weinoo

The Blue Ribbon on the lower east side was our favorite for a long time. Not only for sushi - their fried chicken was fab!

Why not start with a Staub, never to be replaced, and save IKEA for candles, Swedish meatballs, and Daims?

I think many better sushi places do this, no? FYI - Cervo's always had fried shrimp heads on their menu!

My DeHellerins are near and dear to my heart as well. I think that specific Staub Dutch oven goes on sale a few times every year. As a matter of fact...SAKS (must be 3.5 L, as it's 4 quarts)

Nah - I got the one I picture for $99.

I think this is a better idea!

Next buy, my plan is to shell them and make a shrimp shell stock in which I'll poach the shrimp. Or maybe the shrimp head fat.

The Staubs. I reach for the 3 L Staub now as my first go-to, for soups, beans, braises, curries, etc. As a matter of fact, when I take the lid off, I'm careful to hold it upside down so the moisture doesn't drip back into the pot. Like this lamb curry.

We had lunch from Wu's Wonton King yesterday! The ghost of Trotsky was happy.

I bought these... Head on, North Carolina wild prawns at Cervo's Market. Asked chef what he felt about cooking them - they do them a la plancha at the restaurant. So... A la plancha it was. Made for a nice, simple meal. Baked potato. Salad. These prawns. Oh... And a beautiful baguette from Bien Cuit. These aren't a classic French baguette (what is, unless you're, well, in France? Or @Ann_T?) And don't tell Significant Eater, but every once in a while, the cook sneaks a snack during prep...

Let us know today.

Definitely different size in this case, as the Moulard legs are quite large, and the Rohan not so. Will let you know about any taste/texture difference - haven't tried this batch yet, and for me the only way to tell is side by side. You can certainly see a difference in color though!

I'm certainly cooking more pandemic beans than ever before. And reading about them, too...

I cured (2 days ago) and did some duck legs yesterday; 2 Rohan legs and 2 Moulard legs.

Just...no, @shain. It's pizza not dessert! Clean up the fridge pasta. With chicken, feta, olives, tomatoes, basil, etc. etc.

Well then, yes - I very much like Elysian Farms and the whole philosophy of it.

Sure there is. I know people who like the breast on a big duck like this cooked to the same temp as the legs. Sorta like when you get a whole roast duck in Chinatown.

I am suspect about some of this stuff - web site doesn't tell me enough, and where are the other cuts of the lamb? D'artagnan used to carry Salt Marsh Lamb, and it was a favorite, but they don't appear to have it now - maybe only in the spring.

I haven't read John Birdsall's book yet; it came out in October 2020. The NY Times review was written by Ligaya Mishan: And then this week, Julia Moskin wrote a piece in the same publication, about the book and Beard, entitled: A Deeper, Darker Look at James Beard, Food Oracle and Gay Man Some hoiliday reading, perhaps? This is interesting too:

My back!

This one replaced the large 11-cup Cuisinart, which has been relegated to the pantry for now.

I'm pretty sure all this has been discussed previously, but... I have no fear of buying seafood online, from good purveyors. Browne - of course. I get beautiful product from Great-Alaska-Seafood - arrives overnight, rock solid (it's mostly super frozen at the source, so). The various wild salmons, scallops, shrimp, halibut, tuna are all great. It's how I make this... Flannery, DeBragga, D'artagnan, Fossil Farms for esoteric, Snake River - all doing good work. When I can be assured I'll have the space, Joyce Farms will be my go to for their chickens, the best chicken I've tasted in the US. The Green Circle D'artagnan sells comes close ( I do like their poussin). And D'artagnan's Rohan duck is not to be missed. Despaña is near and dear to my heart (and my legs), but I'll also use Donostia Foods for Spanish-y. And of course Gustiamo for everything Italian.

I just give myself food gifts (in past times, I bring cookie assortments to our favorite restaurants - they love that stuff). For staff here, lottery tickets (scratch offs) in lieu of $$. Most of them just buy lottery tix with the money anyway. And I'm talking like 30 people in the building, the garage guys, etc. etc.

Yes, but how does she pronounce "duck?" I'd definitely go this way as well. Might not even have to blast it too much. (I'm thinking like 275F, the same temp I do legs at). I don't know what the 3 young kids are eating, nor what else is being served, but I might roast a couple of extra legs to be on the safe side. They won't go to waste, even if they don't get eaten at this dinner.

OK - next try! I do have the steel in the top third of the oven now. (Though I'm tired of moving it around - sucker weighs 25 lbs.!) I like the water spray idea.