Chef if your wife is a hotel manager, and you are such a good cook - I can see a plan B in the making
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I don't know if this is normal, but when my wife cooks duck it takes 4-6 hours, at a low temperature, and all the superfluous fat melts away in the process.
Whatever bird she roasts, the skin is coated in Soy sauce and various spices, the bird comes out black looking like it's been burnt, but it's really nice, better than any other roast bird I've ever had.
I reckon her duck method should work for cooking the traditional christmas bird, goose, but for some reason she shudders at the thought of eating goose. I'm sure a goose cooked like this would beat the pants off that recent American import, Turkey.Comment
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Originally posted by IR35 Avoider View PostI don't know if this is normal, but when my wife cooks duck it takes 4-6 hours, at a low temperature, and all the superfluous fat melts away in the process.
Whatever bird she roasts, the skin is coated in Soy sauce and various spices, the bird comes out black looking like it's been burnt, but it's really nice, better than any other roast bird I've ever had.
I reckon her duck method should work for cooking the traditional christmas bird, goose, but for some reason she shudders at the thought of eating goose. I'm sure a goose cooked like this would beat the pants off that recent American import, Turkey.
Sounds yummie, would you mind asking her for the recipe for me?Comment
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Originally posted by SandyDown View PostChef if your wife is a hotel manager, and you are such a good cook - I can see a plan B in the making
i enjoy cooking as a hobby but im not at the masterchef form fillign stage quite yet, i just like experimenting and recreating things ive eaten in restaurants.
I would quite like to own a boutique b&b / bistro style restaurant as a plan B possibly in the future, its on the cards, just need some more practice firstThe proud owner of 125 Xeno Geek PointsComment
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Originally posted by Ardesco View PostBest crimbo dinner is a nice slab of Roast Aberdeen Angus (and by roast I mean warmed in the oven) that still bleeds as you cut it MMMMMmmmmMMmmmMMMmmmmmmmmmmmComment
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Originally posted by Churchill View PostIf it's been hung properly, it won't bleed.Comment
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Originally posted by Ardesco View PostYou need a good bit of blood to give the gravey some real flavour (and a dash of red wine)
Secondly, add Cognac, a dash of vermouth and a couple of glasses of port, stir into the gravy, throw the meat away and get pished on the gravy!Comment
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