Recoil Rob

Had the truffle/parm fries last week in Westport, CT. I felt like I needed a shower afterwards.

Thinking of a Christmas roast, has anyone sampled their dry aged recently? I'm near the original store in Norwalk. thanks, Rob

I was.

Selective breeding is not artificially fattened. We'll have to disagree but thanks for your input.

Like I said, free range, organic.

I agree, probably a simplified process. How long would you actively poach a 5lb chicken and how long would you let it rest in liquid?

No rotisserie setup. To me rotisserie is a cross between grill and roast. I spatchcock for the grill and truss for the roast. I'm leaning towards the Canton white, may experiment a little....

Well, you should know. Here 's the one I read, something about the ice water firming up the skin. And another..... This says OK to cook day before.

Hmmm. The recipe I just read says to cool chicken completely in a ice water bath. Is it served cold or at room temperature? Can it be made a day before?

Organic, free range from the farm next door. They do about 3 kills a year and we stock up, this one's been thawing in the fridge for 2 days. About 5-6 lbs. I done spatchcocked on the grill with many different rubs/marinades/herbs, most recently with shio koji, all wonderful. I've roasted with salt at high heat in the oven ala Keller, again, a splendid meal. We've butchered into pieces and fried, stewed, sheetpanned, cacciatori'd, oven baked with fruits, eastern spices, western spices, some better than others. I have smoked chicken, seems a waste of time that would be better spent with a brisket. Anything I've missed for a summer meal?

Thank you Dave.

Thank you Baron.

Hopefully straightforward. I wish to make a gamebird terrine for the holidays, being a hunter I have pheasant, duck and grouse in the freezer. Since game is not as popular here in the US as in the UK most of the interesting recipes I am finding through Google are coming from the UK. They all list as a primary ingredient roughly 500-600g of sausage meat or sausagemeat. Here in the US sausage meat is uncased, spiced, ground pork, such as Italian sausage or breakfast sausage. But I am thinking the Brits use the term to mean un-spiced ground pork with fat, as this is an essential ingredient for most terrines and pates. Am I correct, is UK sausage meat plain ground pork shoulder or pork with fat put through a meat grinder, unspiced? thanks, Rob

Sorry, meant a 10" Springform, area 78.54, three 6" area is 84.81.

I'd like to try this recipe from Saveur for Hazelnut Sbrisolona. It calls for three 6" Springform pans but I really don't feel like shelling out $35 - $45 for three 6" pans that I may only use once.. The total area of three 6" Springforms is roughly the same as one 9" Springform, other than aesthetics do you foresee any problems doing this?