Comically, due to life circumstances, we're doing the corned beef brisket tonight. Because no one is home to babysit (and it's a good technique for this), I've got it going all day at 175 °F in the SV circulator. Will do oven roasted cabbage + fixin's when I get home tonight to round out the meal.
Dad absolutely loves his corned beef whereas I'm a bit less enthusiastic. Hopefully the roast veggies elevate the meal a bit. We'll see!
Dad absolutely loves his corned beef whereas I'm a bit less enthusiastic. Hopefully the roast veggies elevate the meal a bit. We'll see!
Forgot to mention, the opinions on the entertainment value of Jerry Lewis vary also.
Is this what you pay $100 for?
23andme says I'm
72% less likely to drink instant coffee.
Science at its most profound.
23andme says I'm
72% less likely to drink instant coffee.
Science at its most profound.
And congrats you just gave them your genome for their database. (Sadly you actually are the product) :/
That works! I think I got ready frustrated with their flaunts in regards to FDA and begrudge them that.
Do not underestimate the willingness of people over the age of 65 to declare: I.D.G.A.S., even about "privacy" matters. They've been mostly-polite, mostly-conformists for a long time. And now they D.G.A.S.
I heard some audio recordings of older Shetlanders speaking, it's an unusual accent. Definitely Scots but a very noticeable Scandinavian inflection. Most of north eastern Scotland was ruled by Norse kings for a time and crawling with Vikings before that. When I was in Wick a couple of years ago we walked to the old castle ruin, the guy who built it was Scots on one side and Norse on the other. Probably built the castle to keep both families away!
GrooveT - That looks really good. I haven't cooked duck in awhile so that is inspiration. Cheers!
Phil
Phil
I'm part Scottish. My grandma on my dads side was Scottish. I have no idea what it means aside from what I know of Groundskeeper Willie and I wonder why he hasn't bashed the sod out of Homer Simpson for being Irish.
I also seem to have had a genetic likeness for various things Scottish such as plaid fabrics and designs (as a kid I used to like the plaid red pattern on various things like flasks and other things in old Salvation Army stores).
I also liked Scottish music and loved the movie Highlander and my father always had a mean temper.
I haven't yet tried Haggis or Scotch Whiskey, crime against humanity I know.
Who knew I would turn out to be Scottish after all.
I also seem to have had a genetic likeness for various things Scottish such as plaid fabrics and designs (as a kid I used to like the plaid red pattern on various things like flasks and other things in old Salvation Army stores).
I also liked Scottish music and loved the movie Highlander and my father always had a mean temper.
I haven't yet tried Haggis or Scotch Whiskey, crime against humanity I know.
Who knew I would turn out to be Scottish after all.
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That does look good. The only duck I see around
here are the barbecued ones hanging in Asian
markets.
Rare duck would be unusual in an Asian dish, I'm surprised since the soy sauce and salt baked chickens next to them are often pink at the bone.
It appears that duck (like rabbit) is way more popular in Europe.
Years ago I would once in a while see rabbit in the grocery store,
but no longer. (I can find a frozen duck, if I look hard enough)
Years ago I would once in a while see rabbit in the grocery store,
but no longer. (I can find a frozen duck, if I look hard enough)
Skip the rabbit even if you find it the Pel-Freez folks are as about as bad as it gets. It's sad that some alternative meats were actually available in the 70's from small farms but everything has gravitated to a narrow mainstream for economic reasons.
Wednesday go ta meetin' meal.
Pork side ribs done in an Oriental roast pork style marinade, 24 hours in the immersion cooker then 10 minutes on the grill.
Very tender, medium juicy, and a nice balance of sweet, five spice and umami. Served with carrot, celery and cuke sticks.
Pork side ribs done in an Oriental roast pork style marinade, 24 hours in the immersion cooker then 10 minutes on the grill.
Very tender, medium juicy, and a nice balance of sweet, five spice and umami. Served with carrot, celery and cuke sticks.
Attachments
Marinaded and blackened? Tell us more please.
We are lucky to have it available around here and if you don't mind utility (missing wing usually) it is quite reasonable.
