Aloha Steve

Do any of you folks live with a Teenager? The current drink of choice in our home is Crystal Light Fruit Punch. By default I am tasked with keeping the watch so we never, ever run out. When I go to fill my glass, if there is a 1/2 inch left in the pitcher, I KNOW it was the Hormone Kid. Even though the rule is, if you take the last of it, you must make a new pitcher. He NEVER takes the last therefore never has to spend the 2 minutes opening the little tubs, pouring them in the pitcher, adding water and stir. Is it being polite ? HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA Its called The Teenage Creed, "I have therefore everyone else can $%@%% off."

What is that ? A newly discovered spice The ingredient list looks fabulous.

AND how did it turn out ?

Thank you Dorie for the guidance. We will be going to Paris tomorrow night for a couple of weeks. I hope to see the City afresh, thru your writings as well as having just read JC's "My Life In France" We are in the 4th ARRA, usually don't make it past our 'market' street two blocks away. However, this time we are determined to broaden our travels for and about all things food. We are a 15 minute walk to E.DEHILLERIN, pass it every time we go to the Louvre but never stop in. This time we go inside !

They have even put a Apple wireless keyboard in a dishwasher and it worked afterward so THEY say. It is product liability, plain and simple which causes the manufactures to write directions as if to children and to be OTT in warning scenarios. It is because: FACT, we live in a litigious country. Our country is the number one consumer of many products therefore directions are written for the lowest denominator, hoping they might read said instructions before usage. For us enlightened foodies, it is humorous and maybe stoopid too. Of course someone of my superior intellect can just rely on his innate ability to know correct directions and techniques. As exampled here.....egullet post

heidih, Linzer Torte 'cookies' are my wife's and my current favorite. Would kindly share your recipe ?

Artoeat would you please share your recipe. Thanks

ZEST: Steve the Master Chef, thought that meant, the graded flesh of the fruit the recipe called for. I made sure to get ALL the peel and the pith cut off, thereby leaving the fleshy part. I squeezed out the juice first, so the flesh would grade easier After a few months of this, I bought The Microplane Zester. Reading all the glowing reviews, I figured this was what I needed to get all the smushy stuff easily. It actually made it harder, cause it graded the flesh so finely, it stuck to the underneath of the blades . Hmmmmmmmmm Something is amiss. (Ya Think) I finally decided to consult my cooking library for a tome that would give me a better technique. The first place I looked was "Martha Stewart's Cooking School", NADA. Next, "The Cook's Book"-nothing and then "Baking: From My Home to Yours" same thing...... no the dummy's guide for HOW TO ZEST. THEN, what I did, what I usually do, the first thing when on a quest for enlightenment, (I wish I bought the stock a long time ago) I GOOGLED IT Now MASTER CHEF STEVE, has a new way of ZESTING..... I will never again, do it the way I use to.

I'm putting together my baking artillery. In BFMHTY, Pyrex glass cake pans are the favored 'pan' for cakes. Can anyone help me to find these? All I seem to get in my searches are used ones. I have no round cake pans so I have the opportunity to get right the first time. Does anyone have a recommendation for the ideal width of tart pans for the recipes in the book? I just read in one of the other topics, how when you try a new recipe, it calls for a pot or pan which one does not quite have. How true, I just bought a 10.25 tart pan and I think for recipes that call for a 9" , the extra 1.25" might really effect the outcome. Now I'm looking for a 9" one, as I am buying new, want to get it a 9 incher exactly and all I seem to find, of the ones I want to purchase, are 9.5" 9.5" is not so far away from 10.25, LOL round and round we go !!! Dark color makes for dark crust or regular tin, does it make a difference? I am eager to start making these wonderful looking and sounding recipes!

In surfing the web I cam across this book " La Varenne Pratique" by Anne Willan. Some reviews say it is better, in terms of simplicity and is better photographed than La Technique. Can anyone comment, SVP ?

No Sous vide unfortunately. What temps would be OK to cook to?

I have a 10 LB Wagyu beef brisket roast to cook. (OK say that three times very fast ) I've read about some great recipes on the EG site. If you'd like to suggest one that be great but that's really not what I'm after in this thread. I've just read that if one cooks a Wagyu beef steak cut, the same way as 'regular' beef it will end up a boringly tough, dry piece of expensive meat. IF, that is true for steak, must I do something different for the brisket ?

I'm reading MY LIFE IN FRANCE, by Julia Child with Alex Prud’homme right now on my Kindle. Its very interesting and I cannot wait to get back to Paris in a couple week's time to see as J did.

