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If you're in Los Angeles

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I love top shelf produce so heres an answer for you in socal. If you didn't know its a early Xmas gift, lol. See ya there http://www.travelconsumer.com/articles/laproducemkt.htm

Answer these questions about confit and earn Stella Stars

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So we've been having a pretty epic discussion over on the "How to Make Duck Confit" video page. But because these comments are separate from the forum, they haven't been showing up in the side bar.

Anyways, I have some follow-up questions being asked in the thread (starting at comment #108), and I figured it would be fun to let the rest of the SC community take a whack at them before I hop on the mike tomorrow and do another audio Q&A.

Shun on Woot today

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in case anyone is in the market there is a 3 piece shun set at http://home.woot.com/ for 200. 

The REAL Wild Rice

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I am from Minnesota and can tell you that most places that serve wild rice are serving you paddy rice.  It is not the same at all and you are really not getting what you paid for.

You can only get true wild rice from a few select places and they are hard to find.

Paddy rice is mostly all black.  The best real wild rice will look like this. 

 

Putting a lid on it...

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Christmas party ideas

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My husband and I are going to a party next month and we were asked to bring a dish.  My first thought was to make tartlets with a phyllo dough and a salmon mousse filling. But since I now have the wisdom and talent of the Stella stars (yes I mean you), I though that it would be fun to see what everyone would come up with.  There are so many ways to fill tartlet shells, we may all get some great ideas from this.  

The results of my dessert dish

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Well based on my dessert that I wanted to try, I finally did it and created the monster. Presentation wise, 4/10 - or even lower. Taste wise - I would give it a 6-7/10.

Hello

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I just want to say hello here.

Roux breaking down in sauce during simmering stage-Please help

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I have a problem that I need some resolution with.
I am making a potatoes au gratin recipe that calls for making a blonde roux and allowing it to cool to room temperature, and then add the blonde roux into a boiling chicken stock (tones chicken base + water), after which heavy cream is added to cut the stock down a bit. The consistency is sort of a thicker napé that congelates upon refrigeration (this helps to keep the layers of potatoes together and the au gratin potatoes can then be cut into squares and served).

Re: What is your death row meal?

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Thanks Jacob! I hesitate replying with the forums being buggy, but it'll work out in the end! I look forward to learning from you! Thanks for making all of this possible!

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