Jinmyo

Spatchcock.

Roasted turnips and rutabaga and parsnips and potatoes and celery root with double-smoked bacon and garlic...

Andrew Dornenburg and Karen Page list Chef Ricky as one of their posterboys in their new book The New American Chef. This from their Q&A here.:

I haven't done bison ribs. How were they, really? Any reason to use bison? Is there enough fat and wobbly stuff for slow cooking? I've never been happy with bison. Or buffalo. Or "beefalo".

Seth, having cooked Southeast Asian style meals as part of my repertoire professionally for many years, I'd just like to recommend reading this book from cover to cover, trying out techniques one is unfamiliar with (even without trying to do a dish as such), then putting the book away forever. It is an unparalled resource. Not a book of recipes to cook from really but a course of, um, "indoctrination". In a good way.

Jon, your courage is legend. But you should take care of yourself lest your shining example be lost to the world.

Does anyone use this (Other than Burger King?) As a condiment?

Hmmmm, by coincidence, I have Spam, Velveeta, kethcup and a food processor in my kitchen. This could get interesting... Hm, not so coincidentally the only one of these items I have is a food processor (mostly for grating celeriac). Toliver, don't do it. Please. It might all seem like good fun until someone gets hurt.

everichon, a wonderful tale, an appalling substance. Welcome to eGullet.

Don't be shy, Verbena-NZ. You don't need to hold back.

I don't think it gets rid of the gas, but you should cook your beans with epazote anyway. Well, to get certain flavours in certain Mexican/Southwestern dishes it's essential. But I'd never use it in a European dish.

Some people just can't produce the enzyme that allows them to digest beans. There are some products you can try like "beano". But for some, like me, nothing works.

I'd read this article before and complemented you on it before, Craig. I'm afraid I have to repeat myself.

I have enjoyed your previous books and recommend them to others. I will be picking up The New American Chef soon as well. Thank you for joining us. I am impressed with how well you supply tools to help people think in a more articulated manner about cuisine. Can you tell us anything about how you go about this?

Another vote for Goya.

This is what I often do. At 450 F.

I've heard of Cervena but haven't worked with it. It's a New Zealand breed. I don't know if it's even available here in Canada.

I prefer the oval tteok because I prefer it in soups. But it's wonderful however it is.

Bourdain posted on Hary's (though that wasn't the thread title). A search should turn it up.

As someone said to Emperor Wu, "Don't know." Just telling jokes that are true. Or true-ish.

Based on my limited experience, approaching someone with love whilst naming them as a shameless lying pimp and/or a hypocrite and/or a sellout and/or *add your label here,* well . . . I doubt it will lead to any positive change--for any party. I'm not questioning your assessment of Bayless' particular action. Rather I'm a bit taken back by the style of engagement. But perhaps I don't understand the tactics. It was intended as hyperbolic humour for the Weekend Update. As stated above etc etc. Like other headlines such as "Giant Robots Control Utah's Booze" and "Chug Red Hootch, Smoke Like A Chimney, recommend scientists" and "Babbo Bans Blaine; Has To Go 6 Weeks Without Food." And like "I say with love." It's, like, a joke?

I think I was quoting Jeffrey Jones as the Emperor. Unless I'm wrong. Egads, you're right. Even dreamier.

Did you tell your guests it was pimpin' flan ? That's shameless, guajolote.

So few would quote Salieri in a positive way. tanabutler (Or at least Amadeus' version of him.)

You might want to post on the NYC board as well. The reason for sauces (often involving fruit) for venison is that it's pretty tasteless unless it's actual game that's been shot and hung properly. Most of the venison you can buy will be raised and for most people the reason for eaing it is because of the low fat content which means of course low flavour. The sauces supply some relief rom the pointlessness. Whatever you do, beat it up with a mallet and either wrap or drape it in bacon or bard it with lardons.