boudin noir

damp paper towel in a plastic bag will keep washed and dried salad greens fresh for 4-5 days,

Most cheeses.

Sounds great. I may have to wade into sous vide.

marinate and grill it afterwards.

I have a 4 lb.. octopus and would like to try cookinf it in a pressure cooker, Any suggestions?

Beans.

Perhaps not inovative but very good. For small plates: Casa Mono. Sakagura, and Salumeria Rossi.

Central Market sold in price chopper super markets. Better than Hero and much cheaper. Made in Belgium. Blackberry and cherry very good. Marmalade is one of the most acceptable of the non-english marmalades.

I have a boardsmith chopping block that is a work of art and seems to heal the cut marks. When I'm cutting chicken or meat on it I have thin plastic cutting sheets that I put on top. They can then be washed or put in the washer. Best of both worlds.

Take it to a food bank.

Tartiflette is a hash made frome lertover pork, cubed cooked potato, and onions fried together until crisp. Then slices of cheese are put on top and then melted in the oven.Guilding the lilly.

There are many low priced mandolines that make fine fries. They also have many other uses.

A small amount of mango or other kind of chutney would be tastey.

Thanks.

I have a 4 lb octopus that I plan to cook for christmas. What are the opinions of traditional simmering v. dry pot cooking. Has anyone had experience with pressure cooked octopus?

Its not really different from eating lardo which is almost always eaten raw.

I don't know what the menu will be but Del Posto is elegant, ahd has a great prix fix lunch.

I use buttermilk infrequently, but can only buy it by the quart. I made buttermilk mashed potatos today and found that I had an opened container of buttermilk with an expiration date of 4/3 11. It looked smelled and tasted like a fresh container. I have had similar experiences in the past. Does this stuff live forever? Have others had the same experience? Or does everyone just throw it out after some short period of time?

Sweat some fennel and onions in olive oil. Add a can of sardines, break up. Add a splash of Pernaud. Put over pasta. garnish with fennel fronds and toasted pine nuts.

Not my favorate, but good for me once in a while: liverwurst with grape jelly on toast. Also anchovies, swiss cheese, chili pepper flakes and mayo on rye toast. The latter is pretty high up on my prefered list.

If you stick to appetiser and pasta, moderate by new york standards, Sandros on east 81st can be raelly superb.Quirky chef.

I read peter reinharts post. He seems to descrbe what happened to my starter pretty accurately. Thanks.

I recently decided to venture into the world of sourdough. I wanted to use a wild yeast starter. Following directions I found on the web I mixed 1oz of water with 1 oz of flour. Mixed. Day 2 I mixed. Day 3 added same amounts of flour and water. A few bubbles. Day 4 more bubbles, fed it again. Day 5 and 6 still more bubbles and fed each day. Day 7 fewer bubbles, texture thinning, fed again. Added a small amount of dried yeast. Day 8 tried to make bread. Did not rise. What happened?

My last final statement. PedroG you're correct. Blood cholesterol is not influenced much by ingested cholesterol. Eggs which are loaded with cholesterol are no longer verboten to patients suffering from coronary disease. Most blood cholesterol is indeed produced in the liver. However the amount of cholesterol produced is influenced to a significant degree by the amount of saturated fat ingested. Your decadent lunch would drive the liver into a cholesterol making frenzy. - My bona fides: I'm a cardiologist. Coronary artery disease was my major focus.

My final statement in this string. I have enjoyed and have been enlightened by the discourse. I am a technophile and was looking for justification to add another device to my crowded kitchen space. I think I have found a limited place for sous vide in my cooking arsenal. I will probably wait until the cost of good immersion circulaters comes down since I don't believe I would be using this more than several times a month. PedroG's lunch was the coup de gras!