Dianne

I love your blogs, klary. It looks like maigret of duck to me. Get well soon.

I have no idea how wide bit is. It will handle 1 1/2 cups of rice and feed 4 at the most.

I cooked on the stove top till the rice was almos done and the liquid had big syrupy looking bubbles. Then into a 400F oven for 10 min. Then cover with foil and rest 10 min. following the instructions inPenelope Casas. But I have to admit that I cooked the shrimp on their own. I was worried about the timing and I don't like over cooked shrimp. Thanks for the kind words.

Here is my effort at paella, which I did on Sunday. I used chicken thighs, chorizo and shrimp. The veggies included artichoke, peas and roasted red pepper. I had homemade stock, Bomba rice and smoked paprika. We liked it.

Thanks Ann. I will be giving that a try soon.

I have just got a spaetzle maker and your spaetzle look perfect (as does everything you post). Would you mind posting, or PMing me with a list of ingredients. I am finding a bewildering variation in amt of flour, number of eggs and amount of liquid. Thanks.

We are just back from a holiday in South Carolina and I had a chance to taste Reyes Point blue and Roaring Forks blue. We liked them both very much, but I found the Roaring Forks the more interesting. We don't get cheese from the US much here in Ontario.

That looks and sounds delicious, Doctortim. Thanks for the good idea.

We are just back from a holiday in South Carolina and you have been cooking up a storm while I was gone. There are too many wonderful dishes to comment on. Take it as read that every one's dinner looks great. I was able to cook some; so here are a few dinners. Our regular salad and a shrimp and grits with country ham and garlic butter. Another shrimp and grits; this time with a tomatillo sauce And finally, fresh grouper and biscuits.Thanks to an eGullet discussion for pointing me to Mary B's frozen biscuits. A wonderful resource for holiday cooking.

Maybe a slow rendering, starting with some water in the pan. If nothing else you will end up with lard for cooking and some sinful cracklings which make great "croutons" for a salad

How much fat have they got, Gordon? I would slow braise, maybe with oriental flavours, or slow braise til tender and finish with some kind of BBQ sauce.

Annecros, your crab looks wonderful, and so does your cake, Marq. We had salmon for our St. Patrick's Day dinner.

Haven't been here for a while. As always just beautiful food. Last night we had slow roasted baby back pork ribs with smashed potatoes and salad.

If I am doing a chicken braise to-day for eating tomorrow, I leave the skin on. Sometimes I flour; sometimes not. But when the braise is done, I remove the chicken and skin it before returning it to the pot for storage. Sometimes I even remove the bone . Somewhere I got the idea that the skin (and bones) would enrich the flavour of the sauce, but I too dislike the flabby nature of the skin after braising.

At my Mid East store the bag says "peeled" and the do look different. The peeled ones are a light beige colour. I can also get split and peeled ones. I don't know the answer to your second question, but I have reheated cooked leftovers in the oven with success.

Now how could that fail!!! Last night we had seared sea scallops with French lentils, bacon, sour cream and fried sage leaves. A lovely dish.

We had pork belly for dinner last night too. I slow roasted it following (sort of) a recipe from Cook with Jamie by Jamie Oliver. The pictures are horrible, but the meat was delicious and VERY rich.

Lovely, lovely food everyone. I get hungry reading this thread. Last night we had a simple pasta dinner. Linguine with anchovy, garlic, chile flakes, black olives and grape tomatoes. The topping was crisp breadcrumbs and crumbled bacon.

Last night we had a small piece of pork shoulder slow braised in red wine with a mushroom sauce, and creamy grits. The roast after carving: And a plate with grits , sauce and pork:

Simple dinner last night; Chile Shrimp on noodles.

That looks SO good... I'm a sucker for radishes and crisp cucumbers. So, what... mandolin sliced? What sort of dressing? Vinegary so it's almost pickled? mmm... *floats off into dreamland* Mandoline sliced; then crisped in ice water in the fridge for an hour or so. I had forgotten this technique and it needs to be resurrected. The veggies become very crisp and juicy. The dressing is a standard type vinaigrette with apple cider vinegar and a little sugar.

So much beautiful food here lately. Chufi, those beans and greens are calling my name And Marlene and Ann_T those cinnamon rolls are just sinful. Last night, working on a challenge elsewhere, I made a new recipe for Chicken Hash. It was nothing like my usual, but excellent. I will make it again. This was served with a radish and cucumber salad which my husband whisked to the table before I could add any to my plate. Both recipes were from The Gift of Southern Food by Edna Lewis and Scott Peacock.

Wow little ms foodie. That is one great looking meal, oven or not. Thanks for your comment on the popovers.

A bit of what we have been eating lately. Popovers A roasted chicken with tarragon under the skin. And an easy cranberry, walnut and chocolate chip "pie".

Is Panini still in business?