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Old 30th March 2013, 12:53 AM   #1541
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Did you do just the siphon part or did you use the inside the shell part and the guts as well? Were they local?
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Old 30th March 2013, 01:21 AM   #1542
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Anyone like breasts? I grew up not liking them but now I have a foodie woody for them. Wanna know why and how that childhood dreaded, dried out piece of meat, that only gravy could save, is now something I really look forward to? It's simple, yet when I look on youtube, I see the same old, same old, and the logic escapes me.
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Old 30th March 2013, 02:19 AM   #1543
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What's your secret?
Does it work for different types of cooking... roasted, fried, BBQ'd?
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Old 30th March 2013, 02:33 AM   #1544
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Quote:
Originally Posted by Cal Weldon View Post
Anyone like breasts?
Empire Kosher variety -- brined and rinsed. Both turkey and chicken.
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Old 30th March 2013, 04:35 PM   #1545
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Quote:
Originally Posted by Cal Weldon View Post
Did you do just the siphon part or did you use the inside the shell part and the guts as well? Were they local?
I tossed the offal, but ate the rest. The siphon was the best as advised, but the rest was not bad at all, had a little more "clam" flavor, not the pure "sea-breeze" of the siphon, but very good. As good as sushi bars.

I got it from this place on the internet.

Buy Sushi Grade Fish Online | Sashimi | Make Sushi at Home | CatalinaOP

Kinda local. I have bought from these guys before and they have really nice fish. I will buy from them again -
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Old 30th March 2013, 04:48 PM   #1546
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Any part of the fish you can't eat should go in the rose bed.

Here's the crucsciki work station. Not shown is the Variac used to get the oil temperature up to a respectable 375 degrees:

Click the image to open in full size.
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Old 30th March 2013, 04:53 PM   #1547
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Quote:
Originally Posted by jackinnj View Post
Empire Kosher variety -- brined and rinsed. Both turkey and chicken.
Brining is a great way to do it. When doing whole birds, that's always my choice.
Quote:
Originally Posted by sofaspud View Post
What's your secret?
Does it work for different types of cooking... roasted, fried, BBQ'd?
Simple roasted. You need the whole breast bone on and a complete undamaged skin. Put in on a board or in the sink with the ribcage spread and smash it flat with heel of your hand a couple times. Carefully peel back the skin using scissors to free it as you go along.
Make a paste for under the skin. Make whatever you want. It can be as simple as Franks Red hot sauce or something more elaborate. I like to use vinegar, salt, cayenne pepper powder and /or flakes and Paprika. Make it spreadable and use lots, so the entire meat is covered and is starting to run off a bit. Carefully pull the skin back over so that it holds the sauce in place against the meat. Put in fridge for a couple hours.

Here's the part I can't tell you exactly but you will be a pro be the second time you do it. I se te toaster over so it's hard to tell but I would guess it's around 350ºF or so and it's there for only 45 minutes. Peel back the skin and enjoy. Really moist, really good. If only my Mother had known this when I was younger, breast might have been enjoyed in our family.
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Old 30th March 2013, 04:53 PM   #1548
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What a sausage nose (on that one).
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Old 30th March 2013, 04:57 PM   #1549
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What is the metal thing on the mixer?
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Old 30th March 2013, 08:55 PM   #1550
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Dough maker (Mr Walton's minime)

Aka pasta attachment (but still looks like a big sausage nose, imo)
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