weinoo

Broasted is a trademark infringement unless you made it in a genuine Broaster. Looks great though illegal. Wow - I never knew that about the Broaster. Since I don't have access to a grill, the quail were marinated (olive oil, garlic, S&P, herbs) and then were simply broiled in my oven. I left them in the oven for a few minutes after they had browned under the broiler, so decided to call them broasted!

Broasted quail. Pan fried corn-off-the-cob. Roasted acorn squash and peppers. Corn cakes. Jus.

According to the new Cook's Illustrated, after extensive testing the new Kitchen Aid Pro-Line Series 7-qt is the best of the bunch. Comes in at $550.

That's your theory...no problem with it.

I don't see any irresponsibility - he's asking what you're gonna do...after presenting some facts.

I'll rephrase it: Should everyone stop eating Foster Farms' chickens?

Recently, a Costco in South San Francisco had to recall about 40,000 pounds of chicken. According to Mark Bittman in the Times, we "should all steer clear of at least Foster Farms chicken," and other other brands the company might produce: e.g. Safeway, Ralph's, et.al. It seems like there are a lot of problems with salmonella and chicken from reading thru the Bittman article. Should we all stop eating chicken?

These guys make some nice dehydrators...Excalibur. Just think of those long walks with Toots and you bring along your own dried fruits.

Fish soup with striped bass we caught last month off Chatham, MA.

Dave, Stars was always one of my favorites during its brilliant run under JT. I lived in various south bay cities and also worked in Silicon Valley from 1978 - 1994; wouldn't be surprised if we ate and/or drank at some of the same places. And like you, it's where I learned to shop, cook and eat like nobody's biz. Anyway, I follow JT's ramblings and For one night!

Go out to dinner. Take Toots.

I think you have to literally score them almost all the way around. And peel them when they're hot.

We're going to be in Bologna for at least 4 days in the next month or so. In addition, there'll be a day trip via train (Parma? Modena? other??) where we want to check out the old city center and have a nice lunch that's not too outrageously priced. Also, any specific ideas about potential tours of a small parmesan or prosciutto producer that might be doable? And, what's the latest and greatest in the city of Bologna? New and delicious? Old and still delicious? Used to be delicious and now is a must to avoid?

Depends. Are you shaking your martinis?

We don't really have boiler chickens here in the U.S. We have roaster/fryers and in Chinatown where I live they sell birds that you wouldn't want to do anything with except make soup. Is it an old hen?

For transporting food to potlucks or to a dinner party, I find nothing better than the containers that my hot soup from the Chinese places gets delivered in. 2 of the quart size will hold almost 4 lbs. of potato salad. Quart containers. Microwavable, dishwasher safe, etc. You can then just leave them at the event or toss 'em into the recyclables. I also use them at home for storage everywhere...they take up little space. I use nothing stainless that has lids. Instead, I use plastic wrap on stainless, glass, etc.

Me too.

First, you'd have to taste confit made and cured in the traditional manner. Then taste the sous-vide version where the legs are cured in salt for 24 hours before being bagged and cooked. Then taste your version. I imagine all 3 will taste differently.

All of her books are worthy, but the Essentials Book is a great starter as it combines her first two books. You can get it for under $20 on half.com.

Yeah, basically you're not really making confit. You're making a duck leg braised in its own fat. So it's not a lazy confit at all.

You could always cut one carrot and take a slice or two off and taste it. Bitter - core. Not bitter - don't core.

Yeah, I do a pair of legs per bag. Can do a dozen or so in my Sous-Vide Supreme. And they go right into the freezer. It's pretty cool to be able to pop one out of the freezer and have a couple of delicious confit duck legs to top a salad or eat with some duck fat sauteed potatoes.

The first thing I learned in cooking school was when using a recipe to read it all the way through (before starting!) and then proceed.

Different, that's for sure. I like doing duck leg confit because it makes practically no mess as opposed to the traditional version. ETA: I like doing duck leg confit sous vide because it makes practically no mess.

She had an impact far beyond America. I bought a copy of the metricated version of "The Classic Italian Cookbook" in 1980. This was the first of many Italian cookbooks that I bought but unlike many of my earlier cookbooks is one that I still use today.Rest in Peace Marcella, you had a significant global impact bringing authentic Italian cooking to those of us outside Italy and will be missed. Rereading this thread - I'd like to get a copy of that book with metric weights - very cool.