What's cooking?

Thank Alex, shoot me. I usually have quite a bit of duck fat left over after breaking it down and render the fat for reuse and crisp up the skin.

A petty would be fine breaking a duck down, but a honesuki or a garasuki is quite cool, and comes in handy for cutting through bones e.g. cutting off neck, and half or quarter that, and cutting carcass into smaller pieces.

 

Duck bones are a lot stronger than chicken. Breaking down any fowl is usually done at the joints, so a petty would do. Over the years the honesuki has been great, especially for chicken and duck ballotine and other deboning. It's also good for general animal breakdown and cutting through some bones.

The duck I made came out with one of the crispiest skins ever. Didn't use it this time, but beer can duck or using any vertical device gets crispy skin, tender meat and the fat drains straight out.

 

I haven't forgotten you Chanop. Just have been flat out the last few nights. Will grab it tonight and scan it tomorrow.

 

No worries, Alex. Here is a follow up on my sous vide soy marinated duck breast I cooked a few days ago. Just pulled it out from the fridge, seared, and sliced.

Yummm.

 

How about sous vide char-siew, 58˚C for 24 hours, chilled, grilled/broiled for colour, then served?

 

Midsummers eve lunch. Sill (pickled herring) gravlax and potatoes. Very nice and warm outside today.

 

Looks good, but where is the Surströmming?

 

Haha I can enjoy hot foods, but I'm not thrilled about trying that stuff. Very few people eat it actually

 

What is your favourite sill? Mine is Akvavit & fennel and Matjessill!

 

Fennel sounds nice. My favourite is the regular one.

 

It looks like a great lunch Robin. I will have to get out my google search engine to find out what sill and surstromming.

 

Yeah, that looks like a great lunch. Just teach your little one to like salmon .

 

Little late night snack to celebrate the arrival of the local winter truffles here in Nsw , Australia


Jerusalem artichoke risotto with shaved cauliflower , goats curd and salted pistachios



Toothfish ( aka Chilean seabass ) with butter roasted prawns , glazed vegetables and bisque

 

Let me know if you want some surstromming mailed op

She does! But only the raw kind as on sushi and gravlax..

@chefcomesback drool...

 

@MotoMike

 

Robin
Thanks very kindly for the offer to send surstromming. At this time I think I will pass despite your informative video. After viewing, I then looked it up on wiki. This quoted paragraph says volumes:

" When opened, the contents release a strong and sometimes overwhelming odour; the dish is ordinarily eaten outdoors. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even more so than similarly fermented fish dishes such as the Korean Hongeohoe or Japanese Kusaya.[1"

 

C'mon Mike! I tried Vegemite. I think you need to take one for the team and try sursromming and give us a report!

 

I too have tried vegemite and I think I'll eat a stack of vegemite sandwhiches before I give the surstromming a try. And I have eaten Balut!!

 

I'll take almost anything before I eat balut again!!!!

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Hard to imagine any occasion when I'd willingly eat a Balut again. The one and only time was under duress. ( Chief Petty Officer's initiation.)