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wow - that's impressive. thanks for sharing. I see there is an IPA, an American invention I believe, that's +1 for the Americans. I see that it is more refined than the typical can of beer too. Hmmm...I do wonder if European pork retains more fat and flavor than American hogs

thanks for the always beautiful photos I noticed the stitching on your duck; it seems like the Chinese style of roast duck I see on videos during the preparation stage. Modernist Cuisine book says that the oven temp for Chinese roast duck is specially made to go crazy hot - maybe over 2,000 F or something - and not something you can do at home. That's why I never tried Chinese roast duck at home and some American recipe had weird ways of doing it involving an air pump etc. But could you talk about how you produced such a nice duck? ...and wondering if you did the Chinese method or found a substitute technique ? thank you

@Duvel - I think you're the authority here I actually don't know the answer but I'll give one in ignorance anyway bc I like dark beers and bc I'm bored with nothing better to do and possibly being wrong and embarrassing myself doesn't matter bc this is online world My guess is that drinking it at room temperature ( 70 F) will bring out the flavor but if it tastes too bitter then you don't want that much flavor and refrigerating it at under (40F) is better since it masks the bitter taste I would drink it after refrigerating it (to bring down bitterness) Can I guess that you are drinking Duvel? I tried it once but I believe it's an ale that tried to be a light lager bc light lagers were trendy at the time it was first produced (many decades ago I'm assuming) and Duvel wanted to sell its beer to the masses etc. So that might be why it's color is light unlike porters and stouts (real beer). so I wasn't a fan of Duvel (no offense) bc it's like a dark ale that is trying to be a light lager happy drinking

pizza looks really good - a lot of your meals are executed pretty perfectly Question: did you use all purpose flour and or 00 Caputo or a different flour? And..would you happen to know the protein content of the flour you are using offhand? thank you I imagine that the circle shape for stretching the dough depends on higher protein/gluten for elasticity?

Bourbon barrel aged stout . It taste great but sort of expensive since it’s about four dollars to six dollars a bottle sometimes . I try to just have one each night Because something like three a day is the same as the cost of financing a new SUV

I never had a French beer before but I heard it exists. Hmmm....they look like lagers - maybe light tasting like water? The altbier (old beer) - wonder if they aged it

yeah - maybe the dedicated canele molds might better distribute the heat. I might try it that way but wary of accumulating more molds in the closet and I have to eat my mistakes first before possibly eating more mistakes

you're talking to Toliver right?

I tried making it again using different recipe tonight. The outside burned only a little bit and was only a little bitter but when I cut open and ate the inside it’s raw dough. Yesterday it was burned completely. I think it’s not coming out right and I think I’m going to give up. It’s too hard for me. I don’t know if people know what the problem is. I’m using a muffin pan. Maybe the heat distribution in the mold might be more even so that the inside cooks before the outside burns?

I tried one at their location in Williamsburg, Brooklyn a few years ago. I think it was priced at $7 or $9 or something and it tasted like a good pie - like one you would make at home using one of Rose Berenbaum's recipes in Baking Bible but I think it was the first time I tasted normal store pie that tasted close to homemade (but less fresh) if you don't cook or bake at home this pie will be like a new revelation or something bc all you've eaten are factory pies that taste like poop but if you cook at home, then it's nothing special and just like what you make at home

hmm...I wonder if the bitterness from the endive will balance the sweetness of the sauce

Hmmm...I thought the brining (dry or wet) done day before for most meats (except fish etc) good to change the protein structure so as to retain more moisture ...the recipe calls for 150F but I read from other sources it should be rare to medium raw because the breast drys out super fast and is to be eaten on the raw side like steak and not like chicken breast my biggest issue is with the right sauce that isn't too sweet or finding a good savory sauce none of the duck breast recipes I've tried taste as good as the Chinese roast duck - except duck confit or duck confit turned into a rillette but it's the duck legs (not breast)

that sounds pretty cool and experimental. like..you fermented the steak with the fish sauce and the bacteria (or enzymes?) broke down the "protein structural bonds?" thereby tenderizing it and producing a more richer flavor maybe also? I have the ??? marks because I don't know the exact term bc I don't have a science background and my memory of how the process works is too hazy and unpracticed but interesting to see more fermented meat product experiments (I heard with koji?) there's just too many steps and work for me but maybe I should do a test for a dinner party one day if it's super wow

That's cool - a book written by chefs for chefs/cooks I wish I could read an issue or get sample articles to know if it's content relevant to me I subscribed to some magazines but end up never reading their articles and eventually just cancel the subscription (with great difficulty) I thought Lucky Peach was kinda cool but too much in-fighting among the team before getting dissolved ( I heard)

