Mallet

How do you all think a beer fridge would work as a curing chamber?

The crust is definitely doable by hand, in fact Keller mentions that this is the only way he does it.

I finally rented "The Green Butchers". Freakin' hilarious! Highly recommended. Next on the list: "Eat, Drink, Man, Woman", I've only seen the end on TV .

The taste of oysters also varies greatly with season, owing to things like salinity and phytoplankton/nutrient levels (especially in areas where ice forms in the winter). Personally I think oysters are at their very best in early winter/late fall, and less so around spawning time. For obvious reasons I'm partial to the Mallet and St.-Simon oysters, and I also enjoy Raspberry Point (PEI) and Belons.

Pie! (but cake can be pretty good too)

I imagine you could use it for sausage.

We really enjoyed our time on Belle-Ile-en-Mer (Brittany) last summer. Go in late August, after most of the tourists have gone and the water is still warm (by Nova Scotian standards!).

The chickens we used to get at my parent's place were somewhere along the lines of 12 lbs, so it's definitely doable. Needless to say, turkey was obsolete.

I've done that with dates, but I remove the date pit and replace it with a small finger of cheese; parmesan or hard goat cheese! by the time the bacon is cooked (either on the grill or in an oven), the cheese is just melted... Great hors d'oeuvre! ← This reminds me of an appetizer in ATK where they stuff dates with parmesan and toasted walnuts. Wrap in it bacon and grill it and you've got a winner!

How many people attended?

yes, but this one is for engineers, artists, homemakers, businesspeople, students, chefs, cooks etc..

I find a cleaver useful to whack the knobby end off of duck legs for confit. Looks purdy

Slowly changing? It's here, baby!

Thanks for digging this one up! Very useful.

Add as much as you think is necessary, then add a bit more

I too am generally less than enamoured of the breast meat, being more of a leg man (someone had to say it first on this thread ), although buying really good chicken goes a long way towards fixing that. We mostly tend to use the breast meat in soups and stews, made with the rest of the chicken carcass, or in chicken salad sandwiches. Do you roast the rest of the chicken at such a low temperature or just the breasts? It sounds like an interesting technique.

I've eaten out a few more times (we've been slacking off at home ...) and made it out a few more places. I definitely thought Atomica and Chien Noir were way overpriced (except on Mondays, when Atomica has half price pizzas and cheap drinks!). The food was ok at both places, but not spectacular. Cambodiana is really good and extremely cheap. Dixie Lee makes a poutine with deep fried chicken in it, but you have to ask nicely because it's not on the menu. Has any been to Aqua Terra recently? I don't know where we will go next, and it's between that and going back to Luigina's because my girlfriend hasn't been yet.

What about covering the lightbulb with aluminium foil? It should still let the heat radiate through, but stop light from reaching the fat.

What's the typical pore size on a chinois? Instead of cheesecloth I currently use an 80 micron piece of nitex.

Fabulous pictures! I was wondering about the apparently mottled skin on your duck legs though, is that normal?

We did the leek and roquefort quiche last week. I am in love with this cookbook! Not a single recipe yet has failed to impress.

Oh my god...I thought I was the only person in the world who had that cookbook! ← I also own this cookbook! Salted fatback can be used as a substitute for salt pork (desalted by boiling for a few minutes). I think salt pork comes from the belly, and tends to be fatter and saltier than bacon or pancetta, which is why I used the salted fatback (bacon is not usually salty enough). I think I will make a salt cod chowder tomorrow....

I think it means you do the rise in the refrigerator. If you let it rise and then put the dough in the fridge, it will keep rising for a while and bad things will happen. edited to add: I also like this recipe alot. When I'm making bread during the week I make it over several days, letting the dough rise overnight in the fridge until the next evening.

The team of Telling et. al. referred to in the first page of this thread were just published in Science:

maybe not smelly feet, but there are a host of cheeses etc... that have a sort of rotten turnip smell to them that I can't get enough of...