c oliver

Agree that it's brilliant! I've got to copy that.

Did you smoke the duck and, if so, could you give time and temp please? TIA.

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.

Off-topic but my several year old induction cooktop range has an additional benefit of being a breeze to clean.

Dorie's new book looks great...and I don't really bake. The recipe are almost all quite straightforward.

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.

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.

As I mentioned earlier, Seattle's season ends on Sept. 1. But, hey good for you

Doesn't it get too cold in winter? And that claw in relation to the body looks REALLY small. ???

Love our Dungeness. I see you're in Spokane. Didn't your season start back in late summer/early fall? Why clarified butter? TIA.

Oh whew! I was feeling SO inadequate

That's ONE meal???? Holey moley!!! It all looks fantastic.

Oops, thought I'd posted. Was this Hudson Valley foie and at what store did you get it please?

Yeah right IIRC, they're a buck.

Actually you're right. We have a Latino market that has them every day. But it's always nice to have TJs in the freezer

We live in the Reno/Tahoe area. I'll have to look for those tamales. It's one dish I pretty much know I'm not going to make. Thanks.

Scooby, how long did you SV the octopus please and at what temp? What a great idea!

Good knife skills, bro And a great looking meal. You really cook like this almost every night? I'm impressed.

Makes sense I wound up making a rub of fresh and drying rosemary, sage, oregano, garlic, s&p. Made a few slashes in the fat, drizzled with oo, applied the rub and then seared fat side down in a CI skillet. Turned it over and roasted in a 425 oven for ten minutes, then reduced to 225. I think it was ready in about an hour. I pulled it at 145, next time I'll do at 140 or less. It had some pink but I'd prefer more. Forgot to take a picture. Thanks all.

I don't read that as throw them out. But rather to carve the meat off...and then come back and chew on the ribs

Thanks. Here's a link http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Arista-Toscana

Thanks. At what oven temp please?

Like this: http://www.askchefdennis.com/2012/04/oven-roasted-rack-of-pork-inside-my-restaurant-kitchen/ Like a rack of lamb.

To clarify I'm going to roast the rack whole not in individual ribs. I also have a few marginally fresh herbs left from the summer, i.e., sage, rosemary, maybe a little tarragon and oregano.