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    Southern Tier of New York state.

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  1. Even the great Julia did it.
  2. Smart Speakers in the Kitchen

    There are several games available for one's next dinner party. You can also play trivia, etc. via Google Home.
  3. Chop chicken leg bones?

    Yeah, that's inspired by Edna Lewis' recipe! "For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into small pieces, rather than by simmering chicken bones, aromatic vegetables, and ..."
  4. Chop chicken leg bones?

    Depends on what flavor you prefer. I don't favor cooking chicken or turkey stock for a long time because lengthy cooking sort of imparts an unpleasant sanguine flavor, IMO. Fine with red meat meat/bones, but not white meat, especially from young birds—which most are. Which is why I, generally, prefer Edna Lewis' method of chicken stock making, which is very quick and simple. Edna said, and I agree: "I do not believe in cooking stock for a long period of time; it loses it's good flavor." Even better when combined with Scott Peacock's chicken stock method.
  5. Countertop Rotisseries

    Nice! How about a mirror ball rotator? Inexpensive and easy!
  6. Another trick, useful in some instances, is to use a thick or elevated cutting board—keeping the handle out beyond the edge of the board.
  7. Brining, then drying, then marinating?

    My guess is, to better equalize the salt/sugar/flavor throughout the meat. Having said that, you could opt for an equilibrium brine and pump the bird well—that would ensure faster brining and probably better distribution of flavor. After brining, I dry the skin with a hair dryer that's specifically devoted to culinary purposes.
  8. Yeah, in my experience, a good electric knife works good for baguettes and the like. Edited to add: Placing the loaf on it's side during slicing seems to yield the best result.
  9. I agree with Fat Guy, RIP. I absolutely HATE serrated knives—with the exception of an electric knife in some cases. I think that a chef's knife, butcher knife, cimeter, etc. work best for slicing bread when sharpened with a relatively coarse stone—say, 600 grit.
  10. Silky Smooth Chicken Breast

    Low-carbohydrate. High fat.
  11. Smart Speakers in the Kitchen

    Probably not as potentially 007 as smartphones—which can also be used as a 'smart' speaker.
  12. What Are You Cooking Sous Vide Today? (Part 3)

    I'm looking to make bacon confit via the Joule. I'll likely tightly roll up thick sliced bacon. Suggested time and temperature? Does 70°C for 12H sound good?
  13. Silky Smooth Chicken Breast

    By what process, exactly, does corn starch 'velvet' meat? If the corn starch is rinsed off after velveting, will the same softened result be achieved? I'm a LCHF eater—most of the time.