Doodad

Brunswick stew.

I was going to respond further, but I see from reading it has reached my conclusions as well. You certainly have my accolades. Thanks again and you know what; after reappearing it has dried up again. Weird.

Stubbs or Williamson for red. Maurice's for yella.

I thought that the tasting menu was a modern invention derived from the "grazing" fads of the 80s and 90s. I never saw it on menus presented as an option until fairly recently.

Thank you very much. I did not grow up with many Jewish friends, but now work for a company founded by Jews and well represented through the ranks. There are too many exceptions though. My boss eats anything and others are so strict. I will read and learn.

A dairy meal would be something like macaroni and cheese or blintzes or maybe something with eggs. A meal that didnt have any beef or chicken or the like. I'm Jewish, but we didnt keep kosher. We did however, not drink milk at dinner unless we were having a dairy meal ( those examples above are my examples of diary meals) ← Thanks for that. So Philly Cheesesteak is right out!? But, each course can change and the restriction changes?

Butter is kosher -- but if you're using meat in a meal, in any course, then dairy products can't be used at all in any dish or course of that meal. If it's a dairy meal, butter is fine. ← Can you define a dairy meal in this instance? This is an interesting thread. My one and only passion for margarine or I can believe it ain't butter is pancakes. Two reasons. Mom did not waste expensive butter on two hungry boys for a scarfing like that and it cuts through the sugary mass produced syrup. That is my confession for the day, there will be no more.

You da man!

I can't imagine the result would be pleasant. No ability to sear, the outside cooking long before the inside. Just sounds like a dried out piece of meat recipe to me.

Thanks for the generous explanation. I have a question about the sides. Is it typical to have the sides part done? Half cooked and set out in portions or is it all on order? I can imagine sides being glazed carrots, wilted greens and a mushroom/roast pepper say. How would you treat those? Parboil the carrots to just the need to carmelize and glaze? Greens stay in portions til called? Peppers roasted but mushrooms cooked on fire? And who typically does the sides for a given dish? Each station whose entree it accompanies, each type of station for a given treatment (who parboils especially before a saute) or a side cook? How many tables at once can a good crew in our imaginary kitchen handle at one time? That REALLY fascinates me. Is each station as full as possible or is there a flow throttle by the expediter to keep the chaos to a dull roar? Thanks for any explanations.

I am fascinated by pro kitchens and did not pay enough attention when I worked FOH all those years ago. But, my question is how the stations coordinate the sequence of events to produce all the table's order up at a single time. Let's say you have a kitchen with four or five stations. I imagine a grill, saute, fish, saucing/plating and such. It is busy. The tickets are lining up as the rush begins. An order for a four top comes in. One item is a delicate fish entree, one is a steak (med), one is a braised item (obviously is completed and held) and one has two steps like maybe a pasta dish. You have orders in progress and to follow. How do they complete it if the dance is happening right? And if the following order is a quick one, does it move with and before the order in question? Thanks.

I enjoyed it very much as I have been fascinated the couple of times I have been to NOLA. And shocked and scared and amused, but that is another story. I was disappointed that he did not address a question I posed on his site regarding the episode. There was a thread asking for questions posted by the moderator. I remembered reading in one of his books, Cook's Tour I think, that he felt that creole cuisine was "unfinished." I really would be interested to hear an elaboration of that statement. Not to start an arguement mind you, just would like to hear a perspective from someone that did not grow up with the cuisine as a regular item. Any thoughts here on what he could have meant? He did not say it as a backhand more of a musing.

My dear wife one time bought the wings thinking that was the edible part of the fish entirely. We tried, but in the end called out for food. (Her maiden name is Skates so we found it funny). About a week later we saw skate for sale at the same fish market in its real form. It sure looked much more edible and filling than that marine bat wing we tried to cook.

If you watch the No Reservations episode for Seattle (IIRC) Tony goes to one at someone's home. I remember something about smuggling a French cheese in a diaper bag and a desert made with pop rocks.

Well, my hangers came home on Friday. They are about the size of a sirloin steak and look just like the boneless short ribs I get from my butcher. So, I cut the middle connective tissue out and butterflied the two "wings." It is a somewhat marbled piece of meat and there was the slightest tint of kidney in the aroma. I don't like kidney, but it is not offputting at all. I marinated for a half hour in soy, lemon grass and garlic. Made steak fries and put them in the oven. Steak went out to the grill and I made a quick sauce of wine, shallots, shitakes, garlic, stock and a shot of demi. While the steak rested following a quick 4 minutes a side grilling, I finished the sauce. Very good piece of meat. It is as tender as a ribeye and as meaty tasting as a sirloin. Not tough at all nor stringy like a flank steak. No wonder the butcher would save it for themselves. Combined with the frites and a salad we were very happy at the Doodad compound.

My rolling pin came with the cover and cloth. I keep it rolled around the pin and lightly floured like my Grandmother taught my Mom. It is just a heavy cloth (linen?) fabric. Looks unbleached so I think you already know what you are talking about.

Yellow diakon......pee. I see a trend. Could it possibly be a rude joke on the gaijin?

How about salmon? It holds up very well and is not too heavy. Or even BBQ shrimp.

I looked today for you and H Mart does indeed have whole duck and leg quarters. The legs also have the fat intact. They are frozen, but they will work. I really want to make confit as well.

Super H Mart over on Abbott's Bridge might have such items. Not the fat, but as the others said you could render your own.

I am starting to agree with both of you who said that after reading up on some who have tried. Oh well, carne asada anyone? With jicama "frites" for that Paris in the Yucatan feel.

Yeah I caught that too and laughed.

The french name is onglet. There is only one on the cow and it hangs at the end of the skirt between the kidneys from what I understand. Also known as the hanger steak or butcher's tenderloin. Hope that helps. Not sure about the bavette thing.

Well since I have a gracious plenty, I thought I would try braising one just for kicks. I was going to do it in a tagine with a med type veg and sauce. I could not find them anywhere either, so I am piggybacking on my wife's club order to their provider. And I got 'em for $1.50 a pound!

Doodad, you should write a cookbook with directions only in terms of the "F" finger! Just fantasizing.. "Cut the chicken legs just long enough to give a passerby the finger", "Imagine a poorly cooked lamb shank, and preserve the length of a good finger for stock", "Wash hands thoroughly, then offer the finger to your dinner guest". Yes, I'm a twelve-year-old. ← Ok, I will make it a children's cookbook. Wait until you hear my recipe for weiner schnitzel.