Paul Fink

Looks good @Kerala I've deboned and stuffed a lot of birds, turkeys, chickens, duck, pheasant, even game hens. But I've always used a sharp knife and a lot of time. Just learned by doing. I wish I would have seen Jacques Pepin video years ago.

From googlin' There is an inside skirt steak which is thinner and an outside skirt steak which is thicker. ... first I've heard of it.

@blue_dolphin You have some serious platting skills.

anchovy Looks really good. I don't see anchovy. Where is it?

I found a commercial unit: http://www.frifri.com/products/type/category/super-easy-pasta-311 I also found attempt to have a sink that cooks: https://www.cnet.com/news/kohler-discontinues-its-food-cooking-sink/

Templeton Rye from Iowa. I discovered it at a BBQ contest in Mason City Iowa. One of the teams offered up a toast before the contest began.

What happened to the catfish?

On one of our trips to Paris, many years a go, I discovered a foie gras sandwich shop. On the way to the hotel the taxi went past this small sandwich shop. I could make out "foie gras sandwich" on the sign. I told my wife we need to go there. We dropped off our bags and tried to reconstruct the path the taxi took. Found the place and got foie gras & pate sandwiches. We sat in a park had our sandwiches and some wine. I was in heaven. I would like to reproduce that experience when we return to Paris this May but I can't find a sandwich shop that has foie gras sandwiches

Isn't 356 F° rather low for a upper limit? I wonder how well it holds up at 350 F°

you may enjoy this if you don't already know it

That's very interesting. @rotuts I never heard that before. I always thought that espresso was brewed at a higher temp that drip coffee. But its not. Its the grind & the pressure not the temp.

what's espresso powder?

Funny I read the post three times still confused. By white sauce do you mean Bechamel I understand the salt in the Bechamel A Bechamel needs salt .. just does. But I never salt my meat stocks. The meat sauces are salted after they are reduced Escoffier die 1935. Things change. Maybe try a modern text like the CIA cookbook

I assumed the alcohol evaporated. Sorry, Its been a few years since I researched this. WAIT: this is what I've been talkin about http://sapphireflavors.com/vanilla-spray-dried-powder/ I may be old, on disability, have a mush brain but every now and then I get it right.

Thanks, I meant this http://www.nielsenmassey.com/culinary/products-madagascar-bourbon-pure-vanilla-powder.php No Sugar Ingredients: Maltodextrin (a modified corn starch), Vanilla extracts. They do an extract, probably using alcohol. Then the Maltodextrin and a spray technology is used to make a powder.

Not ground-up vanilla beans. Dried vanilla extract.

You may well be right. I need to order some vanilla powder and do some experiments. I'm rather particular that I only use natural ingredients

looks good @sartoric

I'm surprised no one here knows of powdered vanilla

To do a more useful post : I'm guessing that the alcohol maybe why natural vanilla extract breaks down at high temp. We used to sell cake mixes. We used powdered natural vanilla and had no problem with a loss of flavor.

I don't want to get into a long discussion about it but there are a number of posting here favoring vanilla essence over natural vanilla.

Wow this is great! Years ago I walked into a local Vietnamese restaurant. I was undecided what to order when a senior gentleman asked if I wanted him to cook a Vietnamese meal for me. I said sure! He made a caramelized pork chop dish that was great. Unfortunately they went out of business shortly after that. And I never been able to find the dish again. So, thanks.

Its an interesting comment on our times that we prefer manufactured flavors more than the natural product.

You need an account to view the recipe

I found vanilla powder. Real vanilla but no alcohol used to process it. Great flavor. https://www.americanspice.com/vanilla-powder/