howard88

Steve I don't want to give you inaccurate information. I am thinking 12oz. I just weighed one on a very cheap scale, already cooked and it came in at 9oz.

I have been buying duck legs and thighs for $1.99 per package on sale at shoprite. This is D'Artagnan and it is on sale a lot ( every other week) in Northwest Jersey. Excellent quality.

Anything chocolate.

I use the curse-scream-yell in frustration method at not being able to find the recipe I need;and then ask my girlfriend to find it.

Suzanne F: I am eager to hear the results of your crockpot duck confit. As an aside, I put a whole five pound chicken in the crockpot on a bed of onion, celery, carrots and garlic. It cooked on low for seven hours. The result was fall off the bone, tender, tasty chicken. With no liquid added whatsoever, I had a half quart of chicken/vegetable juices along with the rendered chicken fat which made a good gravy, using the fat for a roux. I did have to brown the chicken when finished under the broiler. The result was so good, I am thinking of trying chicken confit in the crock.

I find cilantro to be a fresh, airy, invigorating taste sensation. My mother on the other hand, feels like she is eating ivory soap. As to my problem with sensing a mud flavor when I eat fresh water fish, I wonder If I fried it in canola oil...?

I worked in Morristown for a lot of years and Tim Schaeffers for lunch was always, a good experience. Food very good and service friendly.

I have a three dimensional gluttony mask hanging on the wall in my dining room. While considering the best placement for my gluttony mask I thought it would serve to remind me to have some control when eating a meal. Previous to this, phen-phen was the only thing which had this effect. A side effect of having gluttony on the wall is guests seem not to overindulge, thus leaving more left-overs for yours truly. When I see someone who seems to be pigging out a little too much, after catching their eye, I slowly move my gaze toward the mask, just to bring them back to reality.

When the seafood restaurant is offering "Fresh Whitney" today. When you hear a flock of ducks flying by and the chef is running out of the restaurant with a shotgun yelling "Ducks back on the menu" When the menu comes with a scratch and sniff icon next to each item.

I truly enjoy most if not all salt water fish. As for trout or bass from fresh water, I have tried them in diners, restaurants, caught them myself and they just all taste like mud to me.

This year I tried a stuffing recipe from Jacques Pepin. It was a country loaf cut into large pieces and dried with regular stuffing type mirepoir, plus mushrooms and turkey broth; no eggs. It was light and tasty. The true hit of the meal was a made from scratch (no campbell soup) green bean casserole from a recipe supplied by cooks illustrated. It contained mushrooms, heavy cream, celery, shallotts, green beans and fried onions and bread crumbs spread on top.

The last really good duck I had was in Beijing, a couple of years ago. I read thru the menu when I started on this thread and it looks soo good. I am definetly looking forward to sharing this fabulous food with all, y'all; so whomever is counting I am in plus two guests.

Tommy: I can feel your joy. We are a two refrigerator household for the past ten years. It has become for us a necessity. I cannot see living without it. The second fridge is located down the hall in the mud room so it is easy access. It has two kosher turkeys in the freezer plus quarts and pints of homemade soups. The fridge part is used for brining, aging roasts, leftovers, beer, soda and simply the excess from the fridge in the kitchen. Enjoy it man, it'll be full up in no time.

Just love that Talleggio, and a soft, creamy organic muenster, and a mellow stiliton.

Just love grilled cheese. I use white with american, swiss, or muenster. Cast iron. Gotta have thinly sliced tomato, preheated before it goes in the sandwich and salted. Or: lettuce also preheated Or: sliced hot cherry peppers. The addition of tomato or lettuce or peppers completes the sandwich for me.

Addendum: I sauteed and added a pound of cremeni mushrooms and added to the braise about an hour before removing from the oven.

I recently purchased a young rabbit from D'Artagnan. I think it was about two and a half pounds. I brined it for 24 hours. I cut out the breasts and legs and used the backbone and any other left over parts for a stock. I floured with wondra and sauteed each part for a few minutes for color. I sauteed a mirapoix of onions, celery, carrots, garlic. Added the rabbit stock, supplemented by some chicken broth and braised in the oven at 225 degrees for three hours. I removed the rabbit and reduced the stock with the addition of some sauvignon blanc. It was tender, sweet falling off the bone good. The sauce was rich and flavorful and served with wide egg noodles.

MGLloyd: I have done the process with one and a half inches of oil in my simple old style pressure cooker many times. Never had a problem. The chicken has always been cooked perfectly and is succulent. What am I doing wrong?

Rosie: I listen to Arthur every day. Looking forward to your appearance.

Morris county its gotta be Nicks on route 15 across the street from Charlottes Web. A thin crust almost perfect pepperoni pizza. Seaside Heights boardwalk, Maruca's ( they may have a location inland in the area). A very very thin perfect pizza. It is pricey at $22.00 a pie and they must slice the pepperoni on a truffle slicer, but it is really good.

I'm just thinking; its not a bad thing to have to roast a giggle of ducks to accumulate more duck fat.

Thanks again for the input Slkinsey.

Melkor: The chicken pot pie was the same as you would have anywhere except the "chicken" in the pie was a tempeh or soy product.

BettyK: I have a regular inexpensive (Macy's) old style pressure cooker which I have used periodically over the past three years (4 or 5 Quarts I think). I really love this fried chicken from a place called "Golden Skillet" in Hackettstown, NJ, which I suspect is "broasted". They are very secretilve and do not tell their recipe or manner of cooking. So I experiment with what I think may approach their product. After doing some internet research, which is not very comprehensive, I thought I would give it a try. I had my fire extinguisher at the ready. No problem whatsoever. I did brine the chicken before I PC'd it. Got Damn good chicken.

Haven't tried a fried twinkie yet and do not plan to. Many years ago," I Spy "magazine did a bit on putting a twinkie in a bathtub filled with water and it was supposed to expand to fit the tub after a week. I tried this experiment. I cannot say if the twinkie really filled the tub but after a week, it looked totally awesome. It was like an out of body experience. Then again, it could've been the LSD!