Jinmyo

Right.

Rochelle, a picnic ham is actually from the shoulder.

Helena, but they're not in season now. While I love dried porcini in many applications, fresh are another kettle of...um...porcini. I plan to to saute a few in clarified butter with an fine herbs omelette and a baguette. That will tell me where to go from there.

Frozen porcini! Nicastro's La Bodega in the Byward Market in Ottawa had them. Packaged three to four, around $10 a package. I say "had" them because I bought their stock.

tommy, not that I know from kosher but there's a big nerve cluster backj where the sirloin is. Steve 1 knows all about it.

From what I'm told, like ortolan. But with big bones.

Miss J, I hope you don't take this personally but I am an utter idiot. I don't know how much longer I can tolerate my inane prattling about matters of which I know nothing. I have sent myself several PMs about this and three and a half of me agree with me. I'm glad I got this off my chest.

Exactly.

Sorry. When you slide the fish in, instead of a rushing sweep of bubbles (as at 350) there is a slight wisp which vanishes. That's what I use instead of a thermometer. Thermometers are for candy makers.

You ate them? edit: Okay. I've finished reading the whole thing. You didn't eat them. Which is good because I like these people.

Ack. The rancour in this thread is infectious. Run away! Run away!

Bring the olive oil to a gentle simmer. Put in fish. Poach. Quite lovely, really. Toss a few sprigs of fresh herbs in. How long and what herbs depend upon the fish.

I used chuck shoulder roasts. Yes, Chinese celery is the "real deal" (as the Tenacious P might say if he agreed about Chinese celery and used the phrase "real deal" about it; anyway, he's the most recent source of this phrase I can remember). Very very very potent.

Oh. I'd skip the cloves but sounds nice. I did a pot-au-feu a few days ago with a red wine and a range of squeezed vegetable juices (onion, bell peppers, Chinese celery, tomato, garlic, ginger). Low simmered for twelve hours. Removed meat, shredded it, returned to sauce passed through a tammis, simmered with celery root slices. Served with mashers and a celery root salad. Quite nice.

True, Jaymes.

Well, I might be stupid and obnoxious. But at least I'm not an idiot.

Yes. They spit the ortolan bones out too.

Which would be what? With potato peelings and beet skins?

Oh. I thought he only called you an idiot. He called us all idiots?

Jaymes, . That's fearsome stuff.

Adam, what's "Balkan pot-roasted beef"?

Um, perhaps we should get to know drrevenue a bit more before we make assumptions about his motivations, intentions, and so on. We have pages here of posts that basically trash the man.

Not for teenage boys, no.

If they're Canadians then moose meat on a stick, frites, and ortolan. No confit.

Gary, demi-glace is a lot of work. But you can get a lot of other things done at the same time. Generally, I'll make demi and several other kinds of stocks on the same day. Make up a bunch of spring rolls and yuba-maki for freezing. On and on.