boudin noir

Thanks.

An aside----- We have large amounts of staghorn sumac growing around us. Can this be used the same way as "spice market" sumac?

I have not tried the rice. If you do, post the results. I make gravelox often and like to try new options.

I've made brandad with smoked blue fish and with smoked trout. I like it.

I think you have to forget that it is not crab or lobster and deal with it as a unique substance. If I want crab or lobster that is what I will buy. It's less bad than many processed foods, and I find it to have a pleasantly mild seafood taste. It works for me in salads. Does it work elseware?

Surimi is usually sold as imitation crab or lobster. If you forget that and treat it rather as surimi, what if anything have you been using it for. I make a surimi salad with red onion, celery, mayo, and usually curry powder. It is easy and tasty. Taking it for what it is does anyone else have a use for this stuff.

I've eaten a lot of great burgers cooked on a grill or in a cast iron pan. The extra work cannot be worth it unless you are trying to make a point.

Unless your buying very expensive items such as saffron, small amounts of truffles,dried morels, bottarga, porcini. etc. I'm not sure why there is a need for such a scale.

My boardsmith cutting board, my immersion blender and my pastry scraper.

When BBQing cuts of meat i.e brisket, pork butt that require many hours of low temp. cooking, is it possible to break up the cooking time into 2 segments i.e. on separate days? I realise that it would increase the overall time since on the second cook it would take time to get the meat up to temp. again. But, would the results be comprable?

I've got a cheap one. Don't know who made it. Lasted for years. They all do the same thing.

I have a large boardsmith butcher block with feet. I love it. It seems to heal knife marks. I would have no reason to use the underside. I store beneath it some plastic cutting sheets that I put on top when I am cutting meat. It makes cleanup easy.

Stinking Bishop, runny tellegio are some of my favorates.

Wusrtof or Henkles. Don't like Global. Too light, too flexable, don't like the handles.

No pictures, but slow braised veal neck with garlic, sage and white wine. Veal neck is really great!

I meant directly on the coals.

Steaks can be cooked by throwing (placing) them directly on the grill. When they are cooked just brush off the ashes.

I can get chicken gizzards very cheap. Has anyone confit'd them? if so are they good?

How does roux made in the oven compare to traditional stirred roux?

Is there any reason not to use other fats such as olive oil?

Not "wrong" per se but way down the list of preferred fats for popcorn. It goes: butter neutral vegetable oil margarine dripping mineral oil baby oil the burnt-up stuff you collect in a can to keep it from clogging your drain motor oil fat rendered from people who abuse extra virgin olive oil extra virgin olive oil Where would you put duck fat?

Thanks. Great ideas. I particularly like the ravioli suggestion.

I've got some nice veal neck and I would like to do something other that the usual veal stews. Any suggestions?