What's that you're eating?

11/11/2024: Looks like the days of 20 cents/# turkey during November before Thanksgiving are gone. :confused:

The best current deal in my area is 47 cents/#, so I just bought 39.71# of turkey for $18.66 vs their retail label price of $63.19.

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I don't roast whole turkeys anymore.

So, after they've defrosted, I'm going to break them down & vacuum seal the various parts for later use & then either freeze the carcasses or use them to make broth &/or jook.

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Update: 11/12/2024:

After defrosting the 2 turkeys overnight & breaking down 1 of them today, I ran out of freezer space. 🤷‍♂️

So, I'm roasting the 2nd one. Pics to follow.
 
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Thanksgiving came early to my house . . .

Underestimated the size of the turkeys I bought & the amount of space I had in left in my freezer. Broke down the 1st turkey & vacuum sealed the parts but ran out of room in the freezer after I stuck them in there. So, I had to roast the 2nd one. 🤷‍♂️

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And the 2nd turkey took up all of the room left in the frig. There are 2 huge turkey breasts under the skin on the platter on the right.

The gravy made from the drippings from the roasted turkey didn't taste "right;" too sweet from too much carrot flavor. So I'm going to try to make another batch of gravy using the uncooked left over parts of the 1st & 2nd turkeys.

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Gonna be eating a lot of turkey for awhile. ;)
 
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Tuna crudo with crispy wonton in sesame peanut sauce and chili oil

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Honey walnut shrimp with caviar on milk bread toast

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Lotus root croquette with truffle butter, pine nut and soy milk sauce

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Herb-crusted black cod with cilantro and watercress salad in a soy, ginger and chili broth. This was the standout dish of the night.
 
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Char siu pork collar with rice cake and mala cauliflower

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Roast duck with forbidden rice, trumpet mushroom with preserved lemon, and turnip cake with confit xo sauce

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Black soybean pudding with black sesame, pumpkin seed and cranberry

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Mung bean ice cream with lily bulb, apple, mint, and crushed almonds
 
Synov said:
View attachment 2710677
Char siu pork collar with rice cake and mala cauliflower

View attachment 2710678
Roast duck with forbidden rice, trumpet mushroom with preserved lemon, and turnip cake with confit xo sauce

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Black soybean pudding with black sesame, pumpkin seed and cranberry

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Mung bean ice cream with lily bulb, apple, mint, and crushed almonds
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Are you and me eating at the same restaurant?!?!? I didn't even see you! Anyway, here's what I had:
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My wife requested red beans and rice with andouille and I was happy to oblige. I usually spend my weekends standing near the stove anyway.

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Smoked ham hocks and homemade Cajun seasoning were essential to making it work. Note that my German blood requires mustard when eating any kind of wurst.

The EDC 1.2 is a pretty handy little paring knife as well.

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Edit: we listened to this while eating. Seemed to pair well with the vittles.

 
oldmanwilly said:
My wife requested red beans and rice with andouille and I was happy to oblige. I usually spend my weekends standing near the stove anyway.

7MsaeM1.jpeg


Smoked ham hocks and homemade Cajun seasoning were essential to making it work. Note that my German blood requires mustard when eating any kind of wurst.

The EDC 1.2 is a pretty handy little paring knife as well.

TBvgZ0I.jpeg


Edit: we listened to this while eating. Seemed to pair well with the vittles.

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Looks fantastic! This is one style of food that I wish I could prepare better (Cajun that is). Worked with a bunch of friends from Louisiana, and ate a bunch of fantastic food over the years...... just can't seem to be able to replicate it quite like them! 🫤

p.s. I totally hear you on the German-Mustard connection! 😆
 
clinton1 said:
Looks fantastic! This is one style of food that I wish I could prepare better (Cajun that is). Worked with a bunch of friends from Louisiana, and ate a bunch of fantastic food over the years...... just can't seem to be able to replicate it quite like them! 🫤

p.s. I totally hear you on the German-Mustard connection! 😆
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Cajun and creole are my favorite cuisines. Making the best you can from literal scraps and creepy crawlies, served over rice with chiles is perfection to me. Add salted, smoked pork and it's wunderbar. I have much to learn, but I approach it as Anthony Bourdain described Italian cuisine: use the best ingredients you can find and try not to screw them up. Patience is key.

Also, I mentioned that I use homemade cajun seasoning. Most of the commercially available seasonings are primarily made of salt, so when you try to add more spice/flavor you necessarily add more salt than you could ever reasonably need. My mix contains zero salt (nothing fancy, i just google recipes). I cook and add flavor as I go, then add salt near the end as-needed to enhance the other ingredients. Not perfect, but it works for gumbo, dirty rice, jambalaya, red beans, etc.

My goal is to attend a boucherie and learn how the Acadien process pork.
 
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You all post some really good looking, and I’m sure, good tasting meals. I’m usually in the “minimal cooking tools and shovel it down” mode and aesthetics usually take a far back seat. Though this may still look like something of questionable origin, I’m rather proud of its looks and taste - two fried eggs, a dozen oysters, minced garlic, flakey hot pepper sauce, habanero salt, and grated Parmesan cheese. Feel free to look away and pinch your nose. 🤣. Mike
 
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