Jinmyo

Not really as I often have the chicken in my hands as I bone it. The paper is for what I am not working on right then to rest on. Or for when I spatchcock it or am boning out leg and thigh for stuffing. The paper is to collect moisture, if there is any or bits of kidney and such still attached. The paper is extra security and makes clean-up fast and precise. I might be doing ten or twelve chickens and there can be a lot of stuff around. ediot: Guess.

I always use wooden boards and blocks. The scoring that plastic gets creeps me out. When working with chicken I'll usually put some layers of paper towel and or parchment paper down, do the deed, crumple up the paper and spritz with a bleach solution then rinse with lemon water.

I was pleased with Shaun's response on that topic as well. Concise and practical, coming from a deep sense of the realities and virtues of the craft.

Other than HB, who do you see as the worst offenders in the push for innovation for its own sake?

On a medium heat let some EVOO soften shallots and a bit of garlic in a skillet. Melt some anchovy. Boil some gnocchi or perhaps some conchiglie. About two minutes before the pasta is ready, add the chicken livers to the skillet and turn up the heat. Cook the livers on one side for about opne and a half minutes, the other side for half a minute. Add the gnocchi or pasta. Turn off the heat. Season. Add a touch of lemon and some chopped parsley.

I use a cast iron skillet and then a good pot with steep sides. I sear off the short ribs and place them in the pot. Once all of the ribs are done I deglaze the skillet with mire poix. Once the mire poix is translucent I add garlic and then some wine. I then transfer this to the pot. I cover the ribs with red wine. Add seasoning but not much salt, bring it to a simmer. Come back every now and then to skim. Skim, skim, skim. Simmer for about six hours. Remove the meat and clean up any nasty bits. Strain the vegetables from the stock and discard. Refrigerate the stock and meat over night. Next day, remove any fat that has formed on top of the stock. Pass through a double-mesh strainer or a chinois. Put the meat back with the stock. I add large pieces of vegetables such as celery, carrots, turnip and bring to a simmer. Simmer for three or four hours. Add mushrooms or similiar items during the last forty minutes or so. Adjust seasoning. I also dip pieces of bread slathered with cold butter into the pot every now and then to adjust the cook.

But Deacon, that's not at all the same as a review. It's basically advertising.

Oh, I've seen them. Three times with three kids. But people do eat them. Still don't much like poi either.

It tastes better than a placenta does. I have no basis for comparison so I'll take your word for it.

It's true. I really don't care for hoi polloi. I don't like poi.

Oh. Here's a somewhat interesting BBC Q&A with RB: clickez.

First of all, here's a site. ediot: Took out lame quod vitae joke.

Mr. P. Thanks for taking me to Arpege with you in this fine report.

'Tis the power of the Plotnicki over thee. Quick, child, hide thine eyes and flee.

I made them. But when I had to reformat my drive I lost them. Sorry.

LML, please ixnay on the adnay hominemay.

Miss J, I cannot remember the Chinese name but those usually are labelled as garlic shoots. Wonderful, aren't they? Great in soups. Broiled kippers atop boiled cabbage mixed with a brunoise of poblano chiles and red Shepeherd's bell peppers and much butter. Mashers made with Yuokon Golds and much cream. Salad of grilled mushrooms (cremini, porcini, oyster) with baby spinach and shredded deep-fried leeks. Raw milk camembert with fresh pain de Pepin.

Dinna wurry aba' tha' grrrrit.

Yes, indeed it was. I too am glad we have settled this not only amicably but in perfect agreement.

They'll turn into sawdust quicker than sliced dried porcini will turn into woodchips.

Well, I've ground porcini to make a rub for meats. I just used nice large pieces that looked clean. If there was any grit I think it got grat.

Rimshot.

No, it makes you Steve P.

Yes, it's so very easy once you've done it a few times. Perhaps it's going through those "few times" that creates such a barrier for some people between real mayonnaise or salad dressings or whatever and the pale prepared stuff. It's not hard. Learning is not hard. Making mistakes is not hard. But the thought of doing, of learning, of making mistakes... Rochelle, my thanks once more for your consistency in keeping up with these reports. That can be hard.