I tried the canneles recipe by Saveur last night in a muffin pan at https://www.saveur.com/caneles-recipe#page-2 and they came out burnt half-way through cooking i compared other recipes and they all say less than 1 hour but the Saveur recipe required over 2 hours for a similar or less portion size Is Saveur or Niko Triantafillou (the writer) mistaken and I wonder about Saveur (like is it a real magazine or just a vehicle for ads)

I really liked his North African lentils recipe and easy Chinese stir-fry. Some recipes taste terrible though and might be poorly executed if you follow his directions. But I think it's very American bc its like a conglomerate of different ethnic foods (which is positive) but can lack fundamental, codified, techniques and principles. Like.I read that Americans, a country of working class immigrants when they arrived, lacks tradition and longevity of culture and that over 50% of our engineers are also from overseas bc we lack the math, science and technical skills (I blame it in our bad public school system) I think Bittman is very American alright - like conglomerate of cultures but lacks tradition and codification etc.

For Pommes Anna I used the Melissa Clark version at https://cooking.nytimes.com/guides/33-how-to-make-pommes-anna Well. Sort of. I used red bliss potatoes instead and it worked out okay. I think I should have given it less heat since it was something like 1 lb of potatoes rather than the 6-7 lbs she called for. I believe Yukons and Red Bliss are similar I was planning to do a leg of lamb also and Pommes Anna again for Easter. This meal was the test recipe actually. That's kinda cool that we came to the same judgment about what to cook for Easter. I was going to do a rolled lamb based on Cook's Illustrated recipe. My biggest worry is geting the lamb leg. I think it's possible to order it from the grocery store. My girlfriend said she'll try to get it for me but that's my biggest prob so far. Hope to see your pics of the food on Easter if you decide to make it. I'm just getting boring lamb leg from a US producer bc it's grain fed and not grass fed (which would give it more gamier flavor which is not preferred according to Cook's Illus)

The technique is very impressive and it's pleasing to the eye to look at also. For the meat temperature...it loos like chicken breast maybe? - best at 140F and would start to dry as it gets hotter.. were you able to...bake the pastry and heat the chicken breast in the right way also? ...and how was the taste? I mean, did it taste as good as a most pastry dough and have the savory-goodness from the meat? -thank you

I just did a 2 hour braise and then let it sit in the heated ducth oven for an hour and then refrigerate. (1) I believe the meat sitting in the dutch oven still cooks it on lower heat for another 30-40 min (2) and then the refrigeration firms up the meat to make it easy to slice and changes the texture I really didn't experiment to verify (1) or (2) but if someone did that would be cool - maybe write a whole book on these unverified techniques. They were just instructions on an online blog recipe but recipes just say "do it" without telling you why (maybe bc they don't know either?) I wonder if beef tongue might require a longer braise just because of older meat with more flavor but also tougher??

Veal tongue and Pommes anna I just had three small red potatoes so my potatoes Anna lacks height I’m using a vinegar sauce for the tongue

Pan seared duck breast, turnips, carrots, and parsley. I hope I’ve Rendered the fat and got the medium rare color correct. These are leftovers actually.

hmmm...it looks like pressure from low to high and then a smoke cloud maybe? It's to control pressure but I wonder for what? I've actually never encountered one. The only thing close would be grind settings for coffee grinder in my automatic Gaggia. The only two possibilities seem to be for: (1) pressure of hot water being blasted out for coffee; (2) or the pressure of the steam wand. But I never had a pressure button for either of them. So I think both guesses are wrong. @teonzo any ideas? I wonder if it's an older antiquated function that was phased out. @ElsieD let us know if you find out (without blowing it up... j/k)

I'm surprised there wasn't a topic on this. But the taste is deep and amazing and the depth of flavor of these beers is deeper than any other stouts and imperials I have tasted (which isn't as much as other guys). But a lot of these beers are sort of expensive at $25 or so for a 4-pack KBS and pricy-er for Goose Island. I tried lower priced ones by Innis Gunn but it tasted watered down and lacked flavor. I tried New Holland's Dragon's Milk which was just okay at $16-17 for a 4-pack. I was going to get the one by Arrogant Bastard at $17 for a 6-pack. Any thoughts about this beer style and recommendations that aren't as expensive as KBS or Goose Island Bourbon County? Photo below

I worked in a coffee shop in college and I own a Gaggia fully automatic. It's not the same model but I think I can sort of accurately guess how to work it. It looks like the buttons from left to right are: 1. steam wand (to turn on the metal rod on the right hand sand next to the milk pitcher) 2. brew the coffee 3. on/off button Not sure what the knob is for - interested in having a top photo Please let me know if my guesses are right. You should have a portafilter too if this is a semi-automatic which it looks like

Looks really good. Do you end up with a lot of braising liquid though? I have a large 6-7 qt PC so I have to add a lot of liquid. I mean...the liquid is so fatty that I'm assuming it couldn't be used as soup..so do you end up throwing it away or reduce it to a sauce or de-fat and save for broth? thanks