Sneakeater Posted October 8, 2022 Share Posted October 8, 2022 @Diancecht, if you actually got a guinea fowl, I hope you'll consider making the old Travisan dish of Faraola con Peverada. I just made some. It was pretty easy -- and absolutely stunningly delicious. Quote Link to post Share on other sites
StephanieL Posted October 8, 2022 Share Posted October 8, 2022 Guinea fowl is widely seen in South Africa, so maybe some of N's many cookbooks will have a recipe or two. Quote Link to post Share on other sites
Sneakeater Posted October 8, 2022 Share Posted October 8, 2022 There is no Guinea Fowl recipe better than Faraona con Perverada from Treviso. Trust me. It's one of those things where you eat it and just go: FUUUUUUUUCCCCCCCKKKKKKKKK. Quote Link to post Share on other sites
Sneakeater Posted October 8, 2022 Share Posted October 8, 2022 Although even I used my Fowl's two drumsticks to make a Senegalese Yassa. Also matchless. Quote Link to post Share on other sites
Diancecht Posted October 22, 2022 Share Posted October 22, 2022 seen today at the ferry building farmer’s market Quote Link to post Share on other sites
small h Posted October 23, 2022 Share Posted October 23, 2022 I forget from which vendor, but I bought a pint of local chestnuts. Never seen that before. To do: figure out what to do with a pint of local chestnuts, besides roast them like a correct, yet boring, person. Quote Link to post Share on other sites
Sneakeater Posted October 23, 2022 Share Posted October 23, 2022 I braise them with venison and mushrooms and stuff. But I don't see that having much traction with you. Quote Link to post Share on other sites
Sneakeater Posted October 23, 2022 Share Posted October 23, 2022 I had agnolotti stuffed with chestnut and cheese last night, come to think of it. Quote Link to post Share on other sites
bloviatrix Posted October 23, 2022 Share Posted October 23, 2022 I bought these Northern Kiwis at Locust Grove on Friday. They remind me of guavas. 1 Quote Link to post Share on other sites
small h Posted October 23, 2022 Share Posted October 23, 2022 1 hour ago, Sneakeater said: I braise them with venison and mushrooms and stuff. But I don't see that having much traction with you. I have mushrooms. I wonder what protein-small-h-eats would lend itself to braising. The only thing I can think of is squid, and squid with chestnuts seems a little outre. Quote Link to post Share on other sites
Evelyn Posted October 24, 2022 Share Posted October 24, 2022 I'd try braised quail...or chicken. Quote Link to post Share on other sites
small h Posted October 24, 2022 Share Posted October 24, 2022 Poultry is on my do-not-eat list. So I went with artichokes! Roasted chestnuts & artichokes, roasted broccoli rabe and tomatoes. All the roasts. This could possibly make me love fall. Quote Link to post Share on other sites
Sneakeater Posted October 24, 2022 Share Posted October 24, 2022 Oh yum. Quote Link to post Share on other sites
small h Posted October 24, 2022 Share Posted October 24, 2022 It came out good! Thanks for the braising nudge - this was pretty much that. Quote Link to post Share on other sites
Diancecht Posted October 29, 2022 Share Posted October 29, 2022 seen at today’s market today we bought: broccoli rabe, tomatoes, cranberry beans, herbs, butternut squash, potatoes, onions, salad greens, fruit, various lettuces (red and green mizuna, mesclun, wild arugula) the bresse chicken is going to have to wait until next week Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.