But there was Sandbox ILC!
― Mädchen (Madchen), Thursday, 4 January 2007 21:07 (seventeen years ago) link
― Matt (Matt), Friday, 5 January 2007 11:22 (seventeen years ago) link
― Casuistry (Chris P), Saturday, 6 January 2007 09:17 (seventeen years ago) link
― Mädchen (Madchen), Saturday, 6 January 2007 12:03 (seventeen years ago) link
― Casuistry (Chris P), Saturday, 6 January 2007 18:48 (seventeen years ago) link
Also, any ideas where I can buy cheap duck or goose fat for confit? On a Sunday in Los Angeles? Surfas doesn't seem to have any... neither did the Culver City Whole Foods.
― remybean (bean), Saturday, 6 January 2007 22:24 (seventeen years ago) link
can't decide what starch to serve alongside. couscous w/mint?
― m coleman (lovebug starski), Sunday, 7 January 2007 15:05 (seventeen years ago) link
― lauren (laurenp), Sunday, 7 January 2007 15:15 (seventeen years ago) link
― Laurel (Laurel), Monday, 8 January 2007 00:48 (seventeen years ago) link
― remybean (bean), Monday, 8 January 2007 03:08 (seventeen years ago) link
― Ste (Fuzzy), Monday, 8 January 2007 10:04 (seventeen years ago) link
Who follows their cravings when cooking? I had a fish craving bad, hence the pasta. I'm a big believer in listening to the body's cravings.
― Trayce (trayce), Monday, 8 January 2007 10:58 (seventeen years ago) link
We were at our local fabulous asian market Saturday and got a 1 lb. slab (about 1/2" thick and 6"x8") of the most beautiful sashimi grade maguro. I sliced it in 3, coated with a mix of black and white sesame seeds and seared it in a blazing hot cast iron skillet for 2 minutes per side. It was divinely rare. Served with rice/green peas/toasted pine nuts as a side.
― Jaq (Jaq), Monday, 8 January 2007 17:04 (seventeen years ago) link
― Trayce (trayce), Monday, 8 January 2007 23:27 (seventeen years ago) link
― do i have to draw you a diaphragm (Rock Hardy), Tuesday, 9 January 2007 00:08 (seventeen years ago) link
― Jaq (Jaq), Tuesday, 9 January 2007 00:29 (seventeen years ago) link
What was the name of that dim sum place we all ate at?
― do i have to draw you a diaphragm (Rock Hardy), Tuesday, 9 January 2007 00:42 (seventeen years ago) link
I made a tomato soup last night which was easy and tasty. And my long-awaited pain des pommes, whose recipe starts with a warning of how some might be daunted by a bread that takes weeks to make, is nearly done. The first two loaves got cooked yesterday, and right before I bit into one I realized that there was no salt in them. And I checked the recipe and sure enough that's how the recipe goes. And so I ate some and it was nice but was unsalted bread. So I added some salt and tried to work it into the remaining three loaves, which will go into the oven in maybe 30 minutes.
― Casuistry (Chris P), Tuesday, 9 January 2007 00:43 (seventeen years ago) link
― Casuistry (Chris P), Tuesday, 9 January 2007 00:44 (seventeen years ago) link
That was House of Hong, oh diaphragm drawer. Mr. Jaq and I took our Sarah there for lunch when she got here on Thursday. Our new neighborhood is the land of phô, and I am learning its varied delights.
― Jaq (Jaq), Tuesday, 9 January 2007 02:00 (seventeen years ago) link
$2 more per lb, too.
― m coleman (lovebug starski), Tuesday, 9 January 2007 12:02 (seventeen years ago) link
― Matt (Matt), Tuesday, 9 January 2007 12:32 (seventeen years ago) link
― m coleman (lovebug starski), Tuesday, 9 January 2007 14:41 (seventeen years ago) link
― lauren (laurenp), Tuesday, 9 January 2007 15:58 (seventeen years ago) link
― aldo_cowpat (aldo_cowpat), Tuesday, 9 January 2007 19:14 (seventeen years ago) link
Can you provide more detail on this? I don't want to let my imagination run away with itself.
