Comments for Xesla Research Organisation

Comment on Smoked Turducken with Spicy Pork Stuffing by Veteran

Veteran — Tue, 13 Dec 2011 19:49:28 +0000

I have done no less than 5 of these. Goosentail (goose, pheasant, quail) and Duckenouse (Duck chicken, grouse) just to name a couple. if you cannot debone the bird then you should not call the meal your own. This is the real art it is deboning the birds. You need but a good knife and glass of good wine.

Comment on Wild Duck Gumbo by HankShaw

HankShaw — Fri, 09 Dec 2011 04:28:54 +0000

Hey man, just got a chance to read this now. Your nice duck was a redhead — a quality duck I’ve had the privilege of cooking just once — and the manky one was a spoonie. Gumbo is BY FAR the best use for a spoon, so you did good!

Comment on Pulled Pork by Michael van den Bergh

Michael van den Bergh — Tue, 06 Dec 2011 04:33:33 +0000

Where do you buy your pork shoulder from? Strangely, a lot of butchers seem mystified by what I want. Any info would be greatly appreciated.

Comment on Boozy Dulce De Leche by Xesla Research Organisation » Blog Archive » Chocolate Bread

Xesla Research Organisation » Blog Archive » Chocolate Bread — Sun, 21 Aug 2011 19:01:54 +0000

[...] I tried to keep the sugar content fairly low as I didn’t want the bread itself to be super sweet, but to instead lend a chocolately undertone to whatever is spread on it. To add some extra interest to it I added some milk chocolate chips and dollops of Bourbon spiked Dulce de Leche. [...]

Comment on Shooter’s Sandwich by scon

scon — Tue, 14 Jun 2011 21:26:46 +0000

Looks good, how did the swiss chard go in it? I see you’re also a Keller fan, how good is he?!

Comment on Umami Burger by Dad

Dad — Mon, 13 Jun 2011 10:34:29 +0000

We are watching MasterChef in Australia and gues what – for the challange they have to make the Umami Burger and Heston is onsite to assist where needed!!!!

Comment on Fettucini with Fresh Vegetables by lavinia

lavinia — Mon, 06 Jun 2011 01:32:34 +0000

Hello Paul, the vegetable pasta sounds super, and I will definitely try making my own pasta. I used to make pasta for pierogi, but didnt use a machine, just rolled it out thinly, lots of love Lavinia

Comment on Jugged Rabbit for Easter by HankShaw

HankShaw — Mon, 25 Apr 2011 15:58:35 +0000

Cool! Glad it worked for you. You really have to wait for the stew temperature to go down below 180 degrees before you add that blood mixture, or it curdles. Blech. Looking forward to see you in Texas!

Comment on Where were you when the double down was released? by Cameron

Cameron — Mon, 28 Mar 2011 20:15:43 +0000

I think we’re just 16 hours away from having the double down launched here.. I’m kind of excited….

Comment on Three different Bacons by Xesla Research Organisation » Blog Archive » Cider & Bean Stew with Truffle Pate Stuffed Chicken Legs

Sun, 20 Mar 2011 17:16:17 +0000

[...] Comments « Three different Bacons [...]