Owtahear

I got a recipe I can't wait to try and show with Rabbit. I do it with chicken thighs, but the original prep was supposed to be rabbit.

Ahem. It's, "the Big Game". Trademark rights you know.

I second this. This is fantastic stuff liuzhou. I really appreciate it.

I love making my own confit. I found one way, I put chopsticks on the bottom of the dish, but the legs on it, then cover it with fat. After it is done, there is usually a little of aspic like jell from the leg that is absolutely the best tasting thing in the world.

Decide in small, immediate family Christmas dinner. Ordered Aged Standing Rib Roast from Pat Lafrieda. Fondant Potatoes (or my take) Green Beans Almadine (family tradition) Going old school with Wedge Salad Gruyere and Black Pepper popovers on a take of Yorkshire Pudding Au Jus of course Fresh Horseradish sauce Assorted Hors D'oeuvres Such as Shrimp Cocktail, Oysters, Cheeses.. I am going completely old school here. No Modernist Cuisine. Reaching back to the roots........

I have used it in crepes believe it or not.

Sous Vide is overrated....oh damn, did I say that out loud?? I heard baking soda and salt. But I think the key is if you have skin on top of the fat, and maybe salting and leaving the exterior exposed in the fridge for a day or two to help dry out ala poultry.

Well, we were going to skip family dinner because of COVID, but it is immediate family and everyone is local and it is not big (7 people) so I just ordered a Prime, 30 Day Aged Prime Rib Roast from Pat LaFrieda. It was down to them and Flannery, but I went with LaFrieda. I am so excited.

That's a great question. But if you are also familiar with Elysian Farms Lamb, that IS Pure Bred. I live in Pittsburgh, they are just 40 miles south of the city so I actually visited. That is the legit lamb supplier for places like the French Laundary, etc.... But yes, you are right, I often wondered about the oft cuts such as ribs, shanks, kidneys, etc...

Right now, I am trying to perfect (or duplicate) Chicken in butter sauce in the style of Florence. The key here is the quality of the chicken....AND the butter. https://www.foodandwine.com/recipes/florentine-butter-chicken

YES! You are after my own heart. I have made a few versions of this....still trying to perfect. Pic 1 is trying is an attempt, Pic 2 is doing chicken wings in the laziji style.

Yes, that's exactly it. I am not ordering seafood from Bill and Ted's Excellent Seafood. Browne, Honolulu, Harbor, are all used by top chefs and seafood purveyors across the country. Besides most of the fish I am ordering is fresh. And then I cut, vacuum seal and freeze. I trust the oysters or scallops I am getting from the aforementioned places much more than I would a local fish market because I am 500 miles inland, and that seafood market, even if it is excellent in reputation is merely a "middle man" and I am ordering from the same places they are. Yeah, D'Artagnan is the go to place for duck, but I usually can get that at an upper end market near me. But definitely want to try their Green Circle chicken. I have ordered canned seafood from La Tienda and other Spanish goodies and as a matter of fact just ordered a tapas gift basket for my Brother and Sister in Law. Thanks for the info.

Thanks. I definitely plan to try Flannery and I have looked at some of the seafood online at Catalina but have yet to purchase any.

Italian beef braciole with Sunday "gravy" meatball sauce

Cream of Chanterelle Soup It was good, but maybe late season, the chanterelle's weren't as flavorful as I had hoped.

For seafood, especially since limited in restaurant eating out, and being inland, I have used the following sources over the past year. Browne Trading Co in Portland, ME for all kinds of fish, uni, caviar if you are splurging, scallops (Hey, if it is good enough for Eric Ripert, it is good enough for me) Harbor Fish Market in Portland, ME for mostly lobster and oyster (I know these two because of numerous visits to Portland accompanied by a large cooler Honolulu Fish Company (just awesome source for sushi quality Tuna and Salmon Vital Choice for Alaskan fish such as King Salmon and halibut Meat Pat Lafrieda's for some awesome dry aged prime ribeyes Porter and York for various, pork, beef and lamb cuts Pure Bred Lamb for obviously lamb (hey if it is good enough for Thomas Keller, it is good enough for me) and also live close enough here that I actually can pick it up. I am planning to try a few others, the shame is, because of the Pandemic, I am not having my traditional Standing Rib Roast this year (not taking the chance after I hosted Thanksgiving where my niece contacted Covid the very next week (all of us quarantined now well past the 14 days with no issues) but that was too close a call to take another chance, so likely I will get a thick ribeye or small roast. But do you guys order provisions online and if so where and how do you like??

From eating a lot of sushi......kinda looks like what is called a "butterfish" which is really good flavored fish.

To be honest, I always use a thermometer for roasts. I never for steaks. I guess combination of experience plus I do the old fashion pressing down and see the resistance the steak is giving me to determine doneness.

Gotta love this time of year. Last night for dinner. Fresh corn on the cob. Sliced fresh garden tomatoes with olive oil and basil on top Fried zucchini silver dollars. That's it. I am not even vegan, but this time of year combo of the heat and fresh produce makes it an occasional treat.

Eureka! I think I figured it out. I was feeding a 1:1 ratio of flour to water, and not 1:1/2 ratio!! Stupid me.

Yeah, that's a great question. I have been using bottled water, because I read that regular tap water contains chlorines and they essentially help kill the natural yeasts. So been using just your Evian water or other purified water. Also, how important is temperature, I have been storing it at around 75 degrees, but that maybe too cool for the water, and I should warm it up to ~100 degrees? That is interesting about whole wheat, and that the "shards" are prevalent never thinking that they would break glutens but essentially act as little needles that effectively would degas the CO2 building in the starter. Interesting, thanks for the help. I am in the Northeast and these 95 degree days (relentless) have not motivated to make bread, but my next venture is to do a Sicilian style sheet pizza.

Cayenne pepper sauce, butter, garlic. On Wings. Blue Cheese, Cream Cheese, Celery. LOL...to go with wings.

Whoever was the original of posting the zucchini carpaccio recipe I have to give you all the kudos for the idea. So I copied it. I also had some nice Bluefin tuna flown in from Maine, made a carpaccio with that also. Zucchini from my garden, salted, then tossed with lemon rind, lemon juice, sea salt, EVO (a really nice brand), pignoli, shaved reggiano and basil from the garden. It was fantastic. Genius combo and again kudos to originally posted it. The key is....is to get a bite of everything because it just works so well together. As for the Bluefin tuna, I got from Browne and Trading Co in Portland, sliced it into carpaccio, then drizzled with EVO, lemon, sea salt, cracked pepper, capers and sunflower seeds.

No. I did make pizza dough, but also used dry yeast in the recipe. I am just wondering for the overall health of the starter. Unfortunately with the 95 degree heat here in the northeast, I am in no rush to make bread. But my next two projects are: Sicilian dough style pizza and.....as we are now reaching tomato season, a really good crusty loaf of bread to make Pan Tomate. I just don't want to get all excited and ready and then go for it and nothing happens with the rise. I have been babying the starter between organic, local whole wheat flour organic white AP flour. Evian water. I may have had my water not warm enough. But it is plenty hot here so the starter is seeing consistent 75-80 degree temps.

Nothing???