weinoo

You know, you're not supposed to take pictures in that place!

So this roasted chicken was picked clean, and the remnants used in stock making. Confession: I ate both wings, and they did not make it into the stock. I want to make a chicken pot pie, or a chicken shepherd's pie or whatever it's called. so yesterday my experiment was what would the filling be like. Fortunately, Jacques had recently posted on FB what he does with the remnants of a roasted chicken... I did the same, only mine was better (maybe 🤣). Cooked the veg in stock as opposed to water. Used crème fraîche in lieu of heavy cream. Man, was this good. I can't wait to turn it into something else.

Stock making after picking all the meat off the carcass of the roasted chicken; the bones, plus some raw frozen bones and bits and pieces.

I like some of the stuff from the Alaskan producers - sticking with sockey or coho in cans or jars - good product... https://www.great-alaska-seafood.com/Canned-Alaska-Salmon.htm - currently my favorite place to order Alaskan seafood from. http://www.copperriverseafoods.com/wild-alaska-smoked-sockeye-salmon-6-5-oz-jars-1-case/

I love bagels, but they must be good bagels; I don't suffer bad bagels gladly.

You drive fast.

Any and all weight gain I might suffer is attributable to a lack of my normal walking around the city 2 - 3 miles per day.

I am, and always have been, a breakfast person; practically my favorite meal of the day, always (99.99% of the time) at home. During the course of a week, eggs show up, oatmeal shows up, cheese, yogurt and butter show up, fruit shows up, leftovers show up, bread/toast shows up, nuts show up, etc. etc. It's all there in the breakfast thread; it's (almost) always healthy in the way OC mentions, and I wouldn't have it any other way. Also - there's great coffee, which always happens before any food appears.

I guess it depends on your point of view. The Most Important (and Literary?) Meal of the Day We certainly feel it's important here!

Something we haven't had for a while. Bagel (toasted, because they come frozen) from Utopia Bagels (some of the better bagels available in NYC), hand-sliced Scottish smoked salmon, cream cheese, capers, cherry tomatoes.

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!