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Pan sauce for chicken

Google 'Escoffier' sauces.
Arguably the best sauces ever created.
They are essentially very simple but the ingredients/amounts must be used precisely as given.
IMHO of course.

about 3 hours ago
Puffin3 in Home Cooking

Macaroni Salad Recipe?

Try using Japanese mayo in a salad. Tasty.

about 3 hours ago
Puffin3 in Home Cooking

New tip for easy roasted garlics

Sure they would. Not having to try to cut off the hard root end after the cloves are roasted mushy soft is a lot less hassle.

1 day ago
Puffin3 in Home Cooking

Would like to know how to prepare wild goose breasts.

I've used the stove top for the braise. No problem. Lid on.
The legs and thighs are delicious. We had the second night of the braise last night.
Let us know how you make out please.

1 day ago
Puffin3 in Home Cooking

New tip for easy roasted garlics

You'll be happy. Just don't use too high a heat. The bulbs literally fall out of their skins.

2 days ago
Puffin3 in Home Cooking

New tip for easy roasted garlics

And what if you have a dish you want to add roasted WHOLE garlic cloves to but you're only using the stovetop?
HAAA HAAA! GOT YOU! LOL

2 days ago
Puffin3 in Home Cooking

Coconut Oil questions

Just find a friend or family member who wants half.

2 days ago
Puffin3 in General Topics

Coconut Oil questions

Refined CC oil is very stable. Like olive oil.
Try to buy a five gallon pail and divide it up between five friends/family. Store it in a wide mouth covered container in the fridge and scoop out what you need. A gallon will easily last in the fridge for a couple of months.

2 days ago
Puffin3 in General Topics

Coconut Oil questions

I use 'refined' coconut oil in all our cooking every day unless I am looking for a specific flavor like from clarified butter and or olive oil. Often I'll use half CC oil and half olive oil or butter.
Refined CC oil has NO coconut flavor/taste. It has a fairly high smoking point.
It can be purchased in five gallon pails from restaurant suppliers for less than $100 in these parts. That's a lot of CC oil. If you can try to get some other people to go in on a pail and spit it up Co-Op style. It is very stable and lasts a long time especially if refrigerated.

Jan 26, 2015
Puffin3 in General Topics

When the waiter wants to clear the dishes before everyone is done

A party of us were invited to The Owl's Nest in Calgary eons ago. We could order anything we wanted. I ordered a steamed lobster for the first time. It arrived. Before I started eating it I noticed others were using their hands to eat the lobsters. I excused myself to go wash my hands. When I returned like three minutes later to the table the server/waiter had taken my plate with the whole lobster on it back to the kitchen!
If I hadn't threatened to call the restaurant's owner at his home I wouldn't have had the lobster replaced.

Jan 26, 2015
Puffin3 in Not About Food

Would like to know how to prepare wild goose breasts.

Ya for about twenty seconds per side. LOL

Jan 26, 2015
Puffin3 in Home Cooking

All You Can Eat Lionfish, an over population solution

Last night I watched some show about the food we eat. This chef in Florida dipped a whole,gutting large lion fish in batter and deep fried it then served it. It did look sort of weird with it's spines covered in nice crisp batter sitting upright on the platter though.
They ought to double the price of the fish then watch the 'grazers' make it popular.

Jan 26, 2015
Puffin3 in Food Media & News

Would like to know how to prepare wild goose breasts.

As it happens I cook wild Canada goose meat all the time.
We hunt them a lot here.
Yesterday I made a braise using the breasts/thighs/legs.
Absolutely fabulously delicious.
Large heavy ceramic/steel pot.
Cut wet brined overnight skinless breasts into about 3" cubes. Remove thigh meat from bones. Pat very dry.
Dregg pieces in all purpose flour.
Shake off excess flour. Let the flour absorb into the meat for fifteen minutes or so at room temp.
Preheat a few T's of olive oil in pot. Not too hot though. You do not want the flour to burn.
Add the goose pieces and gently brown on all sides.
(This is basically a 'BB' using goose)
Leave the browned meat in the pot.
Add two large peeled coarsely chopped carrots, One rough chopped stick of celery, one large 'sweet' rough chopped onion.
Stir the meat and veg together then sprinkle on a large T of all purpose flour leftover from when you dredged the goose meat.
Stir the flour, meat, veg together.
Now add one 398 mil can of whole tomatoes and 11/2 C of dark red wine like Pinot Noir, 11/2-2 cups of chicken stock and 2 Tbs of dried oregano. A Tbs of Kosher salt, a tbs of black pepper. No more herbs or spices. You want to keep the flavors as clear as possible.
Good stir. Lid on. Into oven preheated to 225 F. Yes 225 F.
It will take a few hours before the goose is REALLY tender. If you don't wait long enough the goose meat will be like rubber. Check the meat after about three hours.
You will end up with an exquisitely delicious meal. The goose will actually have the texture and almost taste like falling off the bone beef short ribs believe it or not.
There is obviously no fat in the goose meat but the low and slow braise somehow transforms the potentially dry rubbery meat into something unctuous.
If you follow this recipe just like I laid out I'll be very interested in reading how you made out.
(I don't want to read you took a 'shortcut' here or there and the dish didn't turn out as hoped. LOL)

Jan 26, 2015
Puffin3 in Home Cooking

Substitute for rabbit (braised)

Just keep in mind that 'rabbit' recipes have been developed based on the flavor of the beast in relation to the types of seasonings used and visa versa.
For example you wouldn't probably use mint jelly compote on a piece of salmon like you would on a leg of lamb right?
If you are subbing chicken for rabbit then use herbs/spices which go well with chicken.

