• Moderators, please send me a PM if you are unable to access mod permissions. Thanks, Habsy.

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

zeke said:
Mention away.

I think I've tried everything mentioned in this thread so far except the bats and pangolins.

Not sure if crickets and grubs have been mentioned but I've had those too.
Click to expand...
I've had ants and bees too.
 
hockeylover said:
I didn't say "I don't like lamb no matter what". I said I'm not a huge fan. I've had it prepared in nice restaurants and enjoyed it more.

Are you actually getting this worked up over a conversation over meat? I'm a **** up because I have an opinion about lamb?
Click to expand...

And for the record, you didn't say you "enjoyed it more" at nice restaurants. You said it "wasn't your thing" there either.
 
LeafOfFaith said:
Yeah, because in one post you clearly indicate that you don't like something, but then if I don't like something it's because I'm eating out of trash cans in a back alley.

Fucking obnoxious.
Click to expand...
Dude we're all having a great conversation, let's not turn it to arguing. Ignore it.
 
MindzEye said:
Doing a really simple pan seared/oven finished duck breast with a sweet fruit/balsamic reduction of your choice is a meal that is way easier than it sounds to cook and could impress almost anyone. Not greasy, not heavy, just fucking wonderful.

and of course there is Peking Duck with is obscenely good.
Click to expand...

like minds (see earlier post) i couldn't believe how relatively easy and inexpensive duck breast can be. and the resulting duck fat is heavenly
 
MindzEye said:
Doing a really simple pan seared/oven finished duck breast with a sweet fruit/balsamic reduction of your choice is a meal that is way easier than it sounds to cook and could impress almost anyone. Not greasy, not heavy, just fucking wonderful.

and of course there is Peking Duck with is obscenely good.
Click to expand...
Better than Wuhan duck?


I'll show myself out.
 
zeke said:
Oh they do.
Click to expand...

"Butter basting" is absolutely a thing in almost every steak house everywhere. Especially on leaner cuts (filet/chateaubriand,etc)

It's the first piece of advice I give anyone who wonders why they can't get their food to taste like restaurant food. Triple the amount of salt you're using and add butter even if you don't think you should add butter. If you're already using butter, double it. If that doesn't work, triple it next time.
 
CH1 said:
like minds (see earlier post) i couldn't believe how relatively easy and inexpensive duck breast can be. and the resulting duck fat is heavenly
Click to expand...

yeah. Duck fat potatoes are dangerous. The real winner though is duck fat hollandaise sauce. I thought brown butter hollandaise was the top of the mountain, man I was wrong.
 
MindzEye said:
"Butter basting" is absolutely a thing in almost every steak house everywhere. Especially on leaner cuts (filet/chateaubriand,etc)

It's the first piece of advice I give anyone who wonders why they can't get their food to taste like restaurant food. Triple the amount of salt you're using and add butter even if you don't think you should add butter. If you're already using butter, double it. If that doesn't work, triple it next time.
Click to expand...
I think I'm having a coronary just reading that suggestion.
 
Habsy said:
I bet I could change your mind. I've had many say that then tried my lamb and loved it.
Click to expand...

It's quite possible. My mother used to make it when I was growing up and I couldn't stand it but the last two times I had it in the Greek Islands and Rome, it was better.
 
All this talk has left me salivating for something more adventurous than the whole chicken I plan to roast in a few hours.
 
You must log in or register to reply here.
Back
Top