Oh

MY

God

Said I **might pull at 122. Never got there.

Oh.

Lol, I was wondering how it went down a degree

I've never cooked a standing rib roast. Feeling a little left out... :sulk:

But the braised duck legs will be great. :drool:

Dude your duck breast looked awesome



Looking forward to the legs and risotto

****ing this.

I almost got a mouthfull of LCD, before I got ahold of myself.

Here are the legs. They also turned out great. The vegetables are like a sauce. Super easy recipe. This time the breasts were the better if the two dishes, while last time I did 3 days of the duck the legs stole the show.

What's for dinner? Here's mine... (Part 2)
 

http://tapatalk.imageshack.com/v2/14...3584a74dea.jpg

http://tapatalk.imageshack.com/v2/14...cca9472f3b.jpg

Served with mashed potatoes and fresh herbed stuffing. Drinking a 2005 Bordeaux.

I'm doing the whole Thanksgiving shebang. Started about 4 hours ago with a green bean casserole that I'm doing in the crock pot as an experiment, put a turkey breast in an hour ago, putting some ham in in about 90 minutes, have some premade mashed potatoes (cuz... lazy, and just cooking for myself) and will make stove top sage dressing (ditto). Need to heat up some Kings Hawaiian rolls and have some pumpkin pie for dessert.

Also made some fudge last night. Christmas and all.

Should have a heart attack by Sunday.

Nice roast FMB!!

Looks great FMB ...stuffing looked bomb too

Post recipe!!


CDC , Dang that looks great too...I'm getting hungry now


All I have had today is eggs in the morning and some of a home made cheese/walnut log my wife made

Its really good, the best one she's made

Thats interesting, care to provide any details?

I'm a BIG fan of green bean casserole and was quite interested in Pablos homemade from scratch version he mentioned around Thanksgiving... a crockpot version sounds even more intriguing.

That was maybe my best stuffing to date, and I eyeballed most things. I knew my ratio for bread to stock, so that was my starting point.

My wife loves stuffing above all other things (me included), so I always make a huge batch in my enameled cast iron lasagna pan. I would guess I used 2 Tbsp. each of thyme, sage, and oregano, and maybe 1 Tbsp. of rosemary, but that's all a total guess.

24 oz. cubed bread (I used homemade, dried in the oven)
1 stick of butter
1 large yellow onion, diced
Chopped celery (you want roughly a 1:1 mix of onion:celery)
A large box of sliced mushroom (quart, I think)
1 quart (give or take) turkey stock
Salt & pepper
Fresh rosemary, chopped
Fresh thyme, chopped
Fresh oregano, chopped
Fresh sage, chopped

Preheat oven to 350. And bring the stock to a simmer.

Melt butter of medium high heat, and cook onion, celery, and mushrooms until they've released most of their liquid and onion becomes translucent.

Put cubed bread in a large bowl, and dump the onion mixture over the top, ddd the chopped herbs, and fold together. Slowly pour in the stock and mix until all is damp, but not soaking wet. Taste and adjust salt and pepper as needed.

Cover with tin foil and bake for 45 minutes. Take foil off, bake another 15 minutes. Serve.

**** yah

That's very similar to mine...but I use less broth and I use some turkey gravy drizzled on b4 baking instead


My lordy I'm hungry and not eating for 2 hours still!!!

Wahh

That sounds great! Will have to try that.