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Old 03-02-2008, 09:00 AM   #11
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Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,193
Smile You are very kind!

Originally Posted by mbasiszta View Post
Hola Bilby and David,
Bilby, we have visited Perth and Freemantle twice. As a former, semi-serious sailor, I just had to see the America's Cup museum in Freemantle.
David, as a Sous Chef, would you recommend immersing a capon in brine to make better gravy from drippings after cooking the bird? Or do you recommend spreading butter/marinade under the breast skin?
A capon sounds like the solution to needing more than 1 chicken and less than 1 turkey. Although I love the dark meat, my wife loves the breast meat.
Happy cooking.
Don't let the titles fool you - I am a very novice cook and will ask the most basic of questions here. Sous Chef in name because I quickly discovered about all I have to contribute here are welcomes! Occasionally I can comment on something that I have from experience. These may well be on such things as borshch, a ten to twelve layer Ukrainian Tort (recipe from a Ukrainian American formerly from Kyiv), baklawa, etc.

So as a pretend sous chef I don't have a clue about capons yet! But I'm hoping you will teach me. Thanks

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Old 03-03-2008, 12:35 AM   #12
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Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
The America's Cup changed Fremantle greatly, some for the good and some for the bad. Got the Burswood Casino cos of it too!! (Definitely good and bad there!! LOL)

Too many restaurants, not enough time...
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