gfweb

Not a gravy fan either. Esp on mashed potatoes. Sauce mostly under the meat is a fine thing though.

https://www.bbcgoodfood.com/recipes/ham-hock-mustard-terrine is the link. Alas, no shot of the sliced terrine exists.

BBC recipe for ham hock terrine. It was OK. A bit salty. Needs work.

Yes. It refrigerates well. I've made that particular recipe with yukon gold and ate it a day later. I would not store it uncooked. The potatoes will turn black from oxidation in a few hours. (Although perhaps not since Bourdain parcooks the potatoes and then dumps them in the dish. I skip the parcooking and have blackened a dish of potatoes). It reheats beautifully. I'd probably not cook it until the point where the top is pretty and browned,just so it doesn't overcook on the second heating

@paulraphael are you "underbelly"?

Unless the home cook has some skill, store-bought is usually better.

Great idea!

A thing on CNN "Roadrunner" deals with AB. Just watched a bit. Depressing.

Ninja Foodie Grill?

Pondering pistachios in a terrine. Do they soften up so much that cutting through them doesn't tear the terrine when cut by knife?

Always wanted to go there. Don't know why though....looks frigging cold

Go sooner please

@rotutsI have only made duck leg rillettes. Great idea!

Tentative menu. It'll be springish food Smoked pork tenderloin with lingonberry sauce Asparagus Deviled eggs Potato salad terrine perhaps

That's a good explanation of the problem. And things are getting worse. Clicks are rewarded, not depth or understanding. So clickable myth is perpetuated and eventually becomes accepted truth and then public policy. Sigh.

Deserves a trial, I think

This has become the narrative. The lazy press will rework and rehash it again and again. Do all the gas stoves equal a couple private jets? Doubt it.

Lol. I am anti pea

Read the link...a bit bawdy. Not your doing.

It'd be nicer without the peas

An added colon removes a certain something from that link.

I use Brita filtered water about half the time and don't empty the tank, but I keep it shady because algae will grow. Emptying isn't a bad idea. That tank is a bitch to clean out.

@Duvel Do you have to vigorously tenderize the collar? That connective tissue looks like it would make a difficult sandwich

Sweet unit.

Re counter depth fridge...if that means fitting under a counter then you have to bend over to get in to it? That would be a big pain. We have a refrigerator with French doors over a freezer. Works pretty conveniently. My one suggestion is to not get an ice maker. They are big space hogs and break down A LOT.