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Panaderia Canadiense Going to let my ignorance hang out here. Question about "spring lamb" - I've only been able ever to get "spring" lamb in the spring, mostly mid-spring. Also, since we like domestic lamb far better than that sourced from Aussie/New Zealand, my guess has been that the lambing takes place in Feb/Mar - & maybe Apr - and I'm looking for 6-8 wk lamb, never frozen. I just ordered a rack from D'Artagnan, fresh. I'm eager to hear your input - on anyone's. Please be kind enough to disabuse me of anything where I'm wrong.

Oh my - would you be good enough to tell about this? What filling? Cooked how? etc...thanks

So Baselerd---where does my -20 F freezer fit? Is that cold enough to "flash" freeze quickly without damaging crystals forming - especially if I vacuum pack it to freeze? Or maybe vacuum would make no difference?/

When get a rib-eye, my husband has the "eye" part & I have the "deckle" (as I've learned here that it's called) - I've known the triangle half of the brisket as the deckle. But whether we buy the rib-eye bone-in or not, it always has that piece. Wouldn't even buy one without it. Whatever it's called, I take the deckle because it's the tastiest, most tender part of the steak (my spouse is always so good to me!) I've never found it to be "chewy" - in fact IMHO it's the very best bit of the whole cow!

Here's a Zucchini - Leek - Potato Soup that I serve cold as a zucchini vichyssoise. I sauté leeks &zucchini in butter, then add russet potatoes that have been boiled in large chunks, along with chicken stock & seasonings. Put it through a food mill with a medium screen (I like a little texture) - then add enough more chicken stock to correct the consistency. Garnish with either an extremely thin zucchini ribbon, or dill. Getting the right consistency has never been a problem this way. Using either a blender or food processor is the reason for gumminess.

Here are a Zucchini Vichyssoise from a couple of days ago, and a Roasted Red Pepper/Tomato Soup. Garnishes are a zucchini strip, and a creme fraiche, crouton, 18-yr. Balsamic drizzile.

Just bought my husband a BGE a couple of weeks ago. The first thing he grilled was a Prime Rib-Eye at 700 F. Then he dived right in & smoked a Brisket! While I didn't take pictures throughout the process, the first picture is of the smoke ring...on his first-ever attempt at smoking anything! I am impressed! He smoked the 4-1/2 lb. flat-cut half at 225 F for 10 hrs. This next picture was taken just tonight as he grilled a 4 lb. Black Sea Bass.

I recognize that bowl from a previous visit to Baker Street Station. Just found this topic a few days ago & have now read the whole 15 pages! I have really enjoyed every bit of it - great pictures, too.

We had a gathering recently that was similar to the old "cocktail party" -- lots of hors d'oeuvres, canapes, appetizers, etc. We served 3 kinds of Mini-sandwiches (about 1-3/4" diameters): buns made from baguette dough to get that crinkly crust & soft inside filled with rare roast beef & horseradish sauce, tiny biscuits with tavern ham & whole grain mustard, and choux puffs filled with chicken salad. Everyone raved. And although we had lots of food left over (I ALWAYS make too much), these ran out early. Our daughter was married in France, and if I can find a digital pic of her croquenbouche wedding swan I'll post it here.

Always exciting when we get something new! I have to ask - why is your lower pizza stone on the rack instead of the oven floor?

I had to google this. Sounds sort of like a cheesecake....wha type of cheese do you use for this?

SAPIDUS What sort of dressing did you put on the jicama-cucumber-pineapple salad? That sounds yummy, and I happen to have all three ingredients!

We had rib-eyes for a crowd, but had a lot left over. They've been sliced, about 1/2" slices, and they were 1-1/2" thick. I also still have the excess marinade which I reduced almost to a demi-glace, so would like to use that, too. We're having 3 guests for dinner tomorrow night & I'd really like to use that magnificent steak - I probably have 2 pounds left. Sorry the picture is so blurry - I cropped it as a tiny bit out of a much larger pic. Suggestions, please on what to do to make it wonderful the 2nd time around for guests.

What's under the figs & goat cheese?

Anna - My favorite is sardines canned in mustard sauce on stoned wheat crackers/ So happy to have found a kindred spirit!

I think somewhere above it was mentioned that one blooms in 5x water...by weight.

I, too, would love to hear the results of a test. Are you planning to do one?

Welcome, CFG25! Thanks for the red velvet cheesecake recipe. Never thought of trying something like that.. I'm going to make the miini's in the little jelly jars like the ones I posted above...and bake them in a water bath. And I've bookmarked that blog, too. We're not big on desserts in general, so whenever we have guests, I have to go trolling for ideas. Again, Wlecome!

Gasp - beautiful. What are the crystal-like things on the first one?

Great! I didn't know that! So, you mean that so long as the root stays in tact, we're golden for much longer than w/o it?

RICO Thank you for bumping this thread! I'd probably never have found it otherwise... Just bought hubby a Big Green Egg & he's a "Smokin' Fool" now. I can't wait to try bacon.

Fantastic! Just ought hubby a BGE last week...we're having guests Tues for a "make your own" pizza night. I made the dough today & will get all the toppings ready before people come Tues - I'll try to take pics!

And I'm glad you did! That's how I just found it, and have now read the entire thread. My eyes are burning & droopy, but now I know I'll be able to follow it. There are lots of fabulous ideas here - and I especially like having it all costed out. thanks, Tammy, for this great thread.

Beautiful, Ann!

I've ever eaten beaver...never even occurred to me!...what sort of taste & texture is it? And where does one source it?