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Forum » U Mirin dinner or nah?
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Thread: U Mirin dinner or nah?

post 1631092893 02-10-2021, 08:32 PM
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U Mirin dinner or nah?

Rare aged duck breast cooked over applewood grill. Aged the breasts on the cage until fat started to dry instead of wet. About 5-7 days.

Parmesan polenta, braised rainbow chard, duck leg confit, charred tomatoes, duck jus.


Just through some random chit together, tasted so fuarkkng good had to share

post 1631093243 02-10-2021, 08:36 PM
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mirin
post 1631093533 02-10-2021, 08:39 PM
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Must be nice being a chef

Love this for you

10/10

I had yogurt, 7 beers and some chips for dinner
post 1631093653 02-10-2021, 08:40 PM
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OP how did you learn to cook like that? I'm trying to step up my cooking game.
post 1631093733 02-10-2021, 08:41 PM
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Originally Posted By Hector002⏩
OP how did you learn to cook like that? I'm trying to step up my cooking game.
Op is like the head chef at a 5 star restaurant iirc

He’s just rubbing it in and mogging us
post 1631093783 02-10-2021, 08:41 PM
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Originally Posted By notbadnotbrad⏩
Must be nice being a chef

Love this for you

10/10

I had yogurt, 7 beers and some chips for dinner
had a whole 750g tub of organic greek yogurt and a couple chocolate croissants for dinner. Love that for me
post 1631093873 02-10-2021, 08:43 PM
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Damn looks very good.

Good job!
HTC 4 Life: Face first tongue out!
post 1631093883 02-10-2021, 08:43 PM
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mirin for sure looks absolutely delicious
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**HTC**
post 1631093913 02-10-2021, 08:43 PM
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Originally Posted By notbadnotbrad⏩
Op is like the head chef at a 5 star restaurant iirc

He’s just rubbing it in and mogging us
Damn. Must be nice.
post 1631093983 02-10-2021, 08:44 PM
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Wow, it looks so good OP. Iwantsome/10
post 1631094413 02-10-2021, 08:51 PM
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Originally Posted By Hector002⏩
OP how did you learn to cook like that? I'm trying to step up my cooking game.
Cooking starts to feel pretty natural in between 10,000 and 20,000 hours spent being screamed at by a bunch of crazy fukkers until you understand without talking. By the time I cooked in France I didn’t even need to speak to the other cooks (my French sucks) cuz I would just know what people needed and what prep needed to be done for what dish in what order etc...

But other then that just cook and eat your food, play with adding seasonings, add salt in small amounts until you make it to salty and figure out what all the different shades of flavor are.

People learn all this fancy **** with cooking but one dude who salts things perfectly will outcook all of them if they can’t get that part as perfect as him.

Balance of Textures (crispy, silky, chewy, crunchy) Fats, acids, starches, sauces, sugars only comes with the more things you are exposed to so you can tuck it away and figure out your own combinations. Why did certain dishes work, textures, heat, richness, lightness etc and match those same characteristics and techniques with different flavor profiles from a different dish that works and create dishes etc.. idk Il ramble a lot
Originally Posted By notbadnotbrad⏩
Op is like the head chef at a 5 star restaurant iirc

He’s just rubbing it in and mogging us
I thought more people would think it was too rare and disgusting tbh.
post 1631094523 02-10-2021, 08:53 PM
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honestly, it's not even fair for you to post these lol
Make Europe Germany Again
post 1631094843 02-10-2021, 08:58 PM
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Has to be the best meal I've ever seen posted on here that wasn't from Havoc

9/10 minus one point for no steel reserve to wash it down

Never had duck that rare before but it looks unreal
One day scientists are going to kill us all.
post 1631095083 02-10-2021, 09:02 PM
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mirin hard brah
Originally Posted By Hector002⏩
OP how did you learn to cook like that? I'm trying to step up my cooking game.
be a chef
post 1631095513 02-10-2021, 09:08 PM
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Solid 10/10 brah
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post 1631095543 02-10-2021, 09:09 PM
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So, disclaimer, I have not cooked duck, nor have I had duck at an age where I could appreciate it(not a dry aging joke, like i seriously only had some ****ty duck when i was little kid).

