I_call_the_duck

I had all four taken out at the same time too. I think I mostly ate soft-mushy rice with soy sauce. Sorry I can't offer you any other advice. Hope you feel better soon, owzer. A few days after my surgery (when I was not ready for solid food), Dad brought home a roast duck. Mean, mean, mean.

Mr. Duck laughs every time he sees me doing that.Bamboo chopsticks make great toaster tongs.

WOW! That's some good eating out there. I gotta get me to the Pacific Northwest. Beautiful pictures!! My favorite (such a great presentation):

Not really a sauce, but I mix ketchup and oyster sauce together when I make steak. Another idea that sprung to mind is using wasabi (if you can find fresh, it's be even better) instead of regular horseradish.

Ooh, mizducky, that reminds me of a dish that is served at my favorite Brazilian restaurant in NY. It's shrimp cooked in a creamy tomato-based sauce, served in a pumpkin, topped with cheese, then stuck under the broiler until brown and melty. The pumpkin is so tender and goes so well with the sauce. It's such a comforting dish. Man, I gotta get me some now.

I'm kind of slow today, so when I read that, I was thinking of a live pig wearing clothes.So how many of you have consumed your goodies before crossing customs? When returning from Hawaii, Mr. Duck and I finished off the bananas and other fruit that we bought at some roadside stand. My friend told me that one time she and her family were given the option of either surrendering a few pounds of foie gras (in some shape or form) or eating it. They chose the latter, and had a nice picnic which they generously shared with travelers crossing customs that day.

I have a recipe for Chicken and Sweet Potato Curry, which may be close to what you’re looking for. I substituted lamb and pumpkin (when I obtained two pumpkins last year), and it came out very well. The pumpkins are more watery than the sweet potatoes, so it made a nice sauce that went well with rice. Domestic Goddess, is the shrimp paste in your recipe the same as Chinese fermented shrimp paste? I not sure, because the latter is kind of purplish in color.

That's horrible... I mean, it's just a generally really bad thing to do, to use any kind of knife as a screwdriver. But to use the tools of a serious cook, that's, that's like -- it's like being Anne-Sophie Mutter, and your hubby using your Stradivarius to play raquetball with... ← Too late now but for the future... it happened to me so many times that I finally found a totally useless knife and stuck it on my knife rack - anyone is welcome to use it to pry, lever, screw, unscrew etc., etc. The one thing it won't do is cut! ← When Mr. Duck was home one morning, a neighbor, who locked herself out of her house, asked if he had something to help her pick the lock on her patio door. He gave her a knife, which didn't work, then gave her another one to try. Relating this story to me later, I paused, and said, "that's a nice thing you did honey...but...which knives did you use?" He replied, "oh, just those cheap dollar store knives" (which we use when we go on picnics). I breath a loud sigh of relief. "Whew! You do know that if you used my good knives, it would be GFD (grounds for divorce)?" "Yeah. That's why I used the cheap knives." I taught him well. edited for grammer

If you throw in Paolo's, you have yourself a deal. Angelo (the owner) is a real sweetheart. BTW, the 23rd is Rosh Hashanah. I don't know how many people will be observing the holiday, but it may present a problem with them not being able to attend this excursion.

rillette d'oie (see Pip, I can spell if I put my mind to it) is a paste made with goose meat & goose fat. When one is making confit there are always small bits of meat that you can cook in their own fat separately from the main pieces. Once cooked these are then shredded (typically with a fork) & then preserved. Rillettes are also made with pork, duck & other meats. Its easily obtainable & absolutely delicious when spread on bread. ← Bringing back fond memories. Busboy, you forgot about placing bets or buying a lottery ticket at the window! The bar-tabac was my favorite place to go for breakfast. We stumbled upon one near our hotel, and it immediately became a favorite of ours. I was actually suprised to see an older gentleman drinking a beer at 10am (haven't seen that since my college days). He approached us to ask how we liked our croissant--which I absolutely refused to share with Mr. Duck--and proudly said that he was the baker who supplied the bar with their croissants and baguettes. So I guess 10am for us is like 5pm-ish for him. But this place was so not a tourist destination that I felt as if I were experiencing Paris first-hand.

