Food thread

[Jovial Monk]

Rich. Buy a duck precooked from a Chinese place--it has a lot of fat.

Can buy duck maryland pieces & breast fillet in central market.

Did you know that b4 refrigeration duck was the poultry kept for meat? Chickens were only kept for eggs--chicken meat goes off quickly, if you handle raw chicken must was hands or could catch cholera!

[Auzgurl]

you wanted comments..so Ok what does duck taste like apart from "rich "...chicken?

My mother loved duck but Ive never had it. A friend breeds geese , they have them at Christmas..

[Jovial Monk]

HAd a goose once--once. Big waste of effort.

I suggest buying duck and eating it.

[Auzgurl]

at least you didnt tell me "Google is your friend".

[Jovial Monk]

hehehehe

can't live whole life on-line

It is a darker meat than chicken and pork, has more taste than either tastes like neither nor like cider. . .

What can I say, just buy some duck!

[Wayne Swan]

What can I say, just buy some duck!

or goose

[Jovial Monk]

Goose is a waste of time.

Boyz 'n Gurls, Lazengenmn, I have another kind of bird for dinner (no not that, I am a perfect gentlemen and never ever disclose that) No I have a 'flat emu fillet'! Emu, how verry orstralian of me, eh? A 'flat fillet' sorta like a thick steak weighing over 1Kg. Going to sear each side then bang it into an oven for 40 mins or so (not 100% sure how long/hot yet.)

Culinary delight doesn't end there. i have 100g French chanterelle mushrooms (cost a mere $15!) and a punnet mascarpone. Saute the chopped up chantelles and a clove garlic in some EVOO for a while then add half or so of the mascarpone and stir together, then pour over the emu fillet. Will let you know if it was worth all the $$$ and time later.

[Jovial Monk]

Bought some Tuscan kale at the Farmers Market this morning, It is also called black kale tho it is really very dark green. Kale can be used like lettuce in salads or cooked and chopped or processed to a puree like spinach.

Great with rook worst (smoked sausage) but bratwurst or something will do.

Like all brassicas, cruciform vegetables, kale has some anti-cancer action and unlike spinach/silverbeet/chard no oxalic acid.

Kale tastes better if it has endured some hard frosts but you can 'fool it' by keeping it in your freezer overnight. Give it a go, lovely!

[Jovial Monk]

Hmmm nights are f f f ucking f f f reezing tho days are warming up, so I am cooking this weekend "the last."

While it is still cold at night can still cook some winter dishes so this weekend some good old artery-clogging winter food.

Tonight, fish and chips, with a dim sim, just like the good old days of the 60s when you could still get incredibly good chips & fish, dim sims, chiko rolls etc etc.

Tomrrow a mixed grill: a speedini (a veal thingy that comes two on a stick and tastes nice and tangy, chili sausage and a porchetta sausage plus tomato and mushroom.

Then better eat sensibly for a few days

[Jovial Monk]

Hmmmm will get started soon on making a batch of Thai fishcakes for din dins. It IS a bit of work but sooooo worth it, leaves the ones you get at Thai restaurants in the dust!