OMG. What. Was that.
That was a duck?
That was half a roasted five-pound Long Island duckling? Covered in glaze?
Where do we get more? That was incredible!
Wait, we made that?
I mean, yeah, we cook, and we even cook birds, but it’s not November so you can see where I’m a bit surprised.
Oh, it took four hours?
Well that’s ok. I mean, it’s not like it wasn’t worth it.
When do we get another one? I think we should make it a weekend tradition. And next time make a second batch of glaze for dipping sauce.
Recipe reviews for “Salted water for boiling” at Epicurious.com.
Starts on page 2 because the page 1 ones aren’t all that great.
Mmm, boiled water.
Here’s a recipe not to lose. Key Lime Pie Cheesecake.
Note: when they say the juice of 5 limes, they mean limes not key limes, which take a hell of a lot longer to juice with much less effectiveness.
For the first time in ages today, I made one of my favorite recipe toppers: toasted pecans drenched in butter and spices. It’s absolutely horrible for me. But God, it’s good. And it’s probably a bit odd to put said nuts on top of my curried chicken and peas, but once again, good food. I like. If someone ever needed to bribe me and the world was out of Coca Cola, peanut butter, and chocolate, bribe #4 that will always be accepted is hot roasted nuts.
Another fan art from ideaphile Plantnerd. I’ve owed her my recipe for barbecue rub for ages and ages now, so we’re trading fan art for recipes.
Anne’s Barbecue Rub Recipe:
1 cup brown sugar
1/3 cup kosher salt (a heavy 1/3 cup)
2 tbsp chili powder
1 tsp ground cumin
1 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp thyme
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp old bay
How to make: Mix all the stuff together and then mix until blended. I use a whisk.
When to use: You have a slab of meat? Put meat in dish, cover with rub, cook. Or, put meat on aluminum foil, cover with rub, wrap foil around meat, cook. How to cook? Bake, broil, grill, doesn’t matter. What to cook? Beef, pork, fish, chicken, any critter will do. A spoonful in the Kraft Macaroni & Cheese you added that can of tuna to will make a decent lunch.
Store extra in a relatively large airtight container. The brown sugar, if moist, tends to make it kind of clumpy. I tend to shake the whole container before reopening.
I’ve never been a fan, but some of these recipes for Ramen sound good even to me, so if you happen to be a fan (or a starving college student) you may enjoy!