I think he may even have taken our honored guest home with him. Diann, thanks again for arranging this lovely feast. Come on y'all, that wasn't that much food was it? What are we all having for dinner tonight? edited to add: I think we should make a book of all the Pedro photos.

I've been using the "feel" technique to much success, but this weekend, my cousin-in-law says she just smells it for freshness. Some of the ears had dried-out kernels, so I'm not sure of relying soley on that method. Does anyone do this?

Aargh! Now I’m singing the DP song…I even remember the dance. Very cute puppy! Coming in a little late to the blog, but I’m having fun so far. My cousin lives in Chappaqua, supposedly right down the block from the Clintons, but I have yet to see proof.

Trying to squeeze the last bits of summer in, I made the corn soup. Since I have yet to get a chinoise, I used a regular strainer. Because of this, the soup was not as smooth as the SK version, but it delicious nonetheless.

I loved how one of you managed to get "aiolis" in there! Lorna & Henry, Thank you for sharing a week with us. I had so much fun, and hope we get to meet one day in real life.

Where? WHERE?!

Oh, good lord, you mean there’s more?! AAAW!!

BAM! edited to add: Is that considered a phrase?

I noticed this article in today's Daily Pennsylvanian. Cursed? Third eatery in three years opens in Spruce space. Savory replaces Tony Luke's, which failed to meet projected revenue rates last year Hmmm. Can anyone shed light on this?

heyjude, I love your cookbook collection!!! Henry, thanks for directing me to your kitchen photos. I absolutely love your kitchen—having major kitchen envy right now. Happy Anniversary, you two! That dinner at Union looked amazing. Thanks for sharing it with us. You guys look really happy together. Though I have to admit I loved hearing about Lorna's dates, I'm glad that she finally found someone who appreciates food as much as she does. It’s amazing how much food you two can pack into a day. How has your relationship changed the way you each eat and see food?

In my next life, I want to be a toulouse goose. ← I want to be a Kobe cow. Food, sake, massage...

Do they know that they’re the honored guests? Hmm…so what does foie gras taste like? It tastes nothing like liver and onions. Or chopped chicken liver. I’d say plain foie gras is very rich, sort of creamy in texture, and the livery taste is there, but mild. If it's seared, the texture is much softer—almost melt in your mouth. Yeah, what rooftop said. Sounds like my husband! (He'd also eat right out of a bucket if he could get away with it.) edited for clarification

Don't worry about it.... things like this happen to all of us! I recently called a repairman because neither I nor my new tenants could turn on the dishwasher in an apartment I own (and have owned for the past 8+ years!). There was a switch under the kitchen sink that no one had ever told me about!! Now, that's really embarrassing! ← HEE! When we moved into our new house, our dining room was really dark, even with the three (working, I checked) 75-watt bulbs in the fixture. I read that it could be a sign of a serious wiring problem, so I called the electrician, who came immediately. It turned out that we never noticed that there was a tiny dimmer right next to the switch. The electrician looked at me like I was an idiot, and luckily he didn't charge us for the visit. So getting back on topic, CharityCase, have you used your broiler now that you've found it?

OOOOOOOOH!!! Boneless turkey thighs!!!! Want want want!!! Composing myself somewhat: what store did you see these in, sister-duck? (Hoping it was a chain grocery with outposts in my town ... ) ← Sorry, sis, but unfortunately, no. It was at Reading Terminal Market. I didn't notice them earlier because I'm usually on the other side of the stand. But I'm sure you can find something similar in San Diego. There must be something in that lovely city of your that sells them.

Though I much prefer dark meat, boneless skinless breasts are good if prepared properly. The main thing is not to overcook them. Would you boil pasta until it’s mushy? You wouldn’t cook a porterhouse well-done, would you? Why would you do the same thing to a chicken breast? Like my fellow duck, I love boneless thighs. Lately though, the grocery stores have not been stocking them. But yesterday, I saw boneless turkey thighs!! I haven't bought them yet, but my mind was reeling with the possibilities. They were also half the price of chicken.