rooftop1000

There is always unflavored dental floss, great tool for baking. Just drape it around the far side under the crust and pull towards your self crossing the ends..Good for cutting layers also Tracey

Well, after reading through the thread a few times, reading the recipe in Les Halles, and a few trips to different stores......I have made some form of Cassoulet. I had the Confit, and some Magret sausage. I added to that some trotters and neck bones for stock, some pork rind, and subbed some fatty butt for the belly. Also hiding in the fridge was one unknown sausage and some very rare slice leg of lamb...into the pot. I started making a basic pork stock then used that to cook the beans and soften the skin. I cut the butt into big pieces and browned them well in bacon fat and and cut into bite sized pieces trying to get plenty of fat on each. (at this point I planned on removing half the pork to make Posole at another time) After lining with softened pork rind I added some of the beans with diced carrot to the dish and piled on the pork and sliced lamb and drizzled with Bourdain's mixture of pureed garlic, onions and pork rind...Mmmmm (invite mother -in-law and warn her it might be pizza for dinner) Then some more beans and the sausages and garlic goo, and more beans and a lone duck leg. Pour in some bean cooking liquid and into the oven. Day 2 Back into the oven for a few hours, add bread crumbs make toast and toss a salad tracey yes the butter cow is smiling

Sounds like chicken breast stuffed with bacon and cabbage over truffled whipped potaoes... there I used everything on the list tracey

I just happened to have a pot of "second stock" and "spent meat in my fridge" I havent tasted any of it yet but the stock has gelled up like a brick...pigs feet = strong stock I guess It is destined for tomato sauce, I think tracey

I LOVE LOVE LOVE grilled pastrami and swiss with cole slaw....I do prefer my fries with gravy though tracey

Has anyone else eaten here yet? tracey

Roasted garlic butter...pureed then frozen then battered or cooked shallots with tarragon, like a bernaise..... keep thinking tracey

I have never seen salt added where I learned to cook rice. Is that some sort of regional way? Just curious. ← Doesnt the box say add salt?? I'm kidding my rice doesnt come in a box, but I think Uncle Ben's does say to add butter and salt to the water. I was once told by an Asian woman dont make rice in a pot, or you get "3 story rice" burned on the bottom - cooked in the middle - and hard on top tracey

As yet, I'm not doing anything. I'm theorizing because I think this could be the next big thing in kitchen design! I know a lot of folks with small-ish eat-in kitchens who haven't got enough countertop space and therefore wind up doing a lot of prep work at the dining table. It seems to me that with 7 inches of elevation, the dining table becomes a real counter. But of course sitting on stools is inferior to sitting in chairs. So wouldn't it be great if the table could lower 7 inches for dining, and raise 7 inches for work -- all with the touch of a button! It would need to be a very sturdy table, probably something intended for industrial applications, but with a nice butcher block tabletop attached. ← OK. If you are going into the table design business please take it one step further! I want a table that can serve as a coffee table, a dining table and an extra work surface - now that would be something for those of us in teeny-tiny houses! I know I have seen, at an exorbitant price, a coffee table that can be raised to dining height. Imagine the space I would gain if I could ditch the coffee table. ← This finally prompted me to check on the Castro coffee/dining table I have available.....someone asking 1000.00 on Ebay tracey

I actually made dessert....Yay I had a quarter of a bag of regular old chocolate chips and a dream I melted the chips with butter, added some flour, salt and sugar and 2 eggs whisked for a long time then baked for 10 min after dusting my muffin pan with free trade hot cocoa mix Voila 4 of Alton Brown's Lava cupcakes....scary but true and Yummy tracey

Geoff Anytime you want to make more BBQ its a good thing to me. That will give us another riding area for the club lunches too. but what I really want is the recipe for the cold shrimp great now I want BBQ tracey

Well I didn't think my lame couple of pictures would be it but here they be cold snacks yer basic wings oven cooked ribs with homemade dinner rolls tracey

I wonder if cocoa powder could be incorporated into a sauce for seared foie gras I recently did a cherry sauce...... hmm I still have some foie left tracey

We call it the 'kitchen sink soup' - everything goes into the pot, but the kitchen sink. Anybody else? ← nail soup... just start with what you got, and be surprised with what you get. personally, i stopped calling them leftovers years ago. they're makeovers, because i always find something new to do with them. ← That is called country style Minestrone... although that started as a specific pot of soup that included sausage and peppers and lasagna tracey

I have Castro Covertable table that goes from coffee table to dining table.... For Sale tracey

I had a Tenderloin that need trimming so .....steak and eggs they werent photogenic tracey

Since recipes may not take into account a nonstick pan..... Always add oil before heating a nonstick pan - you can damage the coating and send fumes into the kitchen tracey

Susan if you are talking about the frozen on the halfshell green mussels thats the only kind I ever eat......yummies tracey

Markk when you really get into the Northern North Jersey area the pickings get slim. Where I live Dominos hangs up on ya. We can though get Chinese delivery from the oh so tasty TINGS in Bloomingdale. No pizza, no groceries, no deli, no booze. tracey oh yeah the supermarket is 6 miles away

Broiling is great in theory but I hate cooking while sitting on the floor. tracey

You could try Malden sea salt...Williams Sonoma if you dont get anywhere with the Okinowa tracey

I dont think its the corn syrup itself...its, as mentioned, the wacky places its turning up. Does it belong in soup or cajun rice mix or salsa? Pecan pie, yes. Liquid products that should be sweetened, fine. But they are sweetening then salting foods that need neither when made with quality ingrediants. tracey

I remember the surreal gourmet did pound cake "french fries" with raspberry "ketchup"...what else was there?......swirled chocolate bark "bacon"... tracey

A nice crostini is white beans, fresh herbs, and italian canned tuna in oil very bright and tasty Tracey

There is something about cooking Red/Purple veg that has to do with the Ph....they can turn gray-green or brighter if cooked with an acid or a base... Alton did a show with red cabbage that explained it tracey not much help