weinoo

Long Island scallops with Oregon morels.

Chicken, chorizo and shrimp paella. Great texture on the rice, not enough (if any) socarrat. One of these days it'll all come together.

This is interesting...when I pick out the smallest bird in the case, I can usually find one that weighs in at just over 2 pounds. Now that I've found the "sasso" type birds, at a place that's close enough to make it worthwhile for a trip there, most of those birds appear to be in the 4 pound range, and are slaughtered at a much older age than the commodity birds. And the breast tends to be much smaller.

Poussin, cooked in the Cuisi Steam Boy. Duck fat roasted tiny potatoes. Sautéed asparagus.

Dinner left me some asparagus and potatoes, so I cut them up and added a bit of roasted red pepper and a little chorizo, and fried it all together. Then I threw a few eggs in there and called it hash. It's not, but it was tasty. Homemade wheat bread, toasted. Normandy butter. And a frittata made with leftover spaghetti Amatriciana.

I'd also leave it open a crack when not using, as I do with the Steam Girl. Inside cleaning with baking soda works nicely too.

Why would you get sued?

Well, we like to change it up. Wine, cocktails, cider - so nothing really is the daily guzzler. But - for 2 people - this wouldn't be a bad choice!

I occasionally use a plastic board for cutting poultry - I like to be able to throw it in the dishwasher, before it gets re-hidden.

Wow - tart, dry, sharp, and quite delicious. I think it was about $15 - $20 for the 750 ml bottle.

Those Angry Orchards are sugar bombs, I believe. I think I see Samuel Smith's in your picture. Actually pretty decent. I'm also a big fan of Asturian and Normandian ciders, but they're not for everyone. Tonight I'm going to pop this one...

I think the reality is Americans spend very little on high quality food. But Americans sure spend a lot on fast food, chips, soda, processed foods and all sorts of other garbage. But...not all Americans.

The Crispins (I especially like the pint cans) are good. I wouldn't hesitate to try the Sonoma stuff. Anything you might find from the Hudson River Valley - usually pretty good. Doc's is pretty available, and I just tried a new one of their ciders that was excellent. The commercial stuff from Woodchuck, Stella, Angry Orchard - feh. Wassail's Cider list might be a good place to look at various ciders; most of what they carry is very good.

Seems like the one I roasted last week is the X44B, from La Pera Poultry. It never ceases to amaze, and always arouses jealousy, when in France and seeing the variety of poultry available in markets there. Perhaps we're getting a little better here, too.

That's a beauty, andiesenji. But I doubt I could get it into or out of my oven either!

But you know that the feet generally aren't included in most, if not all, supermarket style birds. In Chinatown, yes. Baron - have you had a Sasso bird yet?

Let's limit it to broiler/fryer or roaster. I don't consider a game hen or a capon a "chicken" though it may have started out as one, but that's just me. The big thing in NYC restaurants (i'm predicting), is a proliferation of older (like 90 days to market vs. 50), free-range, high-quality birds, such as the Sasso. The new restaurant Le Coq Rico is showing a number of varieties on its menu.

Not that this is a contest or anything, but I'm wondering how many meals you can stretch one roast chicken into? Sandwiches, salads, soups, etc. etc. I started by writing a blog post about it, but I lied in the title of said blog post... One Chicken.17 Meals. Of course, I guess it depends on how many people you're feeding - in this case, it's Significant Eater and me. I've also started seeking out high-quality, fresh-killed birds; I find they make quite a difference and will report what I've found out about very soon. Though this isn't one of those, it's a nice Bell & Evans organic, air-chilled bird.

Me too. I've had one the same board for a number of years - perfect condition, avoiding the use of serrated knives on the board. But I had mine made w/o the feet, so I can use one side for things like meat and stinkier vegetables (e.g. onions, garlic, etc.) and the other for fruits and whatever else I might need to cut. I keep a dry side towel under the board at all times, it never gets wet under there, and I've never had a problem with warpage or any separation. It gets oiled or beeswaxed regularly. Gorgeous piece of equipment.

No - actually I did them in my regular oven; 275 for 2+ hours.

Roasted duck leg, baked potato, steam girl-ed asparagus.

And when I called, they sent me the same one as originally came with the unit. But stacked together, they're much less flimsy.

Ooooh, the neck is the cook's treat!

Not yet. Can't eat too much pastrami.

Standard chicken broth, made from scratch. Or from chicken bones and tidbits.