- Location
- Chardon, OH
Food Thread
- Thread starter Leroy
- Start date
- Location
- Chardon, OH
Several years ago, I was leisurely walking in my woods. I accidently scared a turkey hen off her ground nest.
I didn't touch the nest; I just walked away.
For several days, I watched the nest with binoculars from ~ 200 ft away. She did not return.
I then called my local wildlife center; they said she would not come back after that long; and would re-nest somewhere else.
I have lots of racoons, so rather that leave the eggs for them, I cooked & eat one.
Very dark yellow yolks. Good !
VenasNursery
Been here much more than a while
- Location
- Michigan
Philly cheesesteak egg rolls with a cheese whiz sauce
Duck tender strips with a almond crust and a sweet teriyaki with a spicy cabbage
Both were great but the duck was superb
- Location
- Chardon, OH
Where did you find duck tenders ? Sounds delicious !
VenasNursery
Been here much more than a while
- Location
- Michigan
So we found this at a new to us local restaurant
I love duck when it’s cooked right last year I had to send back a meal when I think it wasn’t cooked all the way
And I despise to send back food at a restaurant but this was a rare occasion
Kept me from ordering duck for over a year hopefully I day I can get past that terrible experience
- Location
- Chardon, OH
Do you think the duck tenders were made "in-home" or commercial "pre-made" ?
VenasNursery
Been here much more than a while
- Location
- Michigan
I would love to say house made but not sure
We go to a slider spot in Detroit that has a slider with duck with I think the same almond crust with kimchi that is also fabulous but very similar
When I was in San Francisco last year we went to the Chinese district and I was looking for pressed duck but wasn’t impressed by the presentation but when I was a kid I was there and my parents made me try it and I loved it
- Location
- Chardon, OH
Sounds like "home-work" to me !
VenasNursery
Been here much more than a while
- Location
- Michigan
We’ve cooked goose at home and had it turn out great and badSounds like "home-work" to me !
I think it has to do with each bird and lead buckshot lol
- Location
- Chardon, OH
I meant to ask the restaurant for the recipe, or commercial source.
- Location
- Chardon, OH
Beautiful eggs from my neighbor. (soft green, light pink, tan, speckeled brown)
I just got a new kitchen appliance (splurged on an induction cook hub).
So I tried a cheddar omelet. (need to adjust the cook temp / time.)
I just got a new kitchen appliance (splurged on an induction cook hub).
So I tried a cheddar omelet. (need to adjust the cook temp / time.)
- Location
- Chardon, OH
@VenasNursery , @AdkEric
Thanks but the intent was a blonde omelet (not brown).
It was entirely edible but not what I would like to serve.
More to come.
Thanks but the intent was a blonde omelet (not brown).
It was entirely edible but not what I would like to serve.
More to come.
AdkEric
Branched out member
- Location
- Adirondacks
Something I've learned from watching you on this forum- take notes and adjust. I'm sure your second revision will be spot on!@VenasNursery , @AdkEric
Thanks but the intent was a blonde omelet (not brown).
It was entirely edible but not what I would like to serve.
More to come.
AdkEric
Branched out member
- Location
- Adirondacks
Reverse seared ribeye with burnt chili and bone marrow compound butter, topped with baby Bella mushrooms sauteed in butter then simmered in white wine and worcestershire sauce, and sauteed peppers and onions. Not the prettiest presentation but it sure was tasty.
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks great
- Location
- Chardon, OH
Thirty-five (35) years ago, my brother, a True-Chef in Amsterdam, Holland came to visit be in Ohio.
He said “everyone” in the world should be using induction hub cooking; instead of gas or electric coils.
It is faster, more efficient, better temperature control, safer, etc.
I finally decided to try (spurge) on one. [This unit is WAY over-kill; but that’s just me.]
Omelet – Cheddar & Pastrami
Rev: 230426 1435
Eggs w/ parsley
Cheddar – thick cut, extra sharp
Pastrami – very thin slices
Induction hub cooker
Cast iron omelet pan
Pam – anti-stick spray
1 t butter
Melt butter – 225 °F
2 Eggs – slow heat; 225 °F for 90 sec - Covered
Add cheddar & pastrami
Fold
Cook – 90 sec - Covered
He said “everyone” in the world should be using induction hub cooking; instead of gas or electric coils.
It is faster, more efficient, better temperature control, safer, etc.
I finally decided to try (spurge) on one. [This unit is WAY over-kill; but that’s just me.]
Omelet – Cheddar & Pastrami
Rev: 230426 1435
Eggs w/ parsley
Cheddar – thick cut, extra sharp
Pastrami – very thin slices
Induction hub cooker
Cast iron omelet pan
Pam – anti-stick spray
1 t butter
Melt butter – 225 °F
2 Eggs – slow heat; 225 °F for 90 sec - Covered
Add cheddar & pastrami
Fold
Cook – 90 sec - Covered
AdkEric
Branched out member
- Location
- Adirondacks
Recent stuff- grilled pork chops with strawberry and feta salad, blueberry lemon dutch baby, Coq au vin
- Location
- Retired in Minneapolis
My late night snack is in the toaster oven. Nothing fancy, especially compared to what is shown in this thread.
Since I'm single there's no way to do the cook or wash dishes, I do both.
My guess is that someone here has an answer for me on the washup side of cooking.
There are some pans that have the brown layer from cooked on oil. I've tried baking soda/peroxide which is supposed to work as good as industrial paint remover...not.
Is there some concoction that works? One time I had a dab left in the spray on oven cleaner. Not enough to do the oven so I cleaned one pot..sorta. I'd like to find something lower down the Toxic Avenger list too.
The treasure of my kitchen is a waffle iron my folks got as a wedding present in 1947. I still use it too. Original cord with the 'plaid cloth' cover. Every once in a while I spend time with Bar Keepers Friend, green scrubber and tooth brush. Still leaves gunk.
Timer went off...snack time.
Since I'm single there's no way to do the cook or wash dishes, I do both.
My guess is that someone here has an answer for me on the washup side of cooking.
There are some pans that have the brown layer from cooked on oil. I've tried baking soda/peroxide which is supposed to work as good as industrial paint remover...not.
Is there some concoction that works? One time I had a dab left in the spray on oven cleaner. Not enough to do the oven so I cleaned one pot..sorta. I'd like to find something lower down the Toxic Avenger list too.
The treasure of my kitchen is a waffle iron my folks got as a wedding present in 1947. I still use it too. Original cord with the 'plaid cloth' cover. Every once in a while I spend time with Bar Keepers Friend, green scrubber and tooth brush. Still leaves gunk.
Timer went off...snack time.
Shadowscape
Been here a while
- Location
- far north
@Tom Dunlap Try Easy Off (or other brand of) oven cleaner. Spray it on and let it sit as you would if you were cleaning your oven.
