pegasis0066's Profile

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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

Wild atlantic salmon?

I assume so, but come to think of it I have never heard of it either.

Oct 12, 2014
pegasis0066 in General Topics

Parmesan Scalloped/Au Gratin Potatoes but not too sauce or creamy

I am on a au gratin mission, seeking perfection. I have suffered from runny, saucy au gratins too. But one trick that has been successful is to cook, cool and then re-heat. Usually solves the problem.

By the way, the three best au gratin potatoes I have ever had, in no particular order: Capital Grille, Hyde Park Grill (small Ohio steak chain), and my own goat cheese version. Actually Hyde Park's are the best with Capital's and mine fighting for second place.

Ironically, making a copycat version of Capital's as we speak.. Recipe calls for 3 cheese: Romano, Jarlsberg, and White Cheddar.

Oct 02, 2014
pegasis0066 in Home Cooking

Why gluten free?

The power marketing.

Sep 26, 2014
pegasis0066 in General Topics

Cubed Duck Breast? Ideas

The Ritz Carlton Pentagon City has duck hash for breakfast - it's excellent. However I believe the duck is shredded and looks like leg/thigh meat.

In any event, duck breast cubed would work too.

But cubed duck breast just seems wrong for those of us that like it rare.

Sep 12, 2014
pegasis0066 in Home Cooking

Cast iron skillet still sticks

Cast iron isn't really non stick like Teflon, if that's your benchmark.

Three things work for me: after cleaning from previous use, wipe it down with a thin layer of bacon fat; use fair amount of fat/oil when cooking; and do let it sear for several minutes before messing with it.

Sep 11, 2014
pegasis0066 in Cookware

Duck breast - skin was crispy, but got soggy after a few minutes

I have the same issue, but do finish in oven to around 120 degrees (like it rare). After a 10m minute or so rest, the skin isn't crispy still. It's not soggy but not really crispy.

Sep 10, 2014
pegasis0066 in Home Cooking

Is Martini the proper term when you want it with Vodka?

It is if you are holding a purse.

Sep 09, 2014
pegasis0066 in Spirits

A Question About Stirring Martinis

Cook's Illustrated had a small article on various stir times... concluding 2 minutes was the best. I think I recall the rational being some bitter gin flavors were eliminated with more lengthy stirring and the chill was much greater.

I always found shaking to be a fail. Yes, it gets it cold, but often with ice shards and the ice/water dilution amount not enough. Martinis are suppose of have a portion of water dilution.

Sep 09, 2014
pegasis0066 in Spirits

What is "real food"?

Real food is fairly self evident... pretty much whatever people ate about 100 years ago is real food.

Sep 09, 2014
pegasis0066 in General Topics

Mashed potato recipes

2:1 ratio potato to butter. That's 1lbs potatoes use 8oz of butter.

Add a bit of cream and white pepper.

Sep 05, 2014
pegasis0066 in Home Cooking
1

Basic Scrambled Eggs

Scrambled eggs don't like heat. A double boiler is the only way to cook scrambled eggs.

I never ordered scrambled eggs at a restaurant - takes too much time and effort to do right in a double boiler.

Aug 18, 2014
pegasis0066 in Recipes

Roast Duck

Duck is the best. I often prefer it to steak, which was my go to favorite when in doubt.

My wife and I are eating duck about twice a month now. At first we preferred seared breast rare but have now come to equally enjoy legs/thighs. Just a few days ago had duck confit (already prepared/packaged), but it seemed a bit dry. I think next time I will make it myself.

Oh, recently we fixed too much duck breast and had some leftover (never thought I would experience having left over duck breast). The next day we just ate it cold from the fridge, and it was almost better than the night before... a new favorite of ours.

My issue with a whole duck, is it has to be broken down as I need to have the breast rare while the legs/thighs have to be 155 degrees or more. Not big deal but just some extra work.

Aug 18, 2014
pegasis0066 in General Topics

Anyone Cook with Truffles at Home?

Searched but mainly saw threads about truffle oil.

The wife and I were in Portland last weekend and had a lobster mac and cheese that was out of this world... it had truffles in it. And purchased some truffle salt at the Salt Cellar that is really good.

Any advice on what to purchase and how to use?

Aug 14, 2014
pegasis0066 in Home Cooking

What butter do they use at the table of fancier restaurants like Ruths Chris?

My wife and I have been trying different butters lately and the best I have tasted so far is Chimay. I haven't been to a Ruths or similar restaurant lately but don't recall their butter being that fantastic.

BTW, Kerrygold has zero taste for me. Land of Lakes and the store brand taste better to me than Kerrygold.

Aug 12, 2014
pegasis0066 in General Topics