scamhi

this is a classic tripe preparation. http://www.nytimes.com/recipes/6637/tripes-a-la-mode-de-caen-baked-tripe-with-calvados.html

I have been experimenting with some basic dry shake drinks lately (Ramos Gin Fizz, Morgenthalers Amaretto Sour). I have a no-name boston shaker, and when I dry shake there's more than a little leakage between the tin and glass. Would the Koriko tins give me an improvement on this? Strainer looks nice but might have to wait until payday: http://www.cocktailkingdom.com/Koriko-Hawthorne-Strainer-Stainless-Steel-p/str_korikohawx_0000_stl.htm I purchased the Koriko weighted tins from Cocktail Kingdom and they are great. no leaks. I had to learn how to break the seal on them after a few struggles.

how small is the Koriko tins?

long time( 24 hour) salting removes excess liquid from the duck legs and firms the meat

Where are you sourcing good meat for those prices? PM is OK if you rather not post.

i would either do a fajita mix or stir fry into an onion, steak, serrano chili and shitake mushroom stir fry

Sorry, Breville brand is exempt from the Bed Bath and Beyond coupon

did you try to prick the dough after making the depression so it wouldn't rise?

Soba, great blog and mouth watering food.

Shane, how did you get grill marks on the steak if you cooked it directly on the coals?

cellartracker is the best to date. the mobile version is only available thru the web. I am surprised that you did not get any customer service from Eric. He is very responsive

I looked at the gizmondo link and that is a piece of junk. Get a Big Green Egg or Primo ceramic cooker and don't look back.

great looking salmon Paul

the BGE is much more versatile. I have used both. You do not get a BBQ/Smoked taste from the Caja China. the coals stay on top of the box. I do not think the Caja China is for low and slow cooking. It is for fast primal cooking, whole pig, lamb etc.. With the BGE you can set it up as a smoker low and slow and also use it as a very efficient hi temp grill.

they are good chopped up with sauteed pork cutlets or chops

a recent trip to a country rental house I brought one sharp knife, good olive oil and balsamic v. maldon salt, smoked paprika. We ended up buying a box grater up there...for zucchini fritters. and we could have used a big skillet because the pots and pans were all beat up. Also brought tequila, triple sec, iimes, gin, tonic and a bunch of wines.

don't knock it FB...

there is a Marcella Hazan recipe of Pasta with uncooked tuna sauce. no one knows it is canned tuna when they taste it combine in serving bowl 1 can tuna drained 3 large cloves finely chopped garlic 2tbl softened butter 1/2C freshly grated parmesan plus more for the table 1 whole raw egg 1/2C heavy cream 1/2C chopped italian parsley salt and freshly ground pepper fork tuna and mix all remaining ingredients until incorporated. Cook spaghetti save some pasta water drain and add to the tuna sauce along with 1/4C-1/2C of the pasta water mix together it is a great recipe...

Dim Sum a Go Go has a very good Beef with Young Ginger

did you try here? http://www.epicurious.com/tools/searchresults?search=asian+red+cooked+beef or here? http://www.bonappetit.com/search/query?query=asian+braised+beef&qt=dismax&sort=score+desc&global-search-submit.x=0&global-search-submit.y=0&global-search-submit=submit&allRecipes=true

I have also purchased from them and they are very good. recent purchases included 1/2 sheet pan precut parchment and bamboo plates and forks for a party.

grapefruit season is almost over ends in June. We like to half and then cut around each membrane with a grapefruit knife. Lightly sugar about 1/2 teaspoon per half

try downstairs at Spring Restaurant Spring Restaurant 6 Rue Bailleul 75001 Paris 01.45.96.05.72

no one mentions the ma po tofu recipe by hzrt8w Ma Po Tofu

don't wrap the dry brine. salt well and leave unwrapped in the refrigerator- up to 3 days. Makes the crispiest, juisciest Chicken. al la Zuni Cafe