Bucket list?

[CWS4322]

There are things I have on my "cooking" bucket list--happy to report I've crossed two off this year--dolmatas from fresh grape leaves and tamales. I still need to work up the courage to make gravlax. And now that I have a smoker, a smoked turkey is on the list. What's on your cooking bucket list?

 

[TATTRAT]

Pressed duck
Head cheese
really good salum
make more cheeses
distill something drinkable, maybe a spiced rum, or whiskey
I really wish I could master the crispy roast pork belly like they make at Noodle Express in Chinatown.

 

[Soma]

I'd like to make homemade sauerkraut, as my old Grandpa used to.

Maybe also an Asian version called 'Kimchee'. (I'm not Asian, just Canadian with a mix of Polish and Irish).

 

[Timothy]

Duck, in some way that isn't a greasy nasty or over-cooked to tough, dry, leather.

Those are the only two ways I've ever been served Duck. I've never even once made it at home.

I'm a pretty good cook and willing to try TNT recipes that don't fall into those two end results!

 

[GB]

Well I am not sure if this counts because I would not be the one cooking, but on y bucket list is to eat at El Bulli.

 

[TATTRAT]

Well I am not sure if this counts because I would not be the one cooking, but on y bucket list is to eat at El Bulli.

It is a shame Adria closed it down. Will be neat to see what his next project is though. Went and saw both Ferran, and Jose Andreas at the Lisner Auditorium a couple weeks ago, really amazing evening. He came from such humble beginnings, and is like a little kid with his excitement for food, and the science behind it.

 

[GB]

Yes it will be very exciting to see what he comes up with next.

 

[Andy M.]

It is a shame Adria closed it down. Will be neat to see what his next project is though. Went and saw both Ferran, and Jose Andreas at the Lisner Auditorium a couple weeks ago, really amazing evening. He came from such humble beginnings, and is like a little kid with his excitement for food, and the science behind it.

I had the opportunity to see both of these chefs in action on TV and what they are doing is fascinating.

 

[PrincessFiona60]

Bucket List: Osso Bucco for real, @ Elaine's in NYC with Stuart Woods. Then I want to cook Osso Bucco.

Make my own Pastrami from beginning to end.

 

[Andy M.]

...Make my own Pastrami from beginning to end.

First get a cow and a bull...

 

[PrincessFiona60]

First get a cow and a bull...

I did that part in 4-H

I have a Quarter of a beef coming, got it for $1.29/pound. In two weeks we divvy it up, it was butchered on Sunday.

 

[Andy M.]

Do you get a front or rear quarter or a combo.

 

[PrincessFiona60]

Do you get a front or rear quarter or a combo.

I will be getting a combo. The CNA who cat sits for me gets the other quarter and another one of my CNA's is getting the half.

 

[Andy M.]

Sounds like a good price. Does it require a lot of work after you get it?

 

[PrincessFiona60]

Sounds like a good price. Does it require a lot of work after you get it?

No, all I have to do is put it in the freezer. It will be packaged. Steaks will be cut 3/4 inch thick.

 

[Andy M.]

So you get chuck? Round? What kind of steaks?

 

[PrincessFiona60]

So you get chuck? Round? What kind of steaks?

Rib eye, filet and t-bone...unless we trade around for different cuts. I'm leaning more towards braising meats and letting the guys have the grilling meats. Shrek and I both have dental issues. Besides we eat at their houses frequently, it's not like I won't be getting more than my share

 

[Andy M.]

Sounds good! Thanks for explaining. Enjoy.

 

[tinlizzie]

I'd like to try a whole fresh fish from one of our local on-the-water seafood shops. I looked at some red snapper on the hoof the other day; they weren't priced, and the "tripletail" (whatever that is) fillets beside them were $18.95/lb. and scared me off.

 

[PrincessFiona60]

Sounds good! Thanks for explaining. Enjoy.

I should be getting close to 250 pounds of aged, Grass - Fed Angus, processed and packaged.