gfweb

Not the one I have in my notes. Huh. But there it is in Les Halles

Bourdain has gruyere in his recipe?

Deviled eggs with candied bacon (highly recommend), potato salad, smoked pork tenderloin/lingonberry sauce with charred asparagus in a light vinaigrette

Martin's is the real thing.

I have a Cabela's piston pump sealer. A workhorse that I can store in a drawer. A chamber vac is too big a space hog for me. But I want one

yup. What's the right story?

But the derivation has little to do with current usage. I'm not persuaded by the misuse of words by advertising copy writers.

Yup re gravy. About the only gravy I make is turkey for Thanksgiving and its often thickened with starch rather than flour. And I make a classic white heavily seasoned sausage gravy for biscuits (and chicken fried steak). Otherwise, sauces please.

My flawed Presbyterian understanding of kosher laws is that overall they were meant to set the Jews apart as a distinct people who were God's own. Leavening was an example of how a little bit of something foreign can change the whole and make it impure.

I would say that barbecue is a process and not an appliance. Lots of BBQ places use rotating racks so that the heat is all around. I agree that broil is heat from above and that grill is from below.

Fresh Air has gotten stale lately. Lots of replays of interviews of newly dead obscure poets and performance artists

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