boudin noir

Sautee fresh chopped fennel in olive oil until soft and browning. Mash up sardines mix with fennel. Add a nice handful of pine nuts pinch of red pepper flakes. Mix with pasta of choice. Fabulous .

I have half a dozen poultry shears that i have tried. None come close to the garden pruners. I have a dedicated set.

I have found that the easiest way to spatchcock chickens and especially ducks is with garden hand pruners. They cut through the bones effortlessly .

Crock pot. Prefer standard braise. Bought 20 years ago. Used twice.

Stick to food you know.

How long can you keep szechuan peppercorns?

If you froze it immediately after you composed it, I would thaw it out enough to remove all that surrounds the beef. Then I would sear the total exterior of the fillet. Then cook the fillet. Discard the surrounds.

Mouse cubes on Amazon. Release a mile away.

I have subscribed to a fair number of food and cooking magazines over the years and find now that they just recycle old ideas perhaps with a few esoteric new ingredients that you may use once. If I'm looking for new ideas I google the main ingredient and some suggested additional ingredient or cuisine and see what pops up. Works for me.

Hate peas. Fall off fork. Often starchy. Except for sugar snap peas.

Cut off the tip. Cut off the piece you wish to use with the wrap on. Stand the the piece you wish to use on end and slice down the middle with a sharp knife. The wrap will fall off.

For the lazy - could you not use frozen puff pastry dough?

Sous vide goose confit. Hoppin john

I think in cooking rules are meant to be tested. Try it. If you like it that is good for you. If not try an other route.

What unnecessary kitchen appliance or tool would you be reluctant to give up? Mine is an under the counter automatic ice maker.