gfron1

Cool LINK about legal requirements to serve water in Great Britain.

THIS article in Eater today has sparked quite the conversation among my friends. Woman comes in with friends. Friends order, but woman just nurses a water. $3 for the water which was more than her friend's cake. Woman write nasty review and management responds. If we can set aside that the manager handled the situation poorly the question is - does that glass of water have expense/cost? Do the friends make up for the water-customer by their spending? On a related side note, my British friends are saying that there is no such thing as free water in Britain, so there is a cultural nuance that the rest of us should be aware of.

I do think there's some photoshopping going on btw, regardless of how they did it. Just looks fuzzy to me.

I want to ask if it could be option #3. I thought I had heard of people using texture sheets with their magnet molds. I've never done it and not sure how you would seal the bottom, but it theoretically would give you perfect tops and bottoms, cuz even with a good enrober I would expect to see some footing or capping from the smoosh of the texture sheet. I suppose a very thinly textured sheet would work on a strong magnet mold, but that deep frilly one above (which I have) I can't image working. Just a thought.

These are good suggestions. As you saw from her message, that decision is beyond her and me and this point..some mysterious decision maker gets to make the call. I'll pass the ideas along.

The reason I put Modern in is that most foraging cookbooks are casseroles and salads. This is most certainly not that.

Of course heads should roll, but its Keller's restaurant. How he responds is going to be worth watching. What amazes me is in this day and age, that the staff don't know what Wells looks like.

We've been looking at cover art! (They still haven't asked for the manuscript) Fun process. My editor's response today is really interesting as always. They had changed my subtitle from A Modern Cookbook of Field, Forest & Farm to A Modern Cookbook of Field, Forest, Farm & Foraging. I understood why they wanted to highlight foraging, but it doesn't work for me there so I suggested; A Modern Foraging Cookbook of Field, Forest & Farm.

Probably not going to be used but this is a pic we took today of my foraging mentor's feet. He hasn't worn shoes in 20 years.

You can do any nuts, just dictates time and power level, but yes, I haven't toasted a nut in the oven in years and years.

Well, this one won't make it in the book but it was my menu closer for last night's NYE dinner, and the description I shared with the guests:

I didn't even know such a thing existed. Let me guess...not cheap.

Money is still on St. Louis.

I do have local folks who want to invest because they want to keep a restaurant in that space. I'm pushing right now to make sure people know its zoned Historic MultiUse which means, commercial, residential or shared use. If this is something you're really serious about come on over for a visit. BTW, I'll be in PHX Jan 9-11 for vacation and can talk then. We're going to be putting it out in ads nationally pretty soon.

I've not thought of my recipes through that lens yet but my kitchen is so small that my survival revolves around dispersing the workload between the oven, the stove top, etc. Just added Orlando to my tour!

I'm spending my day working on more savory recipes. The book is heavy on pastry right now, so I need to put all of my new stuff on. Just finished my rolled root osso bucco.

I will. Maybe even this morning since I've got a slow day at the restaurant. I've never made them, but they are a family tradition from way back.

a big bottle of great tequila, a goofy book, and my great grandmother's cookie molds

Either works because its at such a low temp, but I do mine uncovered because I like the fats from the rabbit that migrate to the top of the oil to brown, and then when I pick up the rabbit I make sure that skin catches onto the meat which otherwise doesn't have much color.

Someone around you is raising them for meat. You just need to find them. Once you get to a more personal source the price will drop dramatically. I buy mine at 9 weeks which like I said comes in at $13 per. The cost is in the feed. (And I didn't take your question as fault, just eG curiosity)

Because I'm cooking for a restaurant and I don't have "real" SV equipment, I haven't. And for me, my technique is less than a minute of hands-on before it goes in the oven where I can forget about.

I buy mine through 4H kids, so you can call your local extension office and they should know who sells. I pay $13 per regardless of size. Normally works to my advantage.

Don't sweat the rice bran oil - any neutral oil will do. I use rice bran because its trans fat free.

I'm all for technology, but there are some publications that I want to hold in my hand and maintain in a collection, so I was sad to get this email yesterday

As everyone has said, 1 bunny isn't enough, but break it down. On that size rabbit, the two loins could make an interesting app (think seasoned and quick seared, sliced and on a toasted brioche with nut pestolikestuff) and the two hind quarters could go well in a stew-like dish shredded. As to gfweb's question. I have tried every technique, but for sure-fire moist success, I break the rabbit down, season it, then cover it in oil (I use rice bran), and then cook at 225ºF for 6 hours. I do this every day of my life and practically every single night I have customers tell me that they haven't had rabbit that moist and tender ever.