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Old 02-20-2011, 10:36 PM   #61
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Quote:
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Voodoo stock!

Yum!
w00t!
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Old 02-20-2011, 11:33 PM   #62
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Have spoon...mug...
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Old 02-22-2011, 12:11 AM   #63
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Let me know what happens when you make peeking duck...

I have a mock Peking duck that is pretty tasty!
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Old 02-22-2011, 12:35 AM   #64
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I have a mock Peking duck that is pretty tasty!
Made the real thing once. 'Twas a lot of work. Served it according to traditions, in courses. Don't remember them all now. Searched the internet for info at the time. It was very good, but a pain to prepare. We're talking 2 days to make properly. I even used a fan to help dry the honey "paint" more quickly between applications. All I can say is - whoa!

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Old 02-22-2011, 12:39 AM   #65
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Her mock Peking duck was good... yum.
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Old 02-22-2011, 01:02 AM   #66
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Made the real thing once. 'Twas a lot of work. Served it according to traditions, in courses. Don't remember them all now. Searched the internet for info at the time. It was very good, but a pain to prepare. We're talking 2 days to make properly. I even used a fan to help dry the honey "paint" more quickly between applications. All I can say is - whoa!

Seeeeeeya; Goodweed of the North
My mock recipe took two days too. It used a maple syrup mix that was "painted." I made pancakes, and served it with scallion brushes for the plum sauce. It was really good.
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Old 02-22-2011, 01:22 AM   #67
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My mock recipe took two days too. It used a maple syrup mix that was "painted." I made pancakes, and served it with scallion brushes for the plum sauce. It was really good.
I thought it would be more time consuming trying to keep the lid on the pot.
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Old 02-22-2011, 02:12 PM   #68
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I thought it would be more time consuming trying to keep the lid on the pot.
I have no idea where that recipe is, but I will try to dig it up. It wasn't too bad to make but there was a lot of "wait time." The results were wonderful.
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Old 02-22-2011, 02:48 PM   #69
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How do you guys remove the fat from the top of the jelly that forms when you put the stock in the fridge? It's not impossible, but any "tricks" to make it easier would be appreciated.
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Old 02-22-2011, 03:11 PM   #70
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How do you guys remove the fat from the top of the jelly that forms when you put the stock in the fridge? It's not impossible, but any "tricks" to make it easier would be appreciated.
Use a fat separator - about the size of a clear 2 cup measuring cup with a spout that feeds off of the bottom and has a filter-like lid (costs about $3.00)

While warm, the stock is poured into the cup through the lid and filters the larger particulates as it passes through the lid, and when left to set for a few minutes, the fat rises to the top. You then pour off the stock, which draws from the bottom. Simply stop pouring before the floating fat layer reaches the entrance to the spout, and then pour it off to discard.
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