Re: Dinner in the year of our lord 20241031.

On Mon, 11 Nov 2024, Carol wrote:

D wrote:
>

>
>
On Sun, 10 Nov 2024, Carol wrote:
>

Thank you very much Carol! I don't have a duck ready, but we have
our eyes on a farm that sells whole, free range chickens, and
we're thinking about buying a chicken. The wife knows I hate
chicken, so the idea is that buying one that has been cuddled and
loved might improve the taste, and perhaps Carols Simply Ducky or
Donalds Duck might be the way to go with a whole chicken instead?
Or maybe it will be too dry?

>
Ducks used are commercial type which are very fatty.   Wild duck
isn't very fatty from what I have been told.

>
It still has fat, just not as much and wild Duck has a higher
cholestrol component.  You can only get it in the states as
commercially raised or wild from a hunter.  Lots of different
regulations on wild duck in the USA.
>
https://www.chefsresource.com/calories-in-wild-duck-breast-without-skin-raw/
>
It's less fatty than commercially raised.
>

>
I think it will work with chicken but may want to 'lard' it a bit
with bacon pinned down with toothpicks or something?  I suspect a
wild duck would be 'larded' too.

>
That's a good point! Thank you very much!
>

I did find a nice Yakitori sauce in the super market finally! The
first attempt was revolting (and cheap) but this time the sauce
cost 3x and meets my expectations, so could be that we chop up
the chicken and I'll do some chicken yakitori as well!

>
Good!  It's one of the ones I haven't bothered to make.
>
https://www.food.com/recipe/yakitori-sauce-344705
>
I'd take the sugar down a bit and up the mirin.  Others add mined
green onion (root and some of the greens).  I think I'd like that
version.  I'd need to get the sake for it, rest is here already,

>
Yes, I think in general less sugar is my preferred way too. Strangely
enough, as I've gotten older and reduced the amount of unhealthy
stuff I eat, I've found that I've become much more sensitive to
sugar. A lot of things have started to taste too sweet for me.

>
I was raised with no real sweet tooth, comparitively, so things are
often 'too sweet' for me.  This drives a lot of my scratch cooking.
Tomato sauces especially.  Commercially produced tomato sauces add
sugar for filler most of the time.

This is the truth! Both me and the wife use cherry tomatoes as the basis for tomato sauce. Much better, cheaper and tastier!
As for chocolate pralines, my limit is at 3 small ones. More than that and I feel bad.