notice ElBarto hasn't loged on for while...but I made his potato bake last week, and loved it. So simple. I used the long life cream from packed in pantry so all ingredients were already available to me. The left overs were nice cold as well.
GOODBYE fellow eBlah's .....it sure has been nice meeting yo'all here and I will miss everyone of you
My BF has one day off each week, sundays. For a few months now I have been teaching him to cook every Sunday when he comes around. I had trouble relinquishing my kitchen to him but am now comfortable in my role as teacher/instructor and have him cook. I have very eclectic tastes and we have cooked some great meals. Most are from out of my head and on a thursday or friday I sit here at the PC and type out recipes for the following sunday. Tomorrow we are cooking Beef Casserole/Stew with dumplings. Last time, we cooked my luscious version of sweet and sour pork with steamed rice and a HUGE apple pie from scratch. We are both enjoying the experience. He then cooks what he has learned to cook for his elderly parents. They love it. If I am stuck for new ideas I go to taste.com or allrecipes.com or for asian food.... http://www.chinesefood-recipes.com/ I usually do a little amending of the recipes to suit my tastes plus I eat only gluten free. I am embarking on a huge cooking class soon for us doing YumCha and cooking a duck Steaming most of the yumcha and frying only the spring rolls. I am salivating thinking about it. I only cook with rice bran oil.
Right away when I think Asian cooking class and "Duck", I wonder if you have to gut the thing yourself or if it comes already done. My spent some years in Ecuador and watched chickens and small furry animals get killed and cooked but she never learned how to do it herself, but I would guess that knowing how to get the feathers off a chicken or duck, for example, in addition to gutting it without cutting into something that would rupture and spill in the meat would be a good skill.
Did you have to learn to do any cutting apart or feather yanking with the duck?
I bought my duck from Coles for about $15. just before Christmas. It was from a company called Luvaduck and was ready to cook their website... http://www.luvaduck.com.au/ Just too rich/fatty and not enough meat on the whole duck that I bought mind you the website makes them look great! When I was a little girl we had chickens right down the back yard in a huge wired in area. Once every few weeks my daddy and I would get a chicken (fully grown) and he would chop it’s head off on a wooden stump we had, I was never allowed to witness that part and I never ever peeked. Then we would sit on a wooden stump each and he would dip the chicken, neck first into a tub of boiled water. Dip dip dip, pluck pluck pluck, over and over until the chicken was featherless. Not sure if this next step took place before the plucking or after but anyhoo, carefully inserting his fingers into the cloacae (the hole that is used for lots of things in birds and reptiles) pulling out the giblets, careful not to break them and contaminate the carcass, the hole gets bigger and you yank out everything through the bottom end. Of course you wash the chicken inside and out with water to remove any yucky stuff then it’s ready to stuff, cook and eat (or however you want to present it). I used to call the giblets/innards, bugles, don’t ask me why….. I still call giblets Bugles.
Yeah I always think to myself "this is really weird" when i'm stuffing a turkey. I guess doing a duck yourself wouldn't have been that bad then. I don't know how I'd handle it. Maybe it would be hard or gross, maybe not.
You don't really stuff duck! You stuff turkeys and chickens but that's about all. Since I have become more gluten intolerant I actually stuff my chickens with cooked rice, preferably medium grain brown rice which is so tasty. I add onion and celery and other seasonings to it but replace the breadcrumbs with rice very nice
Today I got sick of seeing all the ingredients for rocky road sitting out after getting them out of the pantry a couple of months ago so I got down to it and made the rocky road. Marshmallows, rasberry lollies, cooking choc, dessicated coconut, crushed peanuts, a little butter and hey presto... done in no time at all. My BF is going to go crazy when I give him some of the rocky road
We made a HUGE chocolate mousse yesterday, humungous, which he took home after we sampled a little.
Lately every few days I have been having a brunch of 2 poached eggs on a bed of hot cooked med. grain brown rice. Scumdiddlyumptious!! I make my own gluten free bread but find rice is a nice alternative. You can get so much in gluten free produce these days.
notice ElBarto hasn't loged on for while...but I made his potato bake last week, and loved it. So simple. I used the long life cream from packed in pantry so all ingredients were already available to me. The left overs were nice cold as well.
Glad you liked it. Goes well with pork lamb steaks or on a dish by itself alongside risottos cannellonni and salad. mmmmmmm ffooooooood
Logged
Steaming most of the yumcha and frying only the spring rolls. I am salivating thinking about it. I only cook with rice bran oil. 
their website... 
very nice 