― Jaq (Jaq), Tuesday, 9 January 2007 19:27 (seventeen years ago) link
http://www.recipezaar.com/162127
― aldo_cowpat (aldo_cowpat), Tuesday, 9 January 2007 20:34 (seventeen years ago) link
― Jaq (Jaq), Tuesday, 9 January 2007 21:35 (seventeen years ago) link
― Paul Eater (eater), Tuesday, 9 January 2007 22:35 (seventeen years ago) link
― Jaq (Jaq), Wednesday, 10 January 2007 02:55 (seventeen years ago) link
― s1ocki (slutsky), Wednesday, 10 January 2007 03:13 (seventeen years ago) link
― Laurel (Laurel), Wednesday, 10 January 2007 03:36 (seventeen years ago) link
― Jaq (Jaq), Wednesday, 10 January 2007 04:55 (seventeen years ago) link
― Laurel (Laurel), Wednesday, 10 January 2007 05:02 (seventeen years ago) link
The marvellous (though somewhat scary) Heston Blumenthal roasted his for four hours at 60C. N.B I am not suggesting you do this as he had to deep fry the damn thing to crisp the skin up afterward which is somewhat impractical, though you could brown it off in a pan. A couple of hours at a lowish heat, then a blast (He also brined it, boiled and refreshed the whole thing twice before roasting, this strikes me as being too much like hard work, and somewhat the antithesis of the whole idea of a roast i.e. lovely straightforward comfort eating). I find a salt/marjoram mix brings the skin up a treat (as nobly suggested by Paul upthread).
― Matt (Matt), Wednesday, 10 January 2007 10:18 (seventeen years ago) link
p.s. - i am in love w/ silver spoon.
― lauren (laurenp), Wednesday, 10 January 2007 15:48 (seventeen years ago) link
― Jaq (Jaq), Wednesday, 10 January 2007 16:04 (seventeen years ago) link
― AllyzayEisenschefterBDawkinsFlyingSquirrelRomoCrying.jpg (allyzay), Wednesday, 10 January 2007 16:11 (seventeen years ago) link
― AllyzayEisenschefterBDawkinsFlyingSquirrelRomoCrying.jpg (allyzay), Wednesday, 10 January 2007 16:13 (seventeen years ago) link
― s1ocki (slutsky), Wednesday, 10 January 2007 17:00 (seventeen years ago) link
― Laurel (Laurel), Wednesday, 10 January 2007 19:07 (seventeen years ago) link
Judy Rodgers may be trendy but she's got a lot on the ball. Salting instead of brining works amazingly in many many meat situations.
― Paul Eater (eater), Wednesday, 10 January 2007 20:59 (seventeen years ago) link
― lauren (laurenp), Wednesday, 10 January 2007 21:20 (seventeen years ago) link
― ailsa (ailsa), Wednesday, 10 January 2007 21:49 (seventeen years ago) link
― AllyzayEisenschefterBDawkinsFlyingSquirrelRomoCrying.jpg (allyzay), Wednesday, 10 January 2007 22:55 (seventeen years ago) link
― do i have to draw you a diaphragm (Rock Hardy), Thursday, 11 January 2007 03:51 (seventeen years ago) link
― Matt (Matt), Friday, 12 January 2007 00:16 (seventeen years ago) link
― Jaq (Jaq), Friday, 12 January 2007 03:09 (seventeen years ago) link
― s1ocki (slutsky), Friday, 12 January 2007 05:24 (seventeen years ago) link
I served the confit on a bed of annatto and coconut-milk arborio, with a fennel-kabocha soup I got from the Sundays at Lucques cookbook.
On the side I made an arranged, sunset-colored salad from grilled Meyer lemons, roasted heirloom beets, roasted red carrots (they're all the rage at the Santa Monica Farmers' Market) blood orange supremes, and a little fresh mint. I made a plain-jane vinaigrette with a splash of rose water (weird, but good, like something I had at Al Forno about 10 years ago) and served the whole thingy with some extra-crappy chardonnay.
For desert I made madelines and orange-blossom turkish delight. The cookies were great, the turkish delight had all sorts of little crunchy sugar-bits in them. I don't understand why: I used a thick pan, heated evenly, stirred constantly to interrupt the sugar crystallization, added cream of tartar to inhibit crystallization, and kept the cooling temp. well regulated. Thoughts?
― remybean (bean), Friday, 12 January 2007 06:48 (seventeen years ago) link