malarkey

well there ya go then. I expect that the salt content pretty much assures that it won't go bad. its just my own paranoia that makes me want to put meat in the fridge.

I'll tell you what's wrong with her. This incredibly stupid quote of hers that's up on the foodtv web site: "Sage advice: I am a big fan of pâté de foie gras. However, when traveling in Paris and eating in Michelin three-star restaurants be sure you understand what you are ordering. I like my pâté with cream, cognac and truffles; what I got was a gigantic piece of hot duck liver that looked as though it was still alive. There's not enough vintage Margaux in France to get me to eat that." IMO, she should have been fired for saying that.

BH, you will have 'eater's remorse'* if you try a subway sammy. *eater's remorse: when you immediately regret eating something you just consumed seconds ago. 1) because its crappy, and 2) because you just wasted a meal eating something crappy.

I bounce between Essentials and Grand Central. Depends on what I'm having with ;-)

did anyone else notice that E&O's sexy fries made it on 'best of' on the food network??

I've been to Zoe a couple of times. Their specialty drinks are great, the appetizers were fabulous, and the entrees were... um, pretty good. I thought they fell a bit short of the apps, but by no means were they bad. Nice place, worth going to. comfortable, come in and stay awhile type vibe. Also, I heard one of the funniest stories from a server there, prompted because we ordered the sweetbreads for an app. he said someone ordered them, and once they'd arrived, they summoned him back to the table, exclaiming "I thought this was something sweet, take it away, I don't eat meat, I only eat things that swim" so when he returns the sweetbreads to the kitchen, he said "she only eats things that swim". Someone in the kitchen said "so give her the foie gras" its a joke, ok? please no flames!

that would be hilarious! can't wait to see the new shows...

I've had both ;-) Campagne's poached eggs with foie gras sauce and the oeufs plat at Le Pichet. Both are excellent breakfasts. hmm what a nice thing to do while I'm off work...

well, its hugely more salty than prosciutto. I've never eaten one raw, I've always boiled them so I can't help you there. once its been cut into, I would say yes you have to refrigerate at that point. would you leave proscuitto sitting out at room temp for days on end? I wouldn't. but, it will last for quite sometime in your fridge. I think the boiling helps leech out some of the saltiness, especially if you presoak for 3 days (a must, IMO), and change out the water a couple of times when boiling. Oh, also change out the soaking water as much as possible during the 3 day soak.

If you've never tried creme fraiche with pecan pie, I'd urge everyone to do this. the flavor combo is incredible. especially good with a maple syrup pie ;-)

lol! they are like valiums, now that I think about it. might have to get some this year...

This is really nice of you, chefvic. Let me know if you find anything out.

the recipe only calls for a teaspoon. I'm going with coleman's...

I have a recipe that calls for "english style mustard". What is it?! here's the recipe that calls for it... yes, sorry, its Martha... beef stroganoff

truffle oil goes awesomely with pears, believe it or not. add some shaved parmigiano reggiano and you have a fine end-of-meal dish.

so far this year I've had the Jubel Ale, Celebration Ale, Snow Cap, and I have a Bridgeport Ebenezer waiting for me in the fridge. I liked all these, but Celebration is always a sentimental favorite, because I like overhopped beers ;-) Snow Cap has gone from good to bad and now back to good. Did you have any of the Jubel 2000? that stuff sticks in my mind. I liked this years Jubel Ale, it was one of the first I tried this season and it tasted so fresh. I remember my first winter ale, some ~15 years ago.. it was Bert Grant's Spiced Ale, it had the spicey-sweet thing going. I liked it ;-)

yeah well for your information Really Nice is a famous PNW-area food and wine personality. ;-)

ah, dungeness. plop them into a boiling pot filled with water and Louisiana Crab Boil. Crack 'em and dip into clarified butter, mmmmm.

I've made several country hams. I've never baked it, always simmered/boiled it. They are very salty, but I think they are delicious if prepared and, this is important, *served* properly. I don't do a rapid boil, but it is above a simmer. The ham should be completely immersed in the liquid. I like to do a combo of water and wine (red or white) with cloves and cinnamon sticks and other sweet or ham associated things. ;-) I like to serve it with a sweet mustard sauce. There are various recipes for this but my favorite one was done with riesling and honey & mustard and someone else made it so alas, I haven't been able to reproduce it and don't know the recipe. Just remember that sweet goes really well with the salty. (I personally like the leftover slices dipped in maple syrup the next day ;-) The ham itself: carve with an electric knife, or, if your skills are good a very sharp carving knife. The most important thing is that it MUST be sliced paper thin. Think proscuitto thin. In fact, proscuitto is a close relative of country ham ;-) So, slice it THIN, got it?! THIN I say!! Let us know how it goes!

you know I'm not sure. I think mid-March. At least I hope they do it again, but so far the web site doesn't say anything... here. ..but it was considered a success so I think they'll do a repeat.

damn right it does!!

jezuz seawakim. I think I hit 4 restaurants during the 25/25 special. You hit 12 and you weren't even here for the whole promotion?!? I'm impressed! maybe you wouldn't mind an extra dinner companion?! ;-)

I've cooked with them, but they are tricky. I've never had good luck peeling them first, the meat shrinks up and it isn't that juicy fat prawn you were hoping it was. They have rather sharp points at the tail end of their shells that will draw blood :-/ I've had them as sweet shrimp at sushi restaurants, and poached and served with a soy/sesame/green onion/ginger type of sauce in chinese restaurants-- these came complete with roe. really incredible flavor, like little lobsters.

ah but its an essential ingredient in my thanksgiving sausage-fennel stuffing recipe, not to mention an important addition to bouillabaise. I myself wouldn't drink it straight either- but for cooking its lovely.

I have an old bottle of Pernod and I'm wondering if I can still use it for cooking. its been opened, and its ~2 years old. ?