Martin Fisher

Yeah, not much there, especially in a squab which is mostly what we ate...not so many older birds. Roast or grilled squab mostly. Squab is most excellent.

Looks great Norm. There are a lot of my favorites there!

Very nice. I raised meat pigeons for many years....mostly White Kings.

I blanch the bones, etc., and rinse (not cut-up for white stock) pack tightly in a canning jar, cover with water and seal. Submerge in the water bath.....

Looks good, but looks like lamb loin rather than tenderloin.

Questions only All-Clad can answer.

Within the past month.... Mostly... Charcutería: The Soul of Spain In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes

It's a Washington Post article, what do you expect? The referenced research is interesting.

"The takeaway is that part of what makes Indian food so appealing is the way flavors rub up against each other. The cuisine is complicated, no doubt: the average Indian dish, after all, contains at least 7 ingredients, and the total number of ingredients observed by the researchers amounted to almost 200 out of the roughly 381 observed around the world. But all those ingredients — and the spices especially — are all uniquely important because in any single dish, each one brings a unique flavor." http://www.washingtonpost.com/blogs/wonkblog/wp/2015/03/03/a-scientific-explanation-of-what-makes-indian-food-so-delicious/

Yeah, 180 to 190 degrees.

Snack time! Black olives stuffed with anchovies....and a beer! MMMmmmmmmmmmm!!!!!!

Fireplace or campfire....the best toast...by far!

Tempting but the price of seed is crazy..... http://www.johnnyseeds.com/c-958-flower-sprouts.aspx#

FWIW, I read somewhere some time ago (can't remember where) that the multiple blanchings are to not only mute the pungency of the garlic but also increase it's sweetness and nuttiness without over-cooking.

Interesting article. I know one thing for sure, If I had a life-threatening food allergy I sure as heck wouldn't depend on busy restaurant or bar staff to protect me. Even if they claim to be accommodating, people make mistakes. This demands personal responsibility!

Jacques Pépin on peeling asparagus..."If I had told them to peel the asparagus, I probably would have been assassinated." Starting at about 5:10....

Neat! I wonder how much lattice carrot cutters earn a year?

That's a long standing old wives' tale.... Source: Dairying in All Its Branches by M. A. O'Callaghan and W. Graham, 1906

I've done this countless times since the 1980s...but I don't break the yolk.

What really matters is the quality of the butter...salted or not.

Yep! Perfect! No fuss! No whining!

I love broccoli, green beans and the like raw...but it has to be either very young and tender or a good naturally tender cultivar. Same in regard to celery, there are cultivars that are naturally tender with no need for peeling (stringy celery just plain SUCKS).....blanching (the cultivation technique not the cooking technique) also improves tenderness and retards any possible bitterness.

I have the book. I agree that it's not as good as their first book. I do plan to give the blue cheese cured chateaubriand a try sometime soon.

It looks great!

250F? You're talking about heating oil in a pressure cooker not water. Oil can get much hotter. This is a bad idea in so many ways.