Originally Posted by GloryDayz (Post 11218046)

Lick my ball sack after a wet shit! I love me some Brussel Sprouts, and come collard greens!

Originally Posted by BucEyedPea (Post 11218331)

I hate both, but I ain't doin' that !

I will tolerate bb but only if hidden in a cheese sauce, heavily seasoned/spiced, raw finely shredded in a salad.

Originally Posted by scho63 (Post 11218912)

Started Christmas pre-dinner with a large assortment of meats, cheeses, pickled items, tapenades, capers, crackers, pretzels, radishes, and wine.

Then cooked two pork tenderloins after marinating 24 hours in apple juice, maple syrup, a whole head of chopped garlic, dried basil and chili powder.

Also has Pillsbury Crescent rolls and a stir fry of baby bok choy and water chestnuts with soy sauce, ginger, onion powder, garlic and sesame chili oil.

Lastly was a Marie Callendars Dutch Apple Pie.

Enjoy the photos as much as I enjoyed the Christmas meal with my GF! :thumb:

Originally Posted by scho63 (Post 11218912)

Started Christmas pre-dinner with a large assortment of meats, cheeses, pickled items, tapenades, capers, crackers, pretzels, radishes, and wine.

Then cooked two pork tenderloins after marinating 24 hours in apple juice, maple syrup, a whole head of chopped garlic, dried basil and chili powder.

Also has Pillsbury Crescent rolls and a stir fry of baby bok choy and water chestnuts with soy sauce, ginger, onion powder, garlic and sesame chili oil.

Lastly was a Marie Callendars Dutch Apple Pie.

Enjoy the photos as much as I enjoyed the Christmas meal with my GF! :thumb:

Originally Posted by lewdog (Post 11219024)

How many escorts did that feed???

Originally Posted by mikeyis4dcats. (Post 11219029)

these are amaze balls.

made 2 batches the last 2 days.

http://sallysbakingaddiction.com/201...pretzel-bites/

Originally Posted by Fire Me Boy! (Post 11219269)

I'm disappointed there aren't more pics from yesterdays plates.

Originally Posted by Inmem58 (Post 11219380)

Thread sucks without pics

Originally Posted by GloryDayz (Post 11219433)

OK, picks!!!



http://static3.businessinsider.com/i...iginal-1-3.gif


http://cdn.bleacherreport.net/images...gif?1378698842

Originally Posted by Fire Me Boy! (Post 11219893)

Just vacuum-packed five steals cut from the leftover rib roast. Three in the freezer, a couple for today or tomorrow.

I found the sous vide is an awesome way of reheating the rib roast, and since it was a hair underdone out of the oven, the sous vide brings it right up to 130, where I want it.

Originally Posted by GloryDayz (Post 11219911)

Yum.... Steal, it's what's for dinner! Ur going to need the water warmer than normal to tenderize it me thinkst...

Originally Posted by GloucesterChief (Post 11221340)

I am guessing something fried with the duck fat.

Garlic fries perhaps?

Originally Posted by Count Alex's Losses (Post 11221345)

Duck fat goes in a stew or soup I bet.

I would like to try it on popcorn. Bacon fat on popcorn is amazing.

Originally Posted by cdcox (Post 11221363)

Yeah, I am going to do something with potatoes fried in duck fat. Not sure on the specifics yet, but that is the plan.

Originally Posted by Buehler445 (Post 11221433)

Jesus. Bacon fat on popcorn? I had a heart attack just reading the words.

Originally Posted by cdcox (Post 11221237)

Risotto tonight, using the duck stock I made on Christmas day. If you have never made risotto you should try it. You'll never look at rice the same way. This is by far my favorite version that I have tried, but long ago we had a seafood version in Venice that was quite memorable. Quality ingredients are key here. Arborio rice, onion, garlic, dry white wine, flat leaf parsley, crimea mushrooms, dried chanterelle mushrooms (I use fresh when I can get them), best quality Parmesan cheese (please don't skimp here), thyme, rosemary, butter, and duck stock. I usually use homemade chicken stock.



http://i57.tinypic.com/2j128w5.jpg



I skimmed the fat off the stock. This will be used for the 4th day of the duck in the near future. Rep to the first person who guesses what I will do with the duck fat.



