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Finished off my Dungeness. Grilled crab sandwich with provolone. It was a much better price than Nick’s in Pacifica. They are up to $60 a sandwich 😵‍💫.

The turkey that keeps on giving, and yet another episode of “things in bowls”. I’m calling this poultry rice porridge.

I'm intrigued. Could you provide instructions for this Butter-poached (SV) pimenton shrimp please?

Sort of a combi-post as we spent Christmas together then my wife and son went up north to be with her ailing parents up until New Year's Eve day. So a non-traditional Christmas dinner of baguettes, little tartines with salmon cured and smoked at home, pork rillettes with plum butter; butternut squash soup; muscovy duck confit with Brussel sprouts, Joel Robuchon's pommes purée and mustard sauce (this and the soup directly from Keller's Bouchon book); and a Bûche de Noel (just a photo of the meringue mushrooms here - yes, from La Technique, which I cooked through cover to cover as a kid of 12-13). They drove home in terrible road conditions and a snowstorm once they arrived back to Madison, so we were all relieved. I'd made them boeuf bourguignon that started on Sunday and had been sitting in its jus until yesterday. None of us made it to midnight so tonight we continue with a smaller house Champagne that our wine store recommended, as we prefer good yeastiness/breadiness and they said this fits the bill and more. Never had it so we're eager to try it. Hope you all enjoyed a good holiday season and are looking forward to a year of peace, happiness and good cooking.

Do you deep fry your Appelflappen? That one was a Mr. Google lookup along with Oliebollen.

I’m going to use it to carry all my bad decisions. It’s surprisingly spacious.🥸 I am really thinking I will go back and snag a couple more of these.

It's lovely! Some great photos there. ❤️

@lemniscate Nice . Kudos the discount. what are you going to do the Basket ?

No pear/chocolate in stock this year. I tried Demi Sel Flamigni panettone and I love it. I also have a Fiasconaro chocolate one on deck I gifted a limoncello version to a family member already. These were all after Christmas 50% off purchases.

Update, Gouter’s inventory count was slightly off and now there is a classic panettone heading my way via FedEx!!! 😀

We were going to have tourtière, gravy, squash and Serious Eats Crispy French Fries. But then, since my Dutch heritage calls for appleflappen and oliebollen for New Years Eve by the time i made them, 2 dozen of appleflappen, 4 1/2 dozen oliebollen, I couldn't face the thought of making the fries. So instead I thawed out some cabbage soup and baked some ham and cheese scones to go with it. Oliebollen for dessert. Today will be tourtière and fries day. Made it to 11:40 last night. John tells me he lasted through midnight but not by much.

My NYE is closer to @Darienne than anyone else's! This is the first year in many that partner and I were together- he is usually away hunting and both of us asleep long before the ball drop! We made it to midnight this year. Chicken, mashed potatoes and gravy, brussel sprouts with bacon. Since we are both northerners, neither greens nor beans are a tradition for us. I've usually tried to do pork of some sort for the first and partner requested BLTs a few days ago so that's for dinner tonight.

Pancakes and bacon this morning. And a bucket of ice coffee. Not pictured, partners eggs. (Mine with unmelted butter. His with peanut butter and real syrup). Not a dirty lens- steam off pancakes.

Leftover smashed potatoes and mustard greens with sauteed sausage, shallot, garlic, and Fresno chile. Seasoned with cumin, ancho chile powder, and Mexican oregano, then crambled in an egg and Feta at the end.

Shutterfly twisted my arm to get something -- anything! -- to keep my account active, and I decided to splurge on a photo mug. I don't need any more mugs, but I do like photo mugs. I decided to indulge myself. It's a reminder of good times past and blessings present. It actually arrived a few days ago, but I'm using it for the first time as a New Year's gift to myself.

Gosh, we old guys had steamed broccoli with a cheese sauce for Ed and olive oil and lemon juice for yours truly. Yes, that's the entire dinner. We have 'dinner' at noon. My go-to chocolate cake for dessert and we turned out the lights at 10:00 pm. Be still my beating heart. Todays noon dinner is salmon with lime juice and baked potatoes. With newly churned vanilla ice cream for Ed...I make it and he churns it...and a couple of dark chocolate wafers for me.

Thanks Nancy. But I should tell you that they really aren't difficult to make. Just a little time consuming. But you can also cut down on the time if you make larger bagels. I just happen to really like the cocktail size. If you are interested I have posted the recipe often on the blog, including this post with a pictorial. I updated it a while ago with metric measurements. https://thibeaultstable.com/2009/07/07/pictorial-how-to-make-bagels/

Last night, with the black truffle risotto and roast chicken with truffles, we drank this Pinot from Porter Creek. It's the top Pinot in their line, and it was really delicious with the truffles.

Splurged on some lobster tails. Thanks to @weinoo @KennethT@gfweb @rotuts and everyone else that helped me on the SV thread! They turned out perfectly. Also splurged on some Wellfleet Oysters (always makes me think of @liamsaunt) Cheesy potatoes and roasted asparagus Ronnie didn't get any apple galette on Christmas Eve so I made another one for dessert Happy New Year everyone!!

' exclusive ' is the BitCoin of NYC.

I've never tested the theory. My friends are generous and send me large bags which I do keep in the freezer. The vendor did advise them at one point not to send it in mid-summer when the temps were around 40C, worried wouldn't make it in good condition. So...

That looks huge! Is it well-enough preserved that you'll be able to get through it without taking up precious refrigerator or freezer (if you have one) space?

This, right here, is a perfect demonstration of "expert" or "expertise". You call this simple, I'd call it a major and uncertain project!

They're doing a soft open, https://www.horinyc.com/