boudin noir

Ditto,

lobster with tarragon cream over home made egg rich fresh pasta. Frisee salad with lardons and poached eggs. Desert to be determined by my wife. Statin drug to follow.

Campari. I also believe a martini is only made with gin and dry vermouth.

I think that in contemporary america it is as hard to define american food as it is to define an american. I also think that we now have no reason to feel inferior to any other culture as to the quality of our cuisine.

Tart tartin!

I have used dried bay leaves from multiple sources and am unable to detect them. Fresh on the other hand provide a very nice flavor component.

It interests me that many users of this site try to find more difficult and complicated ways to reproduce results with which they are already happy. The grass may not be greener on the other side of the simple approach.

For something different try braised celery. Sauteed garlic, chicken stock: braise until soft. Very tasty.

I found the attitude I want. http://www.nytimes.com/2014/11/12/dining/its-just-a-thanksgiving-dinner-fantasy.html?ref=dining&_r=0

Thanksgiving is on the horizen. I don't like turkey. I usually do duck or capon since they fit the optics. What do you other turkey haters do?

I just leave mine on the wooden peel. It stays crisp.

On a Reuben. In corned beef hash.

Aha! Boudin noir, black puddings, blood sausage, morcilla, blutwurst, more I'm sure. Many styles. My preferences; Irish blood puddings sliced about 1/2 inch thick sauteed until crisp on the cut sides. Spanish morcilla grilled or in a dish called fabada asturiana. French boudin noir sauteed with sauteed apples. Heaven!

I do mine by ethnicity, or with american by region. I works fine for me. I have about 12o books.

A small amount of hot sauce( not enough to make it "hot")to stews and soups. It brightens the flavors.

I cook all the savory. My wife makes great desserts. There is no crossover. We get along fine/

I've been cooking for 45 years. I've made stews,braises, soups, and gumbos adding dried bay leaves or not depending on whether or not I had them. I once made baked potatos with fresh bay leave inserted into a slot. The only time I think the bay added anything was in the potatos. I understand that fresh bay is better than dried bay. But if I buy fresh bay by the next time I use it, it will be dried bay. Is dried bay useful or is it ritual?

Do them in the oven.

From "Serious Eats" 1/3 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon sugar 1 teaspoon Dijon mustard 1/4 teaspoon garlic powder

I started at the narrow end and pushed the spit between both bones. It was balanced on the spit

Followup on pork shank. I was presented with a 5lb pork shank by my nephew. I let it sit out for about 5 hours to get to room temp. I scored the skin, salted it, ad cooked it on my Lynx grill rotisseri for 4 hours. At that point it looked magnificent. We weren't ready to eat so I held it in a 200 f. oven for 45 minutes. It was just like the schweinhaxe we had in Munich. Great crackling, moist meat.

I think you are right about the fragility following braising. I will spit them raw and rotisseri. The ones that I saw roasting on the spits in Munich did not look at all pre cooked. Will report back if there is interest. Thanks

I am concerned about it drying out if cooked fully on the rotisseri. But I want the crisp skin as they have it in Munich where at least it is finished on the rotisseri. Munich schweinhaxe is what i'm striving for. These are large 3lb. pork shanks.

I plan on cooking pork shank on a rotissori. Should it be precooked beforehand?