Foodgasms

[MissCorrupt]

I could post in this thread forever...

food

 

[tortoise]

No but it's still very interesting, there's a lead into it of sorts.

I bet that was amazing.

I have had venison with chocolate sauce, just wondering if duck is gamey 'enough' and how much it would have to be tamed down ( the sauce ) to make it palatable. Hoi sin is great with duck and that's incredibly sweet though has the added spice factor. Maybe a citrus chocolate variation ?

Okay, that idea seriously piqued my brainbuds. I am going to have to play with that. I'm thinking chocolate, ancho chiles, lots of orange zest. Oh, yeah... *glassy eyed stare*

Anyway. Store bought duck isn't generally gamey, but it's certainly hearty enough to stand up to a robust sauce. Wild duck would be gamier, but leaner. Chicken is nowhere near as rich as duck, and it handles molé just fine, so a molé variation would work beautifully with duck. I'm loving the idea of the asian molé that Collette posted, too.

Well, I do them the same size as you get commercially. I guess I could try smaller. I was thinking hotter oil, less cooking time, cooler oil, more time, I dunno. The way I do it, the outside gets overcooked and the inside is still raw.

Cooler oil would allow the inside to cook fully, I'll wager.

I could post in this thread forever...

food

Welcome! You're definitely in the right place, foodhearter. Make yourself at home.

 

[tortoise]

One of my favs that I make.

Chicken Marsala

This made my mouth water. The words "sage butter" invariably do. Delicious contribution, thank you!

 

[thør]

No but it's still very interesting, there's a lead into it of sorts.

I bet that was amazing.

I have had venison with chocolate sauce, just wondering if duck is gamey 'enough' and how much it would have to be tamed down ( the sauce ) to make it palatable. Hoi sin is great with duck and that's incredibly sweet though has the added spice factor. Maybe a citrus chocolate variation ?

Game duck here is plenty gamey..........

 

[@}-}rebecca----]

I've had duck with various Asian style sauces, but not with chocolate, such as a mole.

Not sure if you're looking for a recipe, but I did find one for duck breasts in an Asian mole sauce.

Thanks Collette, those recipes are very interesting to break down and consider. My experience is limited to Green Mole , though proximity to Asia I am very comfortable cooking that style. Think you may have something with the chilli and the ginger, sesame etc. Fresh coriander springs to mind as lending itself well also. I have cut & paste the recipes for my own files, again thank you

Okay, that idea seriously piqued my brainbuds. I am going to have to play with that. I'm thinking chocolate, ancho chiles, lots of orange zest. Oh, yeah... *glassy eyed stare*

Anyway. Store bought duck isn't generally gamey, but it's certainly hearty enough to stand up to a robust sauce. Wild duck would be gamier, but leaner. Chicken is nowhere near as rich as duck, and it handles molé just fine, so a molé variation would work beautifully with duck. I'm loving the idea of the asian molé that Collette posted, too.

The duck I have access to is free range organic, though not wild. It's the same breast fillet supplied to high end Restaurants. I have only just recently started cooking it and it's painfully easy to get right. Though it needs something else. The 'X' factor.

Chocolate, orange, ginger, chilli, tamari & perhaps coriander . I'll keep a look out in case you have any moments of inspiration, If I devise anything that I think won't make the general populous barf I'll post it. Thank you both again

 

[@}-}rebecca----]

Game duck here is plenty gamey..........

: chuckles : You sending me 2 first class ticket to Alaska Mr Bear ?

Groovy

 

[Tati]

I'll keep you posted! I used to be wary of freezing baked goods, but bought one of those vacuum seal systems (like space bags for food) that removes all the air. Seems to keep things much fresher.


Thanks, I have a bit of a Nordicware obsession. I have all the fancy pans, hardly ever use them, and then have no idea where to store them all.

Case in point...

I just had to buy this octopus pan for my son's last birthday.

http://images.imsimages.com/assets/images/ginnys/product_images/styles/medium/60451.jpg

Adorable cake, but really...when am I going to use it again?!

completely adorable!! However, I can imagine what a pain in the ass that is to store. I wish we had some kind of swap/borrow thing for stuff like that!

 

[unregistered]

 

[rainpearl]

http://www.thepurplefeather.com/fine_gourmet_chocolates/adult_breats.jpg

 

[unregistered]

 

[rainpearl]

I knew all I had to do was ask.

You're welcome. Those are sweet wheels in your icon pic, is that yours?