Geoff, please find the recipe and post Per favore

I bought mine yesterday off of Amazon France, from a 'other' seller and paid 29.90 €, plus 10.40 € shipping. Total with exchange rate about $60. Amazon itself is out of stock but if you click other sellers, the entity I bought it from still has them in stock. MACARON AND the shipping should be a bit cheaper to almost all of you then it was to me in Hawaii' Now all I need is a translator.

Here is the end result. I waited about 4 hours after dressing, drizzled aforementioned EVOO w salt & rosemary on right before putting into 425 oven for 30 min. Turned it down to 350 and when the temp hit 143 took it out and let it sit for about an hour. Crust terrific, flavor good. I will be able to tell more tomorrow. Its 10:25 PM & I burned the inside of my mouth earlier It came out just a tad above medium. We have been eating our meat medium-well, so we are slowly training ourselves to eat meat a lower temp. I did follow Dave's directions to make gravy. It came out good but it does taste like a beef gravy as Ross thought it might using the beef flavor. I should have known better as I have been working with this demi-glaze for a while now and I know it is very strong. I want to thank you all and as I am enjoying the meat I will think of all the help I was given. Even my wife who does not like lamb, tried it and asked for seconds.

I'll be spending Thanksgiving with my sister who lives in Goodyear, my parents are coming too. Thursday night is at my cousins who loves to cook Janet LaDue She has helped me for the last year with all the cooking 101 questions. I cannot wait to eat at her house! Every year my parents go and rave for months about the meal. Anyway, I will asking a week or two before for suggestions for restaurants. We will have my Nicolas, age 5 with us and I can probably get him to sit thru one 'fancy' restaurant's meal. Any chance Binkley's is kid friendly or at lest tolerant? FYI, before moving to HI, I lived in Scottsdale for 3+ years. I do remember eating some great meals.

Not sure why the pix did not load above.

Ok, I trimmed out the large bone on the butt end and took out the shin bone. By then it was sought of butterflied. I took advantage of that and put a good deal of the marinate/paste inside and tied. As I made many cuts inside to take out the bones, the marinate/paste got into a lot of area. I used fresh Rosemary, minced garlic, honey, salt, a little lemon juice, lemon zest and honey. I cut slits on the outside all around, maybe 15 and filled in with mixture. Salt & peppered outside and it is now sitting in the roasting pan in the fridge. Not sure if I will, spread VOO infused with blood orange salt & pepper again before I put into oven. Also not sur if I will leave it overnight to soak up all the flavors or the three hours. I am grateful that the butcher at Lobel's started the cut of the large bone at the butt end. I didn't ask for it that way but being LOBEL"S they knew to do it as a matter of course.

Dave, I have beef, veal and chicken demi-glaze, would any of these do instead of lamb stock?

Hey fooey, are you trying to have me burn down my house, nay the whole block? If I attempted that I make CNN news. I love Kalua pig and cabbage. I even knew how to make before being eGull-a-tized but I started with pig already out of the imu.

Thanks guy's, got a good idea of how to approach seasoning and cooking, I'll be sure to wrap the bottom with foil. I'm going to cook it in my oven on the convection roast setting. Should I wrap the bottom right from the start ?

Its a bone-in and the top 1/3 is tied with butchers twine. I have never cooked Lamb before let alone a piece that weighs more than either of my two dogs! I think the idea is the same as a Beef Roast, either hit it high for a short period of time, then lower temp or vise a versa. I'm with the hit high, get a crust and lower till the temp hits the mark one wants. What I'm asking for are tips, seasonings, anything else you folks can suggest. Thanks! I think it should have a name.....Bo ? LOL

Write Dorie Greenspan for recommendations as she lives some of her time in Paris.

I may not be able to afford to heat my oven, but my freezer is well stocked as I have taken the plunge and ordered a pretty fair share of meat from Lobel's. The two different cuts I've tried so far, were absolutely top shelve in the taste department. I have a whole leg of lamb getting ready to be roasted this weekend (am searching for a recipe to do that bad boy justice) Customer service is excellent. Ordered Tuesday night HI time and was in my hands Thursday at 10:30 AM. One of the cuts received, I felt was not as advertised. I wrote customer service, I was responded to within 24 hours......was asked a few questions and for the photos I had (I had taken a few of my concern)......long story shortened, Evan Lobel, personally called me (lesson to self) result... a very happy ending I can only say that I hope my customers feel as good about doing business with my company as I do with Lobel's. I am looking forward to putting my next order in.