chefmd

I quickly sear chicken liver in screaming hot pan till still pink inside and eat it as a cook's snack every time I buy whole chicken. I would not serve it to my guests without asking their permission and definitely not to ones with immune system issues. Myself, I enjoy it. Also, there is no such thing as perfectly safe food.

Beef and honeycomb tripe appetizer in Hong Kong restaurant while visiting East Lansing. First time eating tripe cold and it was lovely. I enjoyed the texture.

Woot has sale on Kuhn Ricon and Fissler pressure cookers. Starting at 85 dollars for Fissler pressure skillet. http://home.woot.com/plus/pressure-cookers-3

Going to Napa again in January and this time scored reservations in The Restaurant at Meadowood. A little perplexed after reading reviews. People are complaining about feeling hungry after eating there. Will see.

Can we start with the basics please? Are we talking about SodaStream or Isi siphon? How many chargers if Isi? I see Methode Rotuts mentioned in several threads, such as Falling Back on Island Times. Can't wait to try it!

If you google "how many calories in ..." you will get an interactive chart with calories and nutritional values. Example: https://www.google.com/search?q=how+many+calories+in+cooked+rice&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=fflb

Guilty as charged. I asked for tasting from time to time. Also happy to pay for it (they charged me a few bucks in Graffiato for pepperoni sauce). I would also completely understand if the server told me that my request can not be accommodated. In fact, I was told once that a certain element was only made to suffice for the dish it was served with and there was no extra. Service with a smile goes a long way but reasonable guests will understand that you can not say yes to every request.

How about incorporating something like Forest-to-Table in the name of your book? And I think 75 recipes are plenty. There are too many cookbooks where it almost seems that some recipes are simply added to make it up to "100". Separate recipe for simple sirup? Recipe for blended oil? Also second gfweb on indexing.

Thanks. I can not find huitlacoche in any other form, only canned. My screen name is somewhat (very) ambitiously inflated but I understand your short hand recipe perfectly well. Will report on the results, may be it will help you with substitutions.

Please have kindle edition as well. I love printed books but kindle versions are so convenient and coffee table will be safe! Your photos are amazing. Can you elaborate a little on huitlachoche soup? I have canned huitlacoche and looking for different ways to use it.

Indulging after working for seven days straight. Wait, make it eight since I worked today as well. Lobster with drawn butter and salsa verde. Whole lobster briefly dunked in boiling water (not to cook but to be able to remove it from the shell). Later I poached it in melted butter a la Thomas Keller.

Oh, I had to have Maximillian Affair. It was perfect for my more savory cocktail preferences.

Not sure if skin is considered offal but I was rendering chicken fat and in the end was rewarded with these wonderful cracklings.

Lamb heart cooked anticuchos style served with boiled potatoes and hot pepper sauce (hot peppers, onions, tomatoes, vinegar, salt).

Can you have tea sandwiches with cocktail? What is the protocol? Do they go well with Long Island Ice Tea? Also, I want want want those duck legs.

Thanks Franci, I will just gill it on skewers. I have McLagan book, now will go read it. huiray, I eat all kind of yummy dishes in Chinese restaurants. One of my favorite dim sum offerings is chicken feet. It also gives me some cred with servers and they tend to offer me better dishes after that.

Soba, Just wanted to say thank you for posting fried tomatoes. I have made that recipe multiple times since June and it is great. Now when tomato season is kinda over, I may even try it with something like Kumato tomatoes.

I made canales once in silicone molds using the recipe from ChefSteps and they turned out great. Sadly, can not find photos. Here is the link. http://www.chefsteps.com/activities/caneles--2

Anna N, I made kimchi sauce for my non adventurous eaters dinner guests and served it with roasted chicken (figured at least they will eat chicken). There was not one person at the table who did not like eat. Everyone wanted to know how I made it. Thank you.

I have noticed that there is no dedicated offal topic on eGullet (moderators, please correct me if there is one). Offal is becoming more readily available in restaurants and even in grocery stores. Great chefs like Chris Cosentino make all kinds of exciting offal dishes. He even has website offalgood.com. So today I bought lamb heart in the Whole Foods. Probably the cheapest offering in their meat section and, to me, the most exciting. Will cook it tomorrow when DH is going out of town, sadly he is not a huge fan of unusual proteins. Any suggestions on cooking heart? I was thinking sous vide followed by grilling. What temperature would be good for heart? I assume it should be cooked medium rare.

I would love to see the picture! If you took it with smart phone, try emailing it to yourself and there will be a prompt asking if you want it small, medium, etc. Did you use fresh or frozen artichoke hearts?

weinoo, thanks for clarifying. I ate at Nomad and all I can remember is the whole chicken with foie gras and truffles. Frankly, that is all I can remember about that whole day.

I enjoyed the article. Don't know much about cocktails but did try Hemingway daiquiri after reading about it on eGullet and it was amazing (even in my rendition), so very different from what I previously tried and did not like in a couple of restaurants. Adam George, why don't you serve food? Do you want customers to enjoy cocktails without food changing the flavor profile?

Check out this post. I like guy's final point: Cronuts are made to be Instagrammed. http://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/10/my-homemade-cronut-made-to-be-instagrammed

Anna, thanks for Kimchi cream idea. I have a little bit of kimchi stinking up refrigerator. Will serve with leftover chicken tomorrow. Following your adventures with healthy dose of jealousy.