Wow I had no idea. I thought it was about the same as using lard. Good to know.

I had a look at doing a Peking duck but it was just way too fiddly. I think I could get the skin to sort of 80% of what Peking duck is with minimal work and that should be enough to get a duck pancake. For home cooking that's fine by me. I did an experiment with a chicken a few months ago to see how dry I could get the skin while keeping the insides moist and it came out really well. Maybe I'll try with a duck next time!

Yes. Not at like lard. It is fun to find something that tastes really good and find out it is not horrible for you! It is still fat and I am not saying french fries in duck fat is health food but it is far healthier than cooking in lard or saturated fat.

I did the whole shebang once. I made the pancakes and the duck and the whole bit. It was good but I think Chinese restaurants do it better. Unfortunately, that is always my quest--I don't really have any decent Chinese near me. I could go to Chinatown or San Gabriel Valley but usually don't feel like making the schlep. It is one of my favorites so I need to make an effort once I get out of this hibernation.

or you can just practice cooking it more often :-)

I made the girl & goat cauliflower sauce (Parmesan cheese, bread crumbs, butter, toasted almonds, mint) to go with the roasted cauliflower. my spouse loved the sauce so much that I’ll cook it together next time. It’s definitely good and I already really love just plain roasted cauliflower.

and for dill sauce, I learned to add in some mustard. Who knew :-)

The Scandinavians.

gorgeous recipe - thanks! I should try it because I would use similar (sans dill) for a German style salad dressing. I used to love a specific German cook book.

Scandanavian Mustard & Dill Sauce | Global Table Adventure

It came close to disappearing from the shelves here for a few weeks due to meat processing plant closures. We eat pork at least every couple weeks. I would miss it but of course, there are substitutes for everything but bacon.

I’m still enjoying your post for Saturday supper and the barbecue restaurant. Yummy.

make a separate batch for yourself with the garlic ....it adds a lot.

My pleasure.

It's traditionally served with gravlax.

Here are variations from Epicurious and Williams Sonoma. There are many more.

We had 9 hour smoked pork shoulder last night which I did on tacos with a pico de gallo and some greek yogurt with lemon juice. Mum came over as well, I hadn't seen here in a couple of months even though she lives one suburb over, because of her age and her asthma she had been isolating. Was nice to catch up.

Grilled yummy baby Costco lamb chops
Broccolini with toasted garlic breadcrumbs
Grilled corn on the cob

There are substitutes for pork bacon. Turkey bacon, and let me introduce you to my little friend, beef bacon. :)

That sounds delicious!
Beef bacon, maybe. Turkey bacon, no.

Turkey bacon is a poor substitute. I’ve tried, god knows I’ve tried, but I cannot make myself believe I’m eating bacon. It doesn’t even work well in recipes. I’d be willing to try beef bacon and hope I could keep an open mind. But I’ve never seen it or even heard of it. I’m guessing I need to find a kosher/halal market.

how do you grill the corn - with or without husk? I grill mine with some husk and I try to remove those silky strands which are difficult to compost and excise - I try to avoid them going down the drain!

i was so stuffed from those evergood sausages at luncheon yesterday!
last night’s supper:

cheeseburger sliders on roll-ppang
crab cakes
leftover oven fries at 350
topo Chico

You should grill it in the husk, and once cooked the cornsilk is easier to remove.

I grill corn after I've removed the husks. Simply smother with butter and wrap in tin foil - grill on the top shelf for 20+ minutes, depending upon the heat.

I forgot to mention dessert---Caramel Cookie Crunch gelato
Gaobest...I clean the corn of all silk, husk etc. I put it on a piece of foil and sprinkle with water. Seal the foil up tightly and put on grill to steam in the foil for about 3 minutes. Then I take it out of foil and put on grates to get some char while turning...maybe another 3-4 minutes. I like my corn barely cooked. Brought it in and smeared with a mix of softened butter, mayo, parmesan--then Maldon salt and cracked pepper.

I don't like to deal with cleaning silk and especially not husks off a hot ear of corn & burning my hands. Plus, the silk burns on the grill.

My routine is different. I too clean the corn, then put enclose in a double-wrapped foil packet after first putting in a generous pat of butter and one ice cube. I then grill over charcoal while whatever meat I'm cooking is also grilling, turning the corn packet every few minutes. After removing from the grill, poke a few holes to let steam out, let stand 5 minutes and then remove from packet and serve.

The ice cube is an interesting variation.

