Franci

I tried this yesterday, as I mentioned in the dinner thread, it worked great but I didn't shake enough flour which was not ideal. I made the gnudi again for lunch carefully scraping the excess flour and paring with a good tomato sauce, which goes with it so much better. I was very happy with the result. Thanks for suggesting it.

If this Rita Sodi is so traditionalist she should grate her cheese.

Maybe you are bored of seeing my usual grilled sardines...because that's what we had for dinner. But beside that I also experimented a bit this idea http://forums.egullet.org/topic/145700-making-ravioli-without-making-dough/ Really nice. I made the mistake of not shaking some of the flour from the "gnudi", so I got some patches of uncooked flour but definitely a keeper. I have more, so I'll try again tomorrow. After two days in durum flour

Ok, thanks. When I'm done with the other two legs in the freezer, I'll try that!

The previous time I did 80 C for 12 hours, but didn't really salted enough and for enough time. Any suggestion?

Thanks, maybe going to Meyers is the easiest thing for me.

Hi! In the last 3 years I've been making my gingerbread house with this recipe. I didn't realized that in the US golden syrup is not readily available, so, if I cannot find a quick source for golden syrup, I need to change recipe this year. Do you have a favorite? Thanks

Hi! Anybody knows where I could find golden syrup? I know I can get it from Amazon but I don't think it's going to be in time here for the holidays. Thanks!

[Moderator note: The preceding section of this discussion (find it here: (Dinner! 2013 Part 5)) reached the 20-page mark, which is the point at which a topic becomes too large for our servers to handle efficiently, so we've divided it again.] Tonight I pulled from the freezer 2 SV duck legs confit. Although the skin was beautiful these were nothing compared to the label rouge legs I used to buy in France. 4 for 16 euros, cannot do it here... These legs were salted 24 hrs and cooked at 75 c for 10 hrs. They don't have the pulled apart texture of confit.

Yes, Patrick! The article is quite detailed. I wish I tried the original made in the fireplace with terracotta molds. This time I didn't add lard, used flour, yeast, salt, extra virgin olive oil and milk. But in the past I made them with a mix of yeast and baking powder (something I also found in Chinese breads), with lard, cream. They are convenient to keep frozen.

After some years of induction I could use again my tigelliera to make crescentine. I couldn't make the traditional pesto di lardo, so we ate them with prosciutto and salame, plus some collards

Tonight we had quadrucci in brodo, meatballs and kale. Bone marrow (thanks basquecook, bought at Paisano's)

Darienne, it's wonderful. Thank you!

Thanks, I got the Magimix!

Thank you! I'll be making this tomorrow.

Yeah, I read the review on the kitchn. The waring is what DiggingDogFarm linked: here on Amazon. I'm more and more convinced I'll get the magimix from WS

not in the near future...but with us you never know. This shouldn't prevent me buying appliances. I hold off very long on the other side of the ocean because we didn't know when we would be moving. Ok. 1 Magimix 12 cups (free shipping today on WS) + Waring stick blender. 299.95 dollars + 75.95 (including shipping price) or Cuisinart 14 cups 152.15 dollars + breville immersion blender (which come with the mini mixer) 99.66 dollars Around 125 dollars difference. HhHHHmmm, I still have today to think.

WOW, Bruce that turkey looks very good! I didn't have time to take pictures yesterday but today, for reclycling the leftovers, yes. We had a risotto with brown turkey stock that I made at beginning of the week (still have the carcass for making extra stock), plus turkey gallette and sauté mustard and outer leaves of romaine.

Do you want to know something funny? I first cooked fresh cranberries for the first time yesterday. They are not easily found in Europe. Now I have still a bag I need to use in the next couple days.

Rotuts, is the Elite collection the current version? Because it's still cheaper than the Magimix

Hi Norm, I saw that! I also get the King Arthur's catalog, I still have time to the end of the year, right? I'm really thinking about it. I'm struggling on the magimix, because I really wanted that but I think I'll end up buying the cuisinart I linked.

Today, black Friday, there are some good deals on Amazon. All my appliances are gone. I'm starting from zero. No more meat slicer, dehydrator, etc. Let's say that those appliances are not on the top of my list because I'm missing even the more basic stuff. My previous stand mixer was a bad purchase and l hate the idea to buy appliances and regret the wrong purchase. 1. a food processor. I'd like a magimix, but norw on amazon there is a Cuisinart 14 cups for half the price. What to do... I don't use heavily the mixer for shredding or slicing (prefer the mandoline) but in my old mixer I liked a disk for grating (not shredding) and was very useful for breadcrumbs and cheese.. I use the mixer for a quick pasta dough or shortbread mainly, for a stuffing. 2. Standmixer. I use to love my Delonghi. But maybe KA has more useful attachments. I don't bake many cakes and lately I'm not much baking bread either. Although I see myself going back to bake brioche or such. 3. A stick blender? What would you get in my place? Thanks

I truly don't mind the work if the end result is something tasty. I found them completely lacking in flavour, texture, colour.....lacking even a characteristic that I could hate. Thank goodness we are all different! I love pickled herring but I know I'm in the minority among my friends and relatives. Cardoons quality can be a big big issue. When they are good they are super otherwise fibrous, bitter and take forever to cook. And you will wonder why bother. Long time ago, in the Italian forum I posted also a picture of "wild cardoons" we commonly use in Apulia. Very different. Also, cardo gobbo from Nizza monferrato can be so tender and good that you can it raw with bagna caoda

Well guys, thanks so much for all the advices. I'll try to put them into practice. Hopefully the landlady is going to agree for a cat. Meanwhile I have a bleach solution in a spray bottle and spray all the counter tops in the kitchen first thing in the morning.

Hi Annabelle, we live in a brown stone, we have the 1st and 2nd floor and there are other 2 tenants on the upper floors. I must say that for the first couple months here we had workers in the basement reinforcing the structure of the house. The exterminator was sent by the building manager. I know we have an issue in the back of the house, don't know why but when they fixed the basement they didn't close properly the door in the backyard leading to the basement. I know we must take care of that. In our lease we cannot have pets unless agreed with the landlady. I must ask her if it's ok to have a cat. I'm sure my children would love one.