Same Party, Different House
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Probably spinach. They don't serve broccoli rabe.ardilla secreta wrote: ↑Tue Feb 06, 2024 9:43 pmI’ve been to John’s Roast Pork many times. I’ve never had their cheesesteak simply because the roast pork (w/provolone and broccoli rabe) is so flippin good.
cradleandshoot wrote: ↑Tue Feb 27, 2024 4:44 pm I'm going to be grilling duck breast for the first time soon. There are 2 conflicting methods that I have found. What I'm familiar with is traditional grilling in a pre- heated cast iron skillet. I'm not familiar with using a cold skillet, but some people swear by that method. It apparently allows the fat to render from the duck more slowly making for that crispy skin. Any suggestions?
First you want to score the skin with a knife in a diamond pattern which helps facilitate the rendering of fat.cradleandshoot wrote: ↑Tue Feb 27, 2024 4:44 pm I'm going to be grilling duck breast for the first time soon. There are 2 conflicting methods that I have found. What I'm familiar with is traditional grilling in a pre- heated cast iron skillet. I'm not familiar with using a cold skillet, but some people swear by that method. It apparently allows the fat to render from the duck more slowly making for that crispy skin. Any suggestions?
Thanks for the tip. We will be cooking them next weekend. I have little experience cooking duck breast. I know that without crispy skin all is lost.ardilla secreta wrote: ↑Sun Mar 17, 2024 1:00 amFirst you want to score the skin with a knife in a diamond pattern which helps facilitate the rendering of fat.cradleandshoot wrote: ↑Tue Feb 27, 2024 4:44 pm I'm going to be grilling duck breast for the first time soon. There are 2 conflicting methods that I have found. What I'm familiar with is traditional grilling in a pre- heated cast iron skillet. I'm not familiar with using a cold skillet, but some people swear by that method. It apparently allows the fat to render from the duck more slowly making for that crispy skin. Any suggestions?
Use medium low heat as it takes some time to crisp the skin without overcooking the duck.
My son brought me home some of the Weasel Coffee from Vietnam: It is very good.Brooklyn wrote: ↑Fri Mar 22, 2024 11:51 pm A long while ago I won a bet against someone on LP. My victory premium was to be a pound of monkey butt coffee. But the loser defaulted. No surprise. Someone on youtube said it was his fave brand.
Well, there's another specialty coffee on the market that may deserve your attention:
https://www.youtube.com/watch?v=H2MT8qPSl2Y
Black Ivory Coffee = elephant butt coffee from Thailand
Geezuz H, I've seen the Vietnamese eat stuff I wouldn't touch with a ten foot pole so I guess weasel coffee shouldn't surprise me too much.youthathletics wrote: ↑Sat Mar 23, 2024 9:55 amMy son brought me home some of the Weasel Coffee from Vietnam: It is very good.Brooklyn wrote: ↑Fri Mar 22, 2024 11:51 pm A long while ago I won a bet against someone on LP. My victory premium was to be a pound of monkey butt coffee. But the loser defaulted. No surprise. Someone on youtube said it was his fave brand.
Well, there's another specialty coffee on the market that may deserve your attention:
https://www.youtube.com/watch?v=H2MT8qPSl2Y
Black Ivory Coffee = elephant butt coffee from Thailand
Selection and Consumption: The civets select and consume ripe coffee cherries.
Digestion: Inside the civet’s stomach, proteolytic enzymes seep into the beans, making shorter peptides and providing a unique flavor profile by reducing the beans’ bitterness2.
Excretion: The civets excrete the beans, which are then collected by farmers.
Cleaning: The beans are thoroughly cleaned and processed.
Fermentation: After cleaning, the beans are allowed to ferment further, enhancing their flavor1.
Roasting: Finally, the beans are roasted, which contributes to the coffee’s overall aroma and taste.
I love trying new things, and I enjoyed this. I do suggest using the condensed milk, black or just with sugar would take some time retrain the tastebuds away from from traditional coffee.DMac wrote: ↑Sun Mar 24, 2024 8:23 amGeezuz H, I've seen the Vietnamese eat stuff I wouldn't touch with a ten foot pole so I guess weasel coffee shouldn't surprise me too much.youthathletics wrote: ↑Sat Mar 23, 2024 9:55 amMy son brought me home some of the Weasel Coffee from Vietnam: It is very good.Brooklyn wrote: ↑Fri Mar 22, 2024 11:51 pm A long while ago I won a bet against someone on LP. My victory premium was to be a pound of monkey butt coffee. But the loser defaulted. No surprise. Someone on youtube said it was his fave brand.
Well, there's another specialty coffee on the market that may deserve your attention:
https://www.youtube.com/watch?v=H2MT8qPSl2Y
Black Ivory Coffee = elephant butt coffee from Thailand
I wonder if anyone has given any thought to making cornmeal from the kernels in human excrement. A nice piece of I-shat-it-out cornbread might go real good with that coffee. Pretty much caffeine free? No thanks.
Selection and Consumption: The civets select and consume ripe coffee cherries.
Digestion: Inside the civet’s stomach, proteolytic enzymes seep into the beans, making shorter peptides and providing a unique flavor profile by reducing the beans’ bitterness2.
Excretion: The civets excrete the beans, which are then collected by farmers.
Cleaning: The beans are thoroughly cleaned and processed.
Fermentation: After cleaning, the beans are allowed to ferment further, enhancing their flavor1.
Roasting: Finally, the beans are roasted, which contributes to the coffee’s overall aroma and taste.
I had my percolator for many years that I purchased at a garage sale. Watching perk was a lot of fun. Then one day the damn thing tried to electrocute me. I could have put a new cord on and find where the short was. I figured it was time. Mr Coffee makes fine Joe but it isn't the same.DMac wrote: ↑Sun Mar 24, 2024 9:07 am Yup, I like trying new stuff too but one might be better off not knowing how weasel coffee is made. Ignorance is bliss, ya know. Who was the first one to come up with this...one man's garbage is another man's gold but I've got to wonder how anyone saw gold in those piles of "garbage".
Never tried the French press, am still completely satisfied with my percolator. Kind of blows me away how much better percolated is than the coffee made in the drip appliances. I made a dripped pot awhile back just for the hell of it and I was reminded in one sip how much better percolated is.....don't know why but it is.
My wife informed me that in parts of Sicily it's macaroni and gravy if the pasta is not home made. Her mom only made her own pasta from a traditional flour and egg doe. Her mom would dry it on a wood dowel cloths rack in the kitchen. She seldom used box macaroni.Kismet wrote: ↑Sun Mar 24, 2024 7:59 am In our family it was always sauce when served with pasta. However, my grandma called it red gravy when she served it on sliced pork loin or chicken or any other meat dish not with pasta. Go figure.
She also referred to espresso as "black coffee" and regular coffee as "brown coffee", too!!!!!!