Chris Amirault

Very happy with the shanks, though I think I'll try 68C next time: the meat was just starting toward a drier texture, making me wonder what a tick or two lower would do. It was tender as the dickens, though...

What about a Scotch ale? I think I'm smoking my bird, and that seems a possible pairing -- at least so says Jay Brooks, who likes the Sierra Nevada Tumbler Brown Ale.

I've had it with trying to match wines for Thanksgiving and want to try something different this year. I've been serving quality beers more often with good meals, and think that turkey-n-fixin's might be a great pairing. Imbibe thinks so, too; here's their list of Thanksgiving-friendly beers. What are yours?

Subbing in the rhum as the spirit but no other changes?

Few things of late have piqued my interest in food more than the words "pretzel" and "salad" next to each other. Thank god for Paula Deen.

What is this pretzel salad of which you speak?

I grabbed a bottle of La Favorite blanc at Hi-Time while in California, and the little sip I took when unpacking it promises a really remarkable rhum, more powerfully vegetal and aromatic than the Neissens I've had. More soon.

I dunno... there are days when Smarties and Reese's cups rank at the top, not the bottom, of my list.

Getting started with the bird. I have been frustrated trying to negotiate local turkey issues in a timely manner, and the local Whole Foods is carrying Dietsel American Heirloom turkeys this year, so I'm going to give one of those babies a try (at $4/lb). So, let's see: I need to have noshy treats around to go with a cocktail; then we'll do a full meal with the basics and perhaps an out-of-the-ordinary treat or two. Then dessert. That looks like a fine set of starters. What cracker recipe(s)?

Should've been clearer. We have this little press thingie that also makes waffles with other inserts, and having heating elements on both sides really helps. But that sandwich looks really perfect to me....

With a nice dinner on tap for tonight (sous vide lamb shanks with ras al hanout, a pomegranate tomato sauce, rabe with raisins, ginger honey carrots, and brown rice), and a decent bowl of raisin bran for breakfast, I'm quite certain that the ranch dressing I'm about to put on a bowl of raw vegetables here at school will be coming in last. Now, if I were to go near that "pizza" that's also being served.....

Marlene, I'm at work, haven't made that recipe and don't have Ad Hoc handy. Does he heat the brine?

I devoted about two hours to the Little Saigon shopping center at Magnolia & Bolsa (the one with the ABC supermarket). Had a good broken rice plate at Com Tam Thuan Kieu restaurant there, and then loaded up on goodies. If I had access to the vegetables, greens, and fruits available in that shopping plaza I'd be in heaven.

You think one could sub Smith & Cross for the SI? I'll fiddle around at the bar Sunday if you give it a name....

We've discussed Thanksgiving menus for a long time around these parts. Now that we're in 2010, it's time for a new topic. And time to start crackin'! I'm way behind in my planning this year. Trying to weigh the benefits of whole roasting (the oohs-n-ahhs presentation; tradition), broken down roasting (properly prepared breast and thigh meat), or sous vide (truly succulent flesh but meh skin). Also fiddling with other do-ahead options, drinks, apps, desserts.... AUGH! What about you?

5. Rice, beans, and tortillas/quesadillas. 4. Roast chicken. 3. Spaghetti and meatballs. 2. Fried chicken. And, #1 with a bullet: Breakfast for Dinner.

What do you use to make grilled cheese?

Reading this I realized I always heat my brines, and even simmer them with certain aromatics. Perhaps that is one of the issues?

To Dave's excellent non-SSB response I will add the following anecdotal information: I am very sure that I can tell the difference between bacon that is cured with rosemary (or garlic, or pepper, or...) and bacon that is not. I have no ability to demonstrate why this is so using science, sadly.

Big char siu bao topic here, with several char siu recipes. My favorite is here.

The SIX YEAR is $45/fifth? That's outrageous. (For comparison, click here.)

It's also likely to produce a spicier infusion, fyi.

I have been experimenting with some of my Dian Hong Imperial that is as old as yours, Chris. Increasing the amount of leaf and infusion time helps pump up the flavor. Don't know what parameters you have been using, but 3.0 - 3.5 g for 6 - 8 ounces with a 4 minute first infusion and a 6 minute second works pretty well for me. YMMV, as usual. That's about what I have been doing, too. Unfortunately I don't have my microscale here these days. I'll try to remember to grab it from home so I can be more precise.

Got a bottle of the Handy at Hi-Time Wines in Costa Mesa CA (awe-inspiring store, that), and it is as great as everyone says. Sazerac makers, remember that gum (arabic) syrup will louche with something at a proof as high as the Handy. (Info here for the curious.)

Interesting stuff, Rico. Tell me a bit more about the ratio in the syrup and why you use the peach bitters (Fee's I assume -- which I've found not to bring much to the party).