I'm tempted to get this book and read it like a novel. That little birds drinking armagnac until they fall over drunk story, (the armagnac reputedly adding to their flavor) is both heartless and somehow intriguing. Who knew?
Kathryn
Kathryn
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I am learning about confit, rillettes, terrines. Much on foie gras.Comment
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Keep reviewing yakima. I had a quick peak and realized it’s not a quick dip in and try something book. It’s gonna take time to digest this. Don’t really have the time right now so I’m all ears on what you discover. I will be buying some Armagnac soon though 😀Comment
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Received the Clay Pot book today. Am physically awash in PW's books.
Have finally gotten my head around cassole, the vessel, and cassoulet, the food.
Clay Coyote has reworked their website, do not show cassoles now, but they have them and are tweaking website bugs.
Question. Anyone have experience making couscous with a rice cooker? It apparently works, but have not tried it. (And no, I am not trying it in an instant pot.)Comment
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3 lb. bag of bartlett pears (from Yakima, WA!), this cookbook pages 330-331, here's my results. Can't open until April 15th!
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Yes, that's the recipe yakima! I made the recipe as written, though I shorted the processing time to 30 minutes. I cooked the syrup longer instead. Don't be in a hurry to remove the jars from the water bath. Turn heat off and let them rest in the canner. Yes, I used Armagnac. My Dad was a fan of both pears and Armagnac, so there were 3 bottles in the liquor closet. There's enough syrup left to make a serious granita. It's in the freezer now. I think I'll serve some with some fizzy water. -
CandySueQ, Very nice! My son in law is headed to Seattle this weekend; may detail him to get a bottle of Armagnac. Total Wine has a 45 and a $60 bottle. the rest range from 150 to 400 per.
Between your pellet stash, your brandy stash, and your canned goods stash, sounds like a Meat-Up destination.
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I've been dipping into this book off and on. I see cooking some of this as one of my 2025 projects, and looks like that will be requiring a lot of duck. Some of the supermarkets around here have occ duck breast in a shrink wrapped package. I recall seeing duck at Wild Fork, and their website looks like a selection, so I guess I may be supporting their delivery service for a good while. My Total Wine has Armagnac, from $40 a bottle, all the way to a 750ml bottle of very small batch Armagnac. $21K for the bottle, available today for curbside pickup(!) in a quite beautiful Lalique bottle. Says cognac in the description, but pops up when I search armagnac. 2.5 stars. Pass, I'll prob get the $40 variety and see where that goes.
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yakima, I can get frozen duck at the large wholesale style produce/"ethnic" market, and at some of the Asian markets, but I have no clue the source. I'm a bit picky. Wild Fork is pretty easy for me. I tried confit once, years ago (prob 20 or so) and was unimpressed. Not willing to fool with it again. I can get fresh favas at my produce market, I recall some kind of enzymatic egghead warning, from medschool, about favas, but don't see or hear of people dropping dead via favas, so will give whirl -
OK, I looked at some eggheady websites, now I remember. Fava beans are a problem for those who have G6PD deficiency, not a problem in this house. That is a nutritional deficiency we were hammered with in school, but reality is the communities I've worked in do not have a big contingent represented, and adults usually know if they have it. So, fava beans on deck!
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My copy arrived! Haven’t opened it yet.
I love duck confit. We used to make it at my old job. Of course, we also received fresh ducks from a CA farmer regularly. Definitely a special occasion treat.Comment
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Duck report. Frozen, from Maple Leaf Farms, Indiana. 4.5 lbs. $4.99/lb.
Also picked up liver, onions, and honeycomb tripe. Already have split pig's feet, duck fat and local lard.
I do not have a cassole, but it looks like my tagine bottom will work if recipes are downsized.
Found Goya brand bagged fava beans in a Mexican market, so now have 2 local sources. The bag says that they are peeled. Had never been in this little market. Packed with product. Aisles so narrow had to turn sideways sometimes. No room for more than 1 person in an aisle.
It appears that Rancho Gordo does not carry fava. Reason?
Shaping up to be an interesting week or two!Comment
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Picked up this for $35. Glad there are recipes in the book using Armagnac cause I didn’t particularly care for it. But I don’t love cognac either. I’ll drink it but generally I keep a bottle to make sidecars.
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Ok, ok, ya got me. I’m hooked. What little spare time I have, I have already started reading France. Interesting there was an insert in the Couscous book on how to season a Tangine Pot.Comment
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Ok, I gotta tell y’all…. I’m a pretty fearless home cook…. But dang, this book intimidates me! That said, I was able to source duck leg quarters. I will be making duck confit in the near future. They are from Wild Fork (I know I bagged on them in the past). But they have Berkshire pork back in stock and the brand of ground pork is Du Breton. I read up on the brand and am ok with them.Comment
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Good to know. I've gotten into the book well enough I'm going to be buying duck in the next few months. I figured WF best source. I haven't cooked duck in forever, and I think only breast's, so will be adventure. -
acorgihouse they sell the duck leg quarters as a two pack. Now for Toulouse sausage….
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Let it be known that JCBBQ is no quitter! I found a significantly more expensive Armagnac and bought it. I mean, there’s gotta be something to this…right. I’ll report back later as I can’t drink tonight. Incidentally the $35 one above works perfectly in a side car.
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