howard88

Today I had roasted butternut squash soup with cream, really good. Sauteed spinach with lots of garlic, (the way I like it) and a small portion of chicken pot pie. All vegetarian at Hackettstown Hospital cafeteria. The fare was really good, particularly the soup. Toll was Two dollars and fifteen cents.

slkinsey: thanks for the thread. very good and very intense. Started reading in my office, but had to defer finishing it until I arrived home and opened a bottle of sauvignon blanc. Dave the Cook or anyone I have a couple of questions. I have done a lot of brining with great results; i.e. chicken whole and parts, pork large and parts and rabbit. I accumulate chicken fat, duck fat and goose fat when cooking the aforementioned. Is there any down side to brining a duck? (haven't done that yet) in terms of finished product or the rendered duck fat to use again for various confit?

I just finished putting together my first duck confit using legs and thighs from D'artagnan. They are resting under duck fat in the refrigerator. I was thinking about doing the same with chicken thighs and legs. I have not seen this process done with chicken. Anyone out there with chicken confit experience?

Last nite I used twelve chicken thighs brined for 24 hours for broasted style chicken. I used a thin seasoned flour batter, with a good amount of black pepper, garlic powder, and celery salt. Coated each thigh in the batter and then dredged in flour. Into the pressure cooker for three minutes of frying in one and a half inches of canola oil. Then closed the lid and let it rock for 13 to 14 minutes. Put directly into a cold water bath, removed the chicken to rest on a grate and started over again. Kept the chicken already done in a 200 degree oven. It was tender juicy and flavorful. Time intensive when you are cooking a large quantity but not too much of a hassle if u only cook a "normal" amount.

Jason: Your picture of the Lobel's strip looked so inviting I now have fork marks on my new Dell monitor. Was the taste as good as the picture?

When dining I like to focus on the food and my dining companions. Hence intrusions which are superfluous to the experience are just not what I want. Any violinist, flutist, accordinist, guitarist etc. etc. practicing theme from a summer place or lady of spain can play it somewhere else but not at my table. I mean what do you do. Stop eating, Stop talking, remove your hand from your dates thigh and look toward the musician with some sappy smile until they finish their jingle. Let me simply sip my wine and eat my pasta without the interruption. If I wanted a live concert that is where I would freakin be.

I make a lot of my own soups. I store them in the freezer in pint and quart containers to pull out when the need arises. Rich turkey broth turned into a thick creamy soup with chunks of turkey, rice and heavy cream. Split pea soup with ham, enhanced with turnip and heavy cream. Beef barley with mushrooms and heavy cream. New England clam chowder with lots of clams and heavy cream. Lobster bisque with heavy ... Chicken soup with matzo balls or kreplach; no heavy cream

This Saturday evening three of us had dinner at Zoe.s. Two of us had Tanqueray martinis to begin. Cold and perfectly dry. Appetizers which we sampled included foie gras, crab cakes and restaurant smoked salmon. All very good. I enjoyed the foie gras which was served with pears in a pleasing not too sweet sauce. Entrees were the filet mignon with truffled mashed potatos, duck breast and leg confit with spaetzle, and rack of lamb with mashed sweet potato. The three dishes were well executed and fine. The winner was definetly the duck. It was as close as you can get to perfect. We shared a bottle of Sonoma Sauvigon Blanc. Desserts were a huge portion of creme brulee, cheese tasting of two types of goat cheese, a blue or stilton and a gouda served with berries and fresh bread, pumpkin cake was the other choice. Dessert was accompanied by Mexican and Irish coffee and a pot of regular. All good. The Mexican coffee was the stand out, along with the creme brulee. Eighty-five dollars per, with tip. Terrific meal and we'll be back.

