patrickamory

Well, that is gorgeous (as many of these photos are). Is that Four Seasons as in the old Four Seasons cookbook from the classic NYC restaurant? I have that book but don't remember this duck. Thanks janeer... and it is the very one (they still serve it btw): (I hope it's okay to post a photo of just the first page of this recipe... it goes on for quite a ways)

David Ross Tasty looking char siu. huiray Wow pancit luglug, looks fantastic! Haven't had that since Cendrillon restaurant moved out of Soho. Something I've been planning to make for ages... the Four Seasons crispy farmhouse duck: I think this may be the best duck I've ever had. And pretty easy, aside from the 3 days' advance prep.

ABSOLUTELY true. I forgot about these.

Ah, I was thinking tools only... I didn't include cutting board, pots or pans.

judiu - it is, thanks! I wish I used it to pound curry pastes more these days... that job has been outsourced to the wetgrinder.

Indian food tonight, with a bit of Persian influence. Clockwise from top: lamb kheema with saffron rosewater, spinach pachadi, tahdig, lime pickle, mango chutney.

My Togiharu santoku Thai mortar and pestle Oxo good grips peeler microplane measuring spoons and cups spice grinder large assortment of wooden spoons and paddles seriously if I had to get by with just the above I could - oh, and my honing steel -

Had dinner there on Wednesday. Excellent meal, and the sommelier in particular had interesting recommendations. My dining partner had the crab raviolo, which I tasted and was quite good, but I started with the venison tartare which was stunning. Middlewhite pork three ways (including black sausage), and then the tarte tatin for two which blew away all other tartes tatins I've ever had (to be fair, this one was quite a bit closer to treacle tart). It comes with crème fraîche ice cream and is highly recommended - and I don't even like dessert particularly. After a bourbon on the rocks the sommelier recommended a glass of a fabulous Savennières to go with the venison - I wanted a white that would stand up to it, and this silky, stone-fruit Loire matched it beautifully. With the mains we drank this: Quite a splurge, but really lovely. We had a nice quiet table right at the front. I'd return anytime.

huiray, nice treatment of the duck. Care to share your recipe? We've had a whole fresh duck drying on the rack in the fridge for two days now... looking for ideas. Spaghetti puttanesca:

Growing to dislike certain foods - is it possibly related to new medications? We tend to take more and more as we grow older. I'm a fan of rich food, including lots of meat and game when it's available. But I also find that it takes a harder toll on my digestive system as I grow older, especially while travelling.

All the Zuni chicken photos... I'm dying...

Dry-aged ribeye

I too have the oven probe thermometer. It's great - so far it's lasted 3 years with heavy usage. Replaced one from some other company that didn't even last three months. I actually use the oven probe thermometer for quick reads too - it may not be as fast as a Thermapen, but it suffices.

huiray, thanks for the recommendations. liuzhou those sausages and ducks look amazing!

I have one and love it for slicing. But... I got Kevlar gloves too, and the blade cut the tip neatly off one of the fingers, barely missing the tip of my brother's flesh. I would not rely on gloves as any kind of primary protector. Use the guard, awkward though it is, and be careful.

I've made the glazed chicken with apricots and the byssara (creamy fava bean soup). Also made chicken tagine with preserved lemons and olives, but did not follow her recipe precisely (my chicken unfortunately did not come with a liver to thicken the sauce). All delicious...

re: Every Grain of Rice. I made a stunningly simple dish the other night - cabbage with dried shrimps - that was overwhelmingly tasty and a textural delight to boot. I could have eaten four more plates of the stuff. Eager to delve in more deeply.

Hi David, What kind of Chinese sausage did you get? I've seen varieties available in Chinatown but can't figure out which one to buy... various pork, duck and liver contents, shrinkwrapped or non, some with preservatives. Are you based in US?

I own it but have never cooked from it... I find myself gravitating toward Jaffrey, Sahni, Batra, Kaimal or online sources. Mouthwatering photography though. I've had the malabar prawn curry on my list for ages. Also one of the Goan curries, maybe a vindaloo? But as I say, I never seem to get to it... I think the organization of the book somehow doesn't inspire me to put together a meal. What are people's favorites?

Kim I love the look of that bolognese, and I think the egg salad sandwich one of the great underappreciated dishes of all time. Dejah I was similarly inspired by Kerry's post - you beat me to it - I will not be able to get to this because I am travelling but will post my results when I'm back!

From the Wolfert Morocco book, byssara:

Just made the tart garlic chicken - awesome! Also a second try at the pounded kachin beef with herbs... a bit dryer this time, might have been the beef, or maybe I simmered it too fast. Photos in the dinner thread.

Some more from Naomi Duguid's Burma book. Tart garlic chicken, a Shan dish, extremely straightforward and rustic and bursting with hearty flavors. The lime chicken broth is tailor made for wintertime cold - I can't overemphasize how delicious this is: Pounded Kachin beef with herbs, my second try at this, essentially a salad incorporating Sichuan peppercorns from neighboring China, served with tart-sweet chili garlic sauce on the side: With jasmine rice and a sturdy barolo, neither dish lasted long.

Man, go old-school on the hot dogs. I recommend Weiner Circle on N. Clark. Char hot with everything, including sport peppers. (Place gets written up for the late night fratboy antics with the counter staff, but go during lunchtime, no line at all, and the dogs are superlative.)

A standby, Madhur Jaffrey lamb kheema, made with a Persian twist this time, saffron dissolved in rosewater: ... plus the requisite tahdig: and some homemade lime pickle, just trying it for the first time, put it up about three weeks ago: