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Back to Reality

First the good news.... I started a great new job today and got my career back on track. Now the bad news......now that I'm back working full time the endless hours of kitchen time I've been enjoying is ramping down. Over the past few months my culinary skills have reached levels I've never dreamt of thanks to you all, and I'm looking forward to continuing along the path as time allows. I'll still be around the forums as much as possible but probably won't be able to be as active as I have been. So this is definitely not god bye, just an I'll be seeing ya when I'm able to. :-)

Comments: 10

Whole Roasted Chicken

I had a lot of fun with our grilled cheese discussion, and as I sit here writing this, I have a whole roasted chicken in the oven, about 5 minutes out from being done. I usually whole roast at least one chicken every few weeks. It's a great "Sunday Dinner" (which is usually my Monday or Tuesday), but it is also inexpensive and an ever evolving art form. There are many ways to roast a whole chicken and I want to know how you do it. I've done high temp, low temp, a mixture of the two and other obvious techniques like brining.

Comments: 18

The Layover - Montreal

http://www.youtube.com/watch?v=pXki2s0E_HM

Ok, so it's a bit of civic pride here, but thought I'd share with you all the environment that surrounds me.

Comments: 3

Hello from Michigan

A while ago I found what I think was Jacob's original post on his "Death Row Meal". I recently got lazy and thought I would pull it up online and in doing so found this site.

What a gem!

I am sure I will be lurking for a while. This site is so much better than 99% of the food sites I have been to.

Good job and hello.

Jay

Comments: 6

Meat Cleaver Recommendations

Looking for recommendations on meat cleavers.. heavy duty work on poultry, etc.

Comments: 12

Coq au Vin

Has anyone made Coq au Vin with a really old bird (not the type of bird you typically get from a supermarket)?

I’m looking for comments from those who may have used truly authentic methods and ingredients (especially the bird).

Comments: 3

New Years Menu

For New Years I'm making a Moroccan tagine with buttery couscous. What goodies do you have planned?

Comments: 24

Grilled Cheese - Let's talk about it

Anything. What do you put on the outisde of the bread, butter or mayo? Favorite cheeses? Favorite cheese combos? Favorite non cheese items?

Comments: 65

Christmas Feast

Growing up in England, turkey was always the typical Christmas dinner. Since we just had turkey at Thanksgiving, I have always chosen leg of lamb as the go to yuletide protein on this side of the pond. This year was no exception. Three years ago, lamb was $5 per pound. This year I paid $8 for lamb marked down from $10! This is fresh from a local farm 30 minutes from me, not from New Zealand.

Comments: 1

Potato Latkes

Chef,

Here is the potato latke recipe I promised to go with your Asian Fusion Chicken Soup.

Comments: 10

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