woodburner

ohhh.. fifi My dear darling, your taking me to task here. I wish that I was near a computer last evening to witness your prowness, in starting a batch of confit. Celebrations have already begun, to bring me to the half century mark, later this month. I digress. I plan on starting my confit this afternoon, sans the crockpot, finish in a slow 200º oven. Did you add the sugar? If so, brown or white. Did you use red onions? Inquiring minds and all, really need some details. woodburner

Both woodburner

I think that was the original definition, but it's sort of evolved to mean anything slow cooked in lots of fat. Hey, bright idea -- consult the Oxford Companion: Ok, so much for Davidson. It's one of those words whose definition no longer fits its meaning. My favorite, very favorite, is tomato confit. Gives me shivers just thinking about it. Exactly. Upon further investigation you will find that the onion confit, after properly cooked, can be "canned" under sterile procedures, with the shelf life being 9 or 10 months. Lest, that's my story and I'm sticking to it. woodburner

I'm using this recipe/technique as my starting point.. Foie Gras and Onion Confit woodburner

Use to accompany grilled meats. I guess Honestly, I had never heard of it before until reading one of the recent threads regarding new rest. openings in NYC. woodburner

Would you consider "marmalade consistency" to be accurate? Thank you for the help Carolyn. woodburner

There is no such animal, called bad Lasagna. woodburner

I've read about the techniques, but I still have some questions. Cooking time varies anywhere from 2 hours at a slow cook, up to overnight in a 200 degree oven. Now those are some wild swings. What do you suggest? woodburner

After re-reading the article, my understanding is foods and local produce will be available at the restaurant level, only. woodburner

Flying Pigs Farm I really need to get a life, and get up there this spring/summer. I have personally heard nothing but stellar reviews from anyone who has procured meats or fowl from them. woodburner

shhhh... You'll wake the giant. woodburner

Great information Doc. More Information Welcome adegiulio. Red Hook is a very nice area. Your nice and close to the CIA, and right in town for lunch, at the Beekman Arms. woodburner

Are you kidding. Anyone who thinks apartments are worse in SF has never been to NY. I had a 1400 sq ft duplex, 2 bedroom, with 2.5 baths, roof deck, parking for a car & motorcycle, laundry in the unit, and a huge kitchen. For $2375. In New York, it would have been $4K easy. Sounds like your happier here already. Well, at least the weather is better here in NY at this time of year. Honestly now, what drugs were you taking, to move you here, from there? Forgo the kitchen stuff, and eat out as much as you would like. We certainly have an array of choices. Again, Welcome to NY. woodburner

Welcome to NY, Stone. Chrome can become dilluted, with spills from different acids, and salts. Most kitchen shelving would be constructed of stainless, avoiding these "pitfalls". The new wood composites, can make perfect companions to indoor and outdoor food storage and prep area's. woodburner

Asparagus spears wrapped with prosuitto, drizzled with aged balsamic. Shrimp, jalapeno's stuffed with andouille, onions and cheese. German wursts, sauerkraut, spicy mustard. Chili, and a few cold ones. woodburner

One classic that I enjoy is the Black Pearl, on Bannister's Wharf. You can dine casually in eithier the tavern, or the semi-formal dining area, which would require reservations. Dont miss the clam chowder, made with clamato juice. woodburner

Wow. Dude, You rule. woodburner

Only fitting, the way I see it. The proprieter was once the owner of Revlover Records in LA woodburner totally off-topic, but it's been on my mind since reading this... a verbana song, "way out west", from their latest album, gives a healthy nod to Wall of Voodoo (as well as some other notables), with the lines: "i'm letting the good times roll i'm down in the rabbit hole i've got a mexican radio me and my rubber soul it's just my 19th nervous breakdown" carry on. I've made reservations for dinner, end of February. Will report with a full review. woodburner

Yes, I believe they are one in the same. Dr. Baker, a professor at Cornell developed the marinade/baste in the 1950's. Sometimes it is called Cornell Chicken, Church Chicken and even Firehouse Chicken. Cornell Chicken Marinade woodburner

I believe Spiede's, were concieved in Elmira. Going for a longshot here, and Firehouse Chicken, originated in Cornell. woodburner

Woodburner, I've got nearly 400 cookbooks, and i'm seriously outclassed by others who've posted in this thread. I started collecting cook books back in the 70's (way before the internet offered the instant reference library / recipe repository). If I could cherry-pick my colection to the true essentials it would be much smaller than it is. I've made my share of impulse buys in the local bookstore, not to mention the temptations of the remainders table. I'd have a tough time narrowing my collection down to a "desert-island 31", but if you've chosen wisely you could have as useful a collection as those of us who have way too many cook books. I'm in no way ashamed regarding my 30 some books, and I know you were not alluding to that. Nigella Lawson taught me to cook 50 of my most favorite recipes, over and over and over again, so that I can just about do it with my eyes closed. I typically enjoy eating and cooking very simply, with quality ingredients. woodburner

I've got 31 total. woodburner

Are you serious woodburner? =R= Maybe I should call my first wife to the witness stand, and we could ask her if I'm serious. Marcella Hazan, in her book Marcella's Kitchen offers us, Pomodori Perini Farciti, Plum tomatoes stuffed with eggs, anchovies and capers. She uses freshly halved, hollowed out, Roma tomatoes and stuffs them with a deviled egg. I also smoke my own Roma's and decided to try her recipe out with my own twist. Smoke the Roma's for a few hours. The Plum tomato makes a perfect cradle for the deviled egg. woodburner

I agree, They look extremely close to a young garlic plant. Leeks do not usually produce a bulbous type root area. woodburner

Any news yet? Are they close to opening? woodburner