bloviatrix

Is is 7 days already? Wow, that went fast. Thanks Marlene!

Actually, a year wait isn't so bad. It'll give everyone a chance to digest McGee before moving on to the next "kitchen science" book.

Blovie tells me that Shop-Rite is having a sale on Tropicana this week -- 2 for $4. Time to stock up!!

Could you provided a recipe or pointers for the dish you describe above? It so happens that this very morning I found a source for fresh kosher duck legs and duck fat (I only have about 8 oz in my freezer).

I saw German pocky at the market the other week. Looks like they're getting into the craze. (I didn't get a chance to check out the flavor)

It is really annoying... It actually starts to hurt my eyes after a while and if I don't have really good lighting I can't read it at all... ← Amen, amen, amen. What were they thinking? ← That's exactly it. Considering how much time and money they put into that book, you would think they would have realized that shade wasn't a good choice.

I'm waiting for the second printing of the book. I found the yellow ink used for the recipe titles difficult to read. It's my understanding that they'll be changing the color in subsequent print runs.

I forgot to mention that I got a copy of Les Halles at Chanukah. Bourdain calls for an awful lot of pig product in the book, I don't think it's going to get much use.

If I had fingerprints before this ordeal, I definitely don't have them now. (the saving grace is that my perpetually cold hands were warm for a change)

You mean you don't have a commis at home as well.

I toyed around with joining this cook-off until I pulled out my copy of Les Halles. . Now perhaps we can come up with a way of adapting it. Anyone know a good replacement for lardons?

I know this is completely sacreligious, but in honor Christmas, we sang Shir HaMalos to the tune of Jingle Bells at lunch.

I made these yesterday, thank you! They were perfect and just what I was looking for. ← Yeah!!! I'm so glad you liked them.

Reading this, I'm totally inspired to make duck confit. I don't know whether I should thank you or curse you.

I can't believe no one has commented on the fact you received a pizza stone as one of your gifts. You must have had a good laugh over that one.

Tonight we're having: Mushroom-barley soup Roasted salmon on wilted arugala Brussel Sprouts sauteed with balsamic vinegar and pine nuts Chestnuts Wine to be decided. We've been invited out to friends for lunch -- cholent! It's supposed to be freezing tomorrw, so cholent will be perfect.

I finally gave in and bought a bunch a chestnuts. Making the "x" was easy. Peeling the damned shells is a royal pain in the ass. Now I remember why I buy these things once every 3 or 4 years. Does anyone have any tips for removing the inner light brown layer that has a bit of fuzz? I got the shells off, but in about 1/3 of them I couldn't get that second layer off.

I think I'm in love! I have long been a fan of the Liberte Mediterranee yogurt (it's 8% milkfat, so what's not to love? ) Anyway, today I tried a new flavor for lunch -- Plum & Walnut. This has got to be the best the yogurt I've ever eaten!! It's creamy. And has a great flavor. Plus there are little bits of walnut in it. My only complain is that the 6 ounces went too quickly.

I'm in awe of you guys. Your guests are very lucky.

I've been liking Hint Mints. Plus, they have great packaging.

You can probably find what you need at Zabar's, Gracious Home, Bed Bath & Beyond, or Broadway Panhandler.

My favorite recipe is from Nick Malgieri's How To Bake. The dough is very easy to work with. 4 cups all-purpose flour 1 tbl ground ginger 2 tsp ground cinnamon 1 tsp salt 1/2 tsp grated nutmeg 1/2 tsp ground cloves 1/2 tsp baking soda 1/2 pound (2 sticks) unsalted butter 2/3 cup light or dark brown sugar 2 large eggs 2/3 cup unsulfured molasses 1. Place dry ingredients (except sugar) into mixing bowl and stir to combine. 2. Beat butter and sugar. Add eggs, one at a time until the mixture is smooth. Add half the flour mixture. Scrape the bowl and beaters. Beat in molasses. Scrape again, and add the remaining flour mixture, just until combined. 3. Divide dough into serveral pieces and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap. Chill at least 1 hour or until firm. (Personally, I just wrap the whole thing in saran and break off pieces to roll out) 4. Preheat oven to 350F 5. Roll out dough, Cut with floured cutters. 6. Bake about 10 minutes These actually get better with age because the spices intensify. I've made gingerbread man sandwich cookies using this dough -- stuffing them with apricot jam.

Marlene, it sounds like you've gotten over your fear of deep frying pretty well. But if you still have doubts, read the first chapter of Russ Parson's How To Read a French Fry. His explanation will turn you into a fry-fanatic in no time.

This might be a cop out answer, but get yourself a copy of Alice Medrich's Bittersweet. All the recipes in the book are for chocolate based savories and desserts. And what makes it unique is that she gives adjustments for the high-percentage chocolates.

What? No mutton on this trip?