Heartsurgeon

if i'm roasting duck or turkey, i cook to 161 internal temp (with a brine). can't see why goose would be different. expect TONS of goose fat to be rendered (which i would strain and freeze for future use).

well, my third effort at sous vide this week... 1)removed the both legs and thighs from a 21 pound turkey. 2)applied the Keller rub (salt and thyme) for 12 hours to the legs/thighs, bagged in the fridge . 3) rinsed each leg/thigh piece, and vacumn sealed it in a bag with 1-2 cups of frozen duck fat, and some pepper. 4)sous vide for 10 hours at 180 degrees i brined the remainder of the bird (breasts/wings, 12 hours) and roasted it in the oven to an internal temp of 160 degrees over about 3 hours...perfectly cooked.. the sous vide leg/thigh meat was spectacular...succulent, fell of the bone, and so favorful, it made the breast/white taste meat tast bland.. highly recommended... confit of turkey legs!!

I have tried several malt additives and have the following observations: 1)substituted a bottle of "malta" drink for an equal volume of liquid..added plenty of malt flavor, didn't really think it was perfect.. 2)added non-diastatic malt and diastatic maltto the mix..love it my current formula is 1000 gms flour 750 gms water 20 gms salt 20 gms malt (a 50:50 mix of diastatic and non-diastatic malt powder) 12 gms of yeast I form "mini-boules" - individual size servings (about 24 per batch of dough), let them rise for 2 hours. about 15-20 minutes at 450-500/degrees on a baking stone, with the requisite cup 'o water in the broiler pan underneath. fab crumb, excellent "bready" flavor, nice crust.

Flipped by another episode last nite.... El Lardo and the thin one eating breakfast, having an insipid conversation... Burning a bunch of seafood on a barbeque grill and watching El Lardo shovel it down his piehole, while the thin one picks at thin seafood with her thin fingers... I used to want to visit Spain... This show has killing that desire completely.. A morbidly obese dude and an anorexic together on a food show... who thought this show up???? The only bright spot is Bassols...she is smokin hot... Get rid of El Lardo, the thin one, and Chuckie Shumer, and LET BASSOLS HAVE HER OWN SHOW. That could be an excellent show..

Watched another episode out of self-loathing.... The Large One and Chuck Shumer eating cheese and drinking cider in a stone hut.... that's all I can remember about the episode....literally.....so unmemorable, that i can not even summon up outrage..

"there are quite a few giggles in each and every episode' those sounds aren't giggles.... they're the sounds I make when I'm having sleep apnea....

Trapped into watching another episode... Just sad... Highlight of the episode was watching Bittman/Paltrow/Bassol take a nap... I kid you not... They teased me briefly when they talked about barfing after eating a big Churro... Paltrow, Bassol and Bittman hurling could have really made the episode special, and changed my feelings about the entire series ("a gritty show about dark underbelly of epicureanism") But alas, no "feeding the cat"..... I'll watch a show if it provokes outrage...nothing beats shouting deprecating remarks at the TV (al la Ignatius J. Reilly)... But this...this has descended into boring and sad...

i enjoyed Batalli cooking on moloto mario, and learned about "balance" in flavors from him. but this show is bizarre. a I am disheartened by how abjectly unhealthy Batalli looks.

lord take me now.... i watched another episode tonite, and it was WORSE!!!! basic story line... mid-life crisis/middle aged/paunchy guys drive around spain with two younger, hotter women. the guys act all-knowing the "girls" giggle and act seductive it's gross. they had the women naked or near naked (taking a shower in a bikini, soaking in a hot tub) while the guys went out bar hopping together, eating tapas. vague overtones of homosexuality and Batalli...my God man, learn some self control...gnawing at tapas with your pork-pie fingers and then giving the saliva seasoned dregs to Bittman (who dutifully gobbled them down). Bittman is an insufferable know-it-all (kinda like a culinary Chuck Schumer), and Batalli looks like he's one bite away from exploding. It's actually a morbid experience watching Batalli killing himself...a culinary snuff film where the murder weapon is food.....

another insipid food show every dish consists of some spanish product.... drizzled with spanish olive oil dusted with spanish "pimenton!!!" its an entire show about product placement (heck the name "Made in Spain" should have been a warning). As far as enthusiasm, Andres gushes over every dish "so simple!!!" "so amazing!!!" "so perfect!!!" so much, either he's gonna bust a brain aneurysm, or I am, before the end of the season.... not so much cooking....more like assembling...of course, all out of spainish ingredients. i guess i''ll just hop down to my local spanish food importer and pick up some key ingredients.... by the way, am I the only one that thinks spanish "Pimenton!!!" takes like ground up cigarette butts??

