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Thread: Matchbox's Kitchen - Ask The Pro

  1. "...now do Classical Gas"
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    Quote Originally Posted by caljmw649 View Post
    I'm sad for you
    I’ll cope. I just...really like Christmas, and the food is part of why.

    Quote Originally Posted by Guynavywife View Post
    You can cook vicariously through me:
    Three ducks...2 smoked, rubbed with honey and tea, 1 souz vide confit.
    Mini roasted potatoes served poutine style with duck fat
    Bacon wrapped stuffing cooked on the smoker
    Homemade dinner rolls
    Cranberry sauce...have to figure out how to give it some oomph

    8 people, lots of leftovers.
    Bacon wrapped stuffing? Somewhere, your great uncle Schlomo is crying. I’m drooling (duck fat potatoes are arguably the greatest thing you can do to a potato, and I haven’t had a good confit in a long time) but your ancestral shtetl are very distressed.

    Let’s have a little think about this sauce...are you making it yourself (and if so, what’s the recipe) or is cranberry sauce out of a can a necessary thing for you even when you know how? I know for some people the canned stuff just is how it’s meant to be.

    If you can tell me about the base sauce you’re using, I’m sure between us we can find a way to tweak it.
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    Quote Originally Posted by Matchbox View Post
    I’ll cope. I just...really like Christmas, and the food is part of why.



    Bacon wrapped stuffing? Somewhere, your great uncle Schlomo is crying. I’m drooling (duck fat potatoes are arguably the greatest thing you can do to a potato, and I haven’t had a good confit in a long time) but your ancestral shtetl are very distressed.

    Let’s have a little think about this sauce...are you making it yourself (and if so, what’s the recipe) or is cranberry sauce out of a can a necessary thing for you even when you know how? I know for some people the canned stuff just is how it’s meant to be.

    If you can tell me about the base sauce you’re using, I’m sure between us we can find a way to tweak it.
    Boil crsaberrys, vanilla. Orange peel, sugar, maybe a touch of bourbon.
    And I have been known to use an empty can as a mold. Love those ridges.

    Seriouseats. Com confirm soud vide. Good stuff
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  3. "...now do Classical Gas"
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    Quote Originally Posted by Guynavywife View Post
    Boil crsaberrys, vanilla. Orange peel, sugar, maybe a touch of bourbon.
    And I have been known to use an empty can as a mold. Love those ridges.

    Seriouseats. Com confirm soud vide. Good stuff
    You know what I don’t see in that cranberry sauce?

    Cinnamon, nutmeg, ginger.

    I’ll leave quantity and proportion up to you, but they work with the tartness of the cranberries, they work with citrus and you need something with a bit of heat and kick behind it to balance out the sugar and vanilla.

    It should pair with the smoked duck (all three spices work well with black tea and honey...ginger is one of the cornerstones of masala chai) as well.
    If I cannot move heaven, I will raise hell
  4. "...now do Classical Gas"
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    As the world starts to reckon with the Intergovernmental Panel on Climate Change’s dire climate warnings, a good place to begin is food waste. Every year, one-third of the food produced globally for human consumption—1.3 billion tons—is wasted. (Americans in particular throw away 40 percent of their food, despite the fact that most of it is perfectly edible.) In aggregate, the world’s annual food waste produces 3.3 billion tons of carbon. That’s more greenhouse-gas emissions than from 37 million cars. Needless to say, a global effort in the reduction of food waste would go a long way toward mitigating our carbon footprint.

    Some people are taking matters into their own hands. Five years ago, Douglas McMaster, a British chef, decided that he wanted to open a restaurant. He traveled the world visiting Michelin-starred restaurants he admired so that he could replicate their success, but was quickly disillusioned. “It was criminal, some of the things that I witnessed with [food] waste,” McMaster says in Matt Hopkins’s short documentary A Failure of the Imagination. “I started to realize that the food industry is a complete disaster. It’s unsustainable… Our expectations and desires are unnatural.”

    McMaster returned to England with the idea of opening a zero-waste restaurant, meaning that it would produce no trash. There wasn’t a manual for his mission—such a thing didn’t exist. “I had a vision of a food system that was better, a food system for the future,” McMaster says in the film. “Little did I know that it was going to be the hardest thing that I’ve ever done.”

    A Failure of the Imagination depicts the restaurant’s grueling five-year journey from idealistic concept to fruition. “We kept striking brilliant ideas, but [the success rate] would be, like, one in 100,” McMaster says in the film. “There are only so many knocks you can take before waving the white flag.” Failure, though, turned out to be an essential part of the process—“we needed to fail to learn,” the chef says.

    In 2014, McMaster opened Silo in Brighton, just an hour outside London. The concept was to return to a preindustrial food system, forming what McMaster calls a “closed loop.” The menu is entirely dictated by seasonal produce. McMaster buys ingredients directly from farmers, fishermen, and foragers to avoid packaging that can’t be reused. Anything he can’t source locally is made in-house—the kitchen mills flour, churns butter, rolls oats, brews vinegar, makes yogurt and chocolate, and cultures cream. Silo even features an on-site brewery, with drinks made from foraged and fermented plants, herbs, fruits, and vegetables. When Silo does generate waste, it goes directly into the restaurant’s gargantuan food compressor to be composted.

    McMaster believes that Silo’s success is far from an anomaly. In fact, he thinks every restaurant can adopt this idea. “Two hundred years ago, every restaurant was a zero-waste restaurant,” he says. “It’s a very simple, very realistic model that works with nature and not against it. Not only is it ecologically viable, but it’s also economically viable.”

    Just last week, McMaster reopened Silo in London to rave reviews. Marina O’Loughlin, a restaurant critic for The Times of London, wrote that “nothing fails to impress,” adding that McMaster “wreaks preternatural deliciousness out of the most unlikely components with food that is complex, multilayered, and sophisticated as any high-end swankpot, but with an almost living freshness and vibrancy.”
    http://youtube.com/watch?v=Gj38m08QLoE&t=19s

    This is...brilliant. We won’t survive as an industry if we can’t adapt, and this seems so incredibly ambitious.
    If I cannot move heaven, I will raise hell
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