pegasis0066's Profile

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Your most elegant chicken recipe?

What the role of the pig bladder? White or black truffles? :-)

Jan 19, 2015
pegasis0066 in Home Cooking

Your most elegant chicken recipe?

Agree, coq au vin is great, probably my favorite chicken dish. I like Alton Brown's recipe but will look at Burrell's.

Jan 19, 2015
pegasis0066 in Home Cooking
1

Your most elegant chicken recipe?

I am looking for a chicken recipe that could be served at a Michelin 3 star restaurant. One that makes you glad you didn't choose anything else on the menu.

Jan 19, 2015
pegasis0066 in Home Cooking

Can you make your own Serry Vinegar?

Googled it and didn't find anything. Assume it's more involved than just adding Sherry to Vinegar?

Jan 17, 2015
pegasis0066 in Home Cooking

Help with some site basics here

How does this eliminate multiple pages of a thread< I recall not long ago threads didn't have pages, the entire thread was displayed.

Jan 14, 2015
pegasis0066 in Site Talk

Is "bone broth" the new marketing term for stock?

I believe one difference is a vinegar soak of the bones in making bone broth, which is said to pull more minerals out of the bones.

Jan 10, 2015
pegasis0066 in General Topics

Recipes with Madeira?

I make a goat cheese, sun dried tomato, and spinach stuffed split chicken breast (skin on and bone in), with a maderia wine sauce (using chicken demi-glace).

A mushroom ragu with maderia (and beef demi glace) is good as well.

Jan 06, 2015
pegasis0066 in Home Cooking

Freezing demi-glace

I didn't use ice cube trays but just poured it in a meatloaf shaped glass dish and refrigerated overnight. The next day I pop it out (it gels nicely), cut into cubes, and put into a freezer bag for uses later.

Jan 01, 2015
pegasis0066 in Home Cooking

Linguine & Clams

Create enough of the herbed broth to cook the pasta in. So much better than just using water.

Dec 30, 2014
pegasis0066 in Home Cooking

Caprese Salad

Ok, I give... what's so original about this recipe?

Dec 30, 2014
pegasis0066 in Home Cooking

Slow roasting a venison shoulder

I think there is a very good chance you and your guests will be disappointed in the venison shoulder roast. There is a reason most experienced hunters only grind the front shoulders.

Dec 29, 2014
pegasis0066 in Home Cooking
1

Duck Fat!

Double boiler scrambled eggs, use instead of butter.

Dec 28, 2014
pegasis0066 in Home Cooking

Au Gratin Potatoes that are Creamy but not Runny

3-4 pounds Yukon Gold potatoes
1 cup whole milk
1 cup cream
5 oz soft fresh goat cheese (about 1 cup crumbled)
8 - 10 garlic cloves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Edit - this is basically the recipe I use, with tweaks here and there. And I do not use milk, cream only.

Dec 22, 2014
pegasis0066 in Home Cooking
1

Au Gratin Potatoes that are Creamy but not Runny

I am on a quest to make the perfect au gratin potatoes. I can get the flavor pretty much right but I struggle with the consistency. Lately I have been baking them until cooked, cool, and then re-heat - this has helped set them and reduced the runniness but they still aren't perfect.

I am looking for au gratins that cut into a perfect square, and don't slip/slide apart... like in this photo.

Any suggestions on techniques and/or ingredient modifications?

Dec 22, 2014
pegasis0066 in Home Cooking

Food For The Afterlife

Doesn't matter, your dead... any food will just add to you being worm meal.

Dec 13, 2014
pegasis0066 in General Topics

How do you make beef stock?

A few chicken feet really help it to gel.

Nov 30, 2014
pegasis0066 in Home Cooking

French Toast Appetizer from L'Albatros Brasserie in Cleveland - how to make?

I would like to try to make... what I know from having it once and these photos:

- brioche french toast
- mushroom ragu
- mico greens w/ balsamic syrup

Questions:

- would you put just a bit of maple syrup on the toast before topping with mushroom ragu
- looks like shavings of Parmesan, agree?
- what do you think the white sauce is underneath?

