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The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
Topper wrote: ↑Sun Dec 26, 2021 9:46 am
Duck Breast, rosemary polenta, sauteed brussel sprout leaves with bacon and pecans.
Chocolate mint creme brule.
How was your Christmas dinner?
Nice!
Wife does a brussel sprout, bacon, pecan dish. Also has cranberries and something else. Not just the leaves but that’s interesting, why do you use just the leaves?
The core is fairly bitter. I use a paring knife to cut the core out and peel the leaves off. Blanch them them saute in bacon fat. They also plate better. A dollop of polenta in the centre surrounded by a circle of leaves, with the sliced breast on top of the polenta and an orange flavoured sause over the meat and polenta. I'll often add apples to it. Thought about cranberries.
I've made this before using a whole duck where I'll smoke the thighs and legs and the confit them. To serve I'll shred the thigh meat (not much meat on the legs) and plate the sliced breast on top of it.
Texas’ exclusive Camp Brisket, led by barbecue legends
An intense, two-day workshop dedicated to the holy grail of barbecue held at Texas A&M University, a collaboration between the school’s meat science department, pitmaster educators and Foodways Texas, an organization dedicated to preserving and promoting Texas food culture.
About 90 lucky souls were tapped to participate in the recent workshop from thousands of international hopefuls wanting to learn the intricacies of producing classic Central Texas-style brisket, considered the pinnacle of barbecue cooking and eating.
Some were professional pitmasters, some barbecue restaurant owners, some amateur “weekend warriors,” but all shared the common goal.
If anything, Camp Brisket — attended by luminaries such as Tootsie Tomanetz, the pitmaster of Snow’s BBQ in Lexington; Aaron Franklin, the James Beard Award-winning pitmaster of Franklin Barbecue in Austin; and pitmaster/restaurateur/competition champion Tuffy Stone of Richmond, Va. — affirmed that barbecue passion remains hot.
Topper wrote: ↑Fri Jan 21, 2022 1:03 pm
5 spice, maple brule, crispy skin salmon fillet with sunimono rice noodles
but tonight is meatloaf
I have given up cooking salmon, no matter what I do, it is dry IMO.
I moved to other fish, cod/sole/snapper and tuna and of course way more shell fish and other sea food.
You are grossly over cooking it. Salmon fillet should be "rose" (just a bit past raw) in the middle. When the blood protein (Albumin) coagulates it is done and should be turned and briefly cooked the other side.
Albumin is that loose white grey crud that comes out of the meat.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
