weinoo

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.

And tons of salt might be an exaggeration, no? Confit does require a certain amount of salt, however if done correctly, doesn't really end up salty.

There are any number of threads about frittatas... Here's one that Fat Guy started. Here's one that Fat Guy started. I don't think you should even think about reheating frittatas. I make them specifically so that I can have them at room temperature. Leftover pasta is one of my favorite "fillings" as I blogged about a while ago.

This is what I'll do, except I'll substitute that if it's a baking recipe, I follow it as closely as possible.

Over in this Carrot Safety thread, one of the posters cut their finger while following a recipe exactly. Because, you know, the recipe said to do it that way. Do you always follow a recipe exactly? Or, if you think something might be a little silly in the recipe, do you adapt?

So true, Bill. I'm pretty sure she wasn't that easy as spouses go either. Russ Parsons' obit in the LA Times is nicely written as well.

Are you trying to use or serve the carrot whole? If not, I cut carrots into manageable lengths before cutting them lengthwise. Also, are the carrots gigantic? Because I've seriously never had to core a carrot. A parsnip, yes.

Well, I've had short-ribs braised sous-vide, and they were pretty damn good. But at home, I'd rather get the aroma of a TR braise.

Ahhh - thanks. A little slow today. But shouldn't any "final taste" include a traditional braise as well?

What's PC?