BuffaloBill Posted March 10, 2011 Posted March 10, 2011 Just ate it. Might be the best chicken I've ever had. That one's going into the dinner rotation permanently. Cheap and delicious. :thumbsup: Out of curiosity what did you do to reduce the sauce - stovetop or oven?
Pine Barrens Mafia Posted March 10, 2011 Author Posted March 10, 2011 Out of curiosity what did you do to reduce the sauce - stovetop or oven? I came to find out it had already reduced my more than half by cooking all day. There was hardlt any left to reduce.
BuffaloBill Posted March 10, 2011 Posted March 10, 2011 I came to find out it had already reduced my more than half by cooking all day. There was hardlt any left to reduce. Thx - I'll have to give it a try in the old crock pot.
Chef Jim Posted March 10, 2011 Posted March 10, 2011 Thx - I'll have to give it a try in the old crock pot. He didn't answer your question because he didn't reduce his sauce but the sauce is reduced on the stove. It is quicker that way with the direct heat. You just have to keep an eye on it so it doesn't scorch.
Pine Barrens Mafia Posted March 10, 2011 Author Posted March 10, 2011 As I said, there wasn't much left to reduce. The recipe only called for 1.5 cups of wine.
Chef Jim Posted March 10, 2011 Posted March 10, 2011 As I said, there wasn't much left to reduce. The recipe only called for 1.5 cups of wine. When I make it I typically will use a whole bottle of wine. Some of it actually makes it in the recipe. Seriously though for a whole chicken I use a whole bottle. When I made it in the restaurant I used only legs because the breast gets too dry. But when I make it at home I will use the whole bird cut into 1/8's.
Pine Barrens Mafia Posted March 10, 2011 Author Posted March 10, 2011 When I make it I typically will use a whole bottle of wine. Some of it actually makes it in the recipe. Seriously though for a whole chicken I use a whole bottle. When I made it in the restaurant I used only legs because the breast gets too dry. But when I make it at home I will use the whole bird cut into 1/8's. This was all thighs. And I drank the rest of the bottle with dinner
Nanker Posted March 10, 2011 Posted March 10, 2011 Or awesome bucco as my wife calls it. Here's the trick. Tie a string around the shanks so they don't fall apart. Take them out of the pot and place them on the saffron rice (Milanese style) and then cut the string off. Otherwise you'll have a pot of sauce, shank bones and meat floating around. Not at this time. I used to in have a large rosemary bush in Orange county and used it for everything. Rosemary had a large bush? I did not know that. You and Joe are cracking me up, and making me hungry. Braised lamb shanks are a fave of mine.
Pine Barrens Mafia Posted March 10, 2011 Author Posted March 10, 2011 Rosemary had a large bush? I did not know that. You and Joe are cracking me up, and making me hungry. Braised lamb shanks are a fave of mine. We're not talking lamb. Veal, my friend. Veal.
Chef Jim Posted March 10, 2011 Posted March 10, 2011 We're not talking lamb. Veal, my friend. Veal. I'm here to tell you that lamb shanks blow veal shanks out of the water.
Pine Barrens Mafia Posted March 10, 2011 Author Posted March 10, 2011 I'm here to tell you that lamb shanks blow veal shanks out of the water. I have no doubt. But the wife HATES lamb. So Veal, it is! Going to the farmers market this weekend to find em!
Nanker Posted March 10, 2011 Posted March 10, 2011 I'm here to tell you that lamb shanks blow veal shanks out of the water. I'm a believer. I have no doubt. But the wife HATES lamb. So Veal, it is! Going to the farmers market this weekend to find em! Funny thing that. My dad - may he rest in peace - hated lamb, so Mom never served it when I was growing up. But now... it's one of the faves in our house. Wifey has a great Dijon mustard/soy/garlic/EVOO/rosemary marinade that is just about the best thing to put between the grill and lamb. Damn, I'm making myself hungry.
Pine Barrens Mafia Posted March 10, 2011 Author Posted March 10, 2011 I'm a believer. Funny thing that. My dad - may he rest in peace - hated lamb, so Mom never served it when I was growing up. But now... it's one of the faves in our house. Wifey has a great Dijon mustard/soy/garlic/EVOO/rosemary marinade that is just about the best thing to put between the grill and lamb. Damn, I'm making myself hungry. I love lamb. Love it. Ma used to make it for Christmas and Easter instead of ham. But it's not an option
BuffaloBill Posted March 10, 2011 Posted March 10, 2011 Wifey has a great Dijon mustard/soy/garlic/EVOO/rosemary marinade that is just about the best thing to put between the grill and lamb. Ahhheeem .... either send the wifey over to cook it for us or recipe please .....
