Liz Johnson

Me, too: An appreciation of Steven and the community he inspired: Steven Shaw, An Appreciation. Thank you to all the countless friends I've made here over the years.

It is a tribute to Steven that the comments on this thread bring back such a flood of good memories of friends and familiar names, back to a time when we all first found each other and loved to come together around our common passions. So many connections, such a community. Such an innovator, such an influencer. Thank you, Steven, and heartfelt condolences to PJ and Ellen. A big hug for the Fat Guy.

Hey Chris, If people do this, how do they crisp the confit later if there is no skin? Thanks.

Darn. Wish I'd done that. I did have enough duck fat to cover about half to 3/4 the way up the duck legs.

I broke down and used the olive oil. AND I put my order in at HVFG. This was my first stab at confit and I know it won't be the last. Plus, I certainly don't mind having a tub of duck fat lying around. This confit is destined for cassoulet, so I'm thinking the difference in the flavor there will be negligible. Fingers crossed. Unbelievably, no. I've heard people say they like The Viet Nam in Spring Valley, but last time I went I wasn't wowed. Not sure it's worth the 40-minute drive from Northern Westchester.

Thanks Rob and Joan. Great suggestions, both. I may be in trouble now. My duck has been curing for almost 24 hours and I don't think I have enough duck fat. Maybe I should brush the salt off, put back in the fridge and start calling around. After all this work, I don't want to use olive oil.

OK great. Phew! Thanks Chris. I don't need ALL the cracklins, so I will do some on the sheet pan and some using the food processor idea. I'll report back later today.

So I'm halfway through making duck confit. I cured the legs and wings yesterday and rendered the fat. But I'm worried I've made mistakes. Are you supposed to trim all the fat off the legs, too? I've seen recipes (and pictures) with the fat on and the fat off. (Mine is on. I'm curing legs, wings and neck with salt, thyme, garlic, shallots and pepper.) I'm also having trouble with rendering the fat. I had about 3 1/2 pounds of fat from 4 ducks. I added 3 cups of water (that was likely too much) and simmered (ploop, ploop) on the low burner for 3 hours. I couldn't stay awake any longer so I turned the burner way way down and went to bed. It's been going for 11 hours now ... and the fat is still blubbery. Does this mean I'm not getting all the fat? Why hasn't the skin turned to cracklins? I was afraid of high because I didn't want to ruin the fat. I poured the liquid fat out and am waiting for it to separate from any water. I spread the solid fat/skin out on a half-sheet pan. I'm thinking low oven until they crisp? What temp? Will I get more fat? Thanks!

Thanks for the link, Mike. I'm heading over soon for a party and have reservations for next week. Can't wait to try that pizza!

Bump! Heading up the coast soon. Any new recs? I'm hitting Portsmouth, Kennebunkport and Portland.

I think when Jane made it she only garnished. I tried it with muddling and it's great that way. I used about 1 to 1 1/2 tablespoons cucumbers and 3 sprigs of mint per drinks. Very refreshing.

I'm about to start work on the Badminton Club, which I tasted during this visit to PDT. Thanks to Jane for introducing me to it. She wasn't too specific, but here's what I got out of her: Over 3/4 St. Germaine elderflower liqueur 2 gin 1/4 simple syrup 3/4 lemon Couple cucumbers Mint Top with soda in a rocks glass. I'm thinking I'll muddle the cukes?

Turco's?

Hi Crackers. You can find a lot of things on my work blog (Small Bites, link in my signature below). White Plains is a hot spot right now. BLT Steak just opened; Peniche is a great tapas place; 42 at the top of the Ritz Carlton is a fancy, special occasion place; Antipasti is by NYC chef Rick Laakkonen. In New Rochelle there are a ton of great Mexcian places. That Little Mexican Cafe comes to mind. (There's a restaurant search at lohud.com/dining) There's also a place I'm wanting to try in New Rochelle called Spadaro. (211 Main Street, New Rochelle. 235-4595.) It's not in our restaurant listings yet because I haven't been yet. No menu. No freezer. It's whatever they make that day. Chef Antonio Spadaro is from Rome. Cross your fingers. In Bronxville, Underhills Crossing is popular, but I haven't been in years.

Neil Ferguson of Allen & Delancey is the chef. I had a great meal there in the fall, but that was before he opened A&D so I don't know how often he's in the kitchen? Link to Monteverde meal.