Recent content by mike9

  1. mike9

    November 2020 Challenge: One Pot Wonder

    I traded sharpening for some rabbits and thawed one out for tonight. Browning off in bacon drippings and EVOO removed rabbit and browned off quartered button mushrooms then on to chill till later. Next went in my mirepoix - leek, carrot, celery, garlic along with bay, thyme and parsley...
  2. mike9

    Repurposing holiday feast leftovers

    I started a big pot (2.5gal) of turkey bone broth today - 40hrs. at 199F makes a wonderful, clear and nutritious thing. I pulled sandwich meat and soup meat then chopped the carcass up, put it in the roasting pan with carrots, celery, onion, dried palsilla pepper, herbs, pepper corns, garlic, a...
  3. mike9

    November 2020 Challenge: One Pot Wonder

    Coming down to it - I'm not sure I have another one . . . Hmmm I just remembered I have a rabbit thawing since yesterday. It ought to be ready tomorrow so who knows.
  4. mike9

    Kiritsuke in your collection? Do you Love or Hate?

    I don't understand you're beef - old school Kiritsukes were single bevel right hand bias. That's the original geometry. Double bevel K's are fairly recent on the scene. Hey I didn't bond with mine, but if they work for you - peace on ya'. I'm a Hiromoto guy, I own three and always looking...
  5. mike9

    Duck Roasting

    I don't see why not, or you could just break it down prior to roasting and put the breasts in last.
  6. mike9

    What did you have for dinner?

    Since I'm doing the heavy lifting for T-day I started today. At the end of the day I wanted some comfort food and made "dirty" grits with pork sausage and egg with peasant bread toast - perfect! Here's a tip - hydrate your grits in the water you're going to cook them in. Over night is...
  7. mike9

    Natural?

    I remember when you wanted a "big" chicken you bought a capon. I would go to this live market in SOHO, NYC and pick one out then come back an hour later and it would be ready. You had to get them a couple of days ahead so they would go into and out of rigor before cooking.
  8. mike9

    What did you have for dinner?

    I didn't feel like pizza after planting 222 garlics so I made as simple of a meal as I cold think of. I had thawed out a package of home made Italian sausage so I browned them off in a little evoo. When they were cooked I added minced onion, garlic and parsley to the pan along with some anchovy...
  9. mike9

    November 2020 Challenge: One Pot Wonder

    Mox nix
  10. mike9

    November 2020 Challenge: One Pot Wonder

    I was going to sous vide a piece of beef tenderloin, but decided to sear it off in the same wok I was doing the other ingredients so it would qualify. Mise en place: onion, red pepper, celery, and garlic. [missing is leftover rice, chicken broth and rice vinegar] X-tra virgin coconut oil...
  11. mike9

    November 2020 Challenge: One Pot Wonder

    I make stuffing several times a year. Mine differs from yours though. I use a rustic, peasant bread, corn bread, onion, celery, sausage, thyme, sage, stock, and Craisin's. When it comes to the oysters I make a creamed corn and oyster pudding that came from beyond my Grandmother It's an easy...
  12. mike9

    What did you have for dinner?

    Yes and I remember the waiter bringing a warm bowl and a tin cup of soup to the table. He would pour the soup into the bowl so no one would feel "slighted". That kind of thinking has gone by the wayside I'm afraid. I do it in our house with the grand kids, but . . . Anyway here is the recipe...
  13. mike9

    November 2020 Challenge: One Pot Wonder

    Man - almost dropped the ball on this one tonight. I had some leftover mussel meats from the other night and my wife suggested a clam chowder with mussels. Okay - besides I love any recipe that starts with bacon - there I said it - LOL. So - Shell Fish Chowder for 2: Two slices of bacon...
  14. mike9

    What did you have for dinner?

    Last night was chicken pot pie -
  15. mike9

    Cooking Fails

    I bought some self rising flower and some more butter. I'll have another go at it and let all y'all know how they turn out.
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