Comments on: A hash of things http://manolofood.com/a-hash-of-things/ Manolo Loves the Food! Mon, 09 Aug 2010 06:57:09 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Judith in Umbria http://manolofood.com/a-hash-of-things/comment-page-1/#comment-60592 Judith in Umbria Mon, 02 Mar 2009 09:06:34 +0000 http://manolofood.com/a-hash-of-things/#comment-60592 I don't particularly like duck cooked whole because what is right for the rear is not right for the front. There is no bad way to enjoy duck fat, however. I don’t particularly like duck cooked whole because what is right for the rear is not right for the front. There is no bad way to enjoy duck fat, however.

]]> By: raincoaster http://manolofood.com/a-hash-of-things/comment-page-1/#comment-60492 raincoaster Thu, 26 Feb 2009 10:11:48 +0000 http://manolofood.com/a-hash-of-things/#comment-60492 I live in Chinatown, where duck is quite often $1.30 lb and that's Canadian, so it's quite a bit cheaper than most other poultry. It's also quite a bit better than the duck Mr. Henry is buying, it seems, for it always seems to turn out well and I am notoriously careless about cooking anything more complex than ramen. I chop up far too many vegetables in huge chunks, throw them in the bottom of a stainless steel mixing bowl, and stick the bird on top. If I want to get fancy with duck I'll dribble blood orange juice over it (the red grapefruit experiment, a product of desperation, didn't work out too badly). Then I look up (because I never remember) the temperature chicken cooks at, and cook it at that for a really, really long time. Sometimes I put tinfoil on top, sometimes I don't have any tinfoil and put a smaller bowl, upside down on top. It drives my gourmet friends insane, because it always seems to turn out okay. And yeah, duck fat is the shizznit! I live in Chinatown, where duck is quite often $1.30 lb and that’s Canadian, so it’s quite a bit cheaper than most other poultry. It’s also quite a bit better than the duck Mr. Henry is buying, it seems, for it always seems to turn out well and I am notoriously careless about cooking anything more complex than ramen.

I chop up far too many vegetables in huge chunks, throw them in the bottom of a stainless steel mixing bowl, and stick the bird on top. If I want to get fancy with duck I’ll dribble blood orange juice over it (the red grapefruit experiment, a product of desperation, didn’t work out too badly). Then I look up (because I never remember) the temperature chicken cooks at, and cook it at that for a really, really long time. Sometimes I put tinfoil on top, sometimes I don’t have any tinfoil and put a smaller bowl, upside down on top. It drives my gourmet friends insane, because it always seems to turn out okay.

And yeah, duck fat is the shizznit!

]]> By: chachaheels http://manolofood.com/a-hash-of-things/comment-page-1/#comment-60327 chachaheels Thu, 19 Feb 2009 12:32:08 +0000 http://manolofood.com/a-hash-of-things/#comment-60327 Duck fat is indisputably "of the gods", a food that white plastic motor oil called Crisco only wishes it could be. The gods are crying because the comparison's been made. I've been finding lots of duck, conveniently available (and I'm about 20 minutes from a Wegman's too...I should check that out) It's becoming less scary to cook at home. Duck fat is indisputably “of the gods”, a food that white plastic motor oil called Crisco only wishes it could be. The gods are crying because the comparison’s been made.

I’ve been finding lots of duck, conveniently available (and I’m about 20 minutes from a Wegman’s too…I should check that out) It’s becoming less scary to cook at home.

]]> By: kit pollard http://manolofood.com/a-hash-of-things/comment-page-1/#comment-60315 kit pollard Wed, 18 Feb 2009 18:00:48 +0000 http://manolofood.com/a-hash-of-things/#comment-60315 Crisco of the gods is right. I've only made duck at home once - it makes me a little nervous, so I just order it a lot when I'm out. I did recently hear, though, that d'Artagnan duck fat is available at Wegmans stores. I live about 20 minutes from a Wegmans...and duck fat is a pretty good motivator to go there. Crisco of the gods is right.

I’ve only made duck at home once – it makes me a little nervous, so I just order it a lot when I’m out.

I did recently hear, though, that d’Artagnan duck fat is available at Wegmans stores. I live about 20 minutes from a Wegmans…and duck fat is a pretty good motivator to go there.

]]>