http://i61.tinypic.com/2luz0na.jpg



First task is to reconstitute the dried mushrooms in the duck stock. I filter the stock through a coffee filter to transfer the mushroom flavor to the final dish. This is what the chanterelle's look like after I have reconstituted them.



http://i60.tinypic.com/25k1tow.jpg



Meanwhile, I've prepared all the other ingredients. Ready to cook!



http://i60.tinypic.com/2v1kuwo.jpg



Heating the stock, while I saute the onions and garlic in 2 T butter and 1 T olive oil. Yes, my cookware sucks, but I make it sing.



http://i60.tinypic.com/293ytyr.jpg



After the onions were tender, I added the mushrooms and now they have been browned. Starting to smell good.



http://i58.tinypic.com/2e21pna.jpg



Now, I have added parsley, [no sage], rosemary, and thyme to the mushrooms, along with salt, pepper, and a half cup of wine. Once the wine is absorbed and boiled off, I set this aside and start the rice.



http://i57.tinypic.com/2920lxe.jpg



First step in cooking the rice is to saute the other half of the onion in 2 T butter. Then add 1 C wine and boil until it is reduced by half. Now I am ready to add the rice (I already added S&P to the dry rice).



http://i61.tinypic.com/2j68py1.jpg



Look at this beautiful stock! When you are making risotto, it is crucial to add hot stock to the rice.



http://i58.tinypic.com/9a5ts7.jpg



Ok, I added 2 C of the rice to the reduced wine and stirred. Then I added a couple of ladles worth of stock to the rice. The procedure is to add the stock a little at a time, stir frequently until most of the liquid is absorbed, then add more stock. This process goes on for around 25 minutes in my kitchen, but some books say that the rice will be done in 15 or 18 minutes. I don't buy it.



http://i60.tinypic.com/n6xtuu.jpg



Here is a pic about halfway through the cooking process. See how the rice is starting to get plump. But at this stage, the rice still had significant crunch so it is not done yet.



http://i61.tinypic.com/351a6v9.jpg



Keep adding broth, stirring, and tasting the rice. The heat on the rice should be enough to keep it bubbling. You want it to be al dente: soft on the outside, firm in the middle, without any hint of crunchiness. You also want a fair amount of free liquid at the end, not soupy but much wetter than normal rice. It will continue to thicken after you take it off the heat and after you add the cheese.



Here is a pic after I have stirred in the mushroom mixture and added all that cheese you saw piled on the plate. I micro-planed the cheese so it wasn't quite as much as it appeared in the photo. Glorious!



http://i61.tinypic.com/20kbxtx.jpg



Ta da! Plated with extra cheese and a few twists of ground pepper.



http://i59.tinypic.com/2h6fvk5.jpg



Critical review. I have made the recipe dozens of times and it is a bit different each time due to variations in the wine, stock and mushrooms.



1. This was the best looking batch of risotto I have ever made. The dark brown duck stock really paired well with the mushroom character of the dish.



2. It was delicious tasting. This is always a meal that we look forward to and this one did not disappoint. The best way I can describe it is Thanksgiving on steroids.



3. For whatever reason, this version did not have the epic perfume quality that my best versions of this dish have had. Could have been the wine, maybe the duck stock masked the volatile compounds, maybe it needed the fresh Chanterelles. Overall it was a top 10 version of this dish, but not a top 5.

Originally Posted by cdcox (Post 11221237)

Risotto tonight, using the duck stock I made on Christmas day. If you have never made risotto you should try it. You'll never look at rice the same way. This is by far my favorite version that I have tried, but long ago we had a seafood version in Venice that was quite memorable. Quality ingredients are key here. Arborio rice, onion, garlic, dry white wine, flat leaf parsley, crimea mushrooms, dried chanterelle mushrooms (I use fresh when I can get them), best quality Parmesan cheese (please don't skimp here), thyme, rosemary, butter, and duck stock. I usually use homemade chicken stock.



http://i57.tinypic.com/2j128w5.jpg



I skimmed the fat off the stock. This will be used for the 4th day of the duck in the near future. Rep to the first person who guesses what I will do with the duck fat.



http://i61.tinypic.com/2luz0na.jpg



First task is to reconstitute the dried mushrooms in the duck stock. I filter the stock through a coffee filter to transfer the mushroom flavor to the final dish. This is what the chanterelle's look like after I have reconstituted them.



