Al_Dente

Perhaps you could mold it into the shape of something else. Maybe a garden gnome. Use food coloring to paint it.

The choice of main course is up to the Master of the Domain.

My problem is the opposite. I don't think I want to sear it, just cook it. Then make my soup with chicken broth and a little port. Chef I spoke to and got the lobes from said to put it in a 400 degree oven for about 10mins. What kinda pan? Will there be a lot of melting? Will it just disintegrate? Getting a little anxious here....

Bob Jones....... shudder..... I'll say no more. You're a bigger man than I, Rabbi. Oy...

Depends. Is the spiral clockwise or counter-clockwise?

Many thanks for the instuctions! Made my best chicken stock ever yesterday!

Seared halibut with "candied" shallots and kumquats over wilted spinach.

I received one as a gift last year. I never managed to get anything to grow. Just had this wet log sitting on my table for months.

I think the emphasis on keeping it from your eyes is a myth about chopping onions. It's really inhaling the fumes that make you cry. I have checked this out. Chop an onion and then get away from it to allow yourself to recover. Take a deep breath away from the onion and then position you face right over it for as long as you can hold your breath. Do not breath until you can take a few steps away. I bet your eyes will barely shed a tear if at all.

Somehow I think so. Perhaps we should start a chain of eGullet restaurants? Steven? Jason?

The "new" Silver Spring is coming along. I just went over to the corner of Colesville and Georgia Ave to check out the cluster of restaurants developing there. More chain stuff-- so far Panera Bread, Austin Grill, Red Blobster, and Potbellies Sandwiches. Looks like there is plenty of room for 5 or 6 other places there once construction is finished.

Taqueria Poblano now in Arlington We're getting pretty far off topic here...

Mike, you've lost weight!!! I had to. My jeans weren't fitting any more. Gut was getting so big I had a hard time bending down to tie my Nikes.

I vote for the Rabbi as the official spiritual leader of eGullet. Great post!

Check it out, my picture is next to a definition in the dictionary! A Picture of Me

Man, that sounds good. What restaurant?

For those in the Wash DC area, Southside 815 in Old Town Alexandria makes a killer CFS. The southern cooking is so authentic there that Strom Thurmond once had a mild heart attack in the dining room.

No you don't. I have to ask. Is there anyone on this thread you think you should apologize to? I think you were way too critical (on a personal level) of an above post before knowing all the facts.

I share your concern about the shaving concept, gsquared. I thought I'd just skip that part. My quote here somewhat lamely describes what may well have been the most amazing soup I've ever tried. The FG was still the star of that show, but it didn't totally dominate the corn and mushroom flavors. And it did have something creamy incorporated into it. It worked. Definitely. That being said, perhaps I'm in over my head here. I have a tendency to think of a dish that I want to prepare for a particular occasion and really get a bit obsessed over it. However, I've usually managed to pull it off. I'll be getting a pretty good deal on the FG, and it will be served to willing and understanding guinea pigs, so, what the heck...

I'm looking to do something more or less like this (though I will have about 1/2 lb of fresh FG to work with): FG Soup

Okay, I'm getting nervous. I'm going to attempt a dish with FG over Christmas, but the comments I'm reading make it sound like searing FG is akin to trying to sear a stick of butter. If this is more or less the case, I suppose it wouldn't matter too much if it liquifies considerably since I'm making a soup? Is that assumption correct?

if i lived the in the area, i'd be preparing for a sunday morning hangover. That good, huh? I might wait until after the holidays to try this out. Besides, my weekend hangover this week is scheduled for Saturday.

This joint opens this Saturday.

The good Rabbi would like to have you believe, that the balabos is the master of the house, when we all the know that it is the balabosta, his wife, who truly rules the roost. And this you think I don't know?

I figured, but wasn't sure if it included the fried onions and the all important question as to how crispy those fried pieces are ideally.