New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. ned's head

    ned's head Well-Known Member

    Stumbled upon some duck breasts and found 2 versions of a red wine and cherry sauce. One calls for frozen cherries and the other dried. I have both. Which would give a more prominent cherry flavor?
     
  2. Owsley

    Owsley My friends call me Bear
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    Frozen
     
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  3. Truman

    Truman Well-Known Member
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    Dried
     
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  4. jbr

    jbr Well-Known Member
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    :blount:
     
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  5. Truman

    Truman Well-Known Member
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    Flavor is concentrated as moisture is removed :idk:
     
  6. Owsley

    Owsley My friends call me Bear
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    For sure. I prefer using frozen because you get the natural flavor of the fruit. It’s more personal preference than anything.
     
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  7. Truman

    Truman Well-Known Member
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    It probably won’t matter too much because you’re gonna reduce that sauce quite a bit.
     
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  8. ned's head

    ned's head Well-Known Member

    Whole foods did me dirty by obscuring the meat and selling me bone in duck legs instead of boneless breast. Too late for confit, so let's get weird
     
  9. Owsley

    Owsley My friends call me Bear
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    Do you have a pressure cooker?
     
  10. ned's head

    ned's head Well-Known Member

    Nope. Did the pan sear and oven finish. Got robbed of some tenderness, but still good
     
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  11. poor paul

    poor paul Well-Known Member
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    I bought and used brie today and all I could think about was this thread.
     
  12. poor paul

    poor paul Well-Known Member
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    Pork Tenderloin with herbs and garlic, roasted. Orzo with romesco, lemon, feta, roasted vegetables. Thinned romesco to finish the pork. 66EC2AB8-A6FD-4D59-9CA8-879297A48EFA.jpeg 53BD9F6E-9AFC-45AB-BF21-C5B9539F18A1.jpeg
     
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  13. fish

    fish Impossible, Germany
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    nm
     
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  14. ScFan27

    ScFan27 Well-Known Member

    Any suggestions on cooking a skirt steak without a grill? I cooked it on a pan last night with garlic, butter, salt and pepper. It was ok but was looking for some expert advice from the posters ITT.
     
  15. undrtow

    undrtow learn to swim
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    Broiler?
     
  16. fish

    fish Impossible, Germany
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    Grill pan, imo.
     
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  17. miles

    miles All I know is my gut says, maybe
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    I am attempting pork tenderloin right meow
     
  18. Corky Bucek

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    What’s the prep and cook temp?
     
  19. miles

    miles All I know is my gut says, maybe
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    Pretty simple. Garlic, olive oil, a little cavenders, salt and pepper. Brown a couple minutes on each side and finish in the oven at 400. Trying to take it out when it hits about 140.
     
  20. Jimmy the Saint

    Jimmy the Saint It's like the Weimar Republic in that place
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    Making curry goat and fried plantains tonight.
     
  21. Truman

    Truman Well-Known Member
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    It will be great. I can feel it in my loins
     
  22. miles

    miles All I know is my gut says, maybe
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    I think I took it out about 5 degrees too late. Still good but wanted it a little more pink.

    upload_2021-3-26_17-54-33.jpeg
     
  23. Jimmy the Saint

    Jimmy the Saint It's like the Weimar Republic in that place
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    If you have a sous vide, pork tenderloin is great in those. Even if you accidentally sear the shit out of it or something it should still be pretty pink as long as the bath temp wasn't really high.
     
  24. miles

    miles All I know is my gut says, maybe
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    Will probably try again soon. Pork tenderloin is a pretty absurd bang for buck meal.
     
  25. Taques

    Taques please dont put in the newspaper that i got mad
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    that looks incredible
     
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  26. miles

    miles All I know is my gut says, maybe
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    Fwiw the thicker end that I hadn’t cut into yet was a little better

    upload_2021-3-26_18-11-46.jpeg
     
  27. miles

    miles All I know is my gut says, maybe
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    I will never reach this level of searing ability goddamn
     
  28. Owsley

    Owsley My friends call me Bear
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    Hell yes. Going to need pics and recipe please.
     
  29. Truman

    Truman Well-Known Member
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    As the board's leading sear expert -

    1. Use a heavy pan like cast iron
    2. let it get rippin hot
    3. liberally use oil
    4. pat down the loin and get it super dry w paper towels and season
     
  30. Truman

    Truman Well-Known Member
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    And use lots of milk, of course
     
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  31. miles

    miles All I know is my gut says, maybe
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    I think I need some higher smoke point oil. I use a cast iron but I’m usually flirting with my smoke detectors if I’m trying to get my pan as hot as I need.
     
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  32. Owsley

    Owsley My friends call me Bear
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    5. Turn on fans and/or open doors and windows
     
  33. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I pulled a smoke detector down in my living room with the promise I would replace it but haven’t. It’s been 5 months.
     
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  34. Jimmy the Saint

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  35. Jimmy the Saint

    Jimmy the Saint It's like the Weimar Republic in that place
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    Also I completely forgot to take a pic of the final product so that last one is my second bowl. My plating skills are not great but they aren't that bad.
     
  36. slogan119

    slogan119 Her?
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    IDK why but pork tenderloin tastes like hot dog to me. Even marinated.

    Mitt Romney, eat your heart out.
     
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  37. poor paul

    poor paul Well-Known Member
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    That’s a take.
     
  38. Jimmy the Saint

    Jimmy the Saint It's like the Weimar Republic in that place
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    I think you're cooking it wrong.
     
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  39. Homo Erectus

    Homo Erectus Well-Known Member
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    Who doesn't love a good milk steak?
     
  40. One Two

    One Two Send it!
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    Grapeseed
     
  41. ned's head

    ned's head Well-Known Member

    I use safflower oil in mine, just because I'm cheap
     
  42. poor paul

    poor paul Well-Known Member
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    Just put pork tails, onion, garlic, carrots, chicken broth, peppercorns, and fresh cilantro into a stock pot. Making some broth for homemade ramen tonight. Never have made ramen from scratch before.
     
  43. Wicket

    Wicket Fan: ND, PSV, Pool FC, Cricket, Urquel, Dog Crew
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    think this is prolly the best place to ask. Thinking of buying an offset smoker, given that this style of smoking is almost wholly a US thing what are the things I need to look at when buying one?
     
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  44. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Ask in the BBQ thread.
     
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  45. Owsley

    Owsley My friends call me Bear
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    How we looking? Using tails is interesting and awesome. I’m much more familiar with tonkotsu style where you cook the marrow out of the bones. Can’t wait to see the final product. You doing soft boiled eggs to go with?
     
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  46. poor paul

    poor paul Well-Known Member
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    527B4A3F-6F14-4107-AD92-4A7AE4AC341B.jpeg

    Here’s the broth I’m rolling with. Finished with a dollop of chive butter. The tails have so much flavor from meat/collagen etc and they have bones too.

    I’m doing pork belly/egg/scallion/bean sprout topping.
     
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  47. poor paul

    poor paul Well-Known Member
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    I use an offset smoker but the BBQ thread will lend more users who do that style of cooking. I’m team offset for life though.
     
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  48. poor paul

    poor paul Well-Known Member
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  49. poor paul

    poor paul Well-Known Member
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    364FA99C-2F51-4933-B835-E7FB7E520433.jpeg Pork belly porn
     
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