I take my cooking and food very srs... not in like an annoying way but if youre going to cook it it should be the best.


That said, this duck does look fairly rare. I'm a Pittsburgh blue steak kinda guy and this just seems very rare to me,but i could absolutely be wrong...am i wrong? looking for answers.

veggies look good, love me some 'maters.

Skipped bird season and only got a deer this year so maybe next season, its a very hard cut to come by IMO. still waiting to cook my backstrap.

You have an instagram? Would love to connect my bbq/grill page for inspo and the like.
post 1631095553 02-10-2021, 09:09 PM
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would come over for a plate (srs).
IF YOU DONT SQUAT, YOU AINT SQUAT
post 1631095703 02-10-2021, 09:10 PM
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Duck shouldn’t be eaten raw
post 1631095793 02-10-2021, 09:12 PM
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Originally Posted By Cite⏩
Duck shouldn’t be eaten raw
I think its rare too but you "raw" people need to gtfo with that clown sheit.
post 1631095933 02-10-2021, 09:14 PM
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Miring. I love confit and my favorite restaurant took it off the menu cause it made people uneasy after googling.

10/10 srs.
Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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post 1631095983 02-10-2021, 09:14 PM
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Originally Posted By Cite⏩
Duck shouldn’t be eaten raw
OP is basically a michelin star chef. Just fyi
Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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post 1631096103 02-10-2021, 09:16 PM
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Love this for you
post 1631096163 02-10-2021, 09:17 PM
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We're not worthy
Damn
post 1631096253 02-10-2021, 09:18 PM
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Looks amazing/10!
National Level Competitor (Female BB)
post 1631096773 02-10-2021, 09:25 PM
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Originally Posted By Hector002⏩
OP how did you learn to cook like that? I'm trying to step up my cooking game.
Originally Posted By notbadnotbrad⏩
Op is like the head chef at a 5 star restaurant iirc

He’s just rubbing it in and mogging us
Originally Posted By HTDG⏩
So, disclaimer, I have not cooked duck, nor have I had duck at an age where I could appreciate it(not a dry aging joke, like i seriously only had some ****ty duck when i was little kid).

I take my cooking and food very srs... not in like an annoying way but if youre going to cook it it should be the best.


That said, this duck does look fairly rare. I'm a Pittsburgh blue steak kinda guy and this just seems very rare to me,but i could absolutely be wrong...am i wrong? looking for answers.

veggies look good, love me some 'maters.

Skipped bird season and only got a deer this year so maybe next season, its a very hard cut to come by IMO. still waiting to cook my backstrap.

You have an instagram? Would love to connect my bbq/grill page for inspo and the like.
Here’s the duck we serve, celery root purée, roast celery root, caramelized apple, duck confit, duck jus. Silky fatty and sweet with crispy and creamy textures.

The rareness is a personal preference I have sliced it very thin on the top one in comparison to what I serve to alleviate chewiness associated with it. It is more cooked then a blue steak, you can tell the end pieces are mid rare, but it’s a very solid rare. Reminded me in Paris a dish the chef did with bleu thin slices duck breast Spread out thin on the whole plate with hot duck sauce ladeled over it to help cook a bit more.

post 1631150393 02-11-2021, 01:55 PM
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Originally Posted By Duckliver⏩
Instagram is #parklodgespokane

Here’s the duck we serve, celery root purée, roast celery root, caramelized apple, duck confit, duck jus. Silky fatty and sweet with crispy and creamy textures.

The rareness is a personal preference I have sliced it very thin on the top one in comparison to what I serve to alleviate chewiness associated with it. It is more cooked then a blue steak, you can tell the end pieces are mid rare, but it’s a very solid rare. Reminded me in Paris a dish the chef did with bleu thin slices duck breast Spread out thin on the whole plate with hot duck sauce ladeled over it to help cook a bit more.

See now this temp looks like perfect to me. Im all about that life. But again never had it/cooked it and im super curious to get involved.
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