boyst Posted March 10, 2011 Posted March 10, 2011 (edited) I have no doubt. But the wife HATES lamb. So Veal, it is! Going to the farmers market this weekend to find em! ....You rang (in best butler sounding voice)... This is not specifically for ya, but more maybe so others can learn. Farmers Markets are a wonderful thing and I hope everyone has taken the time to learn if one is nearby. You can use the link in my sig line to find one near you, if you are unsure of where one may be... - When you buy from a farmers market make sure you know what season it is and what will be available. Be weary of a guy selling Tomatoes in April, or Corn in October. - Go later in the day. A lot of times the guy will have a few items left that he might not have sold. Instead of taking them back to the house and having to deal with the overhead and double handling, he'll cut you a deal! Don't be a jerk and drastically underprice his stuff, but ask what is the best price he can do. - Be interested, ask questions. Cost Share Agriculture is a fun opportunity. CSA's involve you making a bulk purchase per season to get a certain % of the yield of a garden. It can be more rewarding and much cheaper to invest pre harvest to yield a higher crop...of course, if it turns in to a bad year you might not get much for your money. - Bring your own bags, bring your own boxes. It'll be much easier. If you can bring newspapers to seperate the products just to make things easier, too. - Plan what you'll need, get as much as you can afford and store and then realize you're buying vegetables and fruits, not produce. It might have a little dirt on it, or it might not be fine chopped lettuce - it is real stuff, from the earth. - If it is meat you want to do a few simple things. You'll want to make sure the meat is in a good storage unit, and being kept cold. If there is any thawing prior to purchase be weary. And, just as quickly get it somewhere to keep cold. - Many farmers, such as myself can sell you whole sides (240 lbs.) or half sides (120) for a $/lbs. price. Depending on your area the costs for the half side will be around $600 and up, and the whole side will be around $1200. It'll be 31% stew beefs, 33% ground beef, and 36% steaks. It is worth it when you factor the pricing out just make sure you realize if they are selling by packaged weight or hanging weight. - Do not lie to a farmer. EVER. Farmers have been lied more times then Charlie Sheens preacher. It is more a token of appreciation then it is anything else, but in our business we strictly rely on people for their word of mouth in most situations and we some times pay for it. If anyone has any questions, feel free to PM me and I will be glad to help with anyhting I can. Many of you have already done so, and they can tell you that I know my stuff and when I do not know I find out...it helps being in a network of deozens of farmer, a half dozen professors and field experts. Thanks guys! PS: Everyone is talking about some of their tips to recipes, maybe Chef will explain this with more sense, but Vinegar is amazing with beef. I love balsamic and red wine in my meats. The acidic quality helps tenderize the meat and seal in flavor coagulating with the blood and giving it a sweet taste. Of course, my favorite steak is my own creation and I call it the garden steak. Simply take everything out of your garden and throw it in a little vinegar, honey, and molasses, then cut up all the vegetables and let it marinate. Put the veggies right up close as you cook the meal and it will be a wonderful harmony of flavor. Edited March 10, 2011 by jboyst62
plenzmd1 Posted March 10, 2011 Posted March 10, 2011 I'm a believer. Funny thing that. My dad - may he rest in peace - hated lamb, so Mom never served it when I was growing up. But now... it's one of the faves in our house. Wifey has a great Dijon mustard/soy/garlic/EVOO/rosemary marinade that is just about the best thing to put between the grill and lamb. Damn, I'm making myself hungry. Two lamb chop recipes that we make quite a bit http://www.foodnetwork.com/recipes/anne-burrell/seared-rack-of-lamb-with-pistachio-tapenade-recipe/index.html http://www.adamperrylang.com/recipes/double-lamb-chops-inferno# B the way, goes without saying lamb in whole, but especially chops, about 50% of supermarket prices at Costco. Nice thing is they sell the standard 8 chop rack, don't have to buy like 3..so even if just two eating still a good deal
Chef Jim Posted March 10, 2011 Posted March 10, 2011 BTW when I used to work in the kitchen it was fun to hear how the hispanics pronounced or spelled things examples: Lamb shanks were pronounced "Lamb Chunks" Wife and I still call shank chunks Scallops were spelled Scloops. Hmm, wife still calls 'em scloops Jimbo (that would be me) was called Yimblows. Well that one kind of fit. Something that tasted good was "chichis niiiiiice" Kitchen was often pronounced as chicken and chicken was pronounced as kitchen
Nanker Posted March 11, 2011 Posted March 11, 2011 Two lamb chop recipes that we make quite a bit http://www.foodnetwo...cipe/index.html http://www.adamperry...-chops-inferno# B the way, goes without saying lamb in whole, but especially chops, about 50% of supermarket prices at Costco. Nice thing is they sell the standard 8 chop rack, don't have to buy like 3..so even if just two eating still a good deal Nice. I'll have to try them both. BTW when I used to work in the kitchen it was fun to hear how the hispanics pronounced or spelled things examples: Lamb shanks were pronounced "Lamb Chunks" Wife and I still call shank chunks Scallops were spelled Scloops. Hmm, wife still calls 'em scloops Jimbo (that would be me) was called Yimblows. Well that one kind of fit. Something that tasted good was "chichis niiiiiice" Kitchen was often pronounced as chicken and chicken was pronounced as kitchen Gotta love it. We should petition SDS to create a food forum.
Jim in Anchorage Posted March 11, 2011 Posted March 11, 2011 Nice. I'll have to try them both. Gotta love it. We should petition SDS to create a food forum. done
BuffaloBud Posted March 11, 2011 Posted March 11, 2011 - Be interested, ask questions. Cost Share Agriculture is a fun opportunity. CSA's involve you making a bulk purchase per season to get a certain % of the yield of a garden. It can be more rewarding and much cheaper to invest pre harvest to yield a higher crop...of course, if it turns in to a bad year you might not get much for your money. PS: Everyone is talking about some of their tips to recipes, maybe Chef will explain this with more sense, but Vinegar is amazing with beef. I love balsamic and red wine in my meats. The acidic quality helps tenderize the meat and seal in flavor coagulating with the blood and giving it a sweet taste. I would like to find a CSA here in C'bus to get in on a share of a steer and a hog. Wifey goes to the grocery store for a good steak and is tastes like cardboard. I'll go to the butcher and it rocks. I pay a bit more through the butcher - I think I would be far far ahead if I went in on a share. I marinated a THICK cut pork chop not too long ago in Chiavetta's and it absolutely was to die for. One of the main ingredients in Chiavetta's is vinegar.
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