guajolote

How long does everyone think the duck will take to prepare. It looks like about 2.5 hours work to me. I just read over the recipe and it it looks great. I bought some parsnips 2 weeks ago at the farmer's market 3 weeks ago, I think they'll still be good.

I also like Russian Banana potatoes

All summer I bought Desiree - they're red-skinned and a little pink inside.

i've found that a dutch restaurant without any dutch patrons usually sucks.

you've obviously never cooked in varmint's chicken. the smoked butt would be excellent in the pozole.

chitlins: should I go out to eat or try to make them? history of chitlins Nero wolfe added chitlins to his corned beef hash

this looks good

there's a lawsuit about fake kosher veal spareribs: http://www.tourolaw.edu/2ndCircuit/May02/00-91160.html

Anyone ever had these? Sounds good.

We need to do some risotto too, Heather has never made it. Maybe we could all do Craig Camp's version?

Pressure washer. Although it stained the concrete pretty badly. I need to add some detergent to the water next time I wash off the court (likely some time in June). It makes the tricky drop shot a lot more fun though, right?

do you have the first one? the red cover and the picture of RB pre-plastic surgery?

D.F is "de effe" (?), or Mexico City. I would make pozole, with some side dishes. pozole is a pork (or chicken), chile, and hominy stew.

could you provide us with an idea of where "southern" Mexico ends and "Northern" Mexico begins. If your dividing line is D.F. I can help you out.

varmint, what did you do with the congealed fat on your tennis court?

Lamont (from Sanford & Son) or Aunt Esther (same show). No other names will do. grady

ny eve party info

I've also had a friend who smoked weed in Charlie Trotter's bathroom, so they aren't watching you that close. Or maybe that's why they follow you to the bathroom now

I've had the best brussel sprouts of my life at Charlie Trotters. Just eating those 3 brussel sprouts was enough for me. they came from that farm in Ohio that dave posted link to last week.

this one?

is the duck anything like this?

i'm in for the duck too, but someone will have to "explain" the procedure to me.

made a sauce of onions, garlic, shiitake, red wine, chicken stock, tomato paste, and bay leaf cooked 1 lb. of penne made a bechamel, added nutmeg, 1/2 cup provolone, 1/4 cup paremsan, tempered egg oh yeah, there was bacon in the 1st sauce. mixed the pasta w/ the 1st sauce, put in casserole, baked at 350 for 30 minutes i wish i had another egg, it would have made the top more custardy

who's this aurora chick?

here's more about the little chickens or whatever they are.