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OT: Coronavirus Resources - and other things to not worry about

Artnes said:
AB have promised to provide rapid tests today but failed to leave out the finer details of only providing them to major city pharmacies.
As of now it appears Calgary, Edmonton Lethbridge and Fort Mac are the only places receiving them

Sorry rural Berta you're on you're own
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The roll out in Ontario has predictably turned into a clown show. Apparently there has basically been a staff mutiny at the locations here in town with massive chunks of staff threatening to quit. They're also receiving a fraction of the kits that they were supposed to.
 
Houston and Dr. Strang are holding a presser today to tell us what is gonna close/change moving forward :(

and I have convinced Ms. Wayward to order a bunch of rapid tests. We were going to get the 25 pack of the Levitt ones unless anyone recommends differently...

edit: oh and Ms. Wayward pulled the plug on her trip to Ontario to see her family over the holidays. now I am required to prepare a duck dinner for christmas day.
 
Wayward DP said:
Houston and Dr. Strang are holding a presser today to tell us what is gonna close/change moving forward :(

and I have convinced Ms. Wayward to order a bunch of rapid tests. We were going to get the 25 pack of the Levitt ones unless anyone recommends differently...

edit: oh and Ms. Wayward pulled the plug on her trip to Ontario to see her family over the holidays. now I am required to prepare a duck dinner for christmas day.
Click to expand...

Duck is fucking delicious

Gotta glaze it...
 
Wayward DP said:
Houston and Dr. Strang are holding a presser today to tell us what is gonna close/change moving forward :(

and I have convinced Ms. Wayward to order a bunch of rapid tests. We were going to get the 25 pack of the Levitt ones unless anyone recommends differently...

edit: oh and Ms. Wayward pulled the plug on her trip to Ontario to see her family over the holidays. now I am required to prepare a duck dinner for christmas day.
Click to expand...

that sounds better than onterrible. pics in the food thread pls
 
Wayward DP said:
Houston and Dr. Strang are holding a presser today to tell us what is gonna close/change moving forward :(

and I have convinced Ms. Wayward to order a bunch of rapid tests. We were going to get the 25 pack of the Levitt ones unless anyone recommends differently...

edit: oh and Ms. Wayward pulled the plug on her trip to Ontario to see her family over the holidays. now I am required to prepare a duck dinner for christmas day.
Click to expand...
Duck, eh? That's a challenge, no? I am debating what to make this year....
 
MindzEye said:
Duck is fucking delicious

Gotta glaze it...
Click to expand...
Ms. Wayward is a vegetarian almost all days of the year. But she occasionally gets meat cravings. I forget when, but I convinced her to let me make her a duck one time. She then proceeded to eat half a duck in one sitting and now anytime I am going to cook for a special occasion she insists upon duck. To the point where we still have duck fat in our fridge and duck stock in our freezer from the previous ones...

but yes, duck is fucking delicious.
 
SundinsTooth said:
Duck, eh? That's a challenge, no? I am debating what to make this year....
Click to expand...
honestly it is more just like tedious and time consuming than difficult. I've found a very simple and easy recipe, just requires a lot of basting and flipping and checking on the duck. no individual task is difficult and you can find a recipe where you just follow instructions but it requires like four-five hours where you are in/around the kitchen. and planning and organization to have everything ready on time
 
Wayward DP said:
honestly it is more just like tedious and time consuming than difficult. I've found a very simple and easy recipe, just requires a lot of basting and flipping and checking on the duck. no individual task is difficult and you can find a recipe where you just follow instructions but it requires like four-five hours where you are in/around the kitchen. and planning and organization to have everything ready on time
Click to expand...

If I may....

Why whole duck instead of just breast? Duck is a bit of a nightmare to carve and portion.

Breast is crazy easy and unlike chicken or turkey, is the best part of the bird. Score it, sear it, finish in the oven with your choice to glaze on the skin, done.

Thats kind of the problem with duck imo. Breast is way better pan roasted, and the legs are way better done confit. Roasting the whole bird is the distant second best method for both light and dark meat and unlike its bitch bird cousin, chicken, it has a tough skeleton that makes spatchcocking for even cooking much harder .
 
MindzEye said:
If I may....

Why whole duck instead of just breast? Duck is a bit of a nightmare to carve and portion.

Breast is crazy easy and unlike chicken or turkey, is the best part of the bird. Score it, sear it, finish in the oven with your choice to glaze on the skin, done.

Thats kind of the problem with duck imo. Breast is way better pan roasted, and the legs are way better done confit. Roasting the whole bird is the distant second best method for both light and dark meat and unlike its bitch bird cousin, chicken, it has a tough skeleton that makes spatchcocking for even cooking much harder .
Click to expand...
whole duck allows you to harvest duck fat and create stock. but you are not wrong overall. duck leg confit >>>

I actually don't mind the carving either, find it easier than other poultry weirdly.

maybe I simply buy a whole duck and get the butcher to carve it into pieces first... and then do a confit for the legs and some sort of roast for the breasts...
 
Wayward DP said:
whole duck allows you to harvest duck fat and create stock. but you are not wrong overall. duck leg confit >>>

I actually don't mind the carving either, find it easier than other poultry weirdly.

maybe I simply buy a whole duck and get the butcher to carve it into pieces first... and then do a confit for the legs and some sort of roast for the breasts...
Click to expand...

I was going to suggest that last bit, but didn't want to impose way more work. Thats what I did last time I did a duck. Broke it down myself, pan roasted the breast, confit'd the legs, roasted the carcass to render some of the duck fat ( duck fat potatoes ftw) and then used the carcass for stock.
 
zeke said:
was the stock good? or was it oily?
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Always refridgerate and skim. Always. The excess fat that isn't well emulsified rises to the top and solidifies.

Also, rendering off the fat helps a lot. Even just a fairly light roasting of the carcass produces a lot of fat to collect before the roasted carcass goes in the stock pot.
 
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