joethefoodie Posted April 17, 2020 Share Posted April 17, 2020 I'm like the bad half of your consciences. @AB - buying stuff?! - you're just gonna have to pack and move it. @Evelyn - they will never stop emailing those coupons to you. And I'm already rearranging a few things. @Sneakeater - that'll be the day. The weird thing about the sale is that the product was being sold for that price at every retailer I checked; W&S, SLT, BB&B, et al. @mitchells: Grilled Bison Rib-eyes with roasted maitake's and roasted cipollini onions and sauteed spinach. Mushrooms and steaks from Dartagnan Those assorted mushrooms are very nice. Quote Link to post Share on other sites
joethefoodie Posted April 17, 2020 Share Posted April 17, 2020 By the way, one of the tastiest recipes I can see using the 4-qt. Staub cocotte for... https://www.food.com/recipe/french-chicken-in-a-pot-americas-test-kitchen-349883 Quote Link to post Share on other sites
voyager Posted April 17, 2020 Share Posted April 17, 2020 By the way, one of the tastiest recipes I can see using the 4-qt. Staub cocotte for... https://www.food.com/recipe/french-chicken-in-a-pot-americas-test-kitchen-349883 One reader comment at the end of this recipe recommends laying a "chicken paw" over the breast to aid basting. Anybody know anything about this practice? Quote Link to post Share on other sites
Behemoth Posted April 17, 2020 Share Posted April 17, 2020 One reader comment at the end of this recipe recommends laying a "chicken paw" over the breast to aid basting. That sounds terrifying. 1 Quote Link to post Share on other sites
joethefoodie Posted April 17, 2020 Share Posted April 17, 2020 Don't read the comments! Quote Link to post Share on other sites
voyager Posted April 17, 2020 Share Posted April 17, 2020 I always read comments. They often highlight a problem with the original post, but more often reflect cockpit error on the part of the writer. Almost always amusing. Quote Link to post Share on other sites
Josh Karpf Posted April 17, 2020 Share Posted April 17, 2020 At first I thought the commenter might be Asian. We've all seen chicken feet listed as paws on some dim sum menus (this example from elsewhere): But then I saw the commenter's user name, robertoilgatto. Ilgatto. Il gatto. On the Internet, nobody knows you're a . . . Quote Link to post Share on other sites
voyager Posted April 18, 2020 Share Posted April 18, 2020 Asparagus Rise noodles and pork Quote Link to post Share on other sites
joethefoodie Posted April 19, 2020 Share Posted April 19, 2020 Nise noodles. Quote Link to post Share on other sites
Abbylovi Posted April 19, 2020 Author Share Posted April 19, 2020 Spatchcocked a chicken and marinated it in soy, scallions, garlic, pepper flakes, evoo. Roasted with chunked up cauliflower that I gave a swirl in the marinade too. Cucumber salad (red onion, lemon, tahini dressing) to go with. Up on deck: NY Times Recipe for Breton tuna and white bean gratin. Question: what stops the dreaded salmon white ooze? Google says to brine. Is the quality of the salmon also a factor? 1 Quote Link to post Share on other sites
joethefoodie Posted April 19, 2020 Share Posted April 19, 2020 I just blot if off. 1 Quote Link to post Share on other sites
Abbylovi Posted April 19, 2020 Author Share Posted April 19, 2020 Ok good to know. Quote Link to post Share on other sites
mongo_jones Posted April 19, 2020 Share Posted April 19, 2020 i think it just emerges when the fish reaches a certain temperature. i just stop at that point and blot it off. Quote Link to post Share on other sites
joethefoodie Posted April 20, 2020 Share Posted April 20, 2020 Deliveries keep coming, from sources I didn't have before. I got some pre-made pizza dough, along with flour, yeast, cornmeal, etc., from a little bakery across the street. The 2 doughs made these one night... Which were good, not great. They were very oily doughs, so I made it focaccia instead. I also got a beautiful hunk of... Guanciale, which helped make this for dinner one night... Rigatoni all'Amtriciana. Sans parsley. A ton of turnips led me to... Turnip soup and... Soon to be pickled enough turnip/beet pickles. Although I shook the jar today and the top wasn't totally screwed on tight. Idiot. Quote Link to post Share on other sites
mitchells Posted April 20, 2020 Share Posted April 20, 2020 Funny, I got another chunk of guanciale yesterday. ... 1 Quote Link to post Share on other sites
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