gfweb

Here's the recipe from his book

I only have the hardcover, which is a treasure

Yes. Came out well though its been ages since I made it. I probably tweaked various things. I'm kind of seat-of -the -pants in the kitchen. Now that you mention it, a pint of cream seems a lot. IIRC he served it with a delicate mustard cream sauce. I'll check his cookbook (gotta find it) and see if it is the same as the FN recipe

This is the one. https://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe-1908159 I've had it many times at Le Bec Fin, Georges Perrier's monumental and long gone French place in Phila. The key is a shrimp mousse to hold it together. Just perfect. No bread at all

I like gin to taste like gin. So Beefeater, Gordon's , Tanqueray. I'm sure that there are others.

Looks familiar 😉

I've been thru several dedicated fryers. As @JoNorvelleWalkersaid they are bulky and hold temp badly. I like a pot or a pan

Me too. I like being involved...flipping the thinner piece of chicken sooner etc.

For me, less oil and quicker heating (which isn't nothing). But if I had a deep fryer loaded and ready, I'd use that happily.

I'll also toss it with vinaigrette and serve warm with roasted vegetables

Marcella Hazan's lasagna. Just bolognese, bechamel and parmesan. I used the no boil pasta that I prehydrated before assembling. No boil type because its thin pasta, not the gross rippled stuff; and prehydrated so that it doesn't need extra liquid.

Its nice stuff. Brown it before adding water or stock. It carries all kinds of sautéed veg well. Goes well w fish. Nice and easier sub for risotto.

I saw that CI piece. You are right they don't get it.

Halibut takes more heat than salmon. Guessing ...130F?

Yes, SP fries get soggy fast. I've had modest success dusting in starch and thin-cutting, but still not crispy enough

@Chimayo Joe Thanks for the investigations. Remind me, are you air frying or oil frying?

Red wine braised short rib ragu supplemented with roasted potatoes tomatoes

@JoNorvelleWalker I find cooking in Fahrenheit works better.

me neither

Perhaps stacked meat is a technique and details vary

@dcarch that last shot looks like you had Ralph Steadman for dinner

LOL. I love the sprout. It was SV at 133F for 3 hours. Seared and rested 10 min before slicing.

Duck with date sauce

Pretty much I agree with the Italians, though cooling pasta in cold water makes some sense if making a pasta salad. Garlic bread is generally for children. But ketchup on pasta ceases to be Italian food, it comes under the jurisdiction of midnight drunk food. 😶

I'd say that pork looks just right. About 134F...far from raw!