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c oliver

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  1. Agree that it's brilliant! I've got to copy that.
  2. Did you smoke the duck and, if so, could you give time and temp please? TIA.
  3. I wonder why they were highly touted. My favorite chickens are truly free range. They're out with the cattle eating grubs and all sorts of other things. Animals fed only corn aren't very desirable IMO. I can no longer get eggs from those chickens as the rancher has gotten out of the egg business. That was a sad day as they are so nutritious.
  4. Off-topic but my several year old induction cooktop range has an additional benefit of being a breeze to clean.
  5. Dorie's new book looks great...and I don't really bake. The recipe are almost all quite straightforward.
  6. Like this? http://www.amazon.com/gp/product/B002PMV77G/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1 I've started doing the "Artisan Bread in 5 Minutes..." and they recommended. I even mixed the dough with my KA stand mixer using this. A little awkward but it worked fine.
  7. I really want to live next door to you! What a gorgeous dinner. Do you make your own head cheese? Is there a link to the recipe? TIA.
  8. As I mentioned earlier, Seattle's season ends on Sept. 1. But, hey good for you
  9. Doesn't it get too cold in winter? And that claw in relation to the body looks REALLY small. ???
  10. Love our Dungeness. I see you're in Spokane. Didn't your season start back in late summer/early fall? Why clarified butter? TIA.
  11. Oh whew! I was feeling SO inadequate
  12. That's ONE meal???? Holey moley!!! It all looks fantastic.
  13. Oops, thought I'd posted. Was this Hudson Valley foie and at what store did you get it please?
  14. Yeah right IIRC, they're a buck.
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