redeyedanimal Posted December 3, 2012 Share Posted December 3, 2012 duck prosciutto, brown beech mushrooms, house mustard, alcohol was involved. A lot. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 3, 2012 Share Posted December 3, 2012 Blurry shit... Fuckin camera is a piece of shit, yo. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 3, 2012 Share Posted December 3, 2012 Duck prosciutto, avocado, fried egg, pickled red onion, tomato, arugula, basil mayo, house mustard 1 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 3, 2012 Share Posted December 3, 2012 This: Turned into this: with rice added, obviously Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 3, 2012 Share Posted December 3, 2012 Seared Scallops; Red ionion, apple, ginger, coconut saute, pan sauce, granny smith and cilantro salad. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 3, 2012 Share Posted December 3, 2012 Mustard and cheddar gnocchi, blackened ground prime rib (trimmings) in a meat sauce, shredded sharp cheddar 2 Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted December 3, 2012 Share Posted December 3, 2012 I love this cheese. Sausage and veggies.. Asian Sloppy Joe... Hoison instead of Worcestershire... More or less.. Too bad the food wasn't as good.. Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 3, 2012 Share Posted December 3, 2012 This thread just exploded. Good looks all round. Duck tacos would be delicious, as stated they'd probably be using the maryland cut. Duck is quite cheap here, and readily available, it's considered a high end meal at a restaurant, and people seem to be worried to cook it at home. This reminded me I have to think of something new to do with the kilo of quail breasts I have in the freezer.. This was slow roasted duck with a shiraz sauce. Went good. ( I'm pretty sure I've posted this before, my memory isn't golden these days. ) Quote Link to comment Share on other sites More sharing options...
injury Posted December 3, 2012 Share Posted December 3, 2012 thanks all! how do you buy it? as in what kind of cuts does it come in. Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 3, 2012 Share Posted December 3, 2012 I buy it whole or in marylands. Breast is very nice but it cooks quickly, you have to be careful. I get it from these guys; http://www.luvaduck.com.au/products/food-service/ Duck fat potatoes are insanely good. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 4, 2012 Share Posted December 4, 2012 yeah but they only sell to businesses right? Plus even if they did to standard consumers the shipping to somewhere state side would be ridiculous. I would love to eat more duck though. I love duck breast with some cutney and blue cheese but its not something i find every day. Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 4, 2012 Share Posted December 4, 2012 They sell direct to the public, but it was more to show what sort of cuts/preps are available. I wasn't really saying to order from them. I think freight on that would be about as exciting as ordering a turkey from the states. Quote Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted December 4, 2012 Share Posted December 4, 2012 got some venison tenderloin the other day. fuck yes. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 4, 2012 Share Posted December 4, 2012 got 2 pounds of scallops from work for free the other day. Been eating the hell out of these fuckers. Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 4, 2012 Share Posted December 4, 2012 I have about a 3kg pork belly... not sure what to do with it. Quote Link to comment Share on other sites More sharing options...
tucksoe Posted December 4, 2012 Share Posted December 4, 2012 thanks all! how do you buy it? as in what kind of cuts does it come in. duck isnt too hard to find but this place is the shit..i ordered a truffle from them once http://www.dartagnan.com/ 1 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 4, 2012 Share Posted December 4, 2012 Duck is easy to find where I am, especially at the Asian Market, $12-15 a whole duck!!! 3kg of pork belly and not sure what to do with it?!? Take the leanest portions, clean em up and portion into 100g portions, season aggresively, bake lightli, pan sear to finish. Then, you still got some to roll up and cure for pancetta. Then you still got the other part to lay in a flat slab and make bacon. ***OR*** it's sausage making time, housemade brats and chorizo as far as the eye can see. Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 4, 2012 Share Posted December 4, 2012 I'd love to go the house made brats with some schnitzel goodness. I could get rid of the three kegs of Dunkel I took off tap. Truth is, I've honestly never cooked pork belly. I don't really like it, so that's probably why! Probably won't happen today, but I will let you know how I get on. Cheers for the suggestions. Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted December 5, 2012 Share Posted December 5, 2012 Yucca, eggs, onions, salchichón, toro ham, garlic salt pepper butter. Last Saturdays breakfast Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted December 5, 2012 Share Posted December 5, 2012 Made this forgot to flick the finished product. Looks a little like this Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted December 5, 2012 Share Posted December 5, 2012 Made a slab of ribs on Sunday Shitty pics great flavor, that googled rub came thru. Cooked at 230degrees for 5hrs. Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted December 5, 2012 Share Posted December 5, 2012 Chops & whiterice leftovers for lunch .59cents coco water Quote Link to comment Share on other sites More sharing options...
Inappropriate_Responder Posted December 5, 2012 Share Posted December 5, 2012 Pizza Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted December 5, 2012 Share Posted December 5, 2012 Truth is, I've honestly never cooked pork belly. WUT?!?!?!?! For Shame!!! Quote Link to comment Share on other sites More sharing options...
IOU_TOO Posted December 6, 2012 Share Posted December 6, 2012 Beef Chipotle Chili with Cheddar Cheese, Red Onion and Cilantro. Slow cooker style. Meat was fork tender. Made and drank with this. Quote Link to comment Share on other sites More sharing options...
Doodle Posted December 7, 2012 Share Posted December 7, 2012 A little appetizer and white wine Quote Link to comment Share on other sites More sharing options...
Guest Posted December 7, 2012 Share Posted December 7, 2012 I have about a 3kg pork belly... not sure what to do with it. Lechón Kawali Recipe Recipe from Kulinarya: a Guidebook to Philippine Cuisine 3 cloves garlic, crushed 1 lb pork belly slab 1 bay leaf 1 Tbsp coarse sea salt Enough water to cover the pork 8 cups peanut or canola oil for deep-frying The pork belly slab should have an even distribution of meat and fat. Preferably, it should not be thicker than 1-1/2 inches. Place the pork belly, crushed garlic, bay leaf and sea salt in a pot and fill with water until the pork is completely covered. Bring to a boil and reduce to simmer. Continue to cook for about one hour or until the pork is fork-tender. Drain the pork. The stock can be saved for future use. Place the pork in a baking tray and let it dry out inside the oven set at 200 degrees F for about one hour. Let it stand to cool. Heat the canola oil in a wok or a pan. Use enough oil to completely cover the pork slab. Deep-fry the pork with the skin down. Turn the heat to low and fry slowly for 20 to 30 minutes on each side. For more moist meat, fry the whole slab over high heat for an additional 5 to 10 minutes with the skin side down just before serving. Fish out with a strainer and place on a platter lined with paper towels. Cut into 1- to 2-inch cubes. For crunchier meat, cut the pork slab into 1- to 2-inch cubes and then deep-fry for an additional 5 to 10 minutes over high heat. Fish out with a strainer and place on a platter lined with paper towels. 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 8, 2012 Share Posted December 8, 2012 Some awesome ideas coming out. Luckily I have a big enough slab to try a couple. Looking forward to it tomorrow. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted December 9, 2012 Share Posted December 9, 2012 I know I continually litter this thread with my capreses. Well its been a bad week and this is my comfort food. Plus i made the fresh mozz. No spiral this time I went with the stacked. Lovn this lil camera... Quote Link to comment Share on other sites More sharing options...
theprotester Posted December 9, 2012 Share Posted December 9, 2012 Looks killer. What kind of camera is it? Quote Link to comment Share on other sites More sharing options...
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