Doodad

My grandmother did that all her life and she lived to be 90. She had VAST quantities of lard on hand for baking and cooking.

For our dumplings, and seems to be the general case here in the States, there is a vinegar and soy ratio that I can't seem to master. The other additions are generally sesame oil and green onions. It is the right amount of tang to soy savory I can't do right.

We cook lots of Asian foods and make our dipping sauces. We are always out of vinegar.

bookmark for later as that is really cool. thanks.

Only because our apartment has air conditioning in the bedroom and living/dining room. I really try to avoid turning on the oven in the hotter summer months. ← I'll bet. They ignored the most critical room. Since we run AC 9 months I just can't relate.

Yeah I am the same. To make sure I don't miss a hint or singular ingredient. Just curious, why does the temp have to drop below 60 to bake bread?

← But, isn't it the area of the flatiron without being either deboned or fileted (or something)? I know the cut is the shoulder and particular to the French, I am just unsure of what area exactly. The poor guy is willing to try at least to become a French or close butcher for me so points to him. The flatiron is cut off this cut if I even understand correctly. I had a teres major cut at a French restaurant last night (which I think is indeed flatiron) and they were not sure of the cut when I asked.

I think that is right, but I can't find anything equating the two.

My aunt is a Dean at the Art Institute here and she invited all of us to a dinner at the student run facility. As most places, the students run front and back of house. It was a blast. Lots of enthuisiasm, willingness to explain what they were going through, ability to answer questions or get the answer. No real glitches in the evening and the food was excellent. After reading Making of a Chef, it was fascinating. Especially when the chef (faculty) began chewing on the kitchen for something. You could not hear, but it was apparent that the students wished they were elsewhere at that moment.

Even the butcher does not know this cut by that name. What do I tell him? He will try to get or cut anything I want, but I can't find an equivalent term for this.

Is that the same cut as paleron?

I went by Saturday to meet Adam and pick up some foie he ordered for me. Very nice guy and some interesting foods. If you like everything pork and cured meats it is heaven. Many different kinds of sausages, wursts and head cheese etc. I bought juniper sausage and sampled many different things. Stuffed bacon was just over the top. The forest sausage was very good as well with a smoky earthy flavor. I will be back.

Hey Prawncrackers, Can you share your dipping sauce recipe for the dumplings? I never get it quite right.

C'mon in Mom. More the merrier.

I don't have a son and my daughter does not have gout either. I am torn. I wanted to brine and felt I should as an added measure in keeping it so long before cooking. But, the other part of me wants to have the bird unadulterated as I have never had fresh. Decisions decisions. Maybe deconstruction is the way to go. I don't stuff so I could do both ways and compare. I will read the how to you provided, thanks.

I have to get it Friday.

Thanks for the reply. I have a spare fridge with a thermocouple controller that I can set. (My lagering fridge). What temp should I hold at and how to hang? Really no brining for flavor? I was going to do cider and junipers and such. I was thinking for about 8 hours if possible, but don't want to waste time or good food.

I was able to get in on some free range special turkeys here and am looking forward to it. I plan on brining at least several hours and cooking on the traditional day. It is a 10-14 pound turkey. That said, the turkeys are being slaughtered this week and will arrive Thursday. I pick up on Friday. What to do in the meantime? I have never had or cooked fresh turkey. I am thinking that I should put it in the freezer Friday night and remove Monday morning. By Tuesday it will be mostly thawed and brine can be done on Wed with an air dry. What do you think? Do I have to freeze? That is my biggest worry. Thanks.

I did that last year as a first course. Mini pumpkins as bowls for ratatouille.

We had a monster sirloin from a new butcher I was introduced to from a guitar forum of all places. His cuts and quality are decadent, but at choice prices. Anyhoo, I took some wine and roasted garlic and reduced. I added some leftover onion soup I made and strained into the wine. Tossed in some shitakes, demi I made last week and a small pepper. Took that down to literally tablespoons. Yum. Goofin' on Dr J. My wife went overseas one time to an Asian hotel that catered to Westerners. On the room service menu they had chef's salad. It read something like: Lettuce, tomato, carrots, radish and all that other sh!t.

How about a fondue main for the veggies and as a side for the omnis? Good fun and hearty meal for them.

Thanks for letting me in on a new show. Never heard of him, but I will give it a shot.

And after seeing that guy in the pot and the posing.....no thanks. I gave them a chance as well. There is no way that food does not have hair in it.

"Do you even know what you are talking about? Have you ever had a properly applied hot oil treatment and straightening?" That whole thing about the lobster roll cracked me up.

I saw that as well on other outlets. I will hold off comment for now, but Streep is not even the same body type or size as Julia. That and the blog bit. Is this like "Play It Again Sam" where she has visitations of Julia?