Brasco66

While I agree that wasting food, such as broccoli stems or asparagus ends is wasteful...I think that sucking on chicken bones and chewing orange pith is a bit obsessive. To imply that others should follow suit is a bit sanctimonious.

04:23 PM] Which name brand is a decent one to buy? ←

I love Maldon but it's not fleur de sel, is it? My house fds is an inexpensive Portuguese alternative called "salt cream" or something which I get from The Spice House. It is clearly not on a par with the French stuff though. I think the one I like best has "Fleur de Sel de Camargue" on the label but it may have another brand name too. ← I believe the brand is "Baleine," and it is great stuff. Among my stupid parental moves is to get two kids to where they don't thing the fried potatoes taste right unless they have fleur du sel on them. If Maldon is free-flowing and flaky, it's very different from the fds I'm used to. ← Maldon...as Fat Guy has pointed out is not fds...however it is a very good quality sea salt used by many chefs as a finishing salt due to its unique flaky crystals.

Maldon...hands down. You'll love the flakes and it's free flowing!

Okay...I didn't read all 19 pages of this thread, however if you want to try something killer....mix 1 cup of ketchup with 1 cup onion confit and 1-2 tbsp of red wine vinegar or balsamic syrup together in a food processor and pulse for 5 seconds.....you'll never use plain ketchup again! Vinegar Syrup 1/2 cup good red wine or Balsamic Syrup 1/2 cup sugar Combine in sauce pan and simmer until reduced to a syrup consistency Enjoy!!

Definitely something that you have made...a homemade spice blend with some recipes to go with it. You could also include a homemade cd with cool music to cook by....some candles to burn while he's cooking...a unique print for the wall...a menu from a favorite restaurant mounted and framed... Have fun!

Katie: Don't put the beef in the food processor...you'll get saw dust... Emince the beef and combine with some of your jus/gravy and a bit of horseradish and some finely grated aged cheddar. Add some finely minced shallot or chives for a bit more savory flavor. I used to do this with choux paste for parties and they were always well recieved..

Thermometers with preset temperatures for meat were invented by lawyers not cooks!

I'm still chuckling about all the possiblities of a "wild game injector"... They're endless.....close your eyes and let your mind wander...are you laughing yet!!