http://i60.tinypic.com/25k1tow.jpg



Meanwhile, I've prepared all the other ingredients. Ready to cook!



http://i60.tinypic.com/2v1kuwo.jpg



Heating the stock, while I saute the onions and garlic in 2 T butter and 1 T olive oil. Yes, my cookware sucks, but I make it sing.



http://i60.tinypic.com/293ytyr.jpg



After the onions were tender, I added the mushrooms and now they have been browned. Starting to smell good.



http://i58.tinypic.com/2e21pna.jpg



Now, I have added parsley, [no sage], rosemary, and thyme to the mushrooms, along with salt, pepper, and a half cup of wine. Once the wine is absorbed and boiled off, I set this aside and start the rice.



http://i57.tinypic.com/2920lxe.jpg



First step in cooking the rice is to saute the other half of the onion in 2 T butter. Then add 1 C wine and boil until it is reduced by half. Now I am ready to add the rice (I already added S&P to the dry rice).



http://i61.tinypic.com/2j68py1.jpg



Look at this beautiful stock! When you are making risotto, it is crucial to add hot stock to the rice.



http://i58.tinypic.com/9a5ts7.jpg



Ok, I added 2 C of the rice to the reduced wine and stirred. Then I added a couple of ladles worth of stock to the rice. The procedure is to add the stock a little at a time, stir frequently until most of the liquid is absorbed, then add more stock. This process goes on for around 25 minutes in my kitchen, but some books say that the rice will be done in 15 or 18 minutes. I don't buy it.



http://i60.tinypic.com/n6xtuu.jpg



Here is a pic about halfway through the cooking process. See how the rice is starting to get plump. But at this stage, the rice still had significant crunch so it is not done yet.



http://i61.tinypic.com/351a6v9.jpg



Keep adding broth, stirring, and tasting the rice. The heat on the rice should be enough to keep it bubbling. You want it to be al dente: soft on the outside, firm in the middle, without any hint of crunchiness. You also want a fair amount of free liquid at the end, not soupy but much wetter than normal rice. It will continue to thicken after you take it off the heat and after you add the cheese.



Here is a pic after I have stirred in the mushroom mixture and added all that cheese you saw piled on the plate. I micro-planed the cheese so it wasn't quite as much as it appeared in the photo. Glorious!



http://i61.tinypic.com/20kbxtx.jpg



Ta da! Plated with extra cheese and a few twists of ground pepper.



http://i59.tinypic.com/2h6fvk5.jpg



Critical review. I have made the recipe dozens of times and it is a bit different each time due to variations in the wine, stock and mushrooms.



1. This was the best looking batch of risotto I have ever made. The dark brown duck stock really paired well with the mushroom character of the dish.



2. It was delicious tasting. This is always a meal that we look forward to and this one did not disappoint. The best way I can describe it is Thanksgiving on steroids.



3. For whatever reason, this version did not have the epic perfume quality that my best versions of this dish have had. Could have been the wine, maybe the duck stock masked the volatile compounds, maybe it needed the fresh Chanterelles. Overall it was a top 10 version of this dish, but not a top 5.

Originally Posted by Fire Me Boy! (Post 11221604)

cd - recipe for your duck stock?

Originally Posted by Count Alex's Losses (Post 11229073)

Gonna hit up the Korma Sutra buffet today.

Originally Posted by Count Alex's Losses (Post 11229073)

Gonna hit up the Korma Sutra buffet today.

Originally Posted by Baby Lee (Post 11232455)

Choco-baklava?!?!?!

Why? ****!! WHY!!

Originally Posted by Count Alex's Losses (Post 11232486)

Best baklava I've ever had.

Everything is better with that fruit named chocolate.

Originally Posted by cdcox (Post 11221663)

I started with 2 ducks and made separate meals from the breasts and thighs. Everything else went into the stock including the giblets. You can see pictures in 2574 and 2575. I browned everything except the wings. I always do this by the seat of my pants, but here it is the best I can remember.

Roast at 425 (I used the convention roast setting on my oven):

2 duck carcasses less wings
One yellow onion cut in chunks
1/2 red onion (I happened to have one) chunked
4 small/med carrots
3 ribs celery plus leaves
Couple cloves of garlic.

Toss vegetables in a little olive oil. Add duck pieces on top. Roast for an hour turning the duck pieces once halfway through.

