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@Duvel Im with you , you bet. I lived in FR for two years , quite some time ago . my parents were teachers , and taught in FR. As in Spain. pleased you added that sort of deliciousness , well , its right there in front of you !

@weinoo I have not had the Zuni Cafe chicken in its restaurant . those that have had it here , have deeply enjoyed it. I thought about the Z.C. technique , and have read the Rx many times . the ' refrigerate 24 hrs ' +/- i sure , in their system , might be there. I will ell you this : I learn every day . some days , not so much , then others days , enough to notice , a bit more . drying the surface of something , over night , then ..... up to you was a bit '' Revelational '' to me: revelational === ' New Idea , ++ a glass of TJ's table wine du jour. I do have an feal oven now moght spoatcock someting . and just see

Me too. When I think ahead enough. Usually its only a few hours.

While in the Loire, I once had an aged crottin that I still dream about.

I can’t say that I’d drive that far to Trader Joe's but I drive a similar distance to Asian markets, as do my Asian friends. If you’ve got a decent cooler with frozen ice packs, then frozen foods should be OK. My friends always bring 2 coolers, one with ice packs for the frozen stuff and another one (or insulated bags) for refrigerated stuff that shouldn’t freeze. Finding the time? Unfortunately, I can’t help with that!

What happens when you travel on the day the whole of France gets school holidays ? We left the highway (and the traffic jams), stopped at a supermarket and got some baguette, cheeses* (Rocamadour, Bleu de Auvergne, Crottin lookalike), ham and a duck terrine. Plus some crisps with goat cheese and piment ‘d’Espelette (that we demolished while I moved the car in the shadow) … Some interesting rock formations were admired before heading back to the highway … * all local, so you may guess where we were …

Let's not forget Judy Rogers, and her awesome roast chicken at Zuni Cafe... But even years before this, if my memory would only serve me correctly, was the technique I learned from (I think) Sunset - dry brining salmon, for instance, before smoking it on the Weber - which was pretty much all that was available back in the early 80s. It formed, I believe, the pellicle.

Channelled@JoNorvelleWalker. Putting out recycle for collection. Adding a shopping bag crammed with newspapers. Very heavy. Lost control of it and rammed/grated arm against the hard plastic bin. Peeled 1" x 3" section of skin from forearm like a banana. Got inside and applied covering. Changed into nightgown and robe. Watched TV. Finally around 10:30pm decided that bleeding was not abating. Since. I'm on a heavy blood thinner regime, decided I'd better seek treatment. Called Yellow Cab and went to St. Mary's ER, in bloody robe, making like Lady Macbeth. Treated and home by midnight. Old lady skin is not to be trifled with!

I use a blast chiller for drying stuff -- most recently the bluefish that I smoked.

I thought Nuri and Pinhais were the same company?

Toasted crumpet spread with plenty of butter and ginger preserves. July Flame peach from the farmers market. Black coffee.

Very! So far.... especially since it's our only oven. We don't have a regular range or wall oven.

@KennethT bet you are very happy !

Worst comes to worst, you can open the box wherever it is left and take it in piece by piece. Or if you can pick up one edge, try to get an old towel under there and then you should be able to drag it.

Yes to both.

Where does the steam come out ? the back ? the water tank is on the R side ?

Thinking about drying the chicken on a refrigerator shelf, Im betting this , if known to the Cook , rarely if ever , happens . in modern times , as most refrigerators in the USA are chock full , all the time thus no space. that's why the WHPS purchased a separate unit , just for this purpose . it filled up w all sorts of non-WHPS stuff : cases and cases of soda , etc. these have to be moved out when the Vader ( its a black refrig ) is used for its intended purpose. ' Refrigerators Abhor Empty Space "

@rotuts are they being pulled off completely? Or in pieces? Black bears will strip the berry completely off. Smaller critters usually aren't as thorough, raccoons being an exception. if you want to try and save some of the berries for yourself, put up a distraction. Old CDs hung so they will spin, silver streamers (think pompom material but shiny) both work.

I sub cauliflower for the potatoes--it's actually really good.

@Shelby Fake potato salad? Is that like fake plastic trees? <music reference/>

@Duvel What a great meal! I want it all. Your wife's pasta dish looks delicious and I want to poke my fork in that deep fried egg. @weinooNice looking tomatoes. Turkey wraps with shishitos, tomatoes and fake potato salad One of Ronnie's daughters made tamales for the first time and brought some over for us to try. So, I made venison taco salads along with the tamales. The tamales were so good. Seasoned perfectly. I was impressed. Fried wings and chicken strips (I have started frying up some strips to use a few days later for big salad night) with salad and squash casserole--I used crushed up pork rinds in place of crackers for the topping. Zucchini pizza boats and SALAD lol Big salad night--I used leftover steak and the chicken strips Last night we splurged again and had BLT's. Heavenly.

Not deliberately funny, but this is the best place I can think of for last night's story. The scene: a Super 8 hotel in Story City, Iowa. I note at check-in that you have to ask for a coffee maker for the room, and ask for one. The clerk notes that there's coffee available 24/7 in the lobby. I ask for the coffee maker anyway, the way I won't have to get dressed for my first morning cuppa. A half-hour or so later, I go back down the hall to ask about the coffee maker. She'd had to send her partner to the storeroom, wherever that is, to find one. She produced it. Me: "What about coffee packets to go into it?" She: "You mean there aren't any in the room?" Why she'd think that, when the coffee maker isn't already kept there, I don't understand. I never did get any packets.

Oh, I didn't realize we were supposed to clean that glass!

This is valuable information, and something I'll try next time I get around to cooking chicken. Thanks!

I had a not insignificant amount of fig leaf cream left over from yesterday so was in need of ways to use it up. I baked off another choux or three and tried an alternative presentation... If I'd have cooked down the cherry juices to make a thicker syrup then I might've avoided the cerebral haemorrhage effect when sliced... Mmmmmm.... brains! Some decent strawberries from the market meant I could break out the extra vecchio... There were a couple of twists of Kampot, and a glug or two of kirsch in there, too.