Nov 25, 2014
pegasis0066 in Home Cooking

Spaghetti Carbonara recipe

Bacon and cream = fail

Coq au vin and low carb side?

Braised cabbage

Knives?! Help!

Consider buying a decently priced knife that can be sharpened, and then also buy a sharpening system, not just a horning steel. Actually buying a good sharpening system is better than spending an excessive amount on a knife or set of knives.

Thawed whole duck in the fridge...?

I would freeze, just to be safe. Thawing in water is an option to speed things a bit.

Nov 08, 2014
pegasis0066 in Home Cooking

Carbonara - How many eggs and how much pepper?

That would be 8 egg yolks per pound, approximately. Am I mis-calculating?

Nov 01, 2014
pegasis0066 in Home Cooking

Carbonara - How many eggs and how much pepper?

Just got an adjustable pepper mill as I like pepper and find a courser ground to be more peppery. The mill I bought is decent, however recently at Mickey Mantel's steak restaurant in Oklahoma City, the waiter had a mill so coarsely set that there were big chunks of peppercorns bouncing off my plate. That's what I am looking for.

Also heard someone say carbonara is a Roman dish, so you must use a Roman cheese... Romano.

Oct 31, 2014
pegasis0066 in Home Cooking

Carbonara - How many eggs and how much pepper?

I make carbonara a fair amount but am always trying to improve. I was looking at a lot of recipes and the ratio for eggs and pepper (and pork even) to a pound of pasta was all over the place.

Anne Burrell has a recipe with 8 eggs while most have much less. Egg yolks are sometime only used in a recipe.

I have learned pepper is a key ingredient yet most recipes don't specify a precise amount. Also, would there be a big difference in coarsely ground vs fine?

Any insight on these ratios would be appreciated.

Oct 31, 2014
pegasis0066 in Home Cooking

Anyone Try This - Eric Ripert's Romantic French Carbonara ?

http://www.babble.com/best-recipes/er...

Having in-laws over on Saturday and my wife has promised them I make a great carbonara. I do make a pretty good one, but was thinking of trying this twist. By chance, has anyone ever tried this recipe?

The creme fraiche is interesting but wonder if it would be sweet.

Oct 30, 2014
pegasis0066 in Home Cooking

Talk to me about cooking wild game (venison)

I didn't mean farm raised deer. I meant wild deer that primarily eat out of farm fields.

Oct 22, 2014
pegasis0066 in Home Cooking

Crispy Skin Duck Breasts...

I cook a lot of duck breast, using the cold skillet method. The skin is always very crispy after cooking, but after resting 10 minutes not so much.

I think the above method may be worth trying, except I won't cut it up first.

Oct 22, 2014
pegasis0066 in Home Cooking

Is there anywhere I can order fish heads and fish bones for making fish stock from fishermen or stores, restaurants, etc. . that sell fish. I live in Missouri with no access to fresh fish that I know of.

Really, you don't have access to fresh fish in Missouri? Fedex flies everywhere!

I occasionally buy a whole trout or branzino to eat, and then save the head, tail and bones. After a few months, I am good to go.

Oct 22, 2014
pegasis0066 in Great Plains

Sides to serve with crab legs

I can't believe no one has suggested good old french fries. They actually accompany crag legs nicely and it is a bit whimsical to serve such a common cheap side with luscious crab.

Oh, and it meets your criteria for a finger food. :-)

But... you may come off cheap if someone else is providing the crab. Can maybe only pull off if you are providing both.

Oct 22, 2014
pegasis0066 in Home Cooking

Talk to me about cooking wild game (venison)

Don't plan on eating any cuts, other than backstraps and tenderloins, like a steak - they will be tough. So braising is necessary for most cuts that you haven't ground.

As far as bacteria/parasites, I wouldn't worry. I have never heard of such an occurrence. Further, for the backstraps and tenderloins you want to cook it rare due to it being so lean.

And you are right to assume it will be gamey, being a woods deer vs farm one. I don't agree (at least my taste buds don't) but many say a farm deer tastes just like beef.

Oct 22, 2014
pegasis0066 in Home Cooking