catdaddy

Can't wait. Grilled giant squid with Pinot Noir?

I would agree and add that I usually add the oil and acid and S&P separately to the salad before being tossed. Mustard or roasted garlic would be added to the acid if used and only for flavor not for their emulsifying strength.

Good old Russian Tea from the 70s. I've had luck packaging self-rising flour with shortening cut in----just add milk or evaporated milk and you have biscuit dough. Also I've packaged the pancake mix with buttermilk powder and dry eggs----just add water and fat. Then put it in fancy containers for Christmas gifting.

Pictures?

Yum.

Long ago I quit drinking vermouth in my martinis because I couldn't find a vermouth that did not assault my palate. This week I was motivated to try Lillet instead. How delightful....Beefeaters and French herbs. Thanks Guys. I had a great time following along. I especially loved the parts describing how life effects when and what you cook and why. Some of the best meals I've ever cooked were when I was tired and not trying. Cheers, Ian

Got a beautiful big head of savoy cabbage in this weeks CSA. Other than slaw and stir fry anyone know any special uses?

Loving the whole thing Shelby! Sunrise in the country is a time I hope to see soon. Stay warm.

Roasted butternut squash soup with bleu cheese crumbles is a good start.

I'll take two.

The high temps and pressure in the pressure cooker tend to dry out meat cooked in it. I would avoid that step if you can. Your plan A sounds perfect---a nice low temp to melt all those chewy things to yummy beefy goodness. Good luck.

Traditionally country hams are soaked in several changes of water before they are baked. Something about getting rid of a good portion of the cure so as to be satisfying to more palates. Then slathered with a glaze (like mustard, brown sugar, and lemon juice) for the final 30 mins or so of cooking. I have never baked a whole country ham. Usually I buy slices which I fry in butter to be eaten in biscuits or with a plate of fried eggs and grits. One suggestion would be to cut a few slices off before you bake it to satisfy your tasting of it raw (should be remarkable) and for your biscuits. $50 is a great price for that ham.

I love this story. Good clean fun and a good meal to boot!

Kuleto near the Powell St station is a great lunch spot. Several hole in the wall places in Chinatown---just poke your head inside and go where the Chinese go. Boulevard down by the Embarcadero. Fleur de Lis if you have a bunch of cash burning a hole in your pocket.

Tipped employees in the US are paid less than $5.00 per hour by their employer. This rarely covers payroll taxes. Tips make up the vast majority of their earnings. I know in France most servers are paid the same, by the restaurant, if they wait on 10 people or 40 people. What is the custom in Britain?

I do not know much about the restaurant business in Britain but it seems like the nature of user costs are changing all over. ie. college tuitions. The only place I know of in the US where service charges are being to restaurant bills is Miami, FL. It is a product of the volume of European tourists eating in local places and leaving 5% tips without regard to the level of service. FOH servers often complain about bad tips but for management all over town to add these costs to bills the problem must be epidemic. I wonder how things are done in Asia or Australia.

Oh, my.

More than one shift in a row washing pots.

How about an Asian bent. Braising then glazing with soy, garlic, ginger, sugar, and sesame.

Wow, what a great thread. As a culinary school graduate circa 1986 Larousse and La Repitoire are near the top. Richard Olney and Julia Child come next. The more I worked and understood my American-ness Beard, Greene, and Bayless became more important. Then Bill Neal, Alan Scott, 7Fires, and the Hot Tamales. Lately Mark Bittman for international techniques, Tony Bourdain for criticism, the CSA we just bought into, and the SE Asian things I'll be trying soon. The world of good food writing is huge already and growing. So many books and so little time.

Bud, any pictures available? I'd love to see this unit.

I recently ate a whole fried snapper in Puerto Rico that was the best fried seafood dish I've ever had. The fish had it's backbone removed while leaving both fillets attached front and back. It was dredged then deep fried. THEN they doused it with the special local mojo. It was well cooked, properly seasoned and beautifully presented (with beans and rice of course). No doubt salt, lime, sugar and garlic were involved. The subtlety was the key.

Lately the cure to my "meat hunger" tends to pho type dishes and other well made veal/beef stock based things where I'm left thinking about the flavor and texture long after finishing.

Considering the physical state of the Baby Boomers, I suggest the Piledriver -- vodka and prune juice. LOL

Go back often and stay as long as you can. Use your knife as much as you can. Say "YES" to everything. In 3 years you'll be running the joint.