Marlene

I may have to do that too. This particular crockpot is fairly old. It's got little flowers and stuff around the bottom ) How long should it take in a crockpot? 10 hours? 24 hours? I have to go to the gym in an hour. I'll put it back to low and leave the lid on while I'm gone (cats you know). Then I'll take the lid off when I get home if I need to.

Hmm, woke up this morning and it's still pretty liquid. I put it on last night about 11:00, left it overnight on low with the lid on. It' s now 7:30 a.m. I've turned it to high, but I left the lid on.

. I shall report in the morning

Oh Dave...I so hate to disappoint you, but there are, in fact, cornichons in those sandwiches. Look closely...they're in the bowl with the olives. eek! So there were

See that's what I mean. That's a lot of sandwich to put into one's mouth. Looks really good. And I'm with Dave on the pickles

All right. I've got my onions sliced and everything else ready to go. As soon as my crockpot container comes out of the dishwasher (never do by hand what my dishwasher will do for me is my motto ) I'm ready to go. Here's another question. Do forgive me if this has been covered already, but I'm a confit virgin so bear with me please Once the confit has been made and stored (I can just see me running out to by preserving jars in the morning ), when I serve it is is served: warmed up? Room temp? Cold? Thank you!

fifi, I'm sure I'm missing it, but what crockpot did you end up getting?

Thanks fifi. I wonder if I leave it on high, if it will cook down better with the lid on. I figured I'd try your basic recipe but add the bacon, if it works with the crockpot method. I have those ziplock freezer bags with freezer guard so they should be heavy enough. This is exciting. I'm having company on Sat for dinner so there's lots of things I can serve the confit with. Perhaps crumbled with some bleu cheese as someone suggested with toast points for Hors' d'ouvres.

Oh boy. I've become convinced that I have to try to make onion confit. Fortunately I have two crockpots. One that turns off automatically and one that doesn't. Now I knw why I wouldn't let hubby give the old one away. I just knew it would come in handy some day. so before I begin a few questions: Crockpot on high or low overnight Lid on or off? bacon precooked or thrown in uncooked? Can the confit be used successfully in french onion soup? I don't have any glass jars to store it in. Ziplock ok? can it be frozen? thank you confit masters

Good grief. How do you get all that in your mouth?

I imagine Barcelona to be a most romantic place. Your descriptions make it come alive for us. -Marlena the happy blogger When is the awards ceremony? I'll bet it's warm there. I'd kill for warm right now. Actually, I'd just like to be able to get to my BBQ (by sunday of course )

Fine they're all yours

Funny. The pickles I usually use in tona salad are cornichons (tiny little sweet gherkins). When I went over to the thread there were lots of folks agreeing with Dave that pickles do not belong...then moving on to claim that cornichons are fine. Though for Dave it is black and white, for some it appears Say yes to teeny tiny diced cornichons. Double no.

Sorry, it looked like octopus to me in the picture, and since I didn't have any of it, I guessed. Perhaps it was calamari

I'm a flaked tuna kinda girl myself. Made up with mayonaise or miracle whip (gasp), chopped green onions and celery salt. On plain white squishy bread. Cut diagonally of course

A few more: Lardo pizza Four cheese pizza pepperoni pizza Marinara pizza Desserts

Here (finally) are the photos of our eGullet lunch at Otto recently Sauces for the cheeses the wines Antipasti Baby Octopus and something else? Margherita pizza

We've had this discussion several times. Peter Luger's does not take credit cards other than their own. You can apply for a Luger's card online at their website. Otherwise, bring lots of cash.

Thx Sandy. For the life of me, I could not get the hang of the bowl lift in the store, which was another reason I ended up with the Artisan. Frosting next!

I'd be thrilled to have you continue your blog from Barcelona. How lucky you are! I love to live vicariously through others travels

The first thing one does when one gets a new toy is to play with it of course . So today I had to make a cake using my new mixer. All I can say is What took me so long to get one of these?! Never mind the muscles I'll gain just by lifting the thing out of the cupboard, I'm thinking of the muscles I'm saving by having it do all my work for me. Normally, my shoulder would be on fire after creaming butter and sugar for 5 minutes. Today, just put the ingredients in, and stand back and watch it go to work. I'm in love. With my new mixer.

Beautiful Gordon, thank you for sharing it with us. I trust your trip to our city was wonderful. We even made sure we had nice weather for you

So I ended up getting an KA Artisian mixer. Watts, 325, tilt head, 5 qts. Yes yes, I know the bowl lift is better. But at the end of the day, when I was looking at these things, thinking about what I would use it for, the Pro 6, was way more machine than I needed. I'm going to use this primarily for cakes and cookie batters, no dough etc, so I think this one will work well for me.

Ok, I really do need an answer to this question, as I'm going in search of a stand mixer tomorrow. Today, I was using my hand mixer, and this horrible watery chocolately mess leaked out of it. I shouldn't use my hand mixer for cakes. So.....which is best and why?

thank you for taking the time to be here with us. I lok forward to trying your restaurant the next time I am in town! With regard to your noise issues in the front of the house, the felt and sound panels will not do a whole lot to allieviate the system as you know. Certainly sound proof ceiling tiles would help, but you might want to consider a sound masking system. SOund masking systems were designed with the advent of the cubicle office are are designed to dampen the sound in wide open spaces. Without actually seeing your space (I'm a facility manager by profession ) this sort of system might work for you. Anyway, it's something to consider when you look at fixing the problem I apologize if this has been asked elsewhere, but do you have a favourite dish you like to prepare? Thanks again!