WOW: What a day it was. Thanks to Jonathon and Nina. It was a pleasure meeting you and that fabulous son of yours Jacob. Jason great conversation and terrific pictures. Elyse your pecan pie is top of the world. Rachael your jello mold was a work of art. Fink, the most tender tasty temptatious (is that a word) pork I have had. The sides were so good; from the samosas to the collards to the dumplings and everything else. Just one thing, Herb could you use just a little more vodka next time. It was my pleasure to meet and eat with all you all. Taylor and your wife, your flat bread rocks. I so look forward to the next time.

I too succombed and purchased a Ron Rotisserie. I just set it and ...I can't remember what comes next.

Hunan on Speedwell Ave near Hanover Ave. in Morris Plains is an o.k. place for Chinese.

Here goes: Like: Alan Richman: like his reviews and his short stint on the food network. David Rosengarten, loves his food and is thorough in his cooking presentations. Justin Wilson RIP: Great personality. Bourdan good books, great show. Lidia Bastianich has a true feel for southern Italian dishes. Jacque and Julia: two masters of the culinary world. Dislike: Mharthha Barefoot Contessa: one segment had her in a bathtub covered in suds with her feet sticking out. Real appetizing. Flay should stay away. Iron Chef: Nothing like having corn as the main ingredient and then go on with stuffing the cob with fois gras and white truffles and deep frying it in a lobster infused tempura batter served in a sauce of veal glace with specks of durian. Most of the audience can certainly relate to those dishes. Jamie: is he too old for Ritalin?

Howard88: I will be accompanied by 2 guests. I will bring extra extra cole slaw. Total = three of us.

For your next white trash party consider a family sized can of Chef Boyardee Ravioli and you must include one of the large green cardboard containers of what they call parmesian cheese.

I do all the cooking in my household. When I am alone I take it as an opportunity to treat myself well. I like to keep it simple, so its a large lobster or quality shrimp or steak.

I had carbonara in Florence a la Mario's version and it was simple and outstanding. When I prepare it I use the standard Mario recipe but I add shallots and heavy cream. It may not be carbonara but its damn good.

I have also struggled with the rust issue and finally gave in. I purchased very heavy porcelain coated iron grates for my weber. I love them. No rust.

I would love to see your butt after four hours on a weber.

After I powerwashed my deck, I was looking for more stuff to clean. Have someone hold your sieve at arms length, take careful aim and your powerwashing.

I tell my girlfriend; its her turn to cook.

Come on u guys, get real. Canned tuna and the resulting salad which is usually eaten in sandwich form may not be among the greats in sandwiches but done right, it is definetly a good sandwich, readily available in your pantry and easy to put together. Pickles and relish products as a tuna salad ingredient are only used by those who do not care to make really good simple tuna or simply contlinue to use pickles because they grew up with tuna prepared that way. I use solid light tuna in oil and a good solid white tuna in oil. I mash the tuna with a fork until it is all seperated. I scoop in a lot of Hellmans and a teaspoon full and one half of dijon, add a little salt and freshly chopped chives. Simple but good. Regarding the soft shell crab analogy. Saulteed or fried soft shell crabs that are fresh, plump and juicy is one of the oceans subtle but superb delights.

Hot corned beef and pastrami, must be "plate" and nicely fatty, with chopped liver on rye. Usually a number 3 at kosher and kosher style deli's.

This sounds like a fabulous event. I would like to bring cole slaw which I have been making and improving for many years. So count me in for 2 people.

/Why not use some of the cabbage to make Bubble & Squeak. All you need is potatoes and the cabbage and some good type of oil or fat. Recipe is available on the Food Network under the Two Fat Ladies.

Due to severe downpour of rain, I decided to cook the chuck steak inside. Four minutes on each side on a very hot grill pan and then into a 425 degree oven until internal temperature was 133 degrees. Let it rest for 8 minutes and dug in. The taste was mildly soy but the full flavor and intensity of the chuck steak came through nicely. It was done medium rare on the rare side and was tender. I did add a couple of tablespoons of brown sugar to the marinade which I forgot to include in the recipe.