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Post by Daryl on May 3, 2014 2:22:17 GMT -8
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Post by satamax on May 3, 2014 2:48:32 GMT -8
Cooking oisters seems sacrilégious to a frenchman  Mind you, we do it too. Open them, empty the liquid, fill with garlic butter, the same as for snails and mussels, chuck some breadcrumbs (chapelure) on top, and cook in the oven Or do the same with butter, minced shalots, a smidge of champain, and breadcrumbs again. |
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Post by Deleted on May 3, 2014 9:09:44 GMT -8
Cooking oisters seems sacrilégious to a frenchman My father (from the Bretagne) used to say raw oysters taste like snot. |
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Post by satamax on May 3, 2014 9:13:45 GMT -8
Cooking oisters seems sacrilégious to a frenchman My father (from the Bretagne) used to say raw oysters taste like snot. Yep i know, one in a hundred Frankly, if they taste like snot, i can eat snot everyday! |
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Post by Daryl on May 3, 2014 16:36:30 GMT -8
I love fresh snot on crackers. * chuckling to myself *
Satamax's duck dish motivated me to start this thread. Hopefully, the weather will clear up and I can start building & cooking outside more. Cheers all!
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Post by satamax on May 4, 2014 0:49:47 GMT -8
To me, oysters are to be eaten like this usualy, open them, leave the water in, cut the muscle which closes the shell to detach the oyster, few droplets of lemon juice, (that was originaly to check if they were still alive) and then, down your gob! Ands you have to chew, not just swallow! |
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Post by satamax on May 4, 2014 5:42:36 GMT -8
Magret de canard (duck breast)
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Post by Daryl on May 4, 2014 10:26:42 GMT -8
Excellent! Congrats on the retrofit build!
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Post by Daryl on May 18, 2014 6:55:36 GMT -8
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Post by Daryl on May 25, 2014 5:57:43 GMT -8
Yesterday, I built a little brick rocket stove tower and used it with a portable grill to smoke some beef medallions with hickory chips. I couldn't keep the temp in the metal stove below 200. After smoking the medallions for a couple hours, I finished them up in a cast iron pan. The experience only reinforced my love of cooking with clay mass. It is so much easier to maintain temps with a clay enclosure and have a nice steady cook. I can see why there are so many brick bbqs in the South. I've got some firebrick coming. Can't wait to try that out as a base for an oven. The major discovery was smoked bacon. It is as though another world opened up to me. A hundred times better than store bought. Dang. Still dreaming about the bacon today. Ha ha. Here is a picture of the finished product. I included one of the burgers I threw on to the top of the rocket afterwards.  |
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Post by Vince Runza on May 26, 2014 4:37:18 GMT -8
Yesterday, I built a little brick rocket stove tower and used it with a portable grill to smoke some beef medallions with hickory chips. I couldn't keep the temp in the metal stove below 200. After smoking the medallions for a couple hours, I finished them up in a cast iron pan. The experience only reinforced my love of cooking with clay mass. It is so much easier to maintain temps with a clay enclosure and have a nice steady cook. I can see why there are so many brick bbqs in the South. I've got some firebrick coming. Can't wait to try that out as a base for an oven. The major discovery was smoked bacon. It is as though another world opened up to me. A hundred times better than store bought. Dang. Still dreaming about the bacon today. Ha ha. Here is a picture of the finished product. I included one of the burgers I threw on to the top of the rocket afterwards. I just had breakfast and now, my mouth is watering!  |
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Post by Daryl on May 26, 2014 12:41:23 GMT -8
I have learned a new term -- Bacon Candy! Lol. Oh yeah, that has jumped to the top of my never ending To Do List.
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Post by Daryl on Jun 9, 2014 17:25:20 GMT -8
I have been looking up old fashioned bbq pit plans online and stumbled across this.
La Caja China
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Post by Daryl on Jun 26, 2014 10:43:47 GMT -8
Experimented by making a Roasted Pepper Cilantro Lime Pesto. Dunked some shrimp in and cooked up the pasta. Tasty. 
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Post by Daryl on Jul 24, 2014 22:27:18 GMT -8
Italian Sausage Stuffed Eggplant minus The Shells (Eggplants are from my garden)
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