gfweb

Sorry that you have Canadian weather while you are here, Kerry. Usually milder t his time of April.

What is amazing is that the majority of pre chopped buyers are perfectly healthy looking and in no need of assistance chopping. Perhaps in NYC with its ultracompact kitchens there is no room to store veg...that might make this sort of thing viable

Roast tenderloin, mushrooms, cauliflower Braised short rib and acorn squash Lamb chops, braised arugula, mashed yams Braised short rib with Asian 5-spice and cauliflower Bratwurst with braised cabbage and bacon and lightly pickled al dente cauliflower

IIRC beef tenderloin at Costco runs around $95 which makes a 5lb tenderloin about $19/lb. So the goose isn't that expensive/lb, but all of the tenderloin is usable and would yield about 8 big filets + the tip + the butt. So about 14 or 15 meals. Trying unsuccessfully to talk myself into cooking a goose. Compared to dartagnan's site the store price is a bargain http://www.dartagnan.com/all-natural-free-range-goose/product/FGORE004-1.html?cgid=poultry-game-birds&dwvar_FGORE004-1_freshFrozenWeight=Fresh%20%2F%2010-12%20lbs%20avg.#srule=2-most-popular&sz=12&start=39

Been ages since I cooked a goose. Any idea how many servings one could get out of it? eG recently determined that a chicken will serve 6 or 7 if one counts the salad.

OK Its a pretty place. It'll be a while before I get back though.

This from our sort of local designer supermarket. Its in a wealthy neighborhood and has comical prices. I go there occasionally for cheese. A tiny NY strip will go for $15...a yellow 1lb cauliflower for $5. And this 11lb ish goose for over a hundred. And it will be gone tomorrow.

I'm googling this and coming up with nothing. What is the gas that the fish emanates?

Impressive, Jo

I'll take cell phone photos of recipes and email them to my kids, thus storing them on three servers and Carbonite.

Notebook and folded-up in the front of How to Cook Everything. I almost never look in HTCE for Bittman recipes...just for t he ones that I stuffed inside it.

The whole cast iron thing I don't quite get. I've got a few and other than a dutch oven in the fireplace I don't have much need for them. Adherents say it has "great heat retention"...which means bad heat transfer and difficult to control pan temp. One can learn to love CI and make great food in it, but CI doesn't solve any problems I have. Having said that, my smooth CI is more nonstick and better seasoned than the rough CI.

Easter Dinner Onion/fennel gratin not shown Deviled eggs- regular yolk/mustard and bacon/onion Smoked pork tenderloin with lingonberry sauce Potato salad with blackened onions Roasted veg

Tom McGuane is a trout fisher and good writer. I approve.

Devilled eggs of various types yet to be determined Smoked pork tenderloin with lingonberry sauce Potato salad Roast veg Fennel/onion gratin White asparagus Choc torte

I get a message that I can only watch this in the UK.

Of course. Me too. I don't go out ordering test dishes I don't like in a new place just as a test. But I like General Tso and veal saltimboca and scrambled eggs. And if a place screws them up they tend to screw up other things too.

For Chinese I use Gen Tso. I know, I know it isn't authentic. But its is a great measure of whether they cook the crap out of a dish and care about what they present. For Italian I use veal saltimboca. Proper flavor and volume of sauce? Meat nicely done? Breakfast places it is scrambled eggs. Nicely fluffy or a chopped mess of paper-thing eggs?

Oh . I get it now. The quarter is a deposit to make you return the cart. It'll cost you a quarter to leave the cart in the lot. Thanks!

Not unusual...unheard-of...except at Aldi. We leave our carts all over the parking lot and stores pay the mentally disabled (or kids) to return them. Markets have found that the bigger the cart, the more you buy. Why discourage carts by charging a fee?

Spoiled meat is no bargain, though. And regular supermarkets run sales and two-fors that can get meat prices far from that level. And those meats are fresher. I suspect that Aldi is mostly used for pre-packaged stuff.

Oddly, they seem to be busy. I don't get this.

Been in two Aldis. Its as everyone above says. Produce crappy and browning. Meat selection limited. Faint odor. Reminded me of a Tesco I stumbled into in Dublin...but worse

If cost savings are the goal, I don't think that this will net you much in the way of savings. And its more work and messy. But if you like fooling around with cooking, you can have some fun with it. You can probably find one cheap at a second hand shop or garage sale. And pasta can be made with a $10 rolling pin and a knife, just like every Italian grandmother does.

Did the experiment. 7 lb roaster yielded 2 generous dinners and 6 sandwiches as well as stock.