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Old 10-15-2007, 01:36 PM   #31
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Exclamation Awwwwsome

That's great Chef, I'm making copies of your recipes and instructions of course. Thanks for sharing all your efforts.
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Old 10-15-2007, 05:06 PM   #32
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Originally Posted by David Cottrell View Post
That's great Chef, I'm making copies of your recipes and instructions of course. Thanks for sharing all your efforts.
Haha. I am only chef of my home kitchen. I make telephone systems work as my day-job, along with video-conference systems, voicemail systems, and a host of other electonics thingies.

But then again, when I'm at relatives, or freinds homes, I seem to be the one put in charge there as well. Guess that makes me an ameture chef, or chief of the kitchen (no disrespect intended for formaly trained chefs).

Seeeeeeeya; Goodweed of the North
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Old 11-11-2007, 06:47 PM   #33
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Last pay period saw me giving money to one of my children and so things were a bit tight. But this pay period, I've purchased a duck. I've never worked with duck before. And to top it off, I'm going to try and make something grand, like Peking Duck. I know you have to sew the skin to the meat, making everything air-tight, and then brush a glaze on the inflated skin, allowing it to dry. but that's all I know and so some research is in order here. As always, I'll give a report and pictures.

Seeeeeeeya; Goodweed of the North
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Old 11-15-2007, 12:23 AM   #34
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Ok, I know this thread is supposed to be about gourmet top notch food but I have a different type of challenge for you, that I'm hoping you'll give a go.

I LOVE to cook, both for the health benefits of knowing exactly what's in the food I'm eating and simply because I just enjoy doing it, so for the most part I've given up eating at all fast food places, except one that I just can't kick. Taco Bell is the one and only fast food place I go to whenever I get the chance. the closest one to me is 30 minutes away but I go because I love it that much lol. I've made tacos and burritos at home often but I just can NOT seem to recreate the flavor. I've even bought the little taco bell season packs at the market and still not the same. So, my challenge for you is to recreate the seasoning blend used on the chicken at taco bell. after you've perfected your peking duck of course.
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Old 11-15-2007, 12:32 PM   #35
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Ok, I know this thread is supposed to be about gourmet top notch food but I have a different type of challenge for you, that I'm hoping you'll give a go.

I LOVE to cook, both for the health benefits of knowing exactly what's in the food I'm eating and simply because I just enjoy doing it, so for the most part I've given up eating at all fast food places, except one that I just can't kick. Taco Bell is the one and only fast food place I go to whenever I get the chance. the closest one to me is 30 minutes away but I go because I love it that much lol. I've made tacos and burritos at home often but I just can NOT seem to recreate the flavor. I've even bought the little taco bell season packs at the market and still not the same. So, my challenge for you is to recreate the seasoning blend used on the chicken at taco bell. after you've perfected your peking duck of course.
I'll tackle that challenge. I'm pretty good at desconstructing flavors in my mouth. So, I'll need to eat the menu item that you want me to figure out. Let me know what the item is and I'll check it out. Chances are that it can be made in a healthy way.

Seeeeeya; Goodweed of the North
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Old 11-15-2007, 02:57 PM   #36
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Ok, now that you've done Chineese move on to Russian stuff, here is an easy cake for you: Limonnik:. Good luck.
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Old 11-15-2007, 09:50 PM   #37
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I order the same thing every time, that would be the "Chicken Soft Taco Supreme" and the "Chicken Grilled Stuft Burrito". can't wait for your results.
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Old 11-16-2007, 05:11 PM   #38
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Ok, now that you've done Chineese move on to Russian stuff, here is an easy cake for you: Limonnik:. Good luck.
Gonna do the duck tomorrow. Then I'll try your cake.

It'll be next week before I can take on the Taco Bell reconstruction.

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Old 11-19-2007, 09:37 AM   #39
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The Peking Dcuk came ot nice. The skin was crispy with a lightly sweet glaze, and the duck was juicy. The dipping sauce was great, if overpowering for its intended use. I didn't much care for the Chinese Pancakes though. But they did serve their purpose. If I were to do this meal again, I'd find a different recipe for the chinese pancakes, and cook the bird over a divided bed of charcoal, with a light maple-wood smoke. I believe it would give the Peking duck more character.

