weinoo

Because I'm getting another delivery today (only 8 lbs. of seafood), and because my freezer is practically bursting at the seams, I needed to clear a little room in it. And what takes up more room than whole chickens, 2 of which happened to arrive yesterday from D'artagnan, one of which ended up in the oven... Untrussed (cause it's just easier), salt and pepper, maybe a little Herbes de Provence, convection 375℉ for about an hour, this "green circle" chicken is very tasty - that skin crisped up beautifully. I'm gonna pick all the meat off and use it for something like pot pie and chicken salad, as well as make a stock with the bones; I confess to eating both wings, which were delicious. As long as the oven was on (yesterday was a good day for that)... A couple of duck legs, cured overnight and roasted after the chicken was done, at a much lower temperature. When they were done, the root veg went in, tossed with some of the fat from the duck legs. Who knew roasted winter radishes would be good?! Along with potatoes, a purple carrot, and various other odds and ends from recent veg box deliveries. Salad on the side (the last of my fresh greens at least until Monday).

Any ideas?

I find neither of those a problem, but that's just me.

I just wished they hadn't overcooked that Tomahawk steak. Exactly what shortcomings does it address?

I did salmon last night; 2 small filets of wild sockeye. Did them at 250℉ steam bake and they were perfect in 12 minutes. I like them much better this way vs. cooking in a sauté pan.

Eat them whole, like ortolans...it is poultry, after all... https://www.birdlife.org/europe-and-central-asia/news/france-ortolan-bunting-may-soon-be-menu

Humidity and gremlins can definitely affect doughs!

After looking at a bunch of recipes, I guess it doesn't really need leavening other than the eggs. I'd say try it again with the proper ingredients (i.e. no substitutes).

Yes, if it's a quick bread/muffin, doesn't it need leavening?

Focaccia, a few anchovies on half, tomatoes and herbs on it all. Big salad to go along with.

You can also go onto Donostia Foods, La Tienda, Despana, Gustiamo, et al. and find some fine canned tuna, along with other excellent canned products. Ortiz is my go-to brand. Matiz is another. Before the panic buying set in, I was able to buy 8 cans of the Ortiz for something like $4 a can - good luck with that now.

Well, not exactly... But Close...sautéed some garlic, celery and onion in olive oil. Added the leftover kale, leftover RG beans from another meal, a can of tomatoes, some water, simmered it all for about 30 minutes, and had a fine soup. Went along with this... Egg salad on lettuce leaves and a more Nordic than French potato salad, made with creme fraiche, mustard and lots of dill. Good.

No - they're 2 different dishes...alla Romana is braised in olive oil, alla Giudea is deep fried! Either way, they're spectacular. Here's an alla Romana prep... Looks good, @Shelby!

Or my other favorite way they're prepared in Roime, Carciofi alla Romana?

Leftovers. But started with... These really lovely baby greens and lettuces came in the produce box from Norwich Meadow Farm. A little shredded carrot (shredded with the cool mouli-julienne (it works!) I found on eBay), dressed with a classic French vinaigrette...nice and mustardy!

I seriously doubt I could cook through my freezer, but only because I keep adding more the minute there's room!

My kitchen was a hot mess yesterday, and not even from making soup. Kale cooked forever, in chicken stock and bacon. This time I blanched Father's bacon ends, and it was great; smoky, but not overpoweringly salty, as I find their bacon to be. The kale was a side dish. Main course... Chicken cacciatore, with a D'artagnan Green Circle bird, which is good, just not as good as a Joyce Farm's bird. A few mushrooms added, because I have so many mushrooms. Over Geechie Boy grits polenta.

Absolutely correct - don't know what I was thinking, or perhaps I wasn't. Considering I've stood right here, I should know better...

Hope those scallops didn't go into cans!

Anyone in public service certainly deserves to live without straitened (sic) circumstances. And we thank you for his service!

Good move. Plus a pension, most likely.

As someone who has visited, and loves visiting places such as Gloucester, MA (home of the NON-FICTIONAL Andrea Gail), and who has some acquaintances who fish as a job, I can attest to the fact that the life of a commercial fisherman or fisherwoman is tough...squared.

I might confess to even having made the old Progresso canned white or red clam sauce(there was one, right?) ; heat and serve! But when it's from "scratch," I always liked the Snow's clams...I was surprised when purchasing the pandemic clams to see that Snow's is now... ! a Bumble Bee brand! There's also a brand I like from Maine...Bar Harbour. You're not that far away from a Gibson, @Anna N!

Well, sales people and experts will say almost anything. How's your supply of pots and pans - induction ready?

So yesterday I decided I (we) wanted linguini with clam sauce for dinner, old school (like college days) style, which means canned clams. I have both canned clams and jarred clam juice (pandemic buying), and I'm looking forward to the pasta all day long. I start making the sauce, everything is lined up. Some spring onion, garlic goes into olive oil. The jarred clam juice goes in with a little white wine. A few chopped tomatoes. Etc. etc. Then I open the can of clams and say to myself: "Man, these are the weirdest looking clams I've seen in a while, canned or not." Well, there's a reason for everything... So not only did I open the can of tuna, it's solid white! Like when did I even buy that shit? Oh well, Spaghetti con tonno, in a clammy sauce. Side of broccolini.