Jmahl

Scottie: I agree, flavor improves with time. Terrines take a little practice - and your technique will improve with time.

I've aged a standing rib roast - on a rack, in a tray then in a paper bag for as I remember, five days. Great results. Aldon generally knows from where he speaks. Don't you agree?

When I was in the restaurant business in Mexico a client ordered something called "jugo de carne." My chef took a filet, poached it, chopped it, put it in cheese cloth and squeezed the juice out into a glass. That's jugo the carne. We billed for a filet. After that we kept meat scrapes in the freezer for another order of - you know what. Other wasteful practice - client ordered Martell V.S.O.P. in a highball glass of Coke®. I never got it - Mexican brandy would do just fine for me.

It was in 2002 at, I believe, Vivoli. My wife watched to locals come in and go to the bar. She said "you have to try that" It was "scremi con caffè" or something like that. Well anyway it was a cup of plain cream gelato with a shot of hot expresso poured into the middle. I go with the locals - we ordered two --- Unbelievable.

Not very practiced at this -- this is a adaptation of a pork Terrine but I subbed turkey with a good dose of bacon. No egg or liver for a binder, used sweated leeks. Some French friends said it was just like grandma's. Were they just being polite? What do you think - you terrine mavens?

The fast start is typical of my 28 year old K45. As far as the loose screw. Try removing the screw and dabbing it with a little clear nail polish and replacing the screw making the adjustment. This should work. Its like having two girlfriends - what a problem.

To keep this thread going - this is a spoon that legend has it came from Tzarist Russia in steerage with my family. It is made of coin silver, measures 9" and has two hallmarks, the number 12 and a letter. I believe it is a soup spoon, huge and the only surviver that I know about to make to the fourth generation. Lets see or hear about your treasures. I now they are out there.

A brass coffee set from Mexico purchased some 30 years age and a menu chef with the kitchen theme.

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These folks have it right, low and slow - also try aging your cut in the frig for three or four days or longer if you dare. That's what dry aging is. It tends to tenderize by bacterial action. Adds flavor. I have used a rack on a plate in a paper bag. Have your meat cutter wrap and tie the roast with clean white beef fat. Have him weight it before tying on the fat. before roasting bring to room temp. perhaps 2 to 3 hrs. brown in oil in pan before placing in oven. An instant read termometer is a necessity. I look for 110 - 120 then take out and let rest for a while covered with foil. Slice thin - enjoy

Had the itch today - this is Torta Soffice Di Mele from Firenze - recipe by Lorenza De Medici

You dessert freaks.... with admiration of course. These pics are food porno. Why, like porno you can see it but you can't touch it. BUT, its still fun. Keep baking. Jmahl

For tonight - Disaronno cheese cake - enjoy. Jmahl

In the freezer all metabolic processes come almost to a stop. Keeping it there it will probable outlast the "Ice Man."

Thanks for joining in -- I know there were treasures out there. Could you see your way clear and post some snaps. And you are right, I've also got a box of heirloom recipes. Perhaps this could be another thread. Thanks again, Jmahl

Unlike some purists I submit pate and chopped liver are a continuum of the same thing. French and Eastern European cooking are both cuisines of poverty and scarcity. No doubt chicken liver pate is refined - rich, a development of wealth. Molly Goldberg said on early TV "I'm going to go and chop mine liver." She was making pate. Now go and please discuss it among yourselfs.

Thought it might be fun to see and talk about what treasures members inherited from grandma or someone else. Not purchased at the flea market or on e-bay. Tell the story – make grandma proud. One of my proudest kitchen possessions is a Model 1B3 Toastmaster toaster that I inherited from my long departed Grandmother Minnie. She told me she purchased it in the thirties in NYC and that it cost at least a week's wages. It weighs 5lbs. 4 oz. is made of brass and mica with bakelite handles. It has a clockwork timer. It was manufactured by Waters-Genter Co. of Mpls Minn USA and carries a serial number of 185881. I figure its now some 70 years old. Its beautiful and makes wonderful toast. Its missing the timer adjuster knob and I have replaced the cord several times over the years. Here it is, Enjoy and please show me your treasure and tell its story. I know my Grandma is proud - make yours proud.

Acuardo con mis amigos, perhaps you might consider a french blanc de blanc or some south american or Italian bubbly. Save some dough - same affect. Buy a couple of bottles and see what you like. Its a hell of alot fun. There are worse way to spend some time and money.

Folks, lets got real. Cabbages have mothers too. Now, if you consume milk products you know that milk cows are regularly inpregnated to keep them productive and their offspring - if male - are sent to veal or killed for dog food. Now eggs, the chicks are sexed and males go into a barrel where they sufficate and then are ground up for feed. So - if you use dairy or eggs know where they come from and at what price. This is a moral decision faced by every human being and remember, lobsters and cabbages have mothers too. What is important here is not to harvest, fish and waste. One of the sins of America is the level of waste of food at every level. perveyors like Whole Foods and everyone else in the food chain should be accountable for food waste. When the dumpster divers begin to starve - and the landfulls begin to shrink then they are getting it right.

When you say agave - do you mean miel de agave? As first I couldn't figure out what you were refering to. Is sounded like those translated menus that go for a cazuela de pollo to a pot full of chickens. My wife buys miel de agave in Mexico - she says it has medicinal uses - we live five miles from the border so going to Mexico is an every day thing here. The product she buys is from Tlaxcala and has a full analisis showing 61% carbos. Interesting product use -- I'll have to experiment. If anyone is looking for a suppler - let me know.

Had some time last night and it was cold in the house so I fired up the oven and tried these. Here are two dolcis from Italy just in time from the holidays --taken from"Tuscany the Beautiful Cookbook: by Lorenza de Medici, Harper Collins 1996. First is a Crostada di Ricotta from Grosseto and second a Panforte from Siena. No credit here I just follow directions.

Ok Trying this. If this works, taken from cover Gourmet Mag. August 2005 - A keeper.

We need a new LAW for our prez Dubia. A B..e B..y bagel. I think its already a sin just to say it. This is a real moral issue. This is what the any supreme court candidate should be grilled on. Them we would know how he or she stands on any other issue. Some things just make good sense.

Someone please help. How does one post photos? I am humbled and in dispair. HELP!!!!!

Makes sense, there is a place for each. Nothing like garden grown basil at its peak though. If its all about appearance, aroma and taste shouldn't we use what works best given the choice?