on cooking duck. I have tried it a >> half dozen times and one time it was not bad. I swore I would not >> bother trying it again. It has been relegated to a dish I will only >> get in a restaurant dish. > > The local Sobey's grocery mart sells duck fat. I haven't tried it, > and can't attest to it's quality, but it might be worth a try if > you're interested. If they sell it in your area that is. Thanks for the tip. I will keep an eye out for it. |
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Bird's nest soup
In article >, Dave Smith
> wrote: > On 2019-08-14 9:23 a.m., A Moose in Love wrote: > > On Saturday, August 10, 2019 at 7:18:59 PM UTC-4, Dave Smith wrote: > > >> Indeed, but I have given up on cooking duck. I have tried it a > >> half dozen times and one time it was not bad. I swore I would not > >> bother trying it again. It has been relegated to a dish I will only > >> get in a restaurant dish. > > > > The local Sobey's grocery mart sells duck fat. I haven't tried it, > > and can't attest to it's quality, but it might be worth a try if > > you're interested. If they sell it in your area that is. > > Thanks for the tip. I will keep an eye out for it. My SIL wanted some lard to make biscuits, so I checked for it in my supermarket. I found a four pound bucket. That seemed excessive, so I didn't buy it but reported back. Lard is on hold for now. At the same time, I saw goose and duck fat for around ten bucks a pint. There were other weird greases and oils that I've never noticed before. I usually just grab Canola oil and go. Sometimes, I buy Crisco or a cheap olive oil. leo |
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Bird's nest soup
On Thursday, August 15, 2019 at 11:16:45 PM UTC-5, Leonard Blaisdell wrote:
> > My SIL wanted some lard to make biscuits, so I checked for it in my > supermarket. I found a four pound bucket. That seemed excessive, so I > didn't buy it but reported back. Lard is on hold for now. > At the same time, I saw goose and duck fat for around ten bucks a pint. > There were other weird greases and oils that I've never noticed before. > I usually just grab Canola oil and go. Sometimes, I buy Crisco or a > cheap olive oil. > > leo > I can't speak for your store, but at mine I can find one pound blocks of lard where the oils and Crisco and such are. They always plop it on the top shelf so shoppers have to hunt for it. |
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Bird's nest soup
On Thu, 15 Aug 2019 21:45:15 -0700 (PDT), "
> wrote: >On Thursday, August 15, 2019 at 11:16:45 PM UTC-5, Leonard Blaisdell wrote: >> >> My SIL wanted some lard to make biscuits, so I checked for it in my >> supermarket. I found a four pound bucket. That seemed excessive, so I >> didn't buy it but reported back. Lard is on hold for now. >> At the same time, I saw goose and duck fat for around ten bucks a pint. >> There were other weird greases and oils that I've never noticed before. >> I usually just grab Canola oil and go. Sometimes, I buy Crisco or a >> cheap olive oil. >> >> leo >> >I can't speak for your store, but at mine I can find one pound blocks of lard >where the oils and Crisco and such are. They always plop it on the top shelf >so shoppers have to hunt for it. They're trying to wean you off the animal fat. Little do they know you go Oink Oink in your sleep. |
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Bird's nest soup
On Thursday, August 15, 2019 at 11:53:40 PM UTC-5, Bruce wrote:
> > On Thu, 15 Aug 2019 21:45:15 -0700 (PDT), " > > wrote: > > >I can find one pound blocks of lard > >where the oils and Crisco and such are. They always plop it on the top shelf > >so shoppers have to hunt for it. > > They're trying to wean you off the animal fat. Little do they know you > go Oink Oink in your sleep. > Lard is fabulous for pie crusts and biscuits. |
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graham wrote:
> > joan wrote: > > Lard is fabulous for pie crusts and biscuits. > > > It's the best as far as I am concerned. However, for sweet pastry I use > a 50:50 mix of lard and butter. > I have never used crisco and never will! Serious question for you...What's wrong with Crisco? I've never used it but my mom did all the time many years ago. |
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Bird's nest soup
On 8/16/2019 9:03 AM, Gary wrote:
> Serious question for you...What's wrong with Crisco? It's merely a veggie oil that been "hydrogenated". https://en.wikipedia.org/wiki/Hydrogenation Allegedly, it's not good for you. nb |
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Bird's nest soup
On 8/16/2019 11:03 AM, Gary wrote:
> graham wrote: >> >> joan wrote: >>> Lard is fabulous for pie crusts and biscuits. >>> >> It's the best as far as I am concerned. However, for sweet pastry I use >> a 50:50 mix of lard and butter. >> I have never used crisco and never will! > > Serious question for you...What's wrong with Crisco? I've never > used it but my mom did all the time many years ago. > Partially hydrogenated fat. Apparently it's bad for us. I don't cook with Crisco or lard. Then again, I don't make pastries or pie crusts. Jill |
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Bird's nest soup
On 2019-08-16 9:03 a.m., Gary wrote:
> graham wrote: >> >> joan wrote: >>> Lard is fabulous for pie crusts and biscuits. >>> >> It's the best as far as I am concerned. However, for sweet pastry I use >> a 50:50 mix of lard and butter. >> I have never used crisco and never will! > > Serious question for you...What's wrong with Crisco? I've never > used it but my mom did all the time many years ago. > Why use an artificial product when even lard is known to be healthier |
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Bird's nest soup
On Fri, 16 Aug 2019 11:03:45 -0400, Gary > wrote:
>graham wrote: >> >> joan wrote: >> > Lard is fabulous for pie crusts and biscuits. >> > >> It's the best as far as I am concerned. However, for sweet pastry I use >> a 50:50 mix of lard and butter. >> I have never used crisco and never will! > >Serious question for you...What's wrong with Crisco? I've never >used it but my mom did all the time many years ago. My mom was partial to Spry. |
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Bird's nest soup
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Posted to rec.food.cooking
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Bird's nest soup
On 8/16/2019 11:03 AM, Gary wrote:
> graham wrote: >> >> joan wrote: >>> Lard is fabulous for pie crusts and biscuits. >>> >> It's the best as far as I am concerned. However, for sweet pastry I use >> a 50:50 mix of lard and butter. >> I have never used crisco and never will! > > Serious question for you...What's wrong with Crisco? I've never > used it but my mom did all the time many years ago. > Well, it is cheaper than KY. |
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