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SLB

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Everything posted by SLB

  1. So, I asked Santa for this book, and Santa came through! It is very interesting, and I like le Caisne's sense of humor. There is some stuff I'd never heard of before, like the concept of resting the meat before you finish cooking it. And I've enjoyed learning about the different breeds of beef and pork and whatnot. But there was a moment in the game section that threw me, the section at p. 97 on the Song Thrush. He notes: "This is without a doubt the best type of thrush, but like the others, it's illegal to sell it. The only way to eat it is to hunt it or have a hunter friend. You don't eviscerate the thrush. Only the gizzard, crop, and eyes are removed. The intestines melt during cooking and give the meat a unique flavor". Although I pride myself on having no unexamined squeamish, I admit that I had to put the book down and nearly take to the bed. Is "melt" a, uh, hunter's term? Or did I read that right, you eat the [presumably full] intestines???
  2. @Shelby, are you using olive oil with that Spice House mix?
  3. Well. Now that you mention it, I'm quite sure that what I was using was the steel-cut oats. The ones commonly found at the grocery store. [I confess that I didn't even notice the whole "stone-cut" thing. I am duly embarrassed. ]
  4. Speaking of oatmeal, I am making a coconut oatmeal cookie this Christmas which I learned about on the Anson Mills website: http://ansonmills.com/recipes/425?recipes_by=grain In the past, I've used very fiery cinnamon to good effect. I have also used other [more affordable] brands of stone-cut oats; if you're doing that, you're going to want to up the liquid a bit. I've also made them with regular rolled oats -- I didn't like the result as much, but I admit I can't remember why.
  5. Freezing was what I was going to suggest, as well.
  6. Smithy speaks for me. I'm settled in, ready for wonder. Basically, I'm like Chum over here.
  7. Pumpkin is *really* not my favorite vegetable, but unlike most of the other winter squash, it is nice and low-carb, so: Pickle-palooza. Plus one got roasted for ravioli. Cause I definitely do like pumpkin ravioli. [Really, I like any ravioli . . . .] One thing -- the first time I ever bought pumpkin for savory eating -- 1995 or so in Somerville, MA -- they were 25 cents apiece. Now, at 1-2$/pound, I just can't think of them as a cheap vegetable anymore.
  8. @lemniscate Thanks for those links!
  9. I don't know if this helps at all with reconstructing the technique, but for what it's worth, the grease is also decidedly orange:
  10. Heads up, I was recently in Central Florida, and happened upon some deliciousness that everyone needs to know about. A grocery store in Melbourne called "Lucky's" -- I have no idea if it's a chain, I'm not a Floridian and am not there often -- anyway, Lucky's smokes their own bacon in-house. One of the thick-cut options has been finished in a honey-orange cure, and let's just say, it's one of the most wondrous things I have ever encountered involving Florida's wonderful oranges. I brought home seven pounds of it. The pepper bacon was also good, but I didn't feel the need to bring any home. That orange bacon, though? Goodgawdalmighty. Orange bacon, y'all. Don't miss it.
  11. I agree that a paying customer deserves to receive what they purchased in good order, and it's great that your team is committed to effective response. For me, it's just going to be less irritating to go ahead and sort them than to wait for another box to get across the country. I guess if it keeps happening I might get more irritated, and conceivably incorporate an expectation of busted bags in my thinking about my orders. Which I concede would probably be a bit of a deterrent.
  12. My first box had a broken bag but I just poured the beans back into the bag. I realize that it would be more annoying if it were more than one bag that broke and they got all mixed up, but I admit that it's not something I would ever bother with replacing. I'd just pour a cocktail and get to sortin'. I do drink, tho. It helps with shelling too, just FYI. ETA: I do realize the value to a business of feedback.
  13. That sounds outstanding. Beans and sausages were put together by God. Not just lentils, either! Over thisaway, I made Ottolenghi's lentil and eggplant stew, which appears in his latest book, "Ottolenghi Simple". We're at the VERY TAIL end of eggplants here, which is an end I typically seize with joy -- I like eggplant, but it's the ONLY thing in peak season for its particular peak season here in NYC, and for me captures perfectly and totally the problem with strict in-season eating -- so it worked out well.
  14. I generally loved the show, in particular the lighting; but something weird was going on in the "Acid" show. I'm not sure what, I'm still pondering it. Also -- on the "Heat" show, she went on about the back of the oven being the hottest part, but failed to mention the unused convection fan back there. In my [totally non-restaurant-] world, convection takes care of a lot of the unevenness issue, at least with sturdy things like meat. Possibly this is my under-sophistication; but on the other hand, I thought that kind of cook was who she was talking to.
  15. I do not believe you can actually can with them, but they do complete the seal for non-shelf-stable storage in ball/kerr jars after you've broken the heat-canned seal (or where you didn't bother to process for shelf-stable storage). This comes in handy with liquids or smelly items. At least that's the ones I use. Which are these: https://masonjarlifestyle.com/product/leak-proof-food-safe-silicone-sealing-lid-liners-regular-mouth-mason-jars/ and these: https://masonjarlifestyle.com/product/silicone-seals-for-mason-jar-lifestyle-stainless-steel-lids-5-pack/
  16. Oh my GOODNESS! DELICIOUS!! I have been pickling celery up and down and all around -- excellent snack, and in season over thisaway right now -- and I'm worried that the other recipes are going to be left in the dust. One has some anchovies seasoning the brine (From Kevin West, "Saving the Season"), so maybe it will have some traction, but the other one is a basic ferment with mint. It's good to have options, but . . . man are these ones from Anna N good. Thanks so much for passing the recipe along!
  17. Actually, this is the bean thread that I was thinking of:
  18. That thread cited is one of my favorite threads of all time. [Admittedly, I do eat a lot of beans, tho.] ETA: I don't know what is going on with my font here. No idea at all.
  19. Just an update, the last time I was at Fairway, they were offering an Arbequina oil from Spain by the liter. It's very tasty! Thanks for the heads-up, @DiggingDogFarm
  20. I'm thinking a bone-dry martini with a twist. If you want to sweeten it a little bit you could do a sugar rim (I usually use something like panela or whichever one of those cane products I have lying around, crumbled up in advance for, um, just this purpose . . . ) [And I realize that a sugar-rim may be way too crude for many of the folks here, but, um, I do 'em here at home all the time. Because me, I like an eeny-teeny sweet followed by a serious SPIRIT-FORWARD wallop.]
  21. Pickling up a few pounds of celery is on my list for the next week or two, so I'm glad it came up here. I'll give it a try.
  22. Can you do one of each? Then tell us how it turns out?
  23. rotuts, where are you on the 5-tray?
  24. I've been reading up on dehydrating, and apparently some folks store their dehydrated produce in mason jars. I could see the half-gallons coming in handy for that, in addition to the aforementioned fermentation.
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