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« Tim Ky Noodle | Main | Farmhouse Bistro – New in Yuma »

Wednesday, 21 January 2015

Comments

kat

curry, lots of curry

Kirk

Sounds perfect for the weather you're having Kat!

jack

Being a lab rat, i've been experimenting with cooking sous vide, well, everything! I haven't been disappointed yet.

Lynnea

smoked potatoes? that sounds like the most amazing, delicious thing ever! yum! =)

Kirk

Hey Jack - The Missus gave me approval to get an immersion cooker...but I didn't think I'd be using it much.

Hi Lynnea - Oh man are those good. Especially cooked a second time...either deep fried, or smashed and seared in duck or bacon fat!

jack

Hi Kirk, I'm using a water bath circulator from work that I fixed and cleaned up. Otherwise, I'm not sure I would have bought one. It has been fun though playing with cooking different meats.

buddha

Kirk,

Since I am at a loss in finding any duck at all that is decent in a restaurant can you suggest a place that I can buy a whole duck?

Kirk

Sounds like a nice project Jack.

Hey Jeff - When I make such dishes at home I get poultry from Mary's

http://www.maryschickens.com/

Which Whole Foods and Bristol Farms has. I have the poultry guy order me a fresh whole duck.....which has never been frozen.
So I can make stuff like this:

http://mmm-yoso.typepad.com/mmmyoso/2013/11/duckin-around.html

http://mmm-yoso.typepad.com/mmmyoso/2014/06/why-duck-fat-rules.html

Not cheap, but that duck is really good. I also have them order me legs for my confit

http://mmm-yoso.typepad.com/mmmyoso/2014/07/duck-confit.html

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