boudin noir

Expensive, but high quality - La Tienda. Sardines, tuna, anchovies.

Probably mold.

Does anyone do octopus in the pressure cooker?

I haven't tried this i'm guessing it might help. wrap your cheese as you normally would and then bury it in raw rice. Then refrigerate it. Rice is sometimes used as a desicant and you should not have to import it.

I believe that when game birds are aged the are "hung" after having been gutted, in full plumage, untill the desired time has past. I don't beleive you would get the same result with just breasts.

I have eaten in both Crimson Sparrow and Fish and Game; both with "name chefs". They serve plates of very small portions of sometimes strange combinations. Some of them work, others are silly. After leaving I felt more that I was at an event rather than a meal. They seem popular however. For more of a traditional meal ( if thats what you want ) Swoon Kitchenbar is good. Mexican Radio for mexican. I like Red Dot. It's a dive but has some quite good food. Baba Louis for pizza and sandwiches. Le Perche for bistro food.

Rhinebeck has a number of restaurants. It is also 15-20 minutes west of the taconic. Google rhinebeck restaurants for a list and reviews

What is the experience of those cooking octopus as to the "cork effect" in tenderizing octopus? My experience is that it makes no difference. For those that feel it does is there a difference in using a fresh cork as opposed to an old cork?

They look great. Why do you want to change them? Tradition isn't always the best.

Lamb is so good by itself I wouldn't overwork it. I would butterfly it and rub it with minced garlic, rosemary, and perhaps some lemon rind. Grill it to 135- 140F. Serve with a garlic/yogurt sauce

Thanks for confirming my experience.

Grilling time is here again. In the past I have made "beercan" chicken many times. I've done it classically with beer, also with wine, I've added herbs and garlic. I have not been able to discern a difference in any of these. On top of that when remove the chicken The liquid is not boiling and the level of liquid not reduced. I only fill the cans about 1/3 of the way up. The chicken turns out fine but I find no difference from a vertically roasted chicken. Is "beercan chicken" a myth? Am I missing something? Am I doing something wrong?

To use or to make?

I bring them to a boil for a minute the night before. Then let them stand uncovered overnight. Then they will cook in about 5 minutes in the am.

It angers me to see packaged food sold in the same size package at the same price but with less food in the package The new pound now seems to be 12 ozs. It's a ploy to to hold onto uncarefull shoppers.

If I'm not in a great hurry I get pleasure from grinding in my large granite morter and pestle

That sounds good.

A few months ago on a lark, for my wife who loves donuts, I sliced some sugared (not powdered) donuts like bagels and fried them in butter until they were brown and crisp. They were elevated to a high level of decadence. As a kid one of my favorite sandwiches was liverwurst and Welch's grape jelly. This AM in the NYTimes there was an article describing peanut butter and pickel sandwiches. This AM there was on NPR an article about grilled cheese and donut sandwiches. What are some other unlikely but good food combos or preparations?

Eat your books changed my cooking life. I have 100 + cookbooks. Some I wasn't using much until I got eat your books. It will also include cooking magazines and blogs that you follow. A great resource!

I have recently been making pizza dough. I make a batch, let it rise, split it into 4 portions and make a pizza using one. It is good. The remaining three I put into individual plastic bags and freeze. ( I have pizza once a week ). The next week, two days prior to making pizza I take it out of the freezer, put it in the refrigerator after it has thawed and when I make pizza it is good. After that when I go to make pizza it does not rise. I can store supermarket pizza dough in the freezer for a month and it rises. What am I doing wrong?

I had it on cauliflower; very good.

I'm looking for a recipe for peach gelato. Any ideas?

Since you don't use a lot nothing beats homemade mayonaise.

Some times eating should just be fun. Not everything you put in your mouth should be measured by its nutritional value.

It's worth the effort to try. It took me about 10 years to get to like chevre. I just kept trying. One day it tasted good and now I love it.