NeroW

There's another thread on this, but I don't know how to post links. It's called something like "What We Eat When No One Else Is Looking."

You can do the medallions with a blueberry-rosemary risotto, for something a little different.

I don't know . . .

Did I already say that I was coming, too? With a boy, and a Hobbit.

That's actually what I thought of, too.

Hook it up, Rover.

Ah.

I saw a little pamphlet-type thing in the grocery store line. It was a Dr. Phil Diet pamphlet. Sacre Bleu. Is he qualified? For any of this?

I like the flexipans that have all the little compartments. They're cute for baking rice puddings in.

More chicken, folks. Bwak bwak! Took it apart--it's getting easier now that I understand one must use the tip of one's boning knife, and not the edge. I only wanted the breasts for last night, so I set aside the legs and thighs to use (more satisfying-ly) this evening. Rubbed a saute pan with butter, threw in some diced shallots, slathered the chicken breasts with coarse salt and white pepper. Threw them in the pan (presentation-side-down, don't you know ). Dumped in some white wine, a few cups full of quickie-bogarted chicken stock, and a hit of white wine vinegar just to cover the chicken. Threw in some Microplaned ginger, half a stalk or so of diced lemongrass, a few spiky star anise pods (anyone ever step on one of these? ), and some black peppercorns. Covered with parchment paper and let it poach about 4 minutes per side. Took the chicken out, cranked up the flame and bubbled about half of my poaching liquid away. Added heavy cream, bubbled a bit more--the whole "coating the spoon" idea. Strained it, hit it with butter, lemon juice, and some minced basil and cilantro. Made a quick white rice pilaf with scallions and ginger to go alongside. It was rather uninteresting, but I did pilfer a handful of black sesame seeds from school, which I toasted and sprinkled over the top. Tonight I think I will do a jerk paste for the legs and thighs, if there are habaneros to be had.

While standing one must put their hands (antlers) to their head and turn once around or if on a wave runner, one hand is on the throttle turning the waverunner in a circle and the other hand is doing a 1/2 antler. It is really just a way of making an already intoxicated person who forgets to do an antler dance even more drunk w/a penalty shot for forgetting. Oh! I didn't know that dance had a name.

I always do. EDIT: to say I will never again drop a star anise pod on the floor, not pay attention to its final resting place, and step on it with my bare foot.

This thread brings back Bad Memories. Which, at times, can be good. One of the things I did to distract myself was choose foods that I wanted to perfect. Cheese souffle, flaky pie dough, bernaise sauce, what-have-you. Then I would make those foods repeatedly until I felt the technique was second nature. Also, I looked at a LOT of eGullet.

One time, I halved a recipe for New York Style cheesecake. When I was mise en place-ing, I forgot to halve the sugar. I dumped the sugar into the mixer before I realized it. The sugar was just resting on top of the rest of the batter, so . . . I got out the Dustbuster and vacuumed (what looked like) half of it up. Cake turned out fine.

WTF, I've had this song in my head all day.

Turducken is never over. It's funny!

Er... "Sounds like?"

nerow, please don't drink that. thanks. regards, tommy I'm so confused now, I don't know *what* to drink.

Ate at Mr. Beef yesterday! I wish their fries weren't so short. That's the only thing I don't like, is the tiny fries.

Turducken just makes me laugh my ass off. I don't know why.

Dudes, I have a lot of this stuff in my kitchen. We must be in "different places in life," if JIF and Ramen and Cup O'Noodles are embarrassing! I'm cleaning out the refrigerator when I get home. Sure to be some finds in there.

Dave, what are nanobots?

Are you using the recipe from a recent issue of Saveur? I wanted to try that.

Exactly what I was going to say! Me, too.

I think so, too. I find that refrigerating for a half-hour or so after dipping promotes adherence. I'm in a Poultry class right now, and I need a lot of practice efficiently taking apart/boning chickens before the Practicals start. So I've been making a lot of chicken at home. Last night-- Boned that slippery little shitter after much second-guessing of myself and cursing of the chicken, pounded out half of it, stuffed it with maple-pork sausage (stolen--er, liberated --from school), rolled and tied it, lots of coarse salt, black pepper, a little oil. Used some of the skin from the other half to sort of "lard" the rolled piece where I'd hacked it up a bit on the outside. Roasted it to about 150 F. Hacked up the carcass with my neighbor's rockin' cleaver, threw it into a saucepan with the wings, etc, browned them up reeeeeal brown, a handful of mirepoix, garlic, tomato paste/flour, then deglazed with sherry vinegar, wine and banged in some chicken stock, sprigs of thyme, and bay leaf. Strained, finished with butter and a little more vinegar. Served around some bacon-braised red lentils. Water.