gfweb

Mushrooms, parm, anchovy paste, soy, dijon, liquid smoke, bacon fat, tomato paste, fish sauce, worcestershire are in my pantry. I find that the trick is not to use too much of some of them, eg a little dijon is not noticeable as such but makes a big difference in a thin-tasting gravy. Or if i add enough soy to do the job it often tastes too much like soy...so I add a little worcestershire and neither is definable in the dish, but things are better.

I've been fooling with making a little bit of various dishes. Lasagna works very well in a ramekin. Au gratin potatoes in ramekin or teflon cupcake pan is great too. Fritatas in a ramekin have become the standard.

In some way related to this topic are the dishes you won't order in a restaurant because you know they will likely be worse than what you make at home. For me, braised short ribs...lasagna...any turkey breast dish...pork loin.

Our local peruvian chicken joints in DE are thoroughly disappointing. Over-cooked birds and crappy service. I sense the germ of a good thing, but it isn't more than that.

Sounds ugly.. But it would add smokiness, garlic and rosemary.

Completely agree about not salting the cabbage.

A Zen koan?

I have an anova and a svs. Both are great. SVS takes up a lot of space so I keep it in the basement, but it is ready to go down there whereas the anova needs set-up (minimal) and counterspace. Overall anova wins if I didn't have a basement. Re zip lock. If it is a ziplock without the zipper it will stay sealed underwater. Never had a failure. But I would use binder clips too just to be safe for a precious cut. Re evaporation...aluminum foil with a kitchen towel thrown over it works great if you don't have a cambro with a cutout in t he lid.

Kunzler's regular lebanon bologna on pumpernickle with coleslaw...toasted/baked. Yum.

Everything smells like one form of manure or another in Lancaster and southern Chester counties. Smells like home to me. What restaurant has those arrancini? Sounds horrifying.

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