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Posted on 12/16/13 at 7:12 pm to glassman
Nothing too crazy tonight glass. Some squash, zucchini, onions, shallots, garlic, sliced white mushrooms and (not homemade) spaghetti sauce. Brown rice noodles. Gonna top with avocado and nutritional yeast!
Posted on 12/16/13 at 7:21 pm to OTIS2
Otis2's oyster recipie is good. I put mine in the freezer for 10-15 min tho....makes it a little harder than fridge, allows longer to melt and still a decent amount of butter in the shell when removed from fire.
did a duck taste test with the wife tonight:
1 Seared, Fat-On Mallard Breast
1 Seared, Fat-On Gadwall Breast
1 Seared, Fat-On Teal Breast
Oven Roasted Garlic/Thyme Red Potatoes
Steamed Broccoli
Surprisingly, the Gadwall won....but it had the thickest fat......
did a duck taste test with the wife tonight:
1 Seared, Fat-On Mallard Breast
1 Seared, Fat-On Gadwall Breast
1 Seared, Fat-On Teal Breast
Oven Roasted Garlic/Thyme Red Potatoes
Steamed Broccoli
Surprisingly, the Gadwall won....but it had the thickest fat......
Posted on 12/16/13 at 8:01 pm to emboslice
quote:
nutritional yeast!
Could have left that out.
Posted on 12/16/13 at 8:24 pm to glassman
Izzos
Posted on 12/16/13 at 8:36 pm to glassman
quote:
nutritional yeast!
Could have left that out.
Yea. Who puts beer on spaghetti?
Posted on 12/16/13 at 8:55 pm to bossflossjr
Inter dashing, Boss. What seasoning are your ducks with for this method?
Posted on 12/16/13 at 9:23 pm to glassman
Redfish
Too many stickied threads.
Too many stickied threads.
Posted on 12/16/13 at 9:33 pm to glassman
had pizza from happy italian in harahan.
better than it used to be.
better than it used to be.
Posted on 12/16/13 at 9:35 pm to Winkface
quote:
Too many stickied threads.
i started typing a help board thread about that yesterday. I got sidetracked though
Posted on 12/16/13 at 10:01 pm to glassman
Gumbo
Posted on 12/16/13 at 10:14 pm to glassman
Haha! It's not so bad. I put it on errythang. That, and sriracha.
Posted on 12/16/13 at 11:31 pm to emboslice
quote:
Haha! It's not so bad. I put it on errythang. That, and sriracha.
No problem. I love siracha.
Posted on 12/16/13 at 11:52 pm to glassman
Spaghetti and meatballs.
Posted on 12/17/13 at 5:48 am to OTIS2
Cracked Salt & Cracked Pepper only.....Both sides
Start the sear fat side down in cast iron skillet .... Flip then plate when almost medium-rare.
Start the sear fat side down in cast iron skillet .... Flip then plate when almost medium-rare.
Posted on 12/17/13 at 5:51 am to bossflossjr
Fine. That's what I did the other night and besides over salting a bit, it was vary good.
Posted on 12/17/13 at 5:55 am to OTIS2
I have frozen some with skin on a while back... Thawed and tried them too.... To determine if freezing would alter their taste, and it didnt. They were good too.
Surprisingly tho, i cooked several teal and a gad like this a couple weeks ago / and we had to toss the gadwalls... Had a very strong wild taste. Not in a good way. Didnt taste "fishy" like folks say spoons get, but just odd. Cooked another last night to verify it wasnt the species as much as anything else....
Puttin on dales with bacon, jalaps, cream cheese will hide anything!
Surprisingly tho, i cooked several teal and a gad like this a couple weeks ago / and we had to toss the gadwalls... Had a very strong wild taste. Not in a good way. Didnt taste "fishy" like folks say spoons get, but just odd. Cooked another last night to verify it wasnt the species as much as anything else....
Puttin on dales with bacon, jalaps, cream cheese will hide anything!
Posted on 12/17/13 at 6:09 am to bossflossjr
I've got a few spec breasts in the freezer, skin on, and I'll give them a rip soon.
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