I think the ice cube does what my water sprinkling does. I have also put an ice chip in the middle of a burger to keep the center rare.
i like some smoke and char on my corn...do you get any browning on yours ?

What type of Evergood did you try?

I love the corn ideas. I grill mine with little husk / silk for a few untuned minutes, then let it sit on a plate before I remove the charred husk and silk as I can. Then I eat it. No butter or other seasoning. I’m sure it could taste better but I like it this way. I had 3 corn on the cob last Thursday night for supper.

Quote:

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Originally Posted by Jaimito Cartero (Post 32407990)

What type of Evergood did you try?

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polish sausage. It looked spicy on the inside which I love, but I expected it to look less red spice on the inside and maybe more bland brown; thus that sweet hot mustard. I would continue to buy evergood when on sale because I’m sure that I’d enjoy any sale sausage of any flavor.

my spouse prefers aidell chicken apple which is nicely priced at Costco.

in the future, I’ll probably stick to buying one 4/5-pack at a time and I’ll make it pork as opposed to eschewing pork as I’ve done before. I’ll stop buying salami for now and just stick with maybe one sausage pack a week max for myself. Obviously there are a lot of fun choices at any market and it’s all great on the grill!

tonight will probably be cheese pizza.

Grilling corn in it’s husk seems rather counterintuitive. For me, grilling corn is all about the flavor and perhaps smokiness of the grill. Pulling silk off a hot ear of corn doesn’t sound fun, either. Butter and salt, too, otherwise it’s naked! And served hot or warm. No cold corn on the cob, por favor.

It sounds odd, but it works pretty well. I've tried without husks and with foil too. But I get the best flavor from grilling in the husk. Some people will tell you to soak the corn, husk on, in water for quite a while, which results in steaming, kind of like how a tamale is cooked. My preference is peel back the husk, remove the silk, pull the husks back up, then quickly run on water. It keeps the husks from burning away, but chars them. Gives the corn a light smokey, charred flavor, as its not completely sealed in. Then butter and salt, and maybe some garlic powder or whatever I feel like.

But I agree 100% that pulling the silk off the corn is annoying.

I agree that it has to be hot or warm.

Yes, the ice cube does the same as water; it's just easier and less messy than trying to get water into the foil packet.

No char, but Mrs. cblaisd likes it this way (I'm not a fan of corn on the cob at all, so it matters not to me).

Turkey bacon has the texture and taste of cardboard. Beef bacon has never worked out in recipes. In my experience, lamb bacon is closest in appearance, taste and texture to pork bacon.

But not as good as cardboard :D

Nasty stuff, imo.

Not to be the nutrition police but I am still not seeing any veggies (other than corn which isn't the healthiest veg) or even chicken in your new cooking adventures.

That makes a lot more sense than pulling the silk off after grilling. I’ll see if my wife can find some corn with husks on here, and try your method. Most COTC here is dehusked for sale in the supermarket. Maybe in the pasar...

In googling beef bacon, I see some attractive pictures of high end beef bacon. Never eaten any good beef bacon, myself. I like lamb, but just don’t see it much.

The best pork bacon I ever had was at the Park Hyatt Saigon. Thin and crispy!

amusingly my luncheon today was chicken as part of the Japanese curry.

i used turkey bacon with Club crackers; not as great as bacon but still good!

is it good or not good that the corn is sold without husks?? Wow

Still wondering where those veggies are....
Lots of places (including Costco) sell the corn already shucked and shrink wrapped. I prefer it in the husk and also not peeled back so I can just test the top kernels. The sugars in corn turn to starch very quickly after picked so I figure if it had time to get husked and wrapped it is not quite as fresh. I try to buy corn at the farmers market when possible. I don't know if all of this makes a huge difference but that's what I do. Of course it is much more convenient to buy already husked.

Can't argue about taste, but I'm with cblaisd on this one.

Just fancier. Silk and husk removed.

I got lazy tonight and ordered takeout burgers from the nearest place, Beef O’Brady’s. It was sad because the place is usually shoulder to shoulder and there were maybe 5 two-tops occupied and of course the bar is off limits.

gaobest, take note: $20.24 for 2 half pound burgers with fries with tax, before tip. Includes $0.75 for cheese on one and $0.99 for bacon (real bacon) on mine.

excellent brioche buns but a little over cooked as medium is as rare as they’ll cook them

That's not a bad price!

that’s a great deal but shame about Medium. Ouch.

supper tonight:
cheese pizza
carrot coins
green / black olives (separate bowls)
fresh pasta with sautéed cherry tomatoes, green olives, and basil

water with spherical ice cubes