 

[tortoise]

Chocolate, orange, ginger, chilli, tamari & perhaps coriander . I'll keep a look out in case you have any moments of inspiration, If I devise anything that I think won't make the general populous barf I'll post it. Thank you both again

Please do. I'll also tinker around with various combinations, mad scientist style.

Chocolate pairs in surprising ways with different flavors. I can usually "taste" flavor combinations in my head, but chocolate pairings can be elusive. Some things that sound bizarre (chocolate and bleu cheese, anyone?) can actually be quite tasty.

 

[tortoise]

In other news, there are now, as of this writing, 43 recipes in the cookbook!

Beautiful work, baby.

 

[unregistered]

 

[unregistered]

 

[rosco rathbone]

What kind of oil are you using? I noticed that if I use olive oil for some things, it burns quickly.

For potato pancakes, I switched to vegetable oil and they came out perfect not burned on the outside and cooked through.

I'm a cooking beginner, but not so dumb as to deepfry in olive oil. I was using canola.

 

[@}-}rebecca----]

In other news, there are now, as of this writing, 43 recipes in the cookbook!

Beautiful work, baby.

Queeeeeeeeek Question , Tortise & Collette would you be flattered or annoyed if I emulated your idea of the hosted Cookbook for the BDSM Forum ( not pilfering your divine recipes however, there is a thread there pre-existing ) Naturally I would ensure appropriate credit for the concept back to here & provide links.

: grovels :

Rebecca

 

[thør]

: chuckles : You sending me 2 first class ticket to Alaska Mr Bear ?

That's about $6k. I don't know if we're THAT good of friends.

 

[Saint Peter]

That's about $6k. I don't know if we're THAT good of friends.

Don't be a cheapass.

 

[thør]

Don't be a cheapass.

My ass is my ass.....

 

[tortoise]

Tort, will there be boob pics next to each recipe Identifying each contributor?

*Sans the guys of course*

*grins*

We're planning on making the cookbook a tool that anybody would be proud to have in their kitchen, even in "mixed" company. To this end, there will be no overt mention of Lit therein, and it will be woefully devoid of smut. However, the ladies are welcome to post their boobs alongside their recipes here in this thread. I'm accommodating like that.

Queeeeeeeeek Question , Tortise & Collette would you be flattered or annoyed if I emulated your idea of the hosted Cookbook for the BDSM Forum ( not pilfering your divine recipes however, there is a thread there pre-existing ) Naturally I would ensure appropriate credit for the concept back to here & provide links.

: grovels :

Rebecca

Absolutely no problem. That's the beauty of Tastebook. Anybody can easily put together a gorgeous cookbook, using any source material they like. Go for it! As Tati pointed out, it would also be a fine way to collect favorite family recipes, or one could do all manner of theme cookbooks, using any organizing principle one chooses. The site makes it very easy to mix and match recipes.

 

[rainpearl]

Yep, sure is.

I don't have a picture of mine on my computer, but it looks like this:

http://www.rpmmotorsportstulsa.com/images/2005Corvette.jpg

Bought freshly repoed, last year.

 

[Collette]

Tort, will there be boob pics next to each recipe Identifying each contributor?

*Sans the guys of course*

No pics, but if you can manage to work the word "boob" into a recipe, I'll leave it. I have to be a bit flexible, since I left Pete's "cheapass" in.

In other news, there are now, as of this writing, 43 recipes in the cookbook!

Beautiful work, baby.

Thank you, sweetie.

Queeeeeeeeek Question , Tortise & Collette would you be flattered or annoyed if I emulated your idea of the hosted Cookbook for the BDSM Forum ( not pilfering your divine recipes however, there is a thread there pre-existing ) Naturally I would ensure appropriate credit for the concept back to here & provide links.

: grovels :

Rebecca

We'd be most flattered!

Here's a link to the demo pages for a little more information. I joined, then sent Tort an e-mail "invite" that linked him to the page. We posted that link and everyone can open it here, as opposed to having to send it to each person.
http://www.tastebook.com/home/watch_demo

I think that it's great that people can design their own cover, but I really love that everyone can just purchase their own vs. one of us having to deal with ordering, collecting money, etc. Less hassle and allows for privacy of everyone's personal information.

 

[tortoise]

It truly is almost alarming, how much I adore you.

I'm just sitting here, grinning like a motley fool, reading you.

 

[thør]

It truly is almost alarming, how much I adore you.

I'm just sitting here, grinning like a motley fool, reading you.

Both of you make me smile......