Margaret Pilgrim

@weinoodid you ever have the ribolleta at SF's Delfina? It was super condensed, then fried as a patty. Intensely delicious but sounds like labor intensive for home cook. Yours, BTW, is gorgeous.

Variety is the spice of life. Sure, we occasionally miraculously create an amazing pizza or quiche or souffle that defies description and certainly memory of how it was achieved. Were we able to consistently recreate these, I dare say they would become a bore. Or your spouse differs from mine.

I vote to curtail alfalfa to feed domestic beef, but moreover the major proportion of our crop that is pelletized and shipped to Japan for Waygu beef. Water intensive crop, processing investment, shipping cost both ways....

If this thread teaches us nothing else it's that pizza is a catholic concept. And certainly the diversity of our palates, from kale to green peppers.

Another blessed rainy day. A simple but warming supper of grilled padrone peppers and onion soup.

I have to wonder how much time elapses between arrival and a thorough reading.

Possibly in an effort to approximate the flavor elements of foie gras torchon which is "cured" with brandy or cognac.

Joking aside, we bake in a wood oven in which floor heat registers 900F. I have two suggestions: dust your peel with rice flour, aka bakers' teflon. And use a hook device for immediately turning and repositioning your pizza on your aluminum sheet. Husband made such a tool by screwing a sharp cup-hook into a broom handle. Simple and brilliantly useful.

I tend toward this only out of convenience in prep progress.

SF classic, prawn Louis With house chips

Leave it out,

THIS is the sign of a cook. And, of course, the source of that aggravating request, "Can you make us that sauce you made two nights ago?"

@Duvel That's kale even my husband might eat.

Back in my school days i remember going out for late breakfast with a monumental hangover and ordering a chicken liver omelet. I've never found its recipe: chicken livers in an Italianesque ragout with mushrooms, tomatoes et al. Marvelously curative. As my m-i-l used to say about my gardening efforts, "kill or cure".

My knock-their-socks-off go-to is RUMAKI PATE, a spin on Trader Vic's (extinct San Francisco Polynesian restaurant) rumake appetizer: a chicken liver stuffed with a water chestnut, all wrapped in bacon and grilled. This pate has all the flavor elements with minimum work. Be prepared to pass out copies of the recipe. I serve with thin baguette slices.

That’s essentially Julia Child’s c.l. Mousse. Classic.

Königsberger Klopse. German caper spiked and sauced meatballs. Noodles instead of more traditional potatoes. Quite good. The sauce is a veloute enriched with egg yolk.

Many, many thanks! Will do!

I don't see how that should come as any surprise. Look what Franco-American sells as spaghetti or Kraft sells as cheese.

This thread has struck a chord. We haven't had either braunschweiger or liverwurst in the house in probably 40 years. Maybe time for some. Can see it on fresh bread, mayo, onions, cornichons. Yes, gonna do it!

Thanks for this! i keep forgetting chicken livers as a main course. I want, need your plate!

Finally a decent tomato. Smoked pork belly braised in choucroute. Pretty good. Actually really good.

Norm, can you point us toward your recipe? Your plate is beautiful. This sounds like a lovely cold fall day soup.

Bouncing off Duvel, how about with caramelized apples and Calvados?

Yea on the first two; not so sure about the caneloni filling. I would say just about anything might work except liverwurst. 😀