gfweb

Problem is one of definitions. If you let USDA define organic, you get one set of parameters. If you let a raging "true believer"(no offense meant) define organic , the criteria would be much more stringent. How much the criteria matter is open to debate since how much being organic matters is purely a matter of opinion. To some degree it is a philosophical/religious matter. (which I mean as no insult)

They be ugly, but so's Chilean sea bass.

That's cheap! You might be shocked how small the breasts are though. On two occasions I had bought a similar bird and the breasts were just a little bigger than my thumb. The legs on those scrawny birds were good though

Blue Highways was a great read

Testosterone is a neurotoxin

That's my move. RE Chicken/duck/turkey stocks. ... I find that turkey stock is particularly nice in thick soups eg cauliflower or butternut. Adds a depth to them.

Duck confit glazed with reduced balsamic over butternut squash risotto, with spinach cooked up like greens.

No tendons on these guys. Best duck deal I can find is from Costco online. Something like 6 big breasts..about as big as my hand..and 6 confitted duck legs for around $150. Sounds like a lot until you look at the scrawny supermarket ducks. They run about $23 and have less meat on both their breasts than on one of these. A costco breast can feed about 3 servings. http://www.costco.com/D'Artagnans-Duck-Magret-Breast-and-Duck-Leg-Confit.product.11607531.html

@rotuts A really hot pan was used to crisp up the duck skin. Probably could have used a bit more fat rendering, for my taste. Adding the diced chorizo added an great depth to the sauce, BTW. I will do that a lot more for duck and perhaps pork.

FWIW My sous vide supreme is still going strong. No moving parts , basically a water bath.

Still seems weird. Fat and liquid should be same temp, though liquid might be somewhat 'superheated" post pressure cooking and sl above boiling point. I guess it could boil explosively with added heat. Was there soup all over the stove?

When I go to Germany my first act is usually to get a plate of mashed potatoes and weisswurst. Over here I like a sagey slightly spicy breakfast sausage patty (never links).

How was the celiac diagnosis made? Euros have gluten too.

SV duck breast (134F 3 hrs) with lingonberry/spanish chorizo sauce, smoked spiced sweet potato, roast maple sprouts

That could be a whole thread. Perhaps it should be. Cakey vs crumbly. Sweet or not. etc etc

@rotuts for some reason there are no Greek diners for I'd bet 25 miles. A deficiency.

I think so. Very lightly spiced. No sage. Restrained.

Breville Smart Oven.

Or at say 130 F in a BSO or CSO.

SV (140F 3 hrs) turkey breast stuffed with sun dried tomatoes, garlic and rosemary.

Diner breakfast in a beat-up old place in "town"

@rotuts Just a little Pam.

French omelet, pepper, steel pan

I grew up with cornflower. Takes me back

Just bought grapefruit spoons. After serious study on Amazon I've concluded that many are left handed, requiring a backhand motion for a righty. A pox on that. I found a version that is toothed on both sides and bought. Also a scraper, long forceps, a Kunz spoon and a sizzle platter.