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Phone Windsor meats. They are the only place I know that gets good quality specialty meats and doesn't charge you your first born for it. Posted via RS Mobile
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Join Date: Sep 2006
Location: Vancouver
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If you can break down a chicken, you can break down a duck.
If you're talking breasts alone, a whole duck is still cheaper I think? $12-14 depending on the size of the duck.
Then you get the legs for confit and bones as well.
I get mine from Supreme Meat a distributor.
or Triple A, a neighborhood asian run grocery store.
No need for broil, just set the oven to bake. Agreed with the good hard sear and over top of the bed of mirepoix. The real key to any properly cooked meat is proper resting time. If you are wanting your roast medium, pull it out at med rare and let it rest for a good 15-20 minutes. Residual heat will give your meat a much more even temp and consistency throughout. Don't be afraid to use a meat thermometer and check it often. A good rule of thumb for a nicely cooked roast is when you see the meat start to have small droplets of red sweat out all over the meat, its good to pull it out and rest, but as I said, a meat thermometer is more accurate than any cook (if its calibrated). The key to good flavour is the right amount of salt to bring out the natural flavours and a well marbled piece of meat.
If you want to go a step further, marinating the meat for 24-48 hours helps. I like a bit of acidity like lemon juice or red wine (but just a small amount or you will actually coagulate the proteins) garlic, thyme, pepper, whatever else you like, and a healthy coat of oil in a bag or sealed container. Salt beforehand though is unnecessary and will remove moisture from the meat.
Quick update: Did this earlier this evening and the pork loin came out SO much more juicy and tender.
I feel like I'm a professional now.
Thanks again!
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Originally Posted by Badhobz
Yeah. Typical Mainlander Barbie doll.
Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank
First time making pho!! I have to say, I was quite impressed with myself considering I've never done this nor am I Vietnamese. Broth took me 2 days to make but in the end..turned out a bit fattier than expected (used oxtail).
My only beef (haha!) was that I used the thicker rice noodles and it soaked up the soup base WAY too fast. I should have ran cold water over it right after to stop it from cooking any longer but forgot this step
__________________ tiptronic: getting cut off by bicycles since 2007
westopher: where in Edmonton can this donair be found? Will be there sometime this year. Any other places you suggest for eating? I usually try to hit up Corso32 when I'm there.
I also picked up this book recently as well. Goes really into detail the science behind good cooking techniques. If you ever asked yourself why this works when you're cooking this explains it.
High voltage is the best donair in the city. If Taso (the old greek guy with grey hair) is working, and you say you heard from someone in vancouver that always came there he will actually know it was me haha. I used to go twice a week. Culina, three boars and corso 32 are the best places there I've heard, but I've never been to any of them. The Greenhouse is the restaurant I'm a founding partner of if you are in the mood for a quick salad or wrap for a healthy lunch. I also really like the atmosphere and beer selection of sugarbowl and they have pretty good food. In all honesty though, edmonton is literally a decade behind vancouver in terms of creativity and quality of food. The only must is High voltage, anything else there is the same thing here, but likely done better.
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98 technoviolet M3/2/5
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Originally Posted by boostfever
Westopher is correct.
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Originally Posted by fsy82
seems like you got a dick up your ass well..get that checked
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Originally Posted by punkwax
Well.. I’d hate to be the first to say it, but Westopher is correct.
What kind of crab is that?
Did you make a dipping sauce for the crab?
It's snow crab. This was actually my first year seeing it live in Vancouver...that or I haven't been exposed to enough fish markets here.
I had some garlic dill butter made but I preferred its natural flavors
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tiptronic: getting cut off by bicycles since 2007
