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Absolutely. Probably posted about it here, I'm sure?! It's a great way to do it, since the mess is de minimis.

It might've, and though I'd like to give @Duvel all the credit for this dish, I won't! Nothing went into the dish with the duck legs, which had been "cured" overnight, with salt, herbs, garlic, as for a confit but slightly less salt. I made a lot of puncture holes in the skin, and removed the legs from the oven a couple of times to spoon off the fat, before it had a chance to get too hot in the final crisping. Slow oven - like 275℉, for the first 2 hours or so, then up to 350 for the last 1/2 hour. Every duck is different so I can't tell you how long it will take - until it's done and tender.

You can all have your Missy Robbins' (whose pasta I have liked in restaurants) book... but how many more books about pasta are really necessary? If only he weren't doing such a mundane task; like making pasta, on a pasta book cover!!

It's like not interchangeable with other dishes, huh? interesting!

See, I think that cooking is more like art, whereas baking/chocolate work, etc. are the scientific jobs, which require much more precision of ingredients, weights and temperatures.

I have a guess...and knowing Ken a bit (I mean, it's not like you don't know he's knowledgeable about things), they'll be portioned and stored correctly, and probably all used up in 6 mos - a year.

See how nice I am to Significant Eater... Braised artichoke, fully prepped, ready to eat, choke removed, with the heart even cut into quarters! A mayonaise-y/vinaigrette sort of dip to go along. Served with... Roasted Hudson Valley duck leg fauxfit (the legs I used to get at 2 for $5, now $12), over saffron rice. I kinda did these the way @Duvel showed how he did the pork belly. Skin side down for an hour and then drained off that precious first run fat, over onto the other side to finish cooking. The skin just kept getting crispier and crispier. Ended up with about a cup of fat from these 2 legs-wow!

You won't hear complaining from me. I have this...

Sounds great - lemme know if there may be a trade or two in your future!

Yes - these were gorgeous - two small heads. At the farmer's market in Union Square, most organic greens, be they mesclun, misticanza, or just really lovely tiny lettuces, go for between $16 and $20/lb. And in restaurants here, that's why salads are $15 - $20! You don't want to know what "micro" greens go for!

Crab and egg fried rice. Farmer's market greens ($16/lb.!!) and avocado salad.

That's some cooking school guilt shit, man!

Who is tourné-ing?!

You have to try harder. This place opened in 2019, right down the block. It's the "snack shop" from the iconic Pickle Guys. https://ny.eater.com/2019/6/25/18744243/diller-pickle-bar-open-lower-east-side-nyc

Don't forget these... All in my collection! What kitchen task doesn't look mundane, once that moment in time has been photographed?

Japanese chicken curry from Just One Cookbook, using house-made curry roux, which is so much better than the store-bought stuff, pre-made in cubes. New crop (2021), 50% milled brown Yamagata Tsuyahime, cooked up in the Zoj.

Christmas Eve dinner was a fair amount of work. Like guess who got to open these? Wellfleets. There were also PEIs. Must've taken me a good 30 minutes to do 18 oysters; I'll never get hired in New Orleans. Three types of caviar. My favorite was the payusnaya...pressed caviar, which wasn't really pressed, but so delicious. I also did those tiny potatoes, which meant cooking them, cutting them in half, and then hollowing them out - talk about a pain in the ass. Whole roasted red snapper; simple with herbs, lemon and olive oil. There was also a pasta with clams. Brandade and razor clam conservas were additional starters, with the oysters.

Oh you're right, @Chris Hennes about the baking times. My well-calibrated oven (with two thermometers inside) seems to bake much faster than they suggest.

YES - but it's all A OK on an Al Taglio, no? Our first visit to Pizzarium freaked me out!

Beautiful table (and grill, I might add). Merry Christmas!

Check out how I used the "extra" sausage and raab today...

So this dough was my attempt at NY style, no-knead style. 14 hour bulk fermentation. Then a day in fridge. Then it morphed. And it morphed into something a little delicious. A little more Al Taglio, actually. Cause I'm really bad at timing and stuff. And how excited will @Chris Hennes and @rotuts be about this topping... I kept a little of the broccoli raab and sausage aside when I made the pasta last night. So I prebaked the crust for like 15 minutes and threw on the topping for another 5 or so. Nothing is ever gonna be even about any of the pizzas I make.

There are going to be seven fish in various guises tonight - at a friend's apartment. That's why, last night for dinner... Sausage from Ends Meat sounded like a good idea. So - caserecci with hot and sweet Italian sausage, broccoli raab, and Parmigiano-Reggiano. To start, just some crudité and olives.

Yes - I gave my beloved Fagor away to friends who spend a month or two skiing in Utah - she likes it to cooks beans at altitude. But I decided that when I use a pressure cooker, it might as well be automated, otherwise I actually have to pay some sort of attention, and sometimes not paying attention gets me into trouble.

Oh come now; makes great stock.