c oliver

How long and at what temp did you smoke the bone marrow please? I have a bag in the freezer. TIA.

Thanks. Sounds super. I'm a real fan of hers especially after attending her Asian dumplings class last year. She's a very down to earth, good teacher.

Looks like a GREAT version of banh mi. Could you share the recipe for the meatballs please? If you haven't already you may want to check out Andrea Nguyen's new book "Banh Mi Handbook." I LOVE it! http://www.vietworldkitchen.com/blog/banh-mi-handbook.html

Yeah, I'm 67 so those preservatives are key IMO. Do you remember Sam's 'magic house' thread? I'm totally into leaving things on the stove top. Made it this far.

That looks super. And I say, health be damned sometimes, skin and fat add SO much flavor and umami (is that a dirty word here? I could say "mouth feel" but people loathe that also)

Well, dagnabbit, where did the pic go??? Let's try again

Thanks for taking the time to elaborate! I didn't think about the egg to meat ratio. Makes sense. I haven't learned to add photos here or I would share our burgers. Coarse ground once, 4oz. patties, which started at 6 then went to 5 and we're happy with 4. On a toasted English muffin. We're 'older' folks so find we don't need/want nearly as much meat to satisfy the craving. Again, thanks.

I'm obviously late to this conversation but I only grind once and never use eggs. To me, that makes it more like meatloaf. But it sounds like you like it which is all that matters. Congrats.

The picture of the roux must have been later on, right?

Thanks so much. Sounds great and, yes, easy.

Hi, do you have a recipe for those potatoes? They look wonderful.

Here's a Rick Bayless recipe for pork tinga. You do it in the slow cooker, cubes of pork shoulder and smaller cubes of potato. No need to brown first and it is excellent. I made it last weekend with the grand-toddlers were here so left out the chipotles in adobo (dagnabbit) and they lapped it up. http://www.rickbayless.com/recipe/pork-tinga-with-potatoes-avocado-and-fresh-cheese/

Thank you. That sounds just lovely.

What went in your sauce besides the vermouth please?

What kind of oil, huiray? TIA. PS: Your meals look terrific. Every day. Impressed

I dry brine for the Zuni chicken. Could you elaborate on what and how long you did the steak please?

Is curry common in Jamaica or is this "fusion" ?

That first photo they look to be on the grill. ???

I checked the recipe and it sounds really good. Neither of us are real fond of BS but I want to try this. Thanks, scooby

Mine also.

How many people were you cooking for?????

Do you have a recipe for the pizza crust please? TIA.

Not too many carbs (not an issue I focus on). It's that some people consider the corn as a "leafy green vegetable" equivalent

I've never understood the concept of corn and potato etc. What's that all about?

Yeah, you definitely don't on the spur of the moment decide to smoke anything But, IME, it's SO worth it. The best meat ever.