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Moussaka, salad and Cavendish fries Fall-like weather, and this hit the spot after working at garden clean-up all day: Beef & Tomato with jasmine rice

Im very pleased to see that Vivian Howard is back . Ive learned a great deal from her previous shows and her books. this starts at my local PBS this Saturday , part of the cooking show roster .

@Ann_T fantastic ! that RBD pic is going into the Beef p0rn folder.

try https://www.pbs.org/video/cast-iron-cPItTu/ a list of shows https://www.ninepbs.org/blogs/lifestyle/kitchen-curious-with-vivan-howard/

Two dinners - Tuesday we a roast beef dinner with our traditional sides, including Yorkshire Puddings. And yesterday's dinner was Greek with lamb shanks, potatoes, rice and a Greek Salad.

I also enjoyed the video 55 years ago , +/- , I had a BdBresse in the Jura , at a family meal . 4 were roasted , giving you an idea of the size of the family Ill never forget the flavor of that chicken.

At 97. Saul basically created the NYC food emporium as we know it today. Would there have been a Dean & DeLuca, an Agata & Valentina, a Grace's? Probably not. To walk into Zabar's as a food lover was like walking into a magical kingdom. Downstairs was all food; cheeses, appetizing, deli, breads, house-roasted coffee (before that was available on every street). Upstairs, Williams-Sonoma before it ever existed. This guy was importing Mauviel copper before everyone who went to Paris had to go to E. DeHellirin. You needed pots or pans - Zabar's. You needed baking supplies - Zabar's. You needed kitchenware - Zabar's. Just a fantastic place. Saul Zabar, Smoked Fish Czar of Upper West Side, Dies at 97

I've had an account for decades; chromedome is correct about the absence of spam.

May be of interest to those of us who keep an eye on nutrition. It's a review of a new book, by a fellow nutrition researcher (who's personally familiar with the authors, and has co-published with one). There are some key points of disagreement, of course, because it's that kind of a field. This is on the Medscape site, so you'll need to set up a free account to read it, but I can attest personally that they aren't interested in flooding your inbox with spam. https://www.medscape.com/viewarticle/what-we-know-and-dont-know-about-nutrition-and-health-2025a1000qfa Edited to add eG-friendly Amazon link to the book itself, because duh... (eG-friendly Amazon.com link)

I thought it was a good video, as are most of theirs. I didn't realize that everyone takes everything they see on the internet at face value, without understanding the limitations and drawing some of your own conclusions. I'd like to see similar done with the various birds we're able to procure in this country.

Putting it here, because "cake." My two random thoughts after reading it were a) "of course this was the drama class kids;" and b) you never know what can grow from a silly little thing you start spontaneously.

I had forgotten about it! Hopefully I can track it down and watch. In my spare time. Ha!

Not an especially great-looking photo and a supper best eaten alone. Baguette, a bit of cheddar, brie, tomato, spinach, arugula and olive oil. My teeth felt like they were coated with gooey cheese and greens.

Dinner tonight was a packaged confit duck leg with my caponata, duck fat sauteed (?) baby potatoes and I also made an orange sauce.

Bell pepper, poblano, and quorn curry with yoghurt sauce over couscous.

You mean like deep-frying, open flame grilling, broiling, serving stuff raw, ..?

I think it is relevant because why would any author include a cooking method which is known to have a potential negative health impact. In addition, in many countries outside of the US (especially Europe) microwaves are still seen as an inferior cooking approach and so any author who uses it as one of the key ways to cook pasta would have a significant credibility issue

Hoisin-Glazed Lamb Burger from “The Ultimate Burger” by ATK - patties are made with ground lamb, five-spice powder and hoisin sauce. After cooking the patties in the pan you brush them with some more hoisin sauce. Toppings are quickly marinated (in rice vinegar) carrots, cucumbers and scallions

I watched the first episode of this show which was on cast iron. In the episode, Vivian describes it as a kind of variety show so it’s a little of Vivian talking about cast iron, trips to a vintage cast iron shop and to Smithey Ironware in Charleston, interspersed with two cooking segments. Recipes are available on the website. I might have preferred more on cast iron, like a longer segment on refinishing old cast iron with the guy who runs the vintage shop or more cooking but the variety format doesn’t really do justice to either one. That criticism aside, I enjoyed watching and will check out the upcoming episodes. Next week’s is on pasta and after that is an episode on fats.

Really good to hear you are getting back to normal in some ways! I love your decor. So cute that Ronnie and your friend brought pumpkins for you - and the cows, ha. 🙂 I love your porch so much.

In my experience, stock making is the ONLY culinary usage for silkies. They have little meat, although a few shreds may be incorporated in the soup. But generally, by the time the stock is made, the meat isn't worth eating. The flavour is all in the stock.

Something they said (I am NOT going back through the video) suggested that the flavor was good but the meat itself was too tough, or there wasn't enough of it, or something like that. As I recall they said it might make great broth because of its flavor. Would you say that's the main culinary usage for the silkies? With the meat as a side benefit so as not to waste it?

They claimed that silkies are used medicinally, which is true but overemphasised that they were given to pregnant women to improve lactation. While they are given to pregnant women, they are given to non-pregnant men, too. Every soup I've been given in a Chinese hospital (for every meal) has been silkie. Also, they are not only used medicinally. They are sold in every market for making chicken stock. I buy them regularly and I've never been pregnant or lactated. ETA: Also what @KennethT says. The cook them incorrectly.

The biggest issue I see is the fact that they treated each variety the same. Silkies, for example, would never be pan roasted like that!!!! That's not the point of using one. You use silkies for the broth they make. They would have been more ridiculous if they tested a SE Asian "kampung" chicken that way - they probably wouldn't even be able to cut through the joint. Kampung chickens need to be simmered until tender, which can take like 40 minutes to an hour! Eating a pan roasted one would be like eating a rubber band, but when cooked the way they're supposed to are super flavorful.

Fair enough about the title. In the video the speaker did say something more like 'every chicken breed we could get' which isn't the same thing as the title. What was the nonsense about silkies?