guajolote

Wednesday or Thursday fine with me. How old is your little baby? I have a 13 month old who my daughter has nicknamed "the damager." Does anyone know if they're serving food yet? If not we could go to the Middle Eastern bakery on Foster and get some snacks.

I'm in but probably alone. I'll bring pickled mushrooms and a beet salad (If everyone hates beets I'll decide on something else). What wine goes with gumbo?

I made: Grilled shrimp marinated in garlic, ancho powder, smoked paprika, lime zest, and olive oil Grilled New Potatoes Grilled Asparagus Salad Roasted Broccoli (Jim Dixon's Cauliflower Method) Cucumber Salad and my wife brought home from a party: Lechon Stewed Skirt Steak w/ peppers (I have to figure out how this was made) Arroz con Gandules Flautas de Picadillo Tostones Served with Basa, a Spanish white from Rueda

Fried rice with leftover smoked pork butt is dreamy . Leftover smoked ribs or brosket is also good.

Do NOT pour boiling or very hot water in the crock to sterilize it. I did that many years ago and broke a very fine old crock. Weak bleach solution? That's what I used to do when homebrewing.

oops

Is there any evidence that eating hot (ie chiles) food helps deal with hot weather? Most countries where lots of chiles are eaten (Mexico, India, Thailand etc.) also have a hot climate. Personally, I do think it helps and I eat more hot food in the summer.

It wasn't in my fridge, but my neighbor just gave me his last can of Old Style, with the Wrigley Field scoreboard on the back. He just left for more beer .

Too many food sanitation courses? Botulism grows at a pH of 4.6 or higher. Fermented Sauerkraut has a pH of 3.5. That's a difference of over 10 times, so I'm not worried.

It's OldE English 800

I saw some cabbage at the Farmer's Market last week, so I'm ready to try to make my first batch of homemade sauerkraut. I intend to follow the instructions from The Joy of Pickling, which I really like. Any tips or suggestions? I'll try to do a sauerkraut log w/ pictures like Klink's sausage diary.

I'm out Me likey spicey.

The confit just finished. I added about 4 oz of schmaltz to the duck fat while cooking. When I put the confit in the fridge to cool, there wasn't quite enough fat to submerge the legs/thighs so I poured in 2 more oz. of olive oil. I'll let you know how it turned out in a month.

It's a fixed meal, like charlie trotter's. According to friends, they ask you when you get there is this your first time, fifth time, etc.. What you get is based on how many times you've been there. If someone told me "The third time I was there I had some awesome larb" I would ask to have that dish.

Smoked duck breast and duck liver (anyone ever had smoked foie gras?) Sauteed Zucchini Rice Pilaf w/ snow peas (made with duck stock) German Trocken Riesling

My 4 year old daughter Iris and I have been making sorbets together lately. When we were at Maggie's a couple of weeks ago, Maggie gave her a taste of the ice cream her husband Lou had made (which was excellent.) Iris tasted the ice cream and said "It's good, but the melon ice cream I made with my Papi is better."

J-Lo's favorite mushroom

My wife and I are going to Arun's in 1.5 weeks. I've heard lots of good stuff and lots of bad stuff (overpriced, boring food, poor service). What do the egluttons think? Also, wine recommendations would be appreciated. For White, I was thinking about: 1998 Pinot Gris 'Clos Windsbuhl,' Zind-Humbrecht 1998 Clos St. Catherine, Domaine des Baumard 1998 Scheurebe Spätlese 'Haardter Mandelring,' Müller-Catoir For red 1998 Barbera d' Asti DOC Pomorosso, Coppo 1994 Monticello Gran Reserva Rioja, Bodegas I wish they listed prices

Jambalaya, a-crawfish pie and-a file gumbo `Cause tonight I`m gonna see my machez a mio Pick guitar, fill fruit jar and be gay-oh Son of a gun, we`ll have big fun on the prairie? I'm a definate maybe.

It's going great, as I said the thighs/legs are salted. The fat is rendered and I'm eating duck cracklings. I'm going to smoke the boobs for dinner. I'm going to add my schmaltz to the fat tomorrow to make the confit (thanks for the google/chowhound help ). Maybe I'll save the confit for the paella party.

Just a little OT here, one of my pet peeves reared its ugly head just now on reading that. Marinara sauce has nothing to do with present reality. Originally, marinara sauce came to refer to a seafood sauce made with tomatoes. Now, it's just tomato sauce. What I'm sure you really meant to say is that you make your own sugo di pomodoro, but for some reason it came out as "marinara sauce". Ok, back to your kitchen cubicles. Soba After I praised you for making your own stock I stand corrected.

Where? Let's grab it!

Wild Mushroom Risotto Lucky you, did they also have venison (meat)? How much for the bones? Where's the market?

Amen brother. Active cooking time in making gallons of stock is about 10 minutes, and it makes your house smell good. I have some duck stock simmering right now. I also make my own marinara sauce, but I'm sure most people here do.

I have my legs salted and am rendering the fat from the trimmings. It doesn't look like I'll have enough fat to cover the legs. What should I use for the rest of the fat? Schmaltz? Olive Oil? Clarirified Butter? Or where can I buy duck fat in Chicago?