Chris Amirault

That is just beautiful! Nothing I like more than mise en place porn, Kristin....

Click here for the Gourmet recipe that I've been using for years, involving a very simple red onion, bay, and orange stuffing that exists just to flavor the pan juices. Brine the bird 24+ hrs, btw.

Ever have two people using the sink? We are always using both sides simultaneously....

At dinner last night, I served brussels sprouts that had been roasted at 450F in salt and lard (thx, again, Linda, for this recipe!) then tossed with sage and white pepper and roasted a bit more. I then dumped in the roast chicken drippings for good measure. As we ate these delectable morsels, I realized that a sauteed brussels sprout dish I made two decades ago utterly changed my feelings about the lil cabbages. There was something wonderfully nutty about the browned leaves, sage, and white pepper, and it was as if I were eating a different vegetable. Did you have any similarly transformative dishes involving broccoli? duck? okra? squid? liver? or some other notorious ingredient?

Here's that link (with an eGullet Society tag) to Amazon. It's also available at the usual sources used for deep discounts.

You're welcome! And I'll take two t-shirts with that great logo, please, black, XL!

Yes! Just wrap the broccoli in a damp paper towel and put it in a bag in the fridge; that seems to do the trick for me. Kugel!

Surely, Dave, you are taking sample bias into account here, yes? No one has yet written the response that most of my family and friends would have had: 1. You need to sharpen them? Don't they stay sharp in the drawer, banging around with the corkscrew and can opener? 2. See #1.

Try to hone them every time I use them, but realistically, more like every other time. I use the Edge Pro system (thanks to the eGCI course above) about every four-six months. It is, without question, one of the best purchases I've ever made of any kind.

Holy cow! Here's the English web site. I'm a bit stunned that I've never heard of this before. Thanks so much!

Here's a question for the folks who can't stand that soapy flavor in cilantro leaves (you know, the one that the rest of us can't taste). Do the roots have the same soapy flavor?

Interesting Lard idea..I may have to try that. So did you heat the skillet dry and baste with lard? ← Sorry -- omitted that step. Heated the skillet until it was smoking, threw in a knob of lard, melted it and when it was smoking tossed in the steak.

But then we'd have to ask, did they braise, grill, or sauté the kittens? And with what sauce did they serve them?

Great stuff, Kristin! What's in the chicken stuffing? That'd be them -- long and skinny is the key. Click for an image.

I've tried that, and I'm a big fan of sriracha (my ketchup). However, I must say that the distinctive flavor of kochuchang (or gojujang, or kojujang -- all spellings are, of course, approximations of the Korean) is crucial. Where do people find theirs? Any good internet sources? edited to add: Found one source -- great selection if a bit pricey....

May A-Rod choke on a Fenway Frank.

Clearly, we need a kugel-off.... Who's the goy who runs those things, anyway?

Yes, I have root envy.

If by "Yankees" you mean those of us who live north of the Mason-Dixon line, then I think that this is an overstatement. Sure, there are Northerners who fit the bill, but the eGullet Society is a testament to the possibilities of Northern respect, appreciation, and downright hankering for things Southern. Click here for the gumbo cook-off, started by this very worshipful Northerner and enjoyed the world round. Of course, if by "Yankees" you mean the major league baseball club that calls the Big Apple their home, well, then, yes, they all do have an automatic air of superiority. Those Yankees, in fact, suck.

Guilty as charged -- but it's usually cilantro, not parsley.

What was their beef? Or pork, as the case may be?

Rocky Mountain oysters.

That bonito shaving was so cool....

A balm to all home chefs faced with the same challenge, I'd say!

Fantastic report. Steven. Please do follow up on the cooking of the thigh and leg meat; I'm very interested to know. Gordon Hammersley in Boston re-roasted his roast chicken atop some reduced chicken stock and pan dripping, lemons, and garlic, letting the high heat crisp up the skin and the moisture finish the meat. This sounds like it might be a twist on that, or perhaps something completely different. Either way, I'm intrigued. edited to correct an ingredient in GH's dish -- ca