rotuts

I love Rabbit fairy priced buy that's not going to happen in my area unless I trap them in the early AM they are around tender , young and Organic !

@Duvel wonderful so many interesting things to take home and cook or enjoy on a nice crusty piece of bread My dinner based on seeing the a above might just be scammed eggs however , I did Roast some Spectacular coffee just now so we are not event in any way I review in the AM w my new coffee roast cheers

@blue_dolphin Im more interested in Pear Brandy ( Peary ) as a straight up after dinner Brandy in a Baccarat ' snifter ' of course.

@blue_dolphin i noticed the Pear Brandy. and at TotalWine , which is near me. Ill look for Clear Creek. there is no Clear Creek in my store only in CT Odd. Ill ask if I remember

sauerkraut on a dog is an eastern thing I are up on the west coast , and never heard of it either

@chefmd very nice a bit of Eel ? better than nice my favorite hard to come by these days so enjoy

Mustard , BallParkYelow , Dijon , GrermanGrainy doest matter too much, and lots of chopped red onion . regular bun , micro'd for a few seconds to ' steam ' if I remember , after Micro'ing the dog , I torch it for a Crust. I once had cheese on a dog. along time ago. it was good , but i got very sick after that , for 24 - 36 hours. possibly unrelated. when i think of Cheese on a Dog these days. I immediately remember how sick I was . more than 60 years ago. no cheese for me , or near any cheese that's on a dog.

@heidih "" Using a red onion for example adds zero " it adds ' redness ' a natural pigment. which might be Zero or not. vegetable pigments are something to consider. not so much , of course the Green in unripened Bell Peppers such as GBP's. no onion ever broke anyones bank that being said i don't use a lot of onion and keep the " Reds " in the refrigerator after partial use. I think they are not Amused and become a bit Stong. those I then use after a Fresh Cold Water bath and it tames them for me.

F.D.: @Anna N ive been thinking of your Delightful Dish would some lightly saute'd finely chopped onion , perferably Red ? possibly finely chopped and then in an iceBath to remove some Winter Harsh Onion flavor ? as its been said before Im very much a Theoretician on these things.

@Anna N congratulations ! you Beet me to it ! your Pasta + Peas and Bacon looks Beyond Delicious ! I can not only taste it but the Aromas of the dish bring back wonderful memories.

@ Duvel you are again correct as usual. this is one of my very favorite ' toppings ' for pasta in the shape of bowties or Campanelle . I also like the idea that you didnt crips up the bacon , and its texture more matches the peas. try this on your favorite pasta shape some time. and WoW !

@Dejah I agree with you that county style ribs are fantastic for Char Siu would you be more specific on your Rx and Technique ? yours look perfect. thanks

@BonVivant i haven't seen many options for carnitas on your various tacos. is it unusual in Baja ?

@Anna N is correct Lassi works well beverage of choice in many Indian restaurants Ive never had it with Mango but this is after the fact. but is does work.

@Anna N brilliant !

@Anna N no one is going to bother you after Braunschweiger with red onion for breakfast . haven't had it in a long time but ... can yon taste the duck after that ?

i saw this article in my Today's NYTimes yes it was Today's. Slow Day or Week in NYC ? I suspect so

@DaveJes1979 well DJee what you say , is more or less @#$OY#RY and then some #ORYU#)_RU#+@R its limitations are obvious a much cruder device quite small capacity humidity control is game-changing such #(rY#_$ty and no , the CSO has done an outstanding job for so many of us @ home w given humidity control Id wonder who you work for ? just saying

@Anna N nice. but I would not have shared that duck all for Me and then just oder a few more take out for Each.

@blue_dolphin nice tips Ill look into it thanks

@blue_dolphin of course I knew all about Bottarga https://en.wikipedia.org/wiki/Bottarga [ed.: Liar. he had to look it up. ] that being said , Ill look up the Rx and try to find a small jar of salmon eggs etc and use that. I do like the idea and will work with it. thanks

Id like to know why Cuisinart would keep that information ' secret ' are they hoping to gain something ? afraid of loosing something ? or just indifferent. or none of the above

@blue_dolphin that looks like a perfect plate of pasta to me. just the way i like it. Ill have to look up the Rx. some times I like that sort of pasta w just a little bit of creamy-ness, a a hint of wine in the sauce but id take that plate " as is " any day. any day.

I think GFB vs Grain finished cooks in a very similar fashion. GFB tends to new much leaner , and smaller / muscle group. how large is the hunk of meat ? Id braise in a covered pot in the oven in some sort of flavorful liquid , Chef's choice. w 1/2 of the meat above the liquid , in a not so hot oven. it will take longer , but you might get some nice color on the 1/2 above the liquid. @ an estimated 50 % of the cooking time , rotate the meat so the under-liquid is above the liquid . cook until fork tender. 300 F ? several hours. the fork test tells you when its done. some resistance to the fork , give you meat w a little more resistance than fall apart meat. done ness this way is up too the chef.

nice No Sound More Field and maybe More Chips locally of course