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"Cheater" cassoulet in the slow cooker. Lambs neck, pork sirloin, and duck sausage. Should be good.

I've never even heard of cooking smoked salmon, per se. I've used it in cooked dishes, like in choucroute or in phyllo, but never on it's own. Salmon is best raw, period. If you have to cook it, do so as little as possible, and I like that skin crispy. I also like this , although I've not...

I don't know how to shuck an oyster. I'd like to learn.

^^ This is hard to beat. Although, if you have a grill (or even just a broiler), the best thing can sometimes just be fish + olive oil + sea salt. I do this with whole fresh sardines 10 at a time and they're *stupid* good. It also works with mackerel, rockfish, saury/sanma, and plenty of...

Oh hell yes. I was never clear on the distinction between omakase and kaiseki ryori though. At any rate, I love sushi and eat tons of it. I generally tend to order a lot of sashimi, mostly salmon, mackerel, and white tuna (i.e. "shiro maguro"). I also love Chirashi and prepare it at home...

HELLO NURSE That sounds really good, I can't wait to try that. There's a little African specialty grocery store near me, I've always wanted to go in there. These recipes will give me an excuse. GREAT THREAD!

I never knew about stuff like this until yesterday, but apparently some food items are available online, in bulk, at prices FAR below what you pay in grocery stores. Personally, I'm a big fan of "tinned fish". I love sardines, tuna, mackerel, and herring. My favorite is the "kippered"...

^^ Had this and I definitely vouch for it. Simpler is better on this one. I never got the "dipping sauce" thing. I order calamari some places and I just get something that tastes like marinara and breading.....what the hell? I just want squid flavor + texture + bit of lemon. Oh, and I...

^^ +1 on the Patagonian Toothfish/i.e. Chilean Sea Bass. I mean, it's good, but so are lots of other things that are less expensive and engangered. Why are we still eating these things? I didn't know that it was popular to farm them...don't they live at pretty serious depths? I guess you...

I LOVE Bacalao. It can be really hard for me to find sometimes though, I need to find a nice Spanish grocery store (and for many other reasons.....i.e. fresh boquerones).

Beef Bulgogi on top of fried potatoes, ideally with a couple avocado slices and some kimchi, is the greatest breakfast food known to man.

^^ This is seriously the best thing you can do.

The best way to get rid of anchovies is to give them to me so I can eat them. I love anchovies. I love how Whole Foods now sells the unsalted "boquerones" in the little oil packs. SO GOOD.

If it's truly short-notice, I'll cheeseball out with the frozen (but excellent) mushroom ravioli that I always keep in my freezer. A little brown butter sage sauce, some truffle oil, shaved pecorino, some sauteed crimini or pan-roasted maitake on top, and voila. Easy dinner for a group, and...

Yeah, I do tons of veggies, but no salad. I like to include greens at Thanksgiving, doing chard this year.

Whole Foods 365 mushroom soup, half a baguette, and whatever else I can forage out of my fridge. Leaving for NYC for Thanksgiving tomorrow morning at 7am and I have to pack tonight, so no big cooking for me.

EPIC RECIPE I love chopped liver, and it's fantastic to get such an authentic preparation. I will be serving this at Christmas on crostini with some mushroom duxelle.

I love clams. I love them fried, I love them steamed, I love them in a "crab boil", et cetera. Problem is, I'm not terribly familiar with the myriad ways of cooking them, as I don't do it often. Sure, there are thousands of recipes out there on the intarwebs, but I've found that only about...

I've found it surprisingly easy and enjoyable to cut out meat once in awhile. I am absolutely not a vegetarian. On the contrary, I'm a veal stock swilling, bone marrow gobbling, steak tartare munching meat-o-phile. That said, many of the most delicious foods this world has to offer do not...

I will indeed send things back when there is a real issue, but I HATE doing it, so the offense has to be egregious. A very over-done or under-done piece of meat is an example, but I won't send a steak back if I ordered "medium rare" and it's "rare" or "medium". It'd have to be cooked through...

I think period cooking is totally neat. I'm particularly fascinated by Tudor-style cooking, i.e. right when they were first getting sugar and other things brought in by explorers that had previously not been available to the English. Their roasting methods in particular fascinate me but are...

1.) Pan-seared or pan-roasted anything. It always sticks or smokes too much. Unfortunately, I can't use the heat I should because of my awfully subpar exhaust fan, and so I've largely given up on this endeavor until I procure a grill and can do it outside on the grill's extra burner with a...

I couldn't agree more. Portion sizes are the biggest problem, but ultimately a portion OFFERED doesn't necessarily have to be the portion EATEN. The responsibility for what is ingested lies ultimately with he or she that is ingesting. If Americans stop focusing so much on massive portion...

I don't think Tom had ever seen ANYONE break down chickens that fast, he was visibly impressed.

I ate this the other day at a restaurant and since I've made it once myself. It's basically a cobb salad on bread. Grilled chicken, Avocado, Bacon, Bleu Cheese, Lettuce, Mayo on Sourdough.