weinoo

I did get around to it @ambra! It was a good one, with nice soccarat. Boneless and non-boneless chicken thighs. Wild shrimp. And to make sure it was non-authentic, a bit of chorizo.

The Staub doesn't!

The silpats don't impede the drying?

Whenever I have SV'd duck legs, it's at that higher temp -maybe eve 185F for about 8 hours.

Whens' the fauxfit, bro?

After all, it is the Metropolitan Life cookbook.

Since you're not the only one, I've never understood this.

And the next time you want to make chicken teriyaki, you'll be out of everything except the chicken!!

This brings up a memory - that stupid show on the Food Network, with Tyler Florence. Food Help, Food 911 - something like that, where he would go into someone's kitchen to help them make a meal. Said "unsuspecting" person would have like an old peach, a recently shot dove, and a herring, and he would make a fabulous dinner out of it. If this (I'll not use a derogatory word here, but think of all the ones you know!) food guy ever came into my kitchen, his freakin' head would spin.

Where are your breakfast and lunch chalkboards? My dinner planning starts about 4 PM, day of. Sometimes earlier. But let's take yesterday, which is the day after I got my reserved weekly delivery from Fresh Direct. Said delivery included 4 chicken thighs (FD is pissing me off because they appear to not be carrying the poulet rouge from Joyce Farms at the moment, so my weekly order of a whole Joyce Farms chicken has been shot to shit - it's my favorite bird, and it's a small bird at 2.5 lbs, not too big for the two of us), a package of wings (interestingly, they do carry this chicken from Cooks Venture, and the first of these chickens I tried was quite good, if way bigger than the poulet rouge I like so much - and yes, I'm done with battery chickens), 2 thick heritage pork chops, not much produce since I've been going to the farmer's market again, and a big canister of Clorox wipes (since they had them even though I don't use them much...preparing for the next wave!). So after lunch, (a just-received delivery from Chef Collective, of cheeses, Sullivan St. Bakery breads (yes, the no-knead bread guy), and 1/2 lb. of prosciutto - I made sandwiches) I put up a pot of pre-soaked beans, cleaned up, cut up, and dry brined the just received chicken for the paella I was gonna make for dinner, with a quart of recently made chicken stock that wants to be used, since there is no room in the freezer. Then I took a nap. When I woke up, I was having second thoughts about the paella, not because I didn't want paella, but because I didn't want to make the paella. Dinner plan - shot to hell. Around 6 PM, I figured I better make something for dinner, as it's about the time Significant Eater starts asking about, you guessed it, dinner. First, I cracked open a bottle of Beaujolais to calm her nerves. With a small bag of pretzels for her alongside, I could now hit the kitchen. I did have a poached chicken breast from that giant Cooks Venture chicken. Poached in that stock, as a matter of fact. So I cut that up, heated up some previously made red chili sauce, and heated the chicken in that. I made a quick tomato/cucumber/red onion salad. The beans were done. And I had a beautiful Sullivan Street Bakery pizza bianca to serve alongside. Sig Eater was quite content. Dinner plan? We don't need no stinkin' plans.

When you cook a pound of garbanzos, you can end up with a fair amount of cooked chick peas, even after making hummus. So... Penne e ceci. Broccoli raab alongside.

I started by following the Lebovitz method; Melissa Clark's is fine too. It morphed into mine, which is basically curing for a good day or day and a half. Kosher salt, bay leaves crumbled or herbes de Provence, a few garlic cloves. However, I don't start in a pan and then move to the oven. Basically, after the cure, they go uncovered, skin up, into a cold oven (I actually use the CSO) set at 250 - 275℉, for around 2 1/2 hours. Check 'em a few times during. I then remove (and save) a lot of the fat, crank the heat to around 425℉ and blast them for the final 15 minutes.

This morning's country omelet (via Jacques)...He calls it a country omelet, I think it's a frittata. Potatoes, onions, herbs, parmesan, cherry tomatoes.

My best-ever hummus, using tricks from Solomonov et al. (The garlic in lemon juice trick, the baking soda to soften the skins trick, etc.) Garbanzos from @rancho_gordo. On a Kossar's bialy (which were like a million times better years ago), and a little salad.

Maybe it was using its miles? Was it in a sealed bag? I have 4 more pounds of this stuff!

The faux confit duck leg; these are just so damn good. Over @rancho_gordo's French-style green lentils. Cooked in a tres-French style, with duck fat, leeks, carrot, bay leaves and fresh thyme. Cabbage, sautéed with shallot and garlic, a bit of stock and red wine vinegar to finish.

this is what I had a friend buy for his CSO and he loves it...Staub... (eG-friendly Amazon.com link) though not necessarily in this color.

Instant Pot. I mean Fagor. Nice range, by the way!

Do you actually want to make paella in the CSO? Or is it for some other reason?

Have a look here i don’t know if they’ll have want you want, but they’re in Brooklyn and a great resource for all things paella. You might even call and see what they can do for you. https://www.paellapans.com/Flat-Bottom-s/31.htm

I get it on the cost of commodity raw materials. Now, what's the labor and o/h associated with that loaf, so we can see the gross margin?

She probably makes them better than I do.

Also, my guess is that In France, people won’t pay 4 or 5 euros for a baguette, even If that is the price necessary for the owner of a small bakery (like a mom and pop type shop) to actually turn a profit. So they can only charge what the market will bear and hope that it works as a loss leader.

No, I’m referring to the making of bread in 250 kg batches, not 25 kg. And then selling those loaves either par baked or frozen for bakeries to sell as their own.

I'm trying to learn a new language. And here's what we know about baguettes in Paris... Making bread en masse is certainly not what's happening at the bakeries shown above.