Post: #26

Yessss!
I love duck meat - duck roasted with apples or oranges is my pick here.
Duck is a certain guarantee of meat quality too - since it is less popular meat than chicken, it is not so 'industrialised'. Frankly, I am afraid to buy chicken nowadays.

Post: #27

(09-22-2016 07:22 AM)TigerMandingo Wrote:  Cool thread and timely for me since me and my gf recently booked a dinner at Daniel in NYC. It will be my first time ever in a Michelin-star restaurant and I will relay my first real experience with fine-dining.

Veloce, I wonder if you've dined there and what were your impressions?

I have not but I've worked with a few line cooks there, all of them solid guys. The standards are as high as can be and it's a world-class restaurant.

The NY fine dining scene is really an incredible world and is a compelling reason to be a multi-millionaire in Manhattan

I'm sure you'll have an incredible meal. Every time I'm in NYC I try to have one wallet-busting meal there; this last trip was at Brooklyn Fare (good writeup here) which was an excellent meal and easily in the top 10 of my life. Reservations are a bitch though, it took me something like 90+ phone calls to finally get through.

Post: #28

A week ago I went to a place (a small potatoe growing village) in Peru in the mountains close to Pisac. While our small tour group (we were the only tour group there that day, around 12 of us) went fishing, the villagers cooked us a bunch of different types of potatoes. They dug a hole in the ground put some hot coal in the hole and covered it up with dirt for a good 30 to 45 minutes. Then they dug up the hole and chucked all the different kinds of potatoes in with the coal and put the dirt back on top. After like 5 minutes they took out all the potatoes. You then just peel the skin off the potatoes (I ate a few with skin covered in dirt and charcoal just to try it) and enjoy. It tasted incredible. Cooking food in the ground is awesome.

Post: #29

(09-22-2016 08:03 AM)Kaligula Wrote:  Yessss!
I love duck meat - duck roasted with apples or oranges is my pick here.
Duck is a certain guarantee of meat quality too - since it is less popular meat than chicken, it is not so 'industrialised'. Frankly, I am afraid to buy chicken nowadays.

I do whole ducks on the smoker. I season and stuff the cavity with quartered lemons before putting on the grill. It takes about 3 hours to cook properly. I prefer using Muscovy ducks as they are a little less fatty, which makes them easier to cook. My wife prefers Peking for taste. Normally I buy frozen, but there is a fresh kill poultry farm a bit of a drive from my place. It does make a real difference in taste.

Post: #30

Chinese cook everything fresh as well, especially Cantonese Chinese and Chaozhou Chinese.

Look at these pictures of Chinese dishes then you would be impressed by how amazing Chinese food is:

Post: #31

I've tasted a new delicacy during the summer, this is fucking good especially the figues:

Figues, Prunes and Abricot filled with foie-gras