Jan 26, 2015
Puffin3 in Home Cooking

Why do British people enjoy foreign/international so much?

To add to your insights. The Industrial Revolution started in Britain. Back then hundreds of thousands of people barely surviving on the land were suddenly basic slave labor in the mines/mills/factories. Those generations didn't have the time, energy or money to give 'cuisine' much thought. Their children grew up in dirty smog filled cities. It was only in the sixties and on that 'British' food was much noticed. Certainly the other European countrymen were not making culinary pilgrimages to Britain. In fact it was the other way around. Check of Keith Floyd on Youtube.

Jan 26, 2015
Puffin3 in General Topics

Why do British people enjoy foreign/international so much?

Or 'spotted dick'.
IMO, having lived in Britain, I think it's the hang-over from when 'The Sun Never Set On The British Empire'.
Many Brits in their sixties/seventies travelled and worked 'abroad' where they were exposed to many different cultures/cuisines during their working years. These people brought their new found love of 'foreign food' back home with them. This combined with a huge influx of immigrants who settled throughout Britain.
We have British friends who used to live in India. They love having fancy dinner parties with an Indian food theme. About two dozen small dishes all served at once on a big table. Excellent food and company!

Brand knockoff or enough of a difference?

You know the cute little green lizard dude on the Geico ads?
Saw a local ad selling something with the exact same cute little dark 'blue' lizard. LOL
It looked like they had video taped the Geico ad off the TV then somehow changed it's color.
That might mean a nasty letter from the Geico lawyers.

Jan 26, 2015
Puffin3 in Not About Food

Robert Irvine's Second Restaurant Closes

Irvine ain't no Mario. Irvine has proven himself to be a serial Bser.
No One "closes" a restaurant that is making money. If they don't want it they can show the books to a buyer then sell it.
What is Irvine doing "340" days a year? I wonder. It ain't making any money.
The 'Home Show' circuit dried up for him years ago.

Jan 25, 2015
Puffin3 in Food Media & News

pie plate mystery, please help me solve

+1

Jan 25, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

Yup. Same thing basically. But first removing the hard beard end when raw first helps.

Jan 25, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

I add them to pasta dishes. To roast meat sauces/gravies.
Remember these cloves of roasted garlic are 'melt in your mouth' soft.
They are not woody or bitter.
At this moment I'm making a 'BB' subing Canada goose pieces. I just added about thirty beautifully soft small cloves.

Jan 25, 2015
Puffin3 in Home Cooking

Brine help

Use non iodized salt like Kosher salt.
Dissolve about 1/2C in hot water. Into freezer until cold. Add about a liter of cold water. You want the brine to taste as salty as the sea........depending on which sea.
Overnight in the fridge.

Jan 25, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

You sound like an intelligent home cook!
Keep the heat down to min. Best olive oil/butter. Give it time. I'm going to put up a photo.
Please let me know how you make out.

Jan 25, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

Ya. And you get "squeezed" mashed garlic. I get beautifully roasted soft Intact/Whole cloves of garlic with no 'beards'. Perfect for plating.

Jan 25, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

No actually. I was cooking and needed a lot of roasted garlic and it just happened.

Jan 25, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

You don't have to go to the hassle of wrapping the bulbs in tin foil.
The problem with not cutting off the root end is when they are roasted you are left with a hard piece you have to cut away anyway. Why not cut the bottom off all the cloves at once before roasting?
Anyway. I thought I'd share.
Just did it again an hour ago. Four bulbs of garlic. Worked perfectly.
To be honest I think I've had about enough of trying to share ideas and tips here.
I'm looking for another 'cooking forum' to join.

Jan 25, 2015
Puffin3 in Home Cooking
1

Menu ideas to go with Split Pea Soup

You beat me to it!
Your delicious homemade bread grilled with 'fancier' cheese but I'd include in the grilled sandwich some thin slices of really tasty pork based smoked ham or prosciutto, etc

Jan 25, 2015
Puffin3 in Home Cooking

how long would it take to make a medium rare salmon fillet in your oven?

I bet you don't follow a 'formula' like x minutes at x temp at x thickness.
"I've been given a thirty pound frozen turkey. What is the best way to cook it?".
Answer: 450F oven, 30 minutes for each pound. Should end up with a perfectly cooked turkey". Ya right!

Jan 24, 2015
Puffin3 in Home Cooking

New tip for easy roasted garlics

I just happened on this by accident. It works like a damn!
Take a flat bottomed non-stick small fry pan. About two t's of olive oil and or butter. Heat set to low. You don't want the pan too hot.
Now take your whole bulbs of garlic and using a heavy sharp knife cut off the flat 'root-end' off the bulbs. Take off just enough to expose all the little cloves. This can be tricky if you don't use a heavy sharp knife I've discovered.
The whole bulbs are still intact.
Now place them exposed end onto the oiled warm pan. Leave them alone for at least half an hour. You can cover them with a lid.
Last night I roasted a few whole bulbs this way. When I carefully lifted the bulb from the pan most of the cloves slide out of their skins and adhered to the pan just a bit. The cloves were golden at the end and fork soft. They came easily away from the skins. Those that stayed in the whole bulb skin squeezed out easily.
It's an easy way to roast whole bulbs without the work/mess of breaking apart then peeling the individual cloves.

how long would it take to make a medium rare salmon fillet in your oven?

Don't you need the other 'thumb'? That thumb is referred to as oven temp./type of salmon/age of salmon/size of salmon/even sex of salmon/where the salmon was caught/ how long ago/how the salmon was cared for after it was caught.
What's the point attempting to answer these broad questions asking for specifics? Waste of bandwidth/time IMO.

Jan 24, 2015
Puffin3 in Home Cooking