vain self-indulgent narcissistic not a good cooking show not a good travel show not a good show...period it's a show about celebrities...being, well, celebrities.... why Paltrow is on the show is anyone's guess (makes Batali look even porkier than he is, and that's saying alot). i guess she has screen cred (she's the biggest celeb of the bunch).

crush separate seeds boil (concentrate) freeze frozen grape juice concentrate.

well, i bought some non-diastatic barley malt from King Arthur Flour, added 20 grams to 1000 grams of flour (80% hydration) extended rise time (i like 2 hours or more) excellent crumb flavor improved nicely..more "bready" just started to experiment with it.. not sure how it effects the crust..in the current batch of bread, the crust seems thinner..don't know if its the malt, or the cooking time i will report back as the experiments proceed.

If anyone is interested, i can list my 3 favorite recipes: Meyer Lemon Ice cream Black Walnut Ice cream Fig Ice cream i have yet to master a really fine Pistachio ice cream..primarily because i have not been able to get really good unsalted pistachios...

make a pizza!! i use wolfgang puck's dough recipe i like to use a cheese topping of aged cheddar and smoked gouda chop up the brisket and sprinkle on top' salt and pepper drizzle with olive oil that has been flavored with several crushed garlic cloves you can make a pizza out of ANY left overs with that cheese base and the garlic oil and it will taste great.

you could always make lamb sausage grinding meat scraps and offal (like lung) with Ras al Hanout seasoning...it should be fabulous. If your really committed to using it "all", you could make the sausage casing yourself out of the small intestine. there is also a turkish street food item called Kokorec (uses all the small intestine from young lamb) - look it up on Wikipedia...(I have no idea what this tastes like, but if it sells on the street, someone must like it) Lamb Brain poached (hot, with butter,lemon, salt and pepper), cold with salt, pepper, lemon, on a bed of lettuce... is heavenly (think of a pate) finally, the bones can be used for a lamb stock...i like the French Laundry technique.. i was a little put off by the dude's dirty finger nails, and the rather unhygienic approach to slaughter..how clean was that saw??

just ate at LuLu's based upon this boards advice..had a delightful meal food was very nice service was exceptional ambiance was "bistro" value was very good - outstanding meal for the price. ate at Barringtons a few months back..the food was better, but at a much higher price. I'd be very happy eating at either of these places again.

Zoe..greeting from a displaced Gopher (now in N. Carolina). a couple of questions. 1) convection bake? you thoughts about "convection" versus "regular" bake. 2)flavoring elements..adding malt or substituting beer (Guiness or Anchor Steam beer) for some of the water. thanks!

[how about asking a manager at your local Whole Foods where they/you might get some, or asking your local high end restaurant where they source their salsify from? i googled "black salsify recipes" and got this http://nymag.com/restaurants/recipes/inseason/44465/ it lists a chef with a recipe, and source in NYC..sort of... here is the source for Black Salsify: Paffenroth Gardens 95 Little York Road Warwick, 10990 Orange County (845)258-2539 E-MAIL For Information

did you try googling wholesale black salsify? i get a bunch of regional wholesale veggie/fruit vendors..perhaps one is near to you.

well, i returned for dinner...it was bad.. worse crab cakes i'v ever eaten...and tiny (appetizer) wifey got scallops..overly salted, and served on a cold plate.. oh well...back to waiting again...the place has a great vibe, and the decor is all eye-candy and nice, the service was excellent....but the food just disappoints. surprising when the mother-ship (Bernardin's has solid food)..

http://www.localharvest.org/store/item.jsp?id=7016 $34.00 1 pound organic dried unsweetened cranberries... try googling unsweetened dried organic cranberries

you can buy "aristan" shoyu from Sur La Table, also earthy.com has a nice selection of upscale soy products..

update on Bleu ate there again, service and food took a great leap forward...as i thought it might plan to try it again in a month or so to see how it progresses.

you could get a pound of organic dried cranberries at www.tierrafarm.com or www.sunorganicfarm.com each about $12.00 for a pound (plus shipping) just google organic dried cranberries.....