Franci

Thank you, FrogPrincesse. Yes, it's neck. If I'm stewing lamb, it's definitely my preferred cut.

I'm getting slightly obsessed with quince. Lamb, quince and turnips from J. McLagan. One of my favourite recipes from Odd bits. Lamb and quince inspired by a dish from Classical Turkish Cooking. I halved the fruit, the sugar, the cinnamon. It's tasty but Jennifer version is by far the one I prefer.

Bruce, I love quinces, it's not just a great fruit for jams and jellies. But also very good with lamb or pork or with some cheese. Here it was paired with escalopes of foie gras and a ginger vanilla sauce ( from J. Mclagan Fat). Tonight simple food. Fried rice with sundried tomatoes and breaded pork tenderloin

Your chicken is really inviting Robirdstx! Quince season is starting!

No, no Patrick. That's my husband rationale: better to eat it now here, where it's affordable, if we go back to the US it's way too expensive. It's not a 5 Jotas and in fact doesn't taste as good as the paleta we had last time, it's a little more acidic but it's still very good.

Nice curry Bruce We usually get a paleta de Pata Negra for Christmas but this year we will be travelling, so my husband took advantage of a sale at our usual on-line supplier and ordered a jamon de bellota. We are going to be busy eating it before it goes bad We also had some roasted sea bass with potatoes and spicy cardoons in anchovy sauce. Sorry, presentation a little sloppy but was taste was pretty decent.

I LOVE, LOVE, LOVE this! I already wanted to try the scallops and foie gras combination. I'll do a less refined version a la poele. If we manage to move back to NY I wish I can build such a great net of suppliers. Fantastic.

Nice meals!!! Tonight we had clams, more thai style and grilled calamari with sumac and romanesco cauliflower, plus some jasmine rice

Thank you, Patrick! I'll toss it, better safe.

Tonight we had a nice cote de boeuf Gratin of celeriac And carrots, cinnamon and basil from Passard that also mm84321 made one time. If I can find the purple carrots these days I'll make it again, my son LOVED it!

I'm almost out of preserved lemons, batch from June 2011. So I started a new jar yesterday following P. Wolfert 30 days recipe. I had a lot of peels, from the lemons I squeezed to fill my new jar. I think I read here or somewhere else on the board that some people use the old pickling liquid to start a new batch. I decided against it but I still saved a small jar of the liquid...so it came natural to me to dump all the peels I had from squeezing the lemons in the old pickling liquid. Do you think it's a bad idea? Should I add more salt?

I'm not exactly on a PHD but I lean in that direction...it's a "paleo" diet with more starches and not high protein. No sugar. I have all kind of fats in my fridge: tallow, lard, clarified butter, goose, duck, foie gras fat, coconut oil and use them all. But I'm also a skeptical and believe everything is toxyc in high doses.

No, lamb's pluck. I ordered lungs, heart and liver. But Romans include also sweetbreads and spleen

mm84321, that looks great! We had offals, again...Coratella di agnello con la cipolla. I posted already, around Easter, some lamb offals with artichokes, here another Roman version with onions. My little one ate it with gusto. This time I did a much better job, I really enjoyed the texture and flavor.

Tonight we had fish. Grilled calamari A very nice branzino And tomato salad, plus some Romanesco cauliflower that I didn't picture

Thank you Jon. Really great job!

Prawncrackers, I saw your eel smoking project and I thought that it was great. And these croquettas. I could have dinner once more!

That's so beautiful Scotty!

Hi guys, I don't generally have time for a nice breakfast, mine are generally boring , yours are great! Wish you could deliver This week, incredible for me, I managed to make two breakfasts a bit more involved for my standards. Egg en cocotte with some sweet potatoes and salmon And a poached egg in artichoke bottom with a veal glaze/cream/grainy mustard sauce

mm84321, that's really, really nice! I was not that lucky! For dinner I had a little bit of leftover from lunch: some rabbit and a gratin of celeriac from River Cottage that I particularly enjoyed. Then I needed to cook some lamb kidneys and tried another recipe from Obb bits: grilled kidneys with a lemon, anchovy, rosemary butter. Nice. I had a bit of steamed basmati as well.

Yesterday night we had a beef tagine with sweet potatoes (Paula Wolfert, of course) with a side of chards and tonight tartare, again!

Hi guys, How is everybody? I just spent some minutes going through the last pages. Lovely meals. mm84321 I'm always so admired. That neck, mmmhh Xilimmns, looking forward from your food from Brazil, I need someone to demystify all kind of polvilho and mandioca flours for me. Great fish dishes Dcarch, how I miss good sushi. Yours looks spectacular. Frogprincess, nice to see you again! Soba, wonderful meals as usual. Norm, oh, those wings are talking to me. Kim, to me you are a window into American food, I missed your posts. Dejah, what a spread. I wouldn't know where to start eating. I'm going to post some dinners I had in the last weeks. Oxtail terrine in gelatine Duck breast and foie gras escalopes with figs Lamb shoulder Fish soup Rillons with endive Boeuf tartare Lamb neck with olives and lemons, always love Jennifer McLagan Insalata di nervetti

Hi. Can anybody suggest which brand of korean pepper to buy for a pretty spicy kimchi? I would prefer a 100% korean pepper. Do you also have a favourite brand of korean fish sauce? If you can point me at an online store in the US it would be really appreciated. Thanks.

Hi everybody. I've also negletted the dinner thread lately but I've been coming once in a while to see what you have been cooking. I'm totally with Kay! I LOVE all your food. I wouldn't know where to start but I would happily eat at your houses Lately I've been an Ottolenghi kick. Some of my last dinners Eggplant kuku Barley tabouleh Marinated peppers with parmigiano And yesterday night with a huge steak we had this wonderful fava salad and green tahini sauce

I made this and it turned out really well!