Yes, stock is big here too. This pot has been on the balcony for about a week during our cold spell but now it is going to warm above freezing and guess what? No room in the freezer so I have to be quick and creative and I'm not sure I can handle anymore soup. 🙂
I'm thinking some sort of aromatic bread pudding/dressing with duck. Dunno, hope someone else is much more clever with recommendations!
Dr. Derfy,
Been here before. I eat a bit differently than Cal. One main meal a day. Last night's snack; dates, cashews, figs and mineral water. Main meal was tea, cod with a bit of crab, clam chowder, baked potato w/butter and mixed greens (no dressing.)
Today's main meal, leg of lamb with a side of broccoli. (Need to buy another lamb or two when they are on sale.) Also on the menu for today oatmeal with fruit and a slice of fruitcake!
Side effect of my diet is to get my HDL/LDL levels normal I need to increase my fat intake!
But if Scott ever visits then an offering of what actually is a locally originated meal, Big Mac, fries and a coke... (That should scare him away....)
ES
Been here before. I eat a bit differently than Cal. One main meal a day. Last night's snack; dates, cashews, figs and mineral water. Main meal was tea, cod with a bit of crab, clam chowder, baked potato w/butter and mixed greens (no dressing.)
Today's main meal, leg of lamb with a side of broccoli. (Need to buy another lamb or two when they are on sale.) Also on the menu for today oatmeal with fruit and a slice of fruitcake!
Side effect of my diet is to get my HDL/LDL levels normal I need to increase my fat intake!
But if Scott ever visits then an offering of what actually is a locally originated meal, Big Mac, fries and a coke... (That should scare him away....)
ES
A stash of glace de viande is a requirement for any household, preferably homemade. Tonight chiffonade of radicchio and Belgian endive with lobster and sea urchin (shelled by me) and a sweet and sour Thai dressing and a little Thai basil on top.
Cal, I think I've gone to heaven with the Viet/Thai markets here.
After a day of simmering to make the stock a week ago, I'm afraid the fat is nothing more than lard at this point.
Sounds excellent as usual. Did you do the spoons method for splitting the urchin?
You are warming my heart Scott. I will pass this on to Hanh.
Two pink one yellow, here when the iodine taste gets dominant it overwhelms any difference. This time the flavor was fairly clean and fresh.
My dad has a set of knives that are dead ringer to the shape of that knife except for the 'damascus' mottling.
A quick run over with a stone before usage and it cuts better than any 'Gillette'.
Dan.
A quick run over with a stone before usage and it cuts better than any 'Gillette'.
Dan.
I doubt Tarantino's use of the name Hattori is a coincidence. Hattori is still working but the lead times are long.
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I've had that knife for over 10 years. I loved it and had to have it when I saw it. It wasn't until years later that I realized it's kind of special.
Feeling outgunned.
I am still using the little Zwilling set I bought well over 20 years ago. I am maintaining it with a diamond steel (daily) and a double-sided japanese whetstone (annually).
I am still using the little Zwilling set I bought well over 20 years ago. I am maintaining it with a diamond steel (daily) and a double-sided japanese whetstone (annually).
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I still have my 40yr. old 10" Wusthoff even though a piece of the handle has broken off. How could you part with your first knife. 🙂
CD, do the bolsters on Wusthof knives get in your way? They sure do make trouble for me when I try to sharpen them. The Mrs. has completely abandoned our Wusthofs and now uses Global knives exclusively, because they are so lightweight (thanks to hollow handle and thinner blade). Globals don't have a bolster and are much easier to sharpen, for me anyway.
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Mark,
not really although the knife I use the most (meat slice) is visibly worn by now.
I think I used the cook's knife a half dozen times in all the time I've had it.
If I had to start over again I wouldn't bother with one and just go with a longer meat slice.
The bread knife is a must have for german bread but I'm not sure how to sharpen it properly.
not really although the knife I use the most (meat slice) is visibly worn by now.
I think I used the cook's knife a half dozen times in all the time I've had it.
If I had to start over again I wouldn't bother with one and just go with a longer meat slice.
The bread knife is a must have for german bread but I'm not sure how to sharpen it properly.
