MatthewB

No chestnuts but--ever since I came across it--I've been doing a version of this for Thanksgiving.

Cote d’Or (at the Drake), Chicago 1913 Room Bar (when Professor Paul was still working), Grand Rapids, MI

Track down a copy of Arthur Schwartz's Cooking In A Small Kitchen?

Clickity

I've been saying since college that Bics are all-purpose party utensil tools.

Is this definiton of avant-garde helpful?

Two loaves are about ready for the oven. I was planning on the white sandwich bread but--due to poor planning on my part--I only had half the bread flour needed. (I was feeling lazy plus I'd already been to the grocery this AM.) So, I just continued with the white bread recipe but used whole wheat flour for the other flour half. (I found out that I'm also very low on all-purpose flour.) Bastard loaves coming up.

I forgot to note--but it's pretty obvious--that adjusting the sauce at the end is key. I added juice of 1 & 1/2 limes, a couple more tablespoons of fish sauce, & about two teaspoons of garlic-chile sauce.

An Italian Classic Looks to the East I did this tonight on request from my SO. That she enjoyed it is an understatement. (I enjoyed it, too.) Recommended. Very easy to do & very light on the pocketbook.

Kinky.

I've done this version quite a bit. A small piece of foil between the breast & roasting pan works wonders.

Updated attendee list . . . Myself & SO Alex & spouse guajolote & flaca (Friday; kids & parents on Saturday) fresco, spouse, & daughter (Friday) Aurora (Friday) maggie & Mr. Handsome (Friday) Lady T (Friday) Fresser (Saturday?) nightscotsman (Saturday?) col. klink (Friday?) NeroW, Boy, & Hobbit (Saturday?) tammylc (Saturday) mitten (Saturday) PastryLady (?) RheaS (?) Edited for feedback below.

Perhaps Dave should address this. From my understanding, the longer you brine it, the saltier it will taste (thus getting "tastes like ham" comments from your dinner guests). I've also read on some of the other eGullet brining threads that brining too long can turn the meat mushy. Will this happen after a 5 day brine? It seems a little excessive to me. At what point in the brining timeline does the brining become moot because the deed is already done, so to speak, and any longer in the brine won't help the meat that much? Edited to add an "s" Remember that Paul Bertolli authored Chez Panisse Cooking . . . In his new book--Cooking by Hand--there's a recipe for pork leg and/or loin that is brined for 5 to 6 days at 32 to 38* F. The recipe is entitled "Oliveto House-Cured Ham."

Refresh my memory as I've only browsed through BWJ once . . . Don't the recipes include instructions for hand-kneading? More work but I find it enjoyable at times.

Good point. Might even consider picking up bone-in breasts & some whole legs & cooking in a pan on the stove-top. Working with a whole chicken might be a bit much depending on comfort levels.

I'd also recommend Zuni--great food at a very reasonable price point. How about some of the French bistros? Amanda Hesser's NYT piece from last December. We had good meals at both Bizou & Chez Papa. Also there's a little Vietnamese place with excellent pho on a sidestreet in Chinatown. (Can't remember the name though.)

Alas, no. My lovely bride will have to stay home, she has to work. And she's very bitter about it.

Ummmmmm.

Figured it's time for a summary post of where I understand this is at . . . Myself & SO Alex & spouse guajolote & flaca (kids & parents, too?) fresco, spouse, & daughter Aurora maggie & Mr. Handsome Lady T Fresser nightscotsman col. klink NeroW RheaS (?) tammylc (?) Did I miss anyone? Also, I'm trying to determine who will be here for dinner on Friday evening & who will be at the house party on Saturday. Please post here or PM me. Once that's figured out, we'll move onto food for Saturday, etc. Am I missing anything?

It's not always clear to *everyone*--often the person in question--when someone has been rude & acted like an ass. Oh hi Matthew. We've been waiting for you. Thank you.

It's not always clear to *everyone*--often the person in question--when someone has been rude & acted like an ass.

That quail dish looks fab.

Simple if one takes this approach (dictionary alert!) to thinking.

Just remember that the onion soup will need to be greatly reduced to pull off the croquettes. Or pull the pot roast that you picked up from the club, roast it, & do gualojote's mashed potatoes w/ onion soup for the puree. Load sliced pot roast on top of the oniony mashed potatoes.

*peeks around the corner* Uncomplicated for *check the dictionary*.