shogun

Aw, you shouldn't have. Really. You shouldn't have. (Come on, that stuff isn't THAT bad!)

Sorry guys, turns out I can't make it after all

On one hand, they're the Anti-Riedel 'O', so that's something. On the other hand, they're still ugly as hell. The enemy of your enemy is not always your friend.

Think I might have to reconsider my position on the nonexistance of substantial alcohol absorbtion: There's definitely not 750 mL of bourbon in this jar now that I strain it!

I'm still a maybe. Have to work out transportation, and something I can bring more or less ready-made ON that transportation!

2Amy's had them last I was there.

The Magic Hat brewery?

Puritans, man. Why is it I never think to buy wine for dinner Sunday, on any day but Sunday? I'm doing as my parents did, and their parents before them, and driving to hallowed Vista Market, just over the border in New York.

Stew Leonard's corn muffin. Stew Leonard's Iced Cappuccino, which, as far as I'm concerned, is the finest thing to grace a half gallon carton since malted milk balls.

Pork loin with apple/onion/cornbread/calvados stuffing, Calvados sauce Baby Brussels sprouts with bacon and vinegar glaze Roasted fingerling potatoes Apple/pearsauce Also excellent chocolate cake courtesy of sister Jenn

Those branches took some TIME! But I think it'll be well worth it Next question: Blanch or no blanch? They're pretty small except for one or two, which I can cut. Going to be sauteeing them in bacon fat (and bacon). Update: Sprouts were very good! Ended up having my original plan overruled in favor of doing a bacon preparation Jenn had at one point, but I got mine back by throwing in some white Balsamic vinegar (which was more or less how I was going to do them initially but without the bacon. On the other hand, what's not good with bacon?) for a light glaze. Between these and the sprouts we had at the Corduroy dinner with the venison, I don't see what the big anti-Brussel's sprout deal is! ScotteeM: I did end up blanching them, if only to speed cooking time because I fell behind a little slash the meat finished faster than I expected and I ran out of time. These were small enough (except for a few) that it probably wouldn't have been otherwise nessesary.

Really. That's good to know. Originally I wasn't going to use them tonight as planned, but I may use one branch and save the other if they'll keep well. Thanks!

What is a recipe not appearing in Larousse Gastronomique. I'll take 'Omission Commissions' for $400 please, Alex.ETA: Unless it's the same thing as 'Sauerkraut a l'alsacienne'...looks like it could be. This is what I get for ever doubting

How long do Brussels sprouts on the stalk stay fresh?

What do you have to do to get the book?

Crabcakes (Recipe on the back of the can from Trader Joe's. It's pretty basic, and it works. Maybe a little filler, but you can scale that back) Roasted pepper aioli Asian Slaw from Good Eats Boston lettuce and 'spring mix' (it's not spring. That didn't occur to me at the time. Still, good peppery counterpoint) salad with a lemon/champagne vinegar dressing

Alright, can be at JFK in 45 minutes...hour for security...half hour flight. This is just crazy enough to work!

Crabcakes tonight! What's a good side? I'm already doing an Asian slaw and maybe a sauce. We've been doing a lot of roasted corn lately.

Waffles.

So, I'm watching the Food Network, and this commercial for "Kitchen Basics" stock and broth products comes on, with this chefly-looking guy talking about how 'rich' their products are compared to other brands. He's got two beakers: One filled with "Kitchen Basics" chicken stock with a "Kitchen Basics" stock box behind it, and the comparison beaker filled with a clearly lighter liquid in it. Very convincing. Except the can behind THAT beaker was labled 'chicken broth'. --Matt Bored

M______________[ ] Accept [ ] Regret [ ] Pig roast [ ] Whatever shogun is bringing [ ] The Chicken Option [ ] Martian Pig Slop From Hell, and when that runs out, wine

Chicken Marsala Garlic Broccoli Rabe Couscous AlliK: Nice! That's one I've wanted to do for a while. Have a recipe in "The Les Halles Cookbook"...maybe when it gets cooler (and I get a Dutch oven). Have a whole series of braises lined up!

Bet that'll be the question in the next chat..."That's great and all, but where IS it..." (hehe, they won't even know I misposted in this thread...)

Going to try...going to try. Are we keeping the dishes to a 'pig roast' theme? --Matt And I would drive 500 miles, and I would drive 500 more.

The blackberry bourbon is progressing, but slower than the cherry did. Think I should have sliced the berries. Might muddle them a little later, or at least stab them a little. The Wild Turkey was definitely the way to go vs. Beam in the infusion-grade bourbon arena. <b>Poivrot Farci</b>: Really half and half on the simple syrup? Seems like a lot.