Stanford cooks - Printable Version
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Re: Stanford cooks - BostonCard - 10-28-2014
(10-28-2014, 05:25 AM)hurlburt88 link Wrote:I thought name was Beijing Kaoya in Mandarin--I have never heard it referred to as Peking inside China.
I am talking about the written romanization of Mandarin. As I understand it, while neither "Peking" nor "Beijing" quite capture the way the name of the Northern Capital City is pronounced in Mandarin, "Beijing" is less wrong. The dish, of course, is derived from the city name, and so, in China it would be pronounced more like "Beijing". But as far as how it is written in a Latin alphabet, that has evolved over time, and although the city name has been less improperly written as Beijing for a couple decades now, the name of the dish remains written as "Peking Duck".
BC
Re: Stanford cooks - stupac2 - 10-28-2014
(10-28-2014, 10:52 AM)Viking_Guy link Wrote:Have done most of the above, as well as turducken and my favorite, Duck Confit. Then used the rendered duck fat to make various kinds of dishes, including duck fat roast potatoes that were pretty darned good.
VG
I had duck confit at a cafe in Paris that was better than most of the food I've had at Michelin-star restaurants. So good.
My favorite duck dish though only used the fat. A friend is a professional chef and made carnitas using duck fat, some milk, and some barrel-aged stout. There was a ton left over so I filled every conceivable tupperware with it and had it for lunch for a few days. Just take some of the carnitas, put it on a tortilla with some tomatillo salsa, it was heaven.
Re: Stanford cooks - Bruce Wang - 10-28-2014
(10-28-2014, 11:55 AM)garvin link Wrote:There's a restaurant in Miami that serves french fries cooked in duck fat and dusted with paprika. Pretty insanely good.
There's a restaurant in Portland Maine called Duckfat and the signature dish is the fries fried in duck fat, the best tasting fat there is. We once took the leftover fat from my mom's signature dish (roasted deboned duck stuffed with sticky rice) and used it to make a gravy for prime rib. Blew all of our minds. I've got a couple jars of duck fat in the fridge left over from her last visit. I've been saving it in the event of a victory this Saturday.
Re: Stanford cooks - wgwonka - 10-28-2014
Sarlat in the Dordogne......confit
Re: Stanford cooks - Bruce Wang - 10-28-2014
Best Triumph video I could recall that involves food.
https://www.youtube.com/watch?v=33zPlnhymCU
Re: Stanford cooks - FarmDad.01 - 01-08-2015
Being, as they say, of the Chinese persuasion, and growing up in a suburb of New York, I well remember the family driving down to NY's Chinatown once or twice a year to the venerable Peking Duck House, upstairs on Mott Street, to feast on... you guessed it. We didn't go more often because Peking duck was not cheap; I think that in the late 1950s, each order cost around $20.
First came a linen-draped steamer containing thick yet wonderfully pliable pancakes, to be slathered with plum sauce and garnished with stalks of scallion. Then the waiter would arrive bearing an intact roast duck and, like a surgeon, pare off the crispy skin into strips, carve the white meat and shave the dark. As the table set about building the first pancake, the waiter would turn away with the carcass. My mother would unfailingly hiss, in Chinese: We will take home the bones -- and the next day, the house would unfailingly be thick with the heady aroma of duck stock in the making.
In the early 1970s, my fiancee and I went out to Fire Island for a summer weekend at a house that a pal of hers had rented. Said pal is not only an accomplished chef, but also an ambitious one. I'll never forget a buffet dinner, served on mismatched summer-rental-house plates but taken al fresco overlooking the darkening Atlantic. The main course was roast duck with sour cherries.
Being a Stanford dad, my two most recent memorable Roast Ducks are the 2012 and 2013 football games when the Tree made Oregon squawk, "AFLAC!!!!".
Re: Stanford cooks - CowboyIndian - 01-08-2015
(01-08-2015, 06:11 PM)FarmDad.01 link Wrote:In the early 1970s, my fiancee and I went out to Fire Island
Good thinking...taking a date to Fire Island.
Re: Stanford cooks - terry - 01-08-2015
(10-28-2014, 07:58 PM)wgwonka link Wrote:Sarlat in the Dordogne......confit
Lots of duck fixed lots of different ways in Dordogne. All good!
Re: Stanford cooks - CowboyIndian - 01-08-2015
(01-08-2015, 06:53 PM)terry link Wrote:Lots of duck fixed lots of different ways in Dordogne. All good!
That's just a canard.
Re: Stanford cooks - washingtonismoney - 01-08-2015
This thread is just another showing of Stanford Duck Syndrome.
Re: Stanford cooks - stupac2 - 01-09-2015
(01-08-2015, 09:14 PM)ferrari link Wrote:Foie gras legal again in Calfornia, at least for awhile. Anyone ordered it yet?
Most of the foie gras I've had in my life was in SF during the ban. As far as I could tell no one respected it.
Re: Stanford cooks - fullmetal - 01-09-2015
It was a ban on selling it, I think. Many restaurants gave it away for free alongside other dishes, iirc.
Re: Stanford cooks - Rally - 01-09-2015
http://news.stanford.edu/news/2015/january/jamie-oliver-cooks-010915.html
I would have signed up for this. And the students get paid to do this? Too cool.