Jmahl

For today, Cochifrito de Cordero de Navarre or Lamb with Spanish Paprika and Lemon, riced mashed potatoes and warm asparagas salad. Great company, a good bottle of shirez and fine weather. All in all a great Sunday.

Great to see the continued interest in this thread that we started some 8 years age. The kitchen is all changed but the same instructions still apply. Its like directions on how to get to Carnegie Hall - practice, practice, practice.

Funny that you should just ask - yesterday I had some bones and bits left from trimming some lamb so I made a lamb stew that I have call "Bone Soup". Served with bones and all. Fun to eat and I have to admit -- very tasty.

Latest attempt at brioch - did not have any honey so used blue agave syrup. The loaf lasted 10 minutes before being gobbled up.

For Dinner, lamb two ways - we came across some very nice shoulder lamb chops and I wanted to make cuchifrito de cordero or lamb braised with lemon and spanish pimenton (paprika)so after trimming out the bones and starting the stew I had all the bones and bits left over so I decided to make what I have called bone soup which is a lamb soup made with all of the bones and bits with a lot of the veggies that were languishing in the frig. Everyone was happy with the result. Added a good red wine, a small salad and mango sorbet for dessert - that was dinner - lamb two ways.

Gumbo today. Second try and now I wonder where you, gumbo, have been my whole life.

Sure, just your formula maybe 20% whole wheat, 10% rye and for the caraway seeds like 2 Tbs. or more. To stick to the crust, an egg wash of egg beaten and some water. I have also tried milk but it does not glue as well. The seeds do not burn in my experience but, as you know, every oven is different. Having seen your work I have no doubt that you will get very good results.

Try using a scissor, snipe almost to the level of the pan - You should get a lot of oven bounce.

Lovely - what do you use for slashing?

Gumbo and rice - use cheap chicken parts and de bone them - and a few shrimp or even better cooked crawfish. For equipment all you need are two large pots - like 16 guarts. PS save the bones for stock.

That sounds really good. And in looking back, I am going to use your folding method next time out. Thanks.

Exactly.

Tried a new form as suggest in the book. It worked. Lately I have been making 40% whole wheat bread - grinding hard winter red wheat here as home. Great hard crust and great whole wheat taste. I give the standed receipe a good dose of honey. This is good bread.

This was a first try at Gumbo. Adopted a recipe by reviewing three different recipes, two in reference books and one on the web. According to comments - it worked. P.S. The level of cooking on this string just continues to take takes my breath way.

Thanks for the nice words. No they are not onions but red cabbage. Don't you just love cooking these things?

This is nothing new. The guys in the back just burn it - salt it and send it out. They do not taste. When Philip was in school in France they drilled, taste, taste, taste. Here in the US we don't pay cooks, we don't respect cooks and we don't expect much from cooks. So don't be suprised when they dump on the salt.

Mexican chorizo is vinager cured with ground red chili. Very different, as stated above, then Spanish chorizo.

Pyrex is tempered glass and can not tolerated rapid temperature changes. Corningware is a ceramic material - can tolerate rapid temperature changes. Both can go on the stove but pyrex needs a wire spacer if placed on an electric stove. Hope I have this right since the tech. folks on egullet hold you to a very high standard.

As I am writing this post a pot of Rigu alla Bolognese Tradizionale based on Lidia's Matticchio Bastianich's book "Lidia's Family Table" is slowly cooking on the stove, according to instructions not ready for finishing for some two hours- Looks good, will report back later.

Rip the plastic, smell it. If it smells good buy it and use it. Buy nothing ground.

Thanks for the kind words - where did you see the sausage-making process?

A thermometer is the way to go. Get a remote thermometer with a probe cable. To see that others are doing, if you can find it look for a thread I started several years ago on cooking a roast low and slow. Good luck.

Today beef bourguignon that was prepared yesterday but oh so good today. Seasons Greetings to all and keep up the great cooking from around the world - it is truly wonderful.

This was a half batch recipe right out of the book. Can't think of anything different except I didn't think there was enough for two loaves so I put two balls of dough in those little cast iron Cocottes from Staub.

Pork and Chicken Terrine recipe from the NYT December 11, 2011 edition Very nice. Ground a part of the pork and chicken in my KitchenAid grinder and hand cut about a third for texture. The results are impressive although I will increase the spices the next time.