TJHarris

It wasn't my mother, but my grandmother that created the culinary nightmares for me. Canned mushroom soup, ketchup and ground beer = sloppy joe.

I have been looking for plans for building a small smokehouse. Any suggestions for plans or advice would be appreciated. Thanks!

I have always found it to be worth the expence. The free range birds that I get have three times the flavor and just seem to be more wholesome.

I have been doing a Duck "Napolean" with the confit seasoned with a bit of five spice powder and layering the confit with flat fried wonton wrappers and sauteed leeks and shitakes. Chive oil and a ginger emulsion.

A number of years ago, I entered an avocado recipe contest with a savory herb and chili chiffon cake with an avacado mousse filling and a bean salad. Looking back, I don't know what I was thinking.

Welcome! It is always nice to have new voices heard, CurlySue. It sounds like a lovely bird. Good Luck and Good eating on your next adventure!

Large curd full fat cottage cheese sprinkled liberally with crushed red pepper flakes.

That sounds like a fine meal, Ling! Last night my 5 year old daughter and I gorged ourselves on 4 jumbo steamed artichokes for dinner. She always asks for them in the market.

I would suggest that you start with the mildest items. First sweetbreads, then maybe tongue, foie gras, chicken livers before calves, veal fries, kidneys and tripe last.

My family, kids included, really like this one: Caramelize 2/3 c of onion in EV olive oil add in 1 T of fine sliced garlic 1/2 c Sundried tomatoes 1/3 c toasted pinenuts 1 t of red pepper flakes 2T of fresh basil 1# of good dry pasta, cooked We usually include pancetta but in defference to Mrs. V not eating red meat...

This morning it was an omelet made from last night's left-over Mu Shu Pork. Very tasty and a bit spicy!

From a professional standpoint: Art Culinaire Culinary Trends Pastry Art and Design Food Arts I used to take Gourmet to keep abreast of trends on the coasts but it became too much fluff.

Come Listen to a story 'bout a commis named... Years ago, I was working outside of Detroit at an extremely high end place when I developed a strong dislike for cumin. We had a commis (we will call him John) who was responsible for family meal daily. John would prepare family meal out of what ever trimmings from the day's butchery were available. We went for a solid week eating cumin meat patties or cumin meat balls or cumin fish stew or cumin cream pasta or cumin.... Get the picture? Any how it has been 15 years and I can still only handle cumin in fairly small doses.

There are generally 2 differences: 1) the percentage of fat in the dough is about twice that of a doughnut 2) size should be about 30% larger than typical doughnut. I made a whole lot of these in culinary school as I always seemed to be in bakery rotation on Fat Tuesday.

I just came across this thread for the first time. I am in SE Michigan and would be very interested in helping with/ presenting classes in my area. Please keep me in the loop and I will do whatever I can.

My sister-in-law's chocolate chunk peanutbutter cookies !

Spider Maki ...definitely #1 after that Toro or Ika or maybe Ebi or Tamago is nice for a change. Oh just give it all to me.

I must chime in to say, this is quite silly. Don't you think? You could go in circles for years over something like this. The French, Italians, Irish, Brits, Dutch, Danes, Americans, Canadians, Mexicans, Swiss and many others all make some fabulous cheeses. Comparing Stilton to Gorgonzola to Roquefort to Shropshire Blue...just doesn't make sense. They are all great cheeses for many different reasons. Why can't we all just get along?

I make a gratin that I think you all may enjoy. Blanch and shock 3 cups of young spinach leave Blanch and shock 2 cups of julienne of fennel Toss spinach and fennel together with about 2 teaspoons of EVOO Season with salt and fresh ground pepper. Place in gratin dish and top with generous layer of parm. reg. Bake at 450 F about 10-12 minutes.

I, too, have a couple of recipes that call for finishing with egg yolk. Both are for poultry stock based dishes and I see that they add richness but not much else. I can see the addition if your stock is not real strong or if butter or cheese are being rationed. Otherwise I don't get much out of this.

Whole Grain Flat Bread with pears, goat cheese and confit of duck...Yummy. Yesterday...Venison Loin with Port reduction and Duchess Sweet Potatoes.

Hey... Don't you guys think it is kinda rude to invite your selves to a pre opening? BTW... I could make it to C-town too for that.

Elfin, As of my last visit to Zingerman's Roadhouse, I say avoid. Not up to Zingerman's standards. Zingerman's DELI is fab for the midwest. I usually suggest The Earle, Chef Shelley's food is high quality and very consistent if not overly inventive. The wine by the glass offerings are darn good.

Big Bertha Driver...Fore! Splat!

Pumpkin Seed Oil White Truffle Oil Sherry Vinegar Yuzu Wasabi Chipotle Balsamic Smoked Paparika Oops...Sorry, forgot that you only wanted 5!