For diner

**Yoyoma1910** · 12-09-2010, 04:04

Originally Posted by india

I don't eat beef, but that still sounds tempting. Any meat with tomato and garlic in it, is actually......

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

It just depends. You can use pretty much anything, it's just maintaining proper temperature and having patience and time. For instance, for fowl such as duck or goose, especially wild, you can really make the meat tender and succulent by cooking it for a long time at a low temperature. I have a recipe for Confit de canard that calls for cooking the duck for 10 hours at 200 degrees Fahrenheit in an oven.

Many dishes that are also cooked down for hours, such as Osso Bucco, Gumbo, Sauce Piquant, etc. are done on a stove.

Sometimes for special occasions back home we roast 30 Lbs pigs, called cochon de lait. That usually done in a pit or on a grill, or hanging in a hot house for hours and hours.

**rajpoot** · 12-09-2010, 16:24

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

**Fragony** · 12-09-2010, 16:41

Osso buco, very yummie.

When I slowcook I just put the oven on 80 degrees after an hour on 160 to 200 (depends on the meat, 160 for beef/poultry 200 for tougher meats like goat or sheep), perfect for stews the meat remains really tender. The longer it's in the oven the better, and make it one day before you eat it, it's best after a night in the fridge.

**Yoyoma1910** · 12-10-2010, 08:04

Tonight I had smoked oysters, tiramisu, and a nice Belgian lager.

**Yoyoma1910** · 12-10-2010, 08:05

Originally Posted by india

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

My utilities are included in my rent.

**naut** · 12-10-2010, 11:44

Originally Posted by india

Right.
I asked because we normally just use LPG in homes here, see, and cooking something on a gas burning stove for so long is just not economical....

Really? You should move here. Gas is cheap as chips. Electricity however, is not. =(

**Rhyfelwyr** · 12-10-2010, 12:21

Oysters? Goat? Whatever those recipes were? Are you guys fo' real?

Eh, don't mind me, I was raised on mince and potatoes...

**Strike For The South** · 12-10-2010, 17:58

Italian sausage on a bed of spinach with parmesan cheese

**Yoyoma1910** · 12-11-2010, 04:38

Tonight: Fettuccine with a red clam sauce, finished with a cappuccino and tiramisu. I have yet to find good tiramisu in San Diego, but I shall continue on my quest.

**rajpoot** · 12-11-2010, 05:57

I tried making Tiramisu at home once, but when I dipped the cake fingers in coffee, they just broke into bits.....Would you happen to have some special, easy-to-make recipe? I'd really like to try again...

**naut** · 12-11-2010, 07:50

Chicken Basque style, (thanks Grandma).

Originally Posted by Strike For The South

Italian sausage on a bed of spinach with parmesan cheese

Louis isn't Italian.

**Strike For The South** · 12-11-2010, 19:52

Originally Posted by Psychonaut

Louis isn't Italian.

who says I always wake up next to Louis? meoooowwwww

For breakfeast:

The leftover sausage with eggs filled with tomatoes, green chile, and cheese plus a banana on the side