New member in Panama

[mbasiszta]

Hola fellow Foodies,
I am a retired attorney (no boos and hisses please) 'snowbirding' in Panama. My love of cooking was instilled in my by my Irish Mother and Portugese grandmother. Cooking is like fishing or playing golf for me: it quietens my busy mind.
I cook all types of ethnic dishes and love to experiment. Thank you to all the members of this forum who contribute their knowledge and 'tips'.
Good cooking!
Marty

 

[GB]

Welcome to the site Marty! My wifes family is Irish and Portuguese so I know where you are coming from

 

[mbasiszta]

Thank you

Thank you for the friendly greeting. Oh, BTW,
my father was Hungarian. hahaha Quite an
ethnic mixture.
Regards, Marty

 

[LadyCook61]

Welcome , Marty ! Enjoy your visit here.

 

[pdswife]

HI!
Welcome to the family!

ENJOY!!!!

 

[Bilby]

Welcome to DC!! I see you list Australia as one of your locations. Which part?

 

[mbasiszta]

Queensland

On the Queensland coast, north of Brisbane. Where are you located?

 

[Bilby]

Perth. Far side of the country!

 

[David Cottrell]

Great to have an attorney judicate our discussions when recipes jump borders and somehow change. Seems to happen more and more these days!

 

[mbasiszta]

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.

 

[David Cottrell]

You are very kind!

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

 

[Bilby]

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)