Awww, you called me moonpie.
I'm sure the footage has a strong bias towards the more moronic Palin supporters, that some of the supporters could actually hold their weight in a political discussion in support of Palin, and that equally as many misinformed Obama supporters exists, but nevertheless...this is horrifying.
Some times you feel like a Schmazendorf...
Of course the best weekend of Fall (with regard to the weather) and I'm down for the count battling the tail end of a thankfully mild cold.
Mmmm, duck. It's absolutely delicious and one of my favorite meats to cook and serve. My objective in cooking duck is a moist, juicy piece of meat with a thin (and I mean thin) layer of fat topped by an amazingly crisp skin. Here are the tips and techniques I learned while cooking professionally, adapted to the home kitchen.
- Muscovy. It's simply my preference. Many also enjoy Pekin, but I generally reserve these for whole duck cookery as their meat to fat ratio is a bit higher. I also confit Moulard duck for their thick, meaty legs.
- Brine. I brine all of my poultry. Water + salt (think a pleasant ocean-like salinity) + seasonings (sugar, herbs, spices). ~2-4hrs for pieces, ~8-12hrs for whole. Bypassing the science behind it, brining allows us to season a meat uniformly while also helping to maintain juiciness. Time in brine will vary based on your seasoning preferences and the amount of salt used.
- Dry. Wet skin won't crisp, so dry thoroughly with paper towels or leave your duck skin side up in the refrigerator for a few hours post brine. I prefer a combined approach.
- Warm. Remove the chill from a piece of meat and it is less of a shock to a hot pan (not relevant in this case, as you'll see next) and will cook more e...
Looking forward to the cooler weather of Fall. It is blazing hot! I had two lobster rolls the other day that made me think of you. Always welcome to come up to NYC! Love you.
by Eric on SQL: Introducing Having