Recipe and Technique:
Peking Duck Recipe II

Ingredients :
2.5 lb Duck
Coating
1 tbs. Honey
1 tsp. Cornstarch
1/2 tsp. Vinegar
Sauce
2 tbs. Hoisin sauce
1 tsb. Peanut butter
1 tbs. Sesame oil
1 tsb. Water
40 pieces Chinese pancakes
6 Scallions
½ Cucumber, sliced
2 Red chilies

Method :
Allow the dcuk to heat to room temperature. Clean and rinse the duck inside and out. Remove any pin feathers or quills from the skin. Cut away and discard any excess fat found in the cavity. Pat drywith paper towels.
Heat 1/2 gallon of water in a very large pot (big enough to contain the whole duck) until it boils and turn off the heat. Place the duck into the water, rolling it for about 1 minute. Remove. Bring the water to the boil again and repeat the previous step.
To help in this next part, I used a fan and a small, ceramic space heater to speed the drying process. I also hung the duck in such a way so that I could spin it, allowing all sides to dry evenly.
Hang the duck in a cool, but drafty place and wipe inside and out with paper towels to remove as much moiture as possible.
Mix the coating ingredients until completely combined and brush the duck all over with it. Let hang until dry to the touch. Brush on a second coating and again dry. Continue this process until all of the coating mixture is used up.
Cooking Technique
Pre-heat the oven to 450' F.
Place the duck, breast side up, on a v-rack that will lift it about 3 inches from the roasting pan bottom. Roast for 10 minutes. Turn the duck over, taking care not to pierce the skin (I used clean dish towels to handle the hot and sticky bird), and roast for 10 minutes more.
Turn down the heat to 350'F., and turn the duck breast over once more, so that the breast-side is up. Roast for 30 minutes more.
Next, reduce the temperature to 250'F., and roast for 20 minutes. And finally, fire that oven up to 450'F., yet again and roast the duck for about 15 minutes.
turn off the heat and test the duck to make sure it is cooked through (Kids, that's 165'F. on a meat thermometer). The skin should be a rich and yummy red, just like in my pictures.

While the duck is roasting, make the Chinese pancakes, according to the provided recipe.
Cut the spring onions into 1-inch lengths, cut slits in the end of each piece with a sharp paring knife and put it in iced water for 10 minutes. This makes the onions "flower". When the onions are in their icy bath, cut the cucumber into 1-inch lengths as well. Cut the chile's into rings and garnish the cucumbers by placing a peper-ring over each chunk.

Blend together the sauce ingredients with a whixk until silky smooth.
remove the skin from the duck's back. REmove the crispy skin from the breast and legs, and cut into enough pieces to serve everyone. Carve thin slices of meat from the carcass and cut into bite-sized pieces.
Place the meat and skin onto a suitable platter and serve with the pancakes, cucumber, spring onions and sauce.

To eat, taek a pancake, a piece of duck meat, and a piece of each veggie. Dip the onion into the sauce, and place it with the duck and cucumber onto the pancake. Fold and munch.

Chinese Pancakes Recipe
Ingredients to make 40 pancakes. Don't worry. They're small,
4 cups all-purpose flour
1 1/2 cups Boiling water
1 tablespoon Sesame oil

Place the flour into a large mixing bowl. Make a well and pour the water in while stirring with a fork. Add a bit more flour or water as needed to make a moist dough. Knead the dough on a lightly floured surface until it is smooth and firm. Put the dough back into the bowl, cover, and let rest for about an hour.
Lightly knead the dough again on a lightly floured surface. Roll into a 2-inch thick roll and cut into four, equal pieces. Roll these into 1 inch diameter roll and slice into 5 equal disks. This will give you 40 little dough-balls to work with. Roll each into a little ball.
Dip your fingers into the sesame oil and and flatten the dough-balls with your fingers, laying them out on your work surface. Brush the tops with sesame oil.
Place the oiled sides of two pancakes together, and cook for 30 seconds on each side, in a frying pan that has been lightly brushed with sesame oil. Peel the pancakes apart and stack into a foil-lined casserole dish. Use two casserole dishes if needed. Add 3 tbs. of water under the foil of each baking dish, cover and place into a 215'F. oven for 30 minutes. Remove and serve.

Rice:
The rice came out fluffy and perfect. The recipe is simple and foolproof.
Ingredients:
1 cup long-grain White Rice
2 cups Duck Broth

Make the duck broth by boiling the duck neck and giblets. Add 1 tsp. good chicken soup base and one cleaned and chopped stalk of celery, along with 1/4 cup diced onion. Boil for thirty minutes while the duck is drying.

Strain the broth into a bowl. In the same pan, add 2 tbs cooking oil and the rice. Stir over medium-high heat until the rice turns solid white. Add the broth and bring to a boil. Cover, turn heat to it's lowest setting, and simmer for 20 mintues. Remove from the heat.

As I said at the top of this post, I think I would change the pancake recipe to make them less bland, maybe add a bit of salt anyway. And the sauce, well it was yummy, if overpowering for the delicate duck flavor. I'm not sure how to get around that part. Oh, and that's a piece of the skin laid on top of the rice. yum. Here's the pictures:
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Old 11-19-2007, 09:53 AM   #40
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Goodweed, did you go on to do the soup course and the meat course as well? I love the Peking duck soup, probably more than the pancakes. My preference for the meat course is always duck san choy bow. San choy bow is my favourite Chinese dish. And I love duck. I have a pair of shanks just sitting idly in my fridge waiting for me to eat them!!!
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