@Lanny, this looks good. What say you? Perhaps, resident foodie buffs @EL PRESIDENTE and/or @Tyrant of Ants might chime-in, as well.
Used carcass, neck and tail of the duck to make stock. Added remains of a bottle of red wine. Too strongly flavored to sub for chicken stock, closer to meat stock. Always keep on hand four basic stocks, chicken, meat, fish, vegetable.
Korean style fried chicken? Good stuff. I don't get it as often as I like. I eat Japanese fried chicken (karaage) at least once a week. Local spot does it great near my work and its only $10. Have you ever been to Jack Daniel's in Tennessee? Went there for my bro's bachelor party, ate at Miss Mary Bobo's, had some great fried chicken https://www.jackdaniels.com/en-us/Miss-Mary-Bobos-Restaurant
I use to buy fried chicken when I was in Korea at open air markets, fantastic. My wife makes perfect Southern fried chicken here at home.
I've always thought true foi gras was made from goose liver and the duck stuff is just a cheap imitation.
This is aimed at you crandc because you seem to know a lot about food/baking etc. No doubt you are familiar with Sees and I have one close to me. I'm fascinated by how they make every candy style amazingly well. I'm astounded at the brittles, both from a texture and from a flavor standpoint. I want to try to male some but expect it is a difficult matter. Have you ever tried?
Yes, I have made brittle. Biggest issue is making sure the sugar is heated to proper temperature. And that it doesn't crystallize. Some recipes use a bit of corn syrup along with sugar to prevent crystallization. I strongly recommend a digital thermometer. You will also need a heatproof surface to pour the syrup onto after it reaches proper temperature. Marble or polished granite work well.
OK thanks, I thought it was a temperature management thing. I'm totally hooked on the Sees California brittle.
I've got a box of Sees in my house right now. Love their maple walnut. My stepdad used to have stock in their parent company. He loved their nuts and chews. We shop at their Washington Square outlet.
Salmon is so easy to overcook. Make sure it's a perfect medium rare. Ray's Boat House in Seattle made the best grilled Chinook salmon I've ever had, including my own.
Smoked a couple chubs of Summer Sausage tonite. The dog will be keeping a close eye on me and standing watch at the fridge for the next week, making sure I'm not eating any without her.