gfweb

It may be that the sounds are out of the range of older ears.

Amazon! Cool that you made your own.

Orange-glazed salmon (not too sweet, almost savory), risotto with pepperoncini, saba-glazed sprouts

I'd rather make sauerkraut, I think

pretty much agree with all of the above. Never had bear or possum. Reptiles are lost on me exc snapper soup, which hides the turtle with spices. I’ve turned down iguana, so I cannot comment.

Thanks @Toliver, I think that is a good idea. I've tried it though and never got it to stay tightly wrapped. I'm probably doing it wrong. I should try it again.

@Kim Shook Thanks! The brisket was cold smoked for 90 min using the @rotuts pellet tube. Then steam oven at 250f for 3 hours. It was tender enough but could’ve been better. Thin slicing was needed!

fish are carnivores

So far as you know https://en.wikipedia.org/wiki/2013_horse_meat_scandal

I wonder, are there horses bred for eating or is it always a failed racehorse?

Thanks! I took a strip of bacon and thinned it by pressing on it hard with my chefs knife. If you don’t, it takes forever to cook the bacon and the fish gets overdone. I pan roasted it, paying lots of attention to the bacon on the sides of the fish which needs to be done too. Basting with hot oil did a lot and I briefly torched it to finish cooking the edge bacon. Even so, the halibut was a bit over...just a bit. I should have chilled it first.

Blanch in salted boiling water for about 90sec. Spin dry and roast at 375 convection in the Breville. Takes about 15 min or so. These could’ve been more browned, but it’s a fine line between just right and dried out. I tried using the steam oven without steam, but the oven seals so tight, they ended up steaming anyway.

Bacon-wrapped halibut, beurre blanc, Roasted broccoli, potatoes

Can't imagine that happening on the internet

Depends on whether you want a country omelette or a French one. Up thread Pepin legitimizes both. I’d rather no browning, myself.

Here's Wolfgang P and his Top Chef omelette lesson. He's been quoted elsewhere saying that the competitors had limited skills if they couldn't make a simple omelette. https://www.bravotv.com/top-chef/season-10/episode-1/videos/an-omelette-from-wolfgang

Its similar to what W. Puck did on a Top Chef episode...he might say its OK. That was a revealing episode. The first one, I think, one year. IIRC none of the hot shot cheftestants had a frigging clue how to make an omelette. We may be getting close to having this cleaved from the dinner thread.

New piece from Bill Buford https://www.newyorker.com/culture/kitchen-notes/mastering-the-art-of-making-a-french-omelette

He ought to get that he eats well...

Didn’t count that either. Lol And I have a weakness for ramekins and tapas dishes/cazuelas. It occasionally has to be defended.

I have 17 that get used, 9 regularly. And a bunch I keep trying to fob off on the kids. Not counting cast iron.

BBQ Brisket, pot salad, pickled veg

I use carbon steel for omelettes. Only time I use the teflon is for scrambled eggs sometimes. I keep thinking I have one too many of them.

Try this https://abcnews.go.com/GMA/video/13-1980-julia-child-cooks-omelet-46889625 Watching this I can see I'm not exactly using her method. No jerking, but stirring and then a quick roll into a tube. Takes about 45sec My omelette is more like the 2nd one in Pepin's video

I eat a lot of them