janeer

Pumpkin fries? Say more. Would these be like sweet potato fries? Yes. Can't say more--just a thought. But why not?

Thank you for a truly fascinating--and for a carnivore like me, satisfying--blog. Everything from the breakdown of the deer to the jerky to machinery I've never seen before (that pasta maker!!) was amazing.

Do you know where that cod is from? It doesn't look like anything I've seen in either Italian or Portuguese markets, and the Portuguese are the cod fish kings. I buy Norwegian salt cod, supposedly the best (and fabulously expensive). The brandade looks fabulous. Love it. Codfish cakes are very good.

That is a pretty good looking roll. I make my own with an excellent recipe given to me by a friend (which calls for margarine, the only thing I use it for). But this reminded me that back in the '60s or '70s I used to make a cheesecake-filled bread ring with that roll mix that was pretty darn good--haven't bought it since. I just looked and I still have the recipe if you want it.

I make something similar--pumpkin fritters. Baked stuffed pumpkin was a cheap meal we used to make when I was in college in the '60s. We stuffed it with a kind of shepherd's pie mixture--seasoned ground beef and mashed potatoes. Pumpkin ravioli are superb with browned butter and sage. Pumpkin soup, of course. Pumpkin fries?

I like the shoulder (I think it's the shoulder? someone use to give it to me, he called it a "chuck") for mincemeat. I think venison makes the best mincemeat. Alas, I no longer have a source. Love the photos of the break-down.

Just catching up after the blizzard in NYC--beautiful photos, especially the soup and salad, thank you for taking the time out of your holiday dinner

Now, that is a beautiful little supreme job. Did you take a pic of the tart?

Looks like it should to me. looks excellent

I want to say about 6", max. Looking forward to hearing more about the gougeres response from Ong. You had a busy day!

Good heavens, the Red Fez, had completely forgotten...I leave for NYC tomorrow a.m. but will try both Nick's and Red Fez when I come back, hopefully before the New Year...

I don't know where to begin, you have written about so much in a single day (hours?) Maybe by saying that it seems everyone I know (including me) is doing some sort of country French this year. Must be something in the air... I grew up always having egg noodles with daubes, made by my Pennsylvania German grandmother. 1/2" to 5/8" is nice. While the meat slicer is superb, the pinapple corer/slicer gadget is a revelation to a nongadget person like me who happens to eat tons of fresh pineapple; I am getting one. I do have the same Chicago cutlery boning knife, far superior to my Wusthof one. I've had mine for nearly 30 years. The bacon is gorgeous (as are your children ) Look forward to hearing/seeing more as the prep progresses

no, been meaning to try Nick's, thanks for the reminder. Had a very good lunch at Farmstead today.

Interesting. will try this in the summer with all the fresh sweet corn.Thanks.

I don't think dried epazote is the same. What if you melted a little lard, put the stripped epazote in, let it harden and refrigerated it? You need lard anyway for a lot of dishes that call for epazote, like refried beans and some cooked sauces.

Someplace like La Laiterie, but something new to try. Anything open in the past year or so that I might not have tried since moving away? A bar, with good food.

mini tourtieres. Mini quiche. pizza bites, soup in shot glasses, a rich bell pepper soup would work very well. Mini popovers. I do an asian beef thing in wonton cups. in addition to above (soup is always a hit like this; billi bi is special and nice): mini kebabs/brochettes of all kinds on tiny skewers; mini chicken legs ("drumettes," made from the wings) with a dipping sauce; mini gougere and/or savory-stuffed mini pate a choux shells; mini blini; mini sandwiches of any kinds. Mini pates can be made in party-rye bread pans. I once made mini chicken pot pies (in tart shells) that were very popular. I love this kind of party!

Have arrived in RI. Would love to come, BUT have a dinner party in LC. Are you open Monday?

thanks for the advice

I am headed back to the East Coast for the holidays tomorrow and will be in RI for the first week. Maybe see some of you

"Salted duck eggs". Something that look like this: Wiki explanation Googled pictures Thanks, both. Somehow I've never noticed these at the market...

I would like to make this. Is "salted duck egg" a particular thing--something you buy?

Even fruitcake-haters will LOVE those, DDgirl. They are absolutely gorgeous.

I always bring stuff to whatever is my last class of the semester; usually I cook dinner but this year I didn't have time/couldn't figure out the logistics so brought just sweets: --Lemon cake from first Roux Brothers cookbook --orange olive oil cake from David Leite --chocolate Domingo cake from Rose --pear custard tart --assorted cookies, including Florentines, cherry-pistachio, poppy seed, soft ginger, etc. Forgot to take photos. For myself and family, will make: Biscotti di prato for dipping in Vin Santo my favorite caraway cookies ginger shortbread cranberry macarons (will be an experiment) lotsa pies

I absolutely love the corn soup made with milk from Diana Kennedy's first cookbook--it is very successful with frozen corn, garnished with rajas de chile poblano and cheese.