Paul Fink

That's close to what I would do. Add fresh ground pepper. And I would use a hotter oven but the lower oven should give a nice even cook. I guess my only change would be the 130° I would want that baby nice and pink 120°

I enjoyed your post. Well done

well many cooks, most, have terrible knife skills but they manage. But if you have decent knife skills you can be lots more productive. And your product will be better, more uniform cooking, better mouth feel. Knife skills are just just that .. a skill. You need to spend the time to learn it.

That rocking motion is how I learned to cut. To me its the basic slice. There are many good posts here. My suggestion is to buy 5# of carrots and a box of band aides. Practice, Practice, Parctice

Coarse and not treated with iodine. Salts differ. Its important to select a salt so you get a feel for how much to use with out a recipe. I never use "Kosher" I use Baleine, fine or coarse.

If the sea has a %3 salinity you would need a couple a tablespoons per Quart

Looks great. The sage butter sauce make my mouth water.

That would be the area not the volume. Volume for a ball that's 25mm in diameter would be 8.2ml. Half of that would be 4.1ml or just under a tsp.

Good point.

I have a hard time figuring out how big corporations would benefit from banding French cheeses. Oh I can't get morbier I guess I'll buy kraft.??? This just over regulation.

Sounds like you need to cook the potatoes more.

You are correct but to me its simple. Government bureaucrats deciding what is best for me. I won't mind education or warning labels but banning cheeses that have been produced for hundreds of years is ridiculous. I suppose next it will be prosciutto or serrano hams. Soon we all be eating Kraft processed cheese.

Well I figured out why I can't find my beloved French cheeses. You got it, its the FDA. http://www.foodrepublic.com/2016/05/03/why-is-the-u-s-government-waging-a-secret-war-against-french-cheese I'm not sure what the current status of the FDA band is but I miss my cheeses. Maybe Trump will fix it all.

We call this a potato ricer. Work great for family meals. If making more a food mill is faster WMF is a German company. Where you potato ricer is manufactured is anybody's guess

I'm from Minnesota and all my caste iron is Lodge from the local Fleet & Farm store.

Thanks, I just went there yesterday ... no morbier

Sorry, I am in Minneapolis MN I have also tried a cheese shop in Bolder CO

I found french Morbier online so its sold in the US. I used to be able to find it at a number of local retailers. Now nothing.

Its been years since I seen a good Morbier. I had some domestic cheeses that claimed to be morbier but they where pretty bad. The local cheese shop said the don't have any. Is there some kind of shortage? Embargo?

Looks great. I'll have to find a reason to use it. Thanks http://cooking.nytimes.com/recipes/1017134-prosciutto-parmesan-stock

Poulet Vallée d'Auge is a wonderful chicken dish with apples, calvados & a creamy mushroom sauce. I use dry apple cider rather than white wine when cooking chicken or turkey.

Are we headed to germ phobia? We've had e coli in tomatoes. Not on, in. We even had a e coil outbreak in lettuce. No amount of pealing, scrubbing, or ultrasonic cleaning will eliminate such problems

I need a crumbly goat cheese to use in a duck tortilla. There's no chilies in the tortilla, Just duck magret, the cheese and a cherry salsa made from cherries, lime & cilantro. I need a goat cheese with a wide appeal (in laws are coming).

I use a vegetable brush. Crazy huh? A green, 3M scouring pads work great for things like new potatoes. Is that "a bit of green?"

Desert Pepper 2 olive roasted garlic salsa for me. With Garden of Eden chips, blue or yellow.