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KFC,
Oh boy - the addition of goat cheese really adds another dimension.
I went to the farmers market and bought a couple of our first Northeastern organic field tomatoes and am trying the "original" recipe tomorrow.
Figured I'd try it before serving it again to friends.
Thanks, again.

Wow, this really validates why I need a vacation now - and not next week.
The second recipe is not what I saw but it looks even better -
I cannot thank you enough, my friends can't thank you enough and I'm one happy camper!
Thanks, KFC.

Oh my - I am faint with anticipation.

I think this is one of those "love the one you're with".
Sorry CS&N.
Casings or not.
Eat them sparingly but go with the natural casing...that's my vote.
And, if you live in the NE, go for Stop & Shop's Corner deli's - big pop but not the garlic you'll find in a Sabrett or HN...
happy 07.04

And after you've had enough, make duxelles -

freeze in small batches - great in omelets, as a filling for phyllo triangles - quite decadent.

Aquavit - I agree! but not all the time.

Got off of tabasco - and using Frank's hot sauce now.

Definitely olives -- and please no celery, thank you very much

I'm with chisai, but our designated driver or cab driver would take us (never drink alone) to the diner and we'd have eggs, pancakes, hash browns - a real smorgasbord of breakfast comforts.
Upon arriving at home, the vodka would go in the freezer for bloodies in the AM...assuming it's a weekend.
Can't remember the last time I/we did this....got old.

I'm an hour out of NYC, I think it would be a hoot to get together.

In the Ben & Jerry category: Pfish food

But mostly making my own and I'm a purist so a really good vanilla, chocolate or strawberry made with real vanilla bean, eggs - just a basic great custard is my idea of heaven...and no toppings either!

Last time I saw him he was a a restaurant and food show and he was incredibly overweight - in fact he was in a wheel chair kind of thing so I'm glad to hear he lost a lot weight.
His sweet potatoes with orange and lemon are one of our thanksgiving traditions - think it has a 1/2 pound of butter.
He's an original and as others have said, he put cajun and New Orleans on the map.
I learned a lot from him about flavors and "lagniappe" - think I spelled that correctly!
He truly is an American icon.

Saw this post - I have two duck confit legs in my fridge....don't want to do pizza. What to do?
Quesadillas with shredded duck, fontina and what?
Any other suggestions.
Going on big diet on Monday and have to get my duck confit fix now.

maybe add a can of chicken for some texture

Izatryt,
I'm with you. Foie Gras.
Went to a chef's tasting where they asked ahead of time what your favorite foods were - I said foie gras, mais oui! There were 22 courses, albeit bite size, and many contained foie gras. No words describe.
Then, in tribute of the Christmas season, we were given several slices of a foie gras terrine - nothing but foie gras and fleur de cel...so I guess it's been a foie gras year.
I don't feel guilty. Don't make me.