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Joel_B
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Joel_B
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Posted Tue Aug 28, 2012, 5:26pm
Subject: Re: What's cooking???
 

Wow you guys!  I had no idea we had so many culinary enthusiasts here.  Awesome! And all of it sounds so good. Feeling a little silly about my pizza now lol.  Keep it up :D

klund Said:

On my deck I have a 35,000 BTU burner and an 18 inch cast iron wok. The burner is hooked up to my natural gas line, for a never ending supply of high heat. (for some definition of "never")

Posted August 27, 2012 link

Nice.  That's one of the things you can't reproduce on a stove top is that ridiculous heat.

GVDub Said:

Pied du Cochon .

Posted August 28, 2012 link

Sounds fantastic! If only I knew what it was lol.  I'll have to look that one up.

emradguy Said:

Heck, I'll play along...

The other night I made pan seared duck breasts,

Posted August 28, 2012 link

This too sounds nice.  I'll need to pester you for your orange sauce recipe (in more specifics).  I've only had duck a small hand full of times, so subjective but what is the correct doneness for duck?

frank828 Said:

i just deep fried me some chiggin!

not fancy, i know...i used a le creuset dutch oven for it tho!  that should count, right?

Posted August 28, 2012 link

Hey we're all friends here ;-)  actually fried chicken is a difficult thing to master so I'm impressed even if it doesn't have a fancy name. Dutch oven is hands down my favorite item in my kitchen (well maybe next to the bottle opener lol).  I will one day have a high end one like you but for the time being I use an inexpensive one from IKEA.  Actually it's really not a bad buy for the price.

Thanks for sharing everyone.
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CoffeeRoastersClub
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CoffeeRoastersClub
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Posted Tue Aug 28, 2012, 6:38pm
Subject: Re: What's cooking???
 

Homemade chicken soup made from chicken leg quarters rotisserie grilled over our fire pit (picture of pit attached ... not chicken shown in pit, I think it was pork when picture was taken).

Len

CoffeeRoastersClub: pit2.gif
(Click for larger image)

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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Joel_B
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Joel_B
Joined: 9 Oct 2007
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Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
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Posted Tue Aug 28, 2012, 7:23pm
Subject: Re: What's cooking???
 

Len that's awesome.  Is it tough controlling the temp with that?

I'm intrigued too as I've been contemplating a wood fired oven.
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emradguy
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Posted Tue Aug 28, 2012, 7:58pm
Subject: Re: What's cooking???
 

I have a Le Creuset dutch oven too.  However, I've heard that the cheap ones are just as good - just get enameled cast iron and you're good to go.

Hit me up in email and I'll shoot you my duck breast a l'orange recipe (it's saved on my hard drive).  I also have recipes I've concocted for cherry, blackberry and mandarin orange sauce.  Personally, I like it pink in the center.

I do most of the cooking in our house, my wife makes french style scrambled eggs - that's it!  When I'm tired, lazy or whatever, or working pm (like tonight) my father-in-law cooks.

Homemade pizza is awesome, and hard to make well.  Fortunately for me, my father-in-law does an excellent job with that one.

 
.
Always remember the most important thing is what ends up in your cup!
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GVDub
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Posted Tue Aug 28, 2012, 8:09pm
Subject: Re: What's cooking???
 

When I'm being all fancy-like and Frenchy, they're called Pied du Cochon. When I'm being British, they're trotters. When I'm all down-home, they're pig's feet. and I've got recipes for all of those plus several other cuisines.

I eat pork maw and what the local Mexican and Central American population calls trompas or "snoots" (pig nose), too. Nothing like the tacos or burrito they call puerco, which is a mixture of carnitas and braised snouts. If that makes me de classé, so be it.
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CoffeeRoastersClub
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Posted Wed Aug 29, 2012, 8:25am
Subject: Re: What's cooking???
 

Joel_B Said:

Len that's awesome.  Is it tough controlling the temp with that?

I'm intrigued too as I've been contemplating a wood fired oven.

