pegasis0066's Profile

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Whole Lamb at Costco

That would be 35lbs of lamb to eat. I think I would prefer to butcher and freeze.

Thanks

2 days ago
pegasis0066 in Chains

Fresh soft shell crabs and best preparation?

Spider roll it!

May 21, 2015
pegasis0066 in Home Cooking

Whole Lamb at Costco

Anyone buy a whole lamb from them - noticed them hanging in the coolers there. IF so, assume you just butcher yourself?

May 18, 2015
pegasis0066 in Chains

$15 hr min. wage x zero hours =?

They do and they don't. They don't except for the PR aspect of cutting skill-less labor with our now socialist government.

I bet fast food corporations wonder how in the world did they ever become responsible for the skill-less adult labor pool.

Alton Brown's Knife-Buying Tips

You don't need many.

May 13, 2015
pegasis0066 in Cookware

Good copycat recipes for famous dishes

I suspect if it's a copycat recipe, then the original wasn't all that good to begin with.

Case in point... anything from a chain restaurant.

May 13, 2015
pegasis0066 in Home Cooking

Sous Vide Steak seared by Deeping Frying

I was kidding.

I cleaned out the deep fry (that was gross) and put in fresh canola.

May 09, 2015
pegasis0066 in Home Cooking

Sous Vide Steak seared by Deeping Frying

10 hours doing what?

May 08, 2015
pegasis0066 in Home Cooking

Perfect Gin Martini

This is a recipe from Captain Obvious.

May 08, 2015
pegasis0066 in Recipes

Sous Vide Steak seared by Deeping Frying

I was thinking duck fat or the most expensive EVOO I could find. Maybe even truffle oil. I want to double down.

Hors d'oeuvres play on Entrees

Yes on the meal afterwards, these are just suppose to be light finger hors d'oeuvres and kind of whimsical.

May 08, 2015
pegasis0066 in Home Cooking

Sous Vide Steak seared by Deeping Frying

I saw a YT video where they said this was a phenomenal way to sear a sous vide prepared steak.

Anyone do this, results? If not, what kind of oil would be best?

May 08, 2015
pegasis0066 in Home Cooking

Hors d'oeuvres play on Entrees

I am having the in-laws over this Saturday for Mother's Day. My in-laws are simple people but they have enjoyed the more sophisticated food I have served in the past, so I don't want to disappoint them this time.

I always like to serve hors d'oeuvres, since they probably rarely eat them, and have some up with the idea of a play on larger entrees. I want to serve 3 different hors d'oeuvres and have come up with two so far:

- a roast beef slider, but only the size of a silver dollar; and
- chicken and waffles w/ a apricot-horseradish maple syrup, again only the size of a silver dollar

Any suggestions on what the third hors d'oeuvre could be, fitting within this theme? Actually, I am not sold on the slider one, so could use a few suggestions.

May 07, 2015
pegasis0066 in Home Cooking

Uses for Double and Clotted Cream

I see it my grocery store but have ever only used regular cream. I assume you could substitute these two for regular cream but I noted they are much more expensive so wonder if they don't have unique uses?

May 03, 2015
pegasis0066 in General Topics

Source for Pewter Escargot Dish?

Any ideas on where to find? I google it and don't see anything. I want it vs other materials as it holds the heat much better.

May 01, 2015
pegasis0066 in Cookware

Can you really use up duck fat?

For scrambled eggs instead of butter. Homemade mayo with it. Fill a deep fryer with it and go crazy.

May 01, 2015
pegasis0066 in Home Cooking

Highest Fat Ratio for Hamburger (and adding duck fat) Questions

I added about 3 oz to 24 oz of ground chuck (think it is 80/20) - will report back after dinner. I have low expectations this will make much of a difference but will see.

Also making duck fat fries (for the first time) just in case the duck fat hamburgers don't impress me.

And, I would like to get a grinder for the Kitchen Aid so I can grind my own hamburger and play with the cuts of meat as well as the fat percentage.

Apr 28, 2015
pegasis0066 in Home Cooking

Goose or Duck Foie Gras?

I have only had duck, but have been told goose is better. Just now I found this comparison:

Goose: Silken textures, very smooth, with a rich subtle flavor that is very sophisticated and fine, almost creamy.

Duck: A more rustic texture and flavor, earthier and more pronounced taste, with a bolder architecture. Best for hot preparations.

I believe goose is more money, and maybe double the price.

Any first-hand opinions on the comparison?

Apr 28, 2015
pegasis0066 in General Topics

Highest Fat Ratio for Hamburger (and adding duck fat) Questions

What's the highest ratio of fat to beef anyone has ever tried? I think the highest you will find pre-package at grocery stores is 70/30... anyone gone higher on the fat content?

Also, I see a few recipes on the internet for adding duck fat to hamburger. Anyone ever try it, and could you tell a difference? I like my burger more medium well so would be concerned about the duck fat rendering out before it got to hot.

Apr 28, 2015
pegasis0066 in Home Cooking

Grilled lobster tails: How do you cook them to not dry them out? What other sauces or side dishes should I serve with them?

Baked, was the best method I have tried.

I haven't tried the one I provided the link to.

Apr 26, 2015
pegasis0066 in Home Cooking

Grilled lobster tails: How do you cook them to not dry them out? What other sauces or side dishes should I serve with them?

I have cooked lobster (whole and tails) every way there is except baked. I tried that method last time and it was by far the most moist tails I have ever had. Doesn't make sense (vs steam or boiled) but it worked.

Or just came across this.... http://www.wsj.com/articles/the-best-...

Apr 25, 2015
pegasis0066 in Home Cooking

Cooking duck breast--what temperature for done?

I never go above 120 but it looks medium, or medium rare at best. I may start trying 115.

Apr 12, 2015
pegasis0066 in Home Cooking

Smashburger -taste!

I have said since eating my first Smashburger a few years ago, it's the best chain hamburger by far. I can't ever remember eating a burger (chain or not) where fat dripped out of it. And not having any favor... if you think that check your taste buds.

Now I like my burgers med well, so I would appreciate someone liking them med or med rare not being a fan of Smashburger.

Apr 02, 2015
pegasis0066 in Chains

Smashburger -taste!

You can still ordered it even though it's off the menu... at least you could a few months ago.

Apr 02, 2015
pegasis0066 in Chains

How much do you spend on groceries each month?

Been through this and learned just because they can eat that much doesn't mean they need to. Insatiable appetites are a luxury and one they can indulge in when paying their own way. Until then, a decent quality of food is more than sufficient.

Mar 27, 2015
pegasis0066 in General Topics

Cedar Plank Salmon...In the Oven?

Have been trying this technique for years - couldn't tell one bit a difference between the planked salmon and non planked.

Mar 09, 2015
pegasis0066 in Home Cooking

Are there advantatages to a pressure cooker besides saving time?

Wouldn't it also infuse more favor into things?

Mar 09, 2015
pegasis0066 in Cookware

Duck experts: How to braise duck breast

Why would you even want to braise a duck breast?

Home-made stock

Use chicken feet and/or heads regardless if you are making chicken or beef stock.

Feb 27, 2015
pegasis0066 in Home Cooking

Bolognese w/ Chicken Livers

I have frozen other bolognese before and it's been fine. I haven't frozen the one with chicken livers.

I have gotten into the habit of using leftover bolognese in lasagna bolognese a few days later.

Feb 21, 2015
pegasis0066 in Home Cooking