polpettone

Hi eGulleters, I put up my first batch of confit in January (thanks for the great instructions and play-by-play photos). My first jar was good (not quite great, though), in May, and I hoped to use the 2nd today. However, I just checked it closely, and noticed a small spot of green, powdery mold on the side of the jar!! I can't find info in any of my books on what to do in this case. So, what to do?? If I won't endanger my life (after all, I am a mom), could I try to cut the 'bad part' off the leg and not worry about the rest? Or, throw away the whole piece altogether, and see if the other piece in the jar is OK? Can I let my nose be my guide in this case? And the 'Car Talk' part of the question -- as in, pertaining to the confit, but not really -- I promised to cook it for a date, an ex-chef! So...do I try to salvage my efforts, and hope it's charming? Find the best confit in town, and make a quick switch? Or just go pick up a couple of NY steaks? Thanks! And bon appetit to all! -Alison

One more fabulous tidbit I can't get out of my mind from last week is Viande's pork & rabbit rillettes with prunes. Had to re-stock at their shop mid-week. It's impossible to resist!

I'm relatively new to the area and in the wine business, as well. Haven't had luck finding a regular tasting group in Portland, so if anyone is interested in possibly starting one...I was in a great one for a few years with an interesting mix of current and former wine & restaurant people. I found it always interesting - and always humbling!