c oliver

A newbie so hope I'm posting in the right place. I have a half rack of pork (four ribs). I always use the recipe on the label of the Costco rack but it's MIA. If anyone has that I'd love to get it but am completely open to all other suggestions. I saw one recipe with a delish mushroom cream sauce but I'd have to go out to get the cream. Not a big deal. I'd love to 'hear' about what y'all do. TIA.

Do you then just put the plate in the steamer? Even for you that's an exceptionally good looking dish.

This is an old thread but I'd like to offer one possible solution. Would it be comfortable for either you or the server to say something like "I see you don't tip a standard 15% and am wondering if we're doing something wrong?" But honestly I just cringed writing this I think your solution is the right one.

LOVE Shopsin!!! I wonder if people do that at, say, The French Laundry.

I have a doctor friend, now retired, who when asked for free advice he would suggest that he and the 'patient' step into another room and 'patient' take off their clothes. Usually stopped that dead in its tracks. Trying to think of something comparable in a restaurant

I especially like your last paragraph. Our first visit to Babbo a few years ago, I asked about the beef cheek ravioli with crushed squab liver and shaved black truffles. I don't like a lot of liver. The server said that s/he feels the same about liver and that it was very, very mild. And it was. Experienced servers have eaten the food and hopefully can discuss. Like others I can't even imagine asking for a sample of anything.

Lamb chops, kale salad with a poached egg and baked potato.

A kinda/sorta carbonara. Had some smoked bacon pieces so did the traditional Hazan recipe with that. An egg, some grated Parm and black pepper. Didn't have any parsley. Added peas and toasted pinenuts.

Asian flavored oxtails with egg noodles and peas.

Those carrots are beautiful! Did you grow them?

Actually I'm on the Left Coast! But I'll check it out anyway.

WF where please?

Living in Reno/Lake Tahoe, our farmers markets don't really have 'local' stuff. Our growing season is too short. I'll check next year for them, for sure. Attached is a pic of a chanterelle soup I made with those great mushrooms.

I found some at Costco about a year ago. Went back for more and they were sold out

Here's something I've been doing for a few years. Hope it's alright to bring from another site. The original recipe called for using a muffin tin but I switched to a little skillet. http://chowhound.chow.com/topics/924644#8458842

That looks crazy good! Could you elaborate please about that egg yolk ravioli?

My pleasure! We were just saying that we think they're the best crab cakes we've ever had. As Zimmern said it's just crab. We're on our own for Thanksgiving and are giving serious thought to a total shellfish dinner. That would, of course, be part of it

We did something new with cauliflower yesterday. We were doing half artichoke hearts wrapped in a 1/4 piece of bacon and then deep fried. Did it with cauliflower and it was terrific.

I'm with those who add nothing to my stock when I make it. If I were only going to make soup with it, then maybe. For several years I've been using raw wings, backs and feet. The feet give a lot of collagen. Lately I've been cooking for my elderly dog. I buy a Costco rotisserie chicken, pull off all the meat for her food and put the rest in the PC. In 30 minutes I have the best stock I've ever had.

I had to chuckle over Zimmern's comments. That chicken looks incrdible.

I have a whole duck in the freezer. I see a "defrost-ation" in my future.

Duck fat. I've only just started with SV so am a sponge for info Thanks again.

That is one gorgeous dinner. I'm on the Left Coast and haven't eaten yet. Drool

What IT do you cook it please?

Thanks. This interests me.