weinoo

Is it breakfast? This morning I baked some currant scones to have with our 2nd cup of coffee, and after a light breakfast. These are the scones made using frozen grated butter, which is, shall we say, annoying. But they're so good, served with a nice ginger/rhubarb conserve, from our favorite shop in Paris:

Maybe my brain and typing fingers didn't work together! I meant to say, and now have edited the post: I sure hope YOU had something good to eat with that wine!"

I sure hope you ( @Intuicook) had something good to eat with that wine.

And this is where your memory of your mom is really a blessing.

Marcella's Lemon Roast Chicken: Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat. This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer. The Bobo bird is nice as it comes with head, neck, feet, gizzard, heart and liver. The liver is the cook's treat. FWIW, I've been doing something similar with the liver for years decades. Simply sauté the liver with most of the seasoning stuff JP uses in the video!

Why do you think they're so delicious?!

Time for everyone to switch to Sabrett's.

My favorite product at Trader Joe's was back in stock this morning: Less expensive than anywhere else I can buy it!

I would soak them first, to rehydrate and remove any dirt/dust, then chop them to add to your dish. The soaking liquid can be strained and used as well.

Gimme an example of a recipe you don’t understand.

I 95% follow this guidance. (And I also take a low-dose statin!).

First, thanks for the blog...my stomach would be a freakin' mess. Second, does this place satisfy your itch here in NYC? I know they have pork and chicken, as well as beef, and that it is grilled. @donbert was adamant that it wasn't true jerky! It is, as you say, addictive.

With any luck, McDonald's will get back on this right away!

Pseudo chirashi. Wild Alaskan halibut, same sourced salmon, salmon roe, smoked trout roe, avocado, pickled ginger over seasoned sushi rice.

I've ceased scratching my head a long time ago, trying to preserve whatever remaining hair I have. So now I just chuckle...while I listen to the science and get my vaccines. Kennedy Flips Food Pyramid

The gift that keeps on giving... Brouillade aux truffes.

And certainly, teaspoons and tablespoons mean much less than the weight of the salt vis-a-vis the weight of the product being salted. There's also the time factor to be considered.

How it tastes?

Not too crazy - just 112 grams, with about 10 grams of truffle. But it's good butter from France!

House-made made truffle butter.

Continuing the use of Perigord truffles... Mise for the dish. Linguini with Perigord truffles. Even easier, and certainly quicker, than the risotto above. Sautéed a clove of garlic in olive oil and butter while pasta is cooking, added cooked pasta to the sauté pan with a hunk of the truffle butter and Parmigiano, toss and toss with some pasta water till consistency is correct, top with a bit more Parmigiano, minced parsley and chives, and freshly sliced black truffle.

I think it’s quite a Japanese thing to be able to get into a tiny restaurant with the help of someone who has already been. and that’s a neighborhood which has often been a center of good, little Japanese restaurants that fly or flew under the radar.

Last night, with the black truffle risotto and roast chicken with truffles, we drank this Pinot from Porter Creek. It's the top Pinot in their line, and it was really delicious with the truffles.

With the truffle I treated ourselves to: Our first course last night was risotto. I made a compound truffle butter with some shavings from the truffle, so the risotto is simply Carnaroli rice, butter, olive oil, shallots, garlic, white wine, home made chicken stock, and the compound butter and Parmigiano added in at the end, topped with slices of the Perigord truffle. Pretty good. Followed by a non-pictured roast chicken, which had some of the compound butter and truffle slices spread under the skin - also good.

Couple of items from Regalis Foods for New Year's Eve and day... Lousy picture of a beautiful 60-gram Black Perigord truffle. Siberian sturgeon caviar. Applewood smoked trout roe. All from Regalis Foods, with the shipping special (free) and the trout roe a gift with the order.