janeer

I love fried rice. I make it with "leftover" rice, or (more often) with rice specially cooked and kept for a day before using; you can't really make it with fresh rice. I do use some soy sauce. I often make it for a quick supper during the work week, sometimes with shredded chicken. I don't use a recipe, but my basic approach is that from the great Virginia Lee Chinese Cookbook.

That is beautiful

Well, that is gorgeous (as many of these photos are). Is that Four Seasons as in the old Four Seasons cookbook from the classic NYC restaurant? I have that book but don't remember this duck.

Haven't done it, but would think it might caramelize.

I must confess I don't understand the notion that pate a choux is tricky. It 's the first thing you're taught to make in pastry--it's basic. Anyway, I recommend Lenotre's book..

Lemon curd tart as suggested, or plain custard tart like this, subbing blackberry sauce for blueberry. I do not miss those TN ice storms!

Good heavens, that looks good. And rich.

came home tonight to find both Dunlop' Every Grain of Rice and Presilla's Gran Concina Latina on my doorstep.

just bought a yellow one; wanted orange, but out.

absolutely gorgeous as usual. I love the little aspic jewel popping out

just ordered it from amazon. Sounds great.

These ARE good. I don't have experience making them--only eating them in Rhode Island.

I'm not buying old oil; I've literally bought right off the press sometimes. And for years I lived in Philly and bought from DiBruno who does a huge turnover and mail-order business.

I don't think olive oil tastes like olives at all. I buy the very best Spanish (my favorite), Italian, and Greek EVOO oils, often bringing them back from travels and small estates. I do not like olives, but I adore olive oil.

Jason, Baselard, and SobaAddict70, all beauthiful in their very different ways.

looks good and appeals to me!

I have never seen anything like those!

I made a King's Cake/Pithiviers with Trader Joe's pastry (first time ever not homemade. I felt guilty) to bring to a work breakfast; filled with almond pastry cream from Lenotre. It was pretty damned good, all things considered. Not the same rise as homemade but I did not feel the flavor was "off" as fooey did and the rise was much higher than in photos here. Forgot to take pix.

ginger

well i am jealous. .They do shine when cooked in some cream. I like them with pasta, or simply on grilled French bread with herbs. They are good with shrimp too.

I use corn in dessert all the time. Great suggestion. The tomatoes and beets too. Coffee and tea. Chayote. fresh ginger.

and a little less creepy; something about opening that bag of unknown...still, I feel a strange fascination

There were several responses like this. Once disclosed (told to someone else), there is no basis for a claim; McDonald's could freely use any idea so given that was not legally protected or which was not provided under a confidentiality agreement. Also, the Asian company might already have a patent on the process, and since all major corporations patent in all countries, it would already be available for license or, they could choose not to do so. And even if not patented, if it has been available for a while there is an "on sale bar" that prevents it from being claimed--it's like it's in the public domain. So there is some other reason--like they don't want to be bothered dealing with everyone; they have their own research.

Wasn't quite sure where to post this. Here's another link if you can't access WSJ. I imagine everyone will start going on about sanitation and other dangers, but it's an interesting idea. Good way to get rid of leftovers? Thinking about the current "Cooking for One" thread where that's a big issue.

Here in Tucson where I spend the academic year; they are just piled high everywhere when they come into season. Honestly, they have never been my favorite chile for other uses, but I think that they must be the quintessential chile for this particular dish.