c oliver

Love everything you've written. And, yes, if one hasn't tasted a Meyer lemon it's impossible (IMneverHO) to describe the difference. I'll definitely check that link. Thanks.

Riffing off that, I found this link: http://www.simplebites.net/five-ideas-for-preserving-meyer-lemons-recipe-meyer-lemon-finishing-salt/

Costco had Meyer lemons the other day and I bought them. I love them but have never done anything special with them. Does anyone have a dish or technique that actually features their wonderful flavor? TIA.

AND when you actually use the stock you'll be reheating, right? So if any cooties crawled in, you can still kill them

those sound and look great, scoobie. BTW, I'm BFL yet again.

WOW! Those caneles look fantastic! A friend made them recently and I gather they're not the easiest thing to get right. Congrats.

I honestly have no interest in guaranteeing no pathogens. I eat RAW meat and eggs pretty regularly in fact. I drink tap water almost all over the planet. The ONLY time I've been sick from food was from US produced peanut butter that was tainted with salmonella and hadn't been pulled from the shelf. I was in Brazil at the time and self-medicated with Cipro and all was well. I think there is the rare person that has issues with food but tons of people who are convinced or or afraid it will happen to them. As my late friend and food scientist, Dr. Sam Fujisaka said, we live in a "magic house" and our friends get the protection also

I'm pretty new to SV but cook at that temp and lower for that long. You're talking science. I guess I must be talking medicine or microbiology. If there's no pathogen there to begin with, it's not going to materialize.

Gotcha! I bought two whole ones two years ago right before CA banned the production. I cut each in half, FoodSavered them and got four glorious meals out o them. SO wonderful, isn't it? And, offtopic, I don't think anyone who does the cooking and is the birthday 'person' should have to do any arm twisting re kitchen cleaning

I'm not seeing the foie in the picture.

At 67, I agree with you! I think my 40th was one of my best!!!!!!!!!!!!

Wow! You get morels in the fall. That's incredible.

Thanks, kid. It was simply perfect

Again, I'll keep mine for searing only. Attached is a picture from Borkonyha Wine Kitchen in Budapest. Actually I'll attach the link because you can see we had it for both our main and our dessert They got a Michelin star after I made the res and before we ate there. Best meal of our lives. http://chowhound.chow.com/topics/972616

That was my experience also, ray. And when I have the luxury of foie I just keep it super simple. A quick, hot sear, some toasted brioche, some grilled fruit and a simple salad.

Shelby, I used to be able to get fresh in California before the ban two years ago. I had some in the freezer (cut lobes in half, wrapped tightly in plastic wrap and then FoodSavered). The only place now in the states is Hudson Valley Foie Gras.

I'm lucky that the foie I get has never needed to be deveined and the recipe I use (again for searing) doesn't need any soaking.

Are terrine and pate' not the same thing? Always confusing. Do you make it? I guess you must if you have "fat" at the end. What's your recipe for your ravioli? Do you use any semolina? Do you make or buy your truffle oil? So many questions TIA

PATE' d foie gras or foie gras? I can never imagine doing anything other than searing the liver And what IS that sauce please?

I actually prefer steak a little under 120~

I saw that also and I don't work either (retired) but still thought it was brilliant! I'd have to reread but I thought with some of the noodles they were parboiled. Did you do that? Pho noodles wouldn't have to be.

What is that black and white under the plate please?

Funny. I thought Dorado was a fish Now i understand!

I've never seen a taco that looks like that. They look like what are called "taquitos" and they're generally a snack. Where do you live please?

Now THAT makes sense I thought you heat smoked it and couldn't figure out that one. I see you had the canoe-shaped. Mine are crosscut and I've done on thick pieces of bread so as not to lose a drop Thanks.