Add the wings to cold water in a large stock pot and bring to a boil. I added enough water to cover everything once it was added. Skim grey foam off the top. Add roasted veg and duck pieces. Use hot liquid from stockpot to deglaze roasting pan.

Add:
a handful of italian parsley
two bay leaves
Black peppercorns
Thyme rosemary oregano

Simmer for 4 hours.

Strain and cool. Skim fat off the top after cooling. Made 9 cups-- when I make stock I generally don't have a target volume in mind. I just take whatever the ingredients give me.

Originally Posted by Count Alex's Losses (Post 11232424)

Korma Sutra. A+. Best Indian I've had in KC.

http://i.imgur.com/PNOPT2kl.jpg

http://i.imgur.com/gLlCna9l.jpg

Finished with sandpeople treats

Originally Posted by BucEyedPea (Post 11232500)

Where are the plucked feathers and webbed feet?

Originally Posted by GloryDayz (Post 11232652)

Not pic of turd after that plate? You plugged up?

Originally Posted by phisherman (Post 11232685)

Korma Sutra is great. The owner/manager is bats**t crazy too, but nice as heck. Even when it's buffet time, that guy is still bringing stuff to your table.

Originally Posted by Count Alex's Losses (Post 11232668)

I just ate yesterday. I'm sure my bowels will move by tonight.

If not, I welcome the pain.

By the way, I dunno if it was just the day of the week or what, but Korma Sutra is the only Indian place I've been to that had actual chicken Korma on the buffet. Very nice. And the saag paneer was spiced in a way I haven't had before.

Originally Posted by GloryDayz (Post 11232751)

Will try. Address?

Originally Posted by Count Alex's Losses (Post 11232752)

7217 West 110th Street
Overland Park, KS

or

4113 Pennsylvania Avenue
Kansas City, MO

Originally Posted by GloryDayz (Post 11232763)

One better than the other?

Originally Posted by Count Alex's Losses (Post 11233215)

Holy shit. Those homemade?

Originally Posted by cdcox (Post 11233221)

Of course.

Originally Posted by phisherman (Post 11232685)

Korma Sutra is great. The owner/manager is bats**t crazy too, but nice as heck. Even when it's buffet time, that guy is still bringing stuff to your table.

Originally Posted by Inmem58 (Post 11236224)

Is spaghetti squash any good? I want to try this soon

Originally Posted by Inmem58 (Post 11234090)

Black eyed peas ...

Originally Posted by Inmem58 (Post 11236224)

Is spaghetti squash any good? I want to try this soon

Originally Posted by BucEyedPea (Post 11236283)

It is depending on how you prepare it. There's so many ways. I posted on myself already. Also great with butter and parmesan cheese as a side dish.

Originally Posted by Fire Me Boy! (Post 11234071)

Hickory and apple smoked kielbasa for lunch. Tasty.

Originally Posted by Buehler445 (Post 11237302)

How did that turn out? Did you run the whole thing in the smoker or grill it at the end?

Originally Posted by Fire Me Boy! (Post 11237305)

All through the smoker. Turned out really well, the casings were nice and crisp, and the smoke really shined. One of the best smokes I've done in the electric, and I really didn't do much.

Originally Posted by Buehler445 (Post 11237310)

Good work. Where did you get the sausage?

Originally Posted by Fire Me Boy! (Post 11237312)

Just Publix house fresh kielbasa. Next time, I'll go by the butcher for something a little better, but these were good.

Originally Posted by Buehler445 (Post 11237315)

Cool man. I assume you ran 225? How long did you cook it?

Originally Posted by Inmem58 (Post 11236224)

Is spaghetti squash any good? I want to try this soon

Originally Posted by Fire Me Boy! (Post 11237317)

Yeah, 225-235. Cooked for about 80 minutes. Pulled one at 60 and the center was a hair under, so put it back and ran another 20.

Originally Posted by Fire Me Boy! (Post 11237305)

All through the smoker. Turned out really well, the casings were nice and crisp, and the smoke really shined. One of the best smokes I've done in the electric, and I really didn't do much.

Originally Posted by Baby Lee (Post 11237413)

Was it Mr. Spriggs good?

<iframe width="420" height="315" src="//www.youtube.com/embed/xz1cee_94L4" frameborder="0" allowfullscreen></iframe>

Originally Posted by Buehler445 (Post 11237412)

Thanks man. Appreciate the help.