Comments on: The anachronist http://www.rootsandgrubs.com/2006/11/25/the-anachronist/ Dada, bring my beer in the living room Fri, 21 Nov 2008 01:01:21 +0000 http://wordpress.org/?v=2.6.3 By: mamster http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-4115 mamster Mon, 11 Dec 2006 02:26:46 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-4115 <p>It sounds like you sort of made a ballotine. Serve it cold and it's a galantine. (I'm sort of showing off here and therefore possibly misremembering.) That said, I'm guessing it won't be that good cold unless the fat was scrupulously rendered out.</p> <p>Duck skin crisps and recrisps amazingly well. I wonder if you could roll it around for a few minutes in a pan and end up with basically a cold galantine but with crispy skin.</p> <p>That's all I got. Let me know how it turns out.</p> It sounds like you sort of made a ballotine. Serve it cold and it’s a galantine. (I’m sort of showing off here and therefore possibly misremembering.) That said, I’m guessing it won’t be that good cold unless the fat was scrupulously rendered out.

Duck skin crisps and recrisps amazingly well. I wonder if you could roll it around for a few minutes in a pan and end up with basically a cold galantine but with crispy skin.

That’s all I got. Let me know how it turns out.

]]> By: Susan http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-4113 Susan Mon, 11 Dec 2006 02:10:39 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-4113 <p>So reheating a steak works, but how about reheating a roulade? Marcel's failure resurrected the roulade idea for me and I made a duck roulade ( breasts filled with smoked duck leg meat and sour cherries soaked in rum). I rolled it in the pounded out skin before roasting and it was great - crispy on the outside, moist on the inside with a nice port-cherry sauce. Alas, my only friends in town are vegetarians so I ate 20% and have all hese left-overs. Any suggestions? If nothing else, I thought I might throw it all into a gumbo.</p> So reheating a steak works, but how about reheating a roulade? Marcel’s failure resurrected the roulade idea for me and I made a duck roulade ( breasts filled with smoked duck leg meat and sour cherries soaked in rum). I rolled it in the pounded out skin before roasting and it was great - crispy on the outside, moist on the inside with a nice port-cherry sauce. Alas, my only friends in town are vegetarians so I ate 20% and have all hese left-overs. Any suggestions? If nothing else, I thought I might throw it all into a gumbo.

]]> By: MySiuMai/Megan http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3561 MySiuMai/Megan Wed, 29 Nov 2006 17:10:27 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3561 <p>My dear fellow, take it from a your fellow MFer and head up to the Tulalip Casino for their Joe's Special, in which prime rib replaces the typical ground beef. Mmmmoooooo to the max!</p> My dear fellow, take it from a your fellow MFer and head up to the Tulalip Casino for their Joe’s Special, in which prime rib replaces the typical ground beef. Mmmmoooooo to the max!

]]> By: Great http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3544 Great Tue, 28 Nov 2006 23:57:24 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3544 <p>Would you be willing to share your recipe for Cornish Pasties with me (or Grandpa, though I doubt he would want to get involved. But, having seen your photos, I believe I could be inspired to attempt it.<br /> Great</p> Would you be willing to share your recipe for Cornish Pasties with me (or Grandpa, though I doubt he would want to get involved. But, having seen your photos, I believe I could be inspired to attempt it.
Great

]]> By: mamster http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3518 mamster Tue, 28 Nov 2006 18:23:32 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3518 <p>Oh, that's a good one. It's quite easy to make, although obviously I'd avoid the orange glaze packet that comes with the duck.</p> Oh, that’s a good one. It’s quite easy to make, although obviously I’d avoid the orange glaze packet that comes with the duck.

]]> By: Andrew Feldstein http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3517 Andrew Feldstein Tue, 28 Nov 2006 16:40:40 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3517 <p>Oh man, now I have a yen for Duck a l'Orange. I can sometimes fine the bing cherry duck around here, but I've not seen a good orange duck in a looong time!</p> Oh man, now I have a yen for Duck a l’Orange. I can sometimes fine the bing cherry duck around here, but I’ve not seen a good orange duck in a looong time!

]]> By: Neil http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3474 Neil Mon, 27 Nov 2006 23:45:01 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3474 <p>Oh, man - we all thought that was hilarious back in the kitchen. It's like he just used one for the first time a few months ago and now he can't cook anything without it. So nobody could cook a roulade properly before immersion circulators? I'll bet you anything he thinks you can't poach an egg without one either.</p> Oh, man - we all thought that was hilarious back in the kitchen. It’s like he just used one for the first time a few months ago and now he can’t cook anything without it. So nobody could cook a roulade properly before immersion circulators? I’ll bet you anything he thinks you can’t poach an egg without one either.

]]> By: mamster http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3473 mamster Mon, 27 Nov 2006 21:49:46 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3473 <p>Good point. Didn't you love it on Top Chef last week when Marcel was saying that his turkey roulade would have been good if he'd had an immersion circulator?</p> Good point. Didn’t you love it on Top Chef last week when Marcel was saying that his turkey roulade would have been good if he’d had an immersion circulator?

]]> By: Neil http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3463 Neil Mon, 27 Nov 2006 16:48:29 +0000 http://www.rootsandgrubs.com/2006/11/25/the-anachronist/#comment-3463 <p>Now that you've discovered the joys of sous-vide cooking (or reheating in this case), maybe it's time to get yourself and immersion circulator?</p> Now that you’ve discovered the joys of sous-vide cooking (or reheating in this case), maybe it’s time to get yourself and immersion circulator?

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