Need Instagram pic confirmation of this bread bowl TCC

Never took a pic of it as I've been making it since my mid twenties, almost 20 years now

He asked for something quick

Ten minutes tops

Dammit now I get it

I made some of the bombest Clam Chowder of my life tonight. And stuck it in a bread bowl ofcourse. Whew.

Honor thy bread bowl

The Crimson Cyclone wrote:Honor thy bread bowl

Could of did that part a bit better but it was late and the only thing the market had.

Phred wrote:

Phred wrote:Kids want to make bagels. I'm into it since they eat a lot of bagels. Like most things that have to do with my kids, it should be fun even though it seems like a huge pain in the ass.

Anybody even make bagels?

Did this on Saturday. They turned out OK. Next time, I need to boil them a little longer and bake them a lot longer. Then, I will start playing around with mixing things into them. Kids like cinnamon raisin so that will be first and then onion.

Also made crepes for dinner last night. Made the actual crepes earlier in the day and then at dinner time we throw a crepe on the griddle, fill it, fold it and plate it.

Made bagels again last weekend. These were much better. Tried a different recipe that had a lot more steps but had much better results. Did some plain, some cinnamon raisin and some onion. The onion came out amazingly (my wife's feedback, not mine...I haven't had one yet). I diced and sautéed the onion and let it cool before adding to the batter.

Also, contacted a buddy of mine that owns a bagel shop (in Salt Lake City of all places) and he gave me some more pointers for next time.

Probably going to do it again over Thanksgiving weekend as it is a day process. My goal is to make 18 of each flavor to bring to Florida over Christmas (my family, my parents, my brother and 2 daughters and my sisters family are al renting a house on the gulf).

I thought somebody had posted in this thread a pickle recipe that they make to bring places when they need to bring something somewhere. It sounded really good and I was going to try it but now, I can't find it. Anybody else remember what I am talking about?

Phred wrote:I thought somebody had posted in this thread a pickle recipe that they make to bring places when they need to bring something somewhere. It sounded really good and I was going to try it but now, I can't find it. Anybody else remember what I am talking about?

yeah, lemme grab it for you

http://www.foodandwine.com/recipes/spic ... ck-pickles

INGREDIENTS

Vegetables
3 tablespoons kosher salt
2 tablespoons sugar
1 1/4 cups distilled white vinegar (5 percent acidity)
2 tablespoons coriander seeds
6 large garlic cloves, halved
4 to 6 long red or green hot chiles, halved lengthwise
16 dill sprigs

INSTRUCTIONS

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

Think I'm gonna do this Sunday but change it up a little bit...maybe brown the meat before the slow cooker and cook the onions/garlic etc a little too.

http://www.seriouseats.com/recipes/2013 ... ecipe.html

Sweet. Thanks. I think I am going to try it on Sunday.

You don't have to boil the brine before pouring over the veggies? Have you found that some types of veggies work better than others? I assume that you have done cucumbers...did you slice them, quarter them, leave them whole?

no boiling at all!

i've done cucumbers, sweet peppers, hot peppers and bell peppers. i've used regular cucumbers, kirby's and gerkins. i like kirbys and gerkins the best. if you can't get them then make sure you can smaller/skinny cucumbers(less liquid/seeds in the middle).

i haven't done carrots or green tomatoes yet.

jamiethekiller wrote:no boiling at all!

i've done cucumbers, sweet peppers, hot peppers and bell peppers. i've used regular cucumbers, kirby's and gerkins. i like kirbys and gerkins the best. if you can't get them then make sure you can smaller/skinny cucumbers(less liquid/seeds in the middle).

i haven't done carrots or green tomatoes yet.

Hoping that I can get gerkins. I may try carrots, too. If I can't get gerkins, then I will probably try the English (seedless) cucumber and do slices.

I actually think that the dill will be difficult to acquire.

dills everywhere. sometimes its in the little plastic packages. sometimes you can get giant gobs of it for a dollar. i've done slices, spears, chunks, almost everyway.

It's almost absurdly sweet but this "Apple crack" dip will kill at your next party. I recommend adding in peanut butter chips, adding a bit of bourbon to the mixture and serving with Nilla wafers as well:

http://boymeetsbowl.blogspot.com/2013/1 ... p.html?m=1

I think I posted about this before but duck leg confit is absurdly delicious and really easy -- if you have a source for fresh duck legs, and rendered duck fat. The basic method is to cover duck legs with duck fat and cook for several hours in the oven at low temperature. The result is falling-off-the-bone-tender meat but with an incredible rich texture that's very different from meat slow-cooked in water or water-based liquids. This is traditionally used in cassoulet but you can serve the legs whole, browned and crisped in a hot pan, or you can use the meat in all sorts of ways. I've made pot stickers with it in the past that are simply phenomenal.

And, as a bonus, you wind up with a substantial quantity of fat that's flavored with duck and whatever else you put in with it. This stuff is so good I call it magic fat - I use it in salad dressings, for making croutons, for roasting potatoes, etc. I've made confit before just so I could refresh my supply of magic fat, and treated the meat as the bonus. Also, it can be reused to make more confit, which results in even more magical fat.

The hard part, as I implied above, is getting the raw materials. Duck legs aren't sold in your average Acme and I've never seen duck fat in a store at all. What I've done is buy a whole duck and break it down for the breasts and legs and use the rest of the carcass to make stock and render fat. This is great if you have the time and inclination but it's not a firm requirement. Duck leg confit in duck fat is the ultimate but you can use other meats and other fats. I've made chicken leg confit in olive oil and the results were excellent.

2-4 duck legs (or legs of other poultry, or any kind of meat really)
4 cloves garlic, crushed
1/4 oz dried porcini mushrooms
10 black peppercorns
4 sprigs fresh thyme
Duck fat (or chicken fat, or lard, or even olive oil, or a mixture), melted

Preheat oven to 200F. In a fairly small oven-proof vessel like a loaf pan (you want something as small as possible where the legs will fit on the bottom, because otherwise, the bigger the pot, the more fat will be needed to cover the meat), place the legs on the bottom and the other stuff around them or on top. Pour the melted fat over everything until the meat is completely covered. Cover the dish with foil and place in the oven. Bake 6 hours.

Remove the legs from the fat (this requires some care of you intend to serve the legs whole as they will tend to fall apart), then strain the solids from the fat, reserving the fat obviously. In addition to the fat, there will be a small quantity of concentrated duck stock. The easiest way to separate this is to pour the whole mixture into a pint canning jar and put it in the fridge upside-down. When chilled, the stock will have gelled at the top of the jar and can be scraped off (but don't throw it out, this stuff is great too - use it in a pan sauce for instance).

Chris Kimball is leaving CI: http://www.cooksillustrated.com/news