Chris Hennes

I like potatoes in duck fat, but also in lard, and also in butter. Not so much in any of the oils though, I guess. Is this a generally held opinion? I guess probably in olive-oil-producing regions it's not, right?

Well, I think we can generate some somewhat objective criteria: for example, for spreading on bread you've got to have a fat that is spreadable or liquid at room temperature: butter, lard, olive oil, etc. You almost certainly want something with flavor: so not, say canola oil. For frying, you have a clear temperature criterion: whole butter is tough to fry in for any length of time without constantly emptying the pan and using fresh butter. The fat you choose should, if flavorful, have flavors that complement the dish: I don't fry french toast in olive oil, for example. if you need very high temperatures, it should probably be something like grapeseed oil, with a high smoke point. What other general uses of fats are there? Pie crust? Lots of recipes, but butter and lard are probably the two main contenders. What else?

Tasteless? It seems to me that canned tuna is anything but tasteless. I can easily understand those who don't like the taste, I think it's quite strong. And if the canned tuna you are buying is dry, stringy, and/or tasteless, I'd suggest finding a better brand!

To be honest I'm just too lazy to plan a week of meals ahead. I used to do it, when I was in college, but that habit has fallen by the wayside. I might give the cupboard a scan for inspiration before making a pseudo-grocery list (you know, a list that includes an entry called "vegetables"...). But that's as close to "planning" as I come.

I suggest "Watching" this topic: click here.

Canned tuna is a staple in my house, and as I ate it for lunch today (with lemon zest, capers, red pepper flakes, and olive oil, on pasta) it occurred to me that I don't actually use it in that many things. What sorts of things do you all use it in? Any good recipes to share?

Another effective strategy is to give it a really good sear in a pan before popping it into the oven, but that might defeat your desired smoke-alarm-free cook-in. I like leave the fat cap on, use a fork to poke holes in it, sear both sides, then bake it fat-side-up. I guess you could add a dry rub after the sear, but I haven't tried that.

I don't recall the exact circumstances, but I feel like it really took off with some celebrity touting the benefits of a gluten-free diet, didn't it?

Oh, I see. Well, brisket in the oven is among the easier things to cook. Basically just pick a dry rub you like, wrap it up in foil so it cooks at 100% humidity, and let it cook until it's done to your liking (I suggest a 225°F oven and target 200°F internal temp -- an all-day cook). I like to make a quick sauce based on the drippings, since there is so much of it.

Fat Guy, what did you end up doing?

There's been very little discussion of spices so far: are most of you doing like kayb and going with just eggs, dairy, and bread? Then topping it with something? The way my dad always made it he mixed cinnamon and nutmeg into the liquid mixture: I do that too, and also a little salt.

Wow. College bar?

Getting a well-balanced flavor profile with ad hoc substitutions is going to take some trial and error: the coriander does a nice job of highlighting the citrus flavors in this cure, and its absence will certainly be noticeable. But I think even without it, while you'll be missing that additional layer, my guess is that the confit will still turn out well.

In my opinion many of those things would probably taste good, but will pretty fundamentally change the flavor of the cure: I'd be more inclined to simply omit.

Google has announced their purchase of Zagat. From their post:

Philadelphia. ETA: Second and Pine, in particular.

OK, Janet, that sounded interesting (and very different from my usual), so I just gave it a go. I had to roast up a fresh red bell pepper because I don't have any canned ones, and I used Muir Glen Fire Roasted tomatoes instead of Hunts. Also, in retrospect my onion was much bigger than that, so I probably at least doubled up on the onion, and maybe more. Still, I thought it turned out quite well. The aggressive use of cumin really sets it apart from a fresh (or in my case "fresh") salsa. I'll be interested to see how it is once it's chilled down overnight (if any of it lasts that long).

Make extra: it tastes fantastic on its own.

I believe what they really mean is their "Mushroom Broth" rather than Mushroom Stock. See p. 6•19.

No, it had coriander seeds (at least, the version I made).

However, +1 on Jaymes' salsa recipe, which is the only way I have made salsa since seeing it here at eG. Naturally I have been known to doctor it in various ways depending on the day, but it's awesome.

Yeah, at $4 that better have been a big tub of salsa!

Yep, I don't think the mayo is fundamental to the flavor.

So you think that because they are "free" when you dine in, they should just give them away at the takeout counter as well?

Yes, the Joy recipe quoted there has you mash the garlic with a bit of salt, then just combine everything. And here in the US the only buttermilk readily available is cultured (though I wouldn't describe it as "yoghurt-like"). Use what you think tastes good, of course.