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Hi Phatch, thanks a lot for providing us with those videos. Really makes me want to try these! :)

https://bigflavorstinykitchen.com/curried-beef-stew-with-potatoes-shallots-and-malt-vinegar-goan-gosht-curry/

In Moroccan dishes like couscous or tagine you can find the combination of cinnamon and beef and it works very well. However if the roast is already trusted with cinnamon and you add "a few" sticks, that sounds like a LOT of cinnamon, unless your cinnamon is old and tasteless by now. But if it's...

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I use a deep fryer that has a lid, and place it outside on my balcony. I reuse the oil a few times before changing it. When I need to change it, I compost the old oil.

Blanching removes some of the impurities. It's useful in two cases: 1. Your chicken has a lot impurities. 2. You need absolutely crystal clear chicken stock. So think about the goal. If you're making chicken stock for a Japanese broth that you want to look very clear, blanch. If you're...

Great thank you all for your feedback. I guess I'll stop worrying about picking the buds apart from their stems. Not sure where I'd read that.

I'm making Garam Masala. I remember reading that you had to use only the ball at the tip of cloves in spice mixes? I wonder if the stems can also be ground along with everything or if you do have to take the time to separate the ball from the stems and use only the ball. I don't mind doing it, I...

I had no idea one could do that. That's a great idea! :)

Moderators? Bueller? Anyone?

One of my favorite is Chestnut tree honey. It's got a very strong flavor that isn't to everyone's taste, but me and my family go through several kilos of the stuff every winter. Definitely something to try out if you're in the hunt for something special.

First poster with an affiliate link to Amazon = spammer. You're not welcome here.

Ok so it was Pastilla: https://en.wikipedia.org/wiki/Pastilla

Nope! :emoji_laughing:

• Chicken • Eggs • Butter • Onions • Ginger • Cinnamon • Almonds • Sugar • Icing sugar • Brick pastry sheets

Cool video! I didn't see it when I posted my last reply. :)

It sounds like you may be talking about "Canard au sang"? If it is, then that's not exactly the technique you're describing: the duck is roasted whole, then all meat (breasts and legs alike) taken off the carcass, then the carcass squeezed to make the sauce. I know of traditional French...

Or you could start making cuts to separate the thighs from the carcass then cuts to separate the legs from the thighs to make the legs cook faster than the breasts that are still attached to the carcass.

There's another way: don't purchase your chicken from a manufacture!

Crème de marrons: https://cheftalk.com/threads/another-walk-in-the-forest-making-cr%C3%A8me-de-marrons-sweet-chestnut-cream.107130/