Posted August 28, 2012 link

When I am doing a rotisserie of chicken leg quarters (which get a bit greasy due to the darker meat and skin) I keep temp in control by periodically spraying watered down marinade on the chicken.  It took a couple times to get the method down pat, but I find that it works great in controlling the temp and flame flareups.  

Also on the bottom of the pit I have air intakes (one on each narrow end).  I can block or unblock the air intakes as needed to further control temp.

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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Joel_B
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Joel_B
Joined: 9 Oct 2007
Posts: 1,823
Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
Grinder: Mazzer SJ, Virtuoso
Vac Pot: Yama 5 cup
Drip: nope, french press
Roaster: Behmor, WP, BBQ drum
Posted Wed Aug 29, 2012, 8:31am
Subject: Re: What's cooking???
 

emradguy Said:

I have a Le Creuset dutch oven too.  However, I've heard that the cheap ones are just as good - just get enameled cast iron and you're good to go.

Hit me up in email and I'll shoot you my duck breast a l'orange recipe (it's saved on my hard drive).  I also have recipes I've concocted for cherry, blackberry and mandarin orange sauce.  Personally, I like it pink in the center.

Posted August 28, 2012 link

I've heard the same on the dutch ovens.... but doesn't mean I still don't want the fancy one ;-)

Yeah appreciate it, I'll totally hit you up for that!  So med rare-ish?  That's about what it's been when I've had it although it's been several years.  

GVDub Said:

When I'm being all fancy-like and Frenchy, they're called Pied du Cochon. When I'm being British, they're trotters. When I'm all down-home, they're pig's feet. and I've got recipes for all of those plus several other cuisines.

Posted August 28, 2012 link

Well ooh la la mr fancy pants lol. I KID I KID! :D

I'm not opposed to "alternative" cuts of meats, but as a general rule it's nothing I've delved into.  Intrigued though.
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Joel_B
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Joel_B
Joined: 9 Oct 2007
Posts: 1,823
Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
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Vac Pot: Yama 5 cup
Drip: nope, french press
Roaster: Behmor, WP, BBQ drum
Posted Wed Aug 29, 2012, 8:33am
Subject: Re: What's cooking???
 

Good info Len and thanks for the feedback.  I'm all about doing things a little more renaissance (for lack of a better term).  Rotisserie is nothing ive really done, so would be interesting to build that in my back yard.
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GVDub
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Posted Wed Aug 29, 2012, 8:58am
Subject: Re: What's cooking???
 

Joel_B Said:

I'm not opposed to "alternative" cuts of meats, but as a general rule it's nothing I've delved into.  Intrigued though.

Posted August 29, 2012 link

Big plus, at least for me, is that many "variety meats," as they used to be called, are very rich in collagen and so tend to make that very gelatinous type of reduction so wonderful for sauces. Plus, they tend to be less expensive, though I've been occasionally shocked by how pricey oxtail and beef and lamb shanks have gotten over the past few years as they've gotten trendy. Even living in cities and neighborhoods where there's a large immigrant population, it can be hard to find some of the traditional things like sweetbreads, kidneys, and unslilced liver (which makes a great roast and if you've making your own braunschweiger you don't want it sliced first). Such is the life of the culinarily adventurous.
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CoffeeRoastersClub
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Posted Wed Aug 29, 2012, 10:43am
Subject: Re: What's cooking???
 

Joel_B Said:

Good info Len and thanks for the feedback.  I'm all about doing things a little more renaissance (for lack of a better term).  Rotisserie is nothing ive really done, so would be interesting to build that in my back yard.

Posted August 29, 2012 link

We get chicken leg quarters for around 59 cents per pound.  Using a regular char broil rotisserie with an extended rotisserie rod we rotisserie 10 pounds of quarters at a time.  After they are done we save 1/2 for soup, and the other 1/2 for plate eating.  We make our own food for our 2 dogs, so any bones that are left we pressure cook and add the resulting pulverized bones to their food.  Nothing goes to waste.

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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