Margaret Pilgrim

Bay Wolf (Oakland, CA) was a major player in California Cuisine. Their menu was in many ways "duck-centric", their being said to always have had a caldron of duck stock on the back burner. The cookbook, while dated, is a classic, with duck recipes that reflect a joyous culinary era. Bay Wolf was an early supporter and client of Liberty Farms and is saluted in The Whole Duck.

Thanks for this, b-d. The kindle version of look-inside has an excellent and complete segment on butchering a duck.

"I'll have what she's having!"

Agreed. When I say add oil, i mean between batches.

Absolutely preview them through your library if you can! This has saved me literally thousands of dollars.

I try to use as little oil as I can get by with, adding more if the pan starts to look too dry. re velveting, I am its slave! I have always been disappointed in my inability to brown thin slices of meat, like veal marsala or piccata. Then I started velveting chicken in Asian preparations. I simplify the technique, adding a tablespoon cornstarch to some soy/water or white wine or even broth. I separate the slices as I add then to hot fat (oil or butter), turn almost immediately as they sear very quickly AND a bonus are super tender.

Good morning, Ratatata. Welcome to a happy place. Since you seem to tolerate recipes with layers of preparation I feel safe in suggesting Jeremy Fox's "On Vegetables". This is not a vegetarian cookbook but rather an extraordinary collection of singular vegetable dishes. And not vegetable side dishes but important enough to be served as courses on their own. This would seem to me to work well with your annual dinners where you would surround the main protein with several of these stand-alone plates/bowls. And of course, they would serve you well as worthwhile suppers for you, year around. Most of these recipes are multi-stage, coming together at the end, as you suggest appeals to you.

Eugene threw us some curves. This thread needs to be read carefully so as not to confuse products.

This may be a bit of a generalization. In my experience in many Chinese shops, the dried shrimp smell is very strong, and the flavor very strong in shrimp rice noodle rolls. Like many foods, an acquired taste.

I rely on Trader Joe's (fresh) rack of New Zealand lamb, which is small and tender. I much prefer it to local, California lamb which is harvested much older. NZ lamb is similar to French lamb which is also harvested very young. in addition, TJ NZ lamb is cheaper than local. It's flavor is mild, so if you prefer a more gamey or muttony lamb it is not for you. But for sweet, gentle and tender rack or rib chops it is my first choice. (Costco is a close second but we gave up our membership.)

Thanks, Anna. I was late to the party and missed the original question/need.

Sane advice. Sight, smell and touch are your best cooking guides.

Leave it uncut and hope/pretend that in time it qualifies as "aged gruyere". Properly aged, the value increases in terms of months of age. Maybe you have invested in an annuity.

Flying in the face of smarter minds, forget the sodium citrate, and, after adding cheese, if it seems to be the type that coagulates, just add a teaspoon or so of white vinegar. Whisk and it should come together nicely.

Thread drift alert: Isn't it interesting how our shopping options vary? I am "Northern California spoiled" yet frequently read here of local product that makes me jealousl Our sharing enriches us all!

We were Bordier junkies for years, suitcasing their various seasoned butters home several times a year. In fact, I think I've finally gifted the remaining chunks hoarded in the freezer. At the moment, we're happy (happier) with local stuffs.

I'd also suggest checking out your local farmer's creamery operations. eg, We think this cultured butter from Petaluma knocks the socks off Bordier.

Sorry, no bells or whistles. Peeled whole carrots placed in largest baking dish, about quarter inch water in bottom of pan, LOTS of butter. Bake/roast @ high heat until water evaporates, turning carrots occasionally. Try for a little color but don't overcook.

LOL! I got the TG Day menu "order" yesterday and it's as weird as yours. Honey baked ham Mac and cheese Roasted carrots Peas Rolls Son's family will bring apple pie. I am adding buttered baked yams. We will have a family birthday dinner the next day, similarly idiosyncratic requests Irish lamb stew and/or rack of lamb Mac and cheese Roasted carrots Stuffing Bread boulle Lemon cake with lemon frosting The kids fantasize about our mac and cheese and roast carrots. Glad to have created a memory, if odd.

Viet influenced grilled chicken, rice noodles, nuoc cham, mint and cilantro. Chard.

Warm comfort on cold country morning: Eggs Benedict.

What Anna and liuz said. When he was quite young our son asked about the propriety of some restaurant behavior. My response was and is that you can do pretty much anything as long as you bring no notice. Being unobtrusive excuses many behaviors.

We used to spend time in a high Sierra village with one cafe that sufficed for breakfast m, lunch and dinner. Their pancakes were superb. I asked for their recipe and was shown a sack of Krusteze. It’s been my secret weapon ever since. Sure. I don’t eat or serve them 7/31, but their “just add water” formula certainly simplifies your short term need.

It is very much a function of taste and textural preferences. AFAIK and do, it is baked at a low temperature to ensure a silken custard, so overcooking is seldom a risk. And there is a discernible difference between stovetop and baked custard texture, one soft and creamy, the other distinctly "cuttable" with one's spoon. Just different results. Up to you,

I believe that "Seriously!" was in response to the previous post suggesting signing oneself into the hospital just for the food. Then, adding, the duck and ginger reference as support for such a rash act, i.e. that that in itself would be reason enough.