Serious Eats - seriouseats.com

@will gordon - we bought some at our local key food a few months ago, so i guess they can sell them!

you can also find specialty bitters at the union square wine store, and in some brooklyn ones as well.

came out really nice! i added a little rice wine vinegar at the end for some acidity. would have used lemon juice if i had any!

Parma prosciutto!

My favorite knife is my trusty global chef's knife. As much as I love it, I'm not convinced it's my perfect knife as my wrist hurts after using it for a while.

All by its lonesome :)

@Linda - looks amazing. Just one question. I could be mistaken, but I thought that the reason the rest of the world leaves their eggs out is because they are unwashed. I thought that US eggs have the wax (or something) washed off of them so they need to be refrigerated.

I want this, but I would have to buy twice as many bones as the recipe calls for, as half of them would need to go on some nice crusty bread. Maybe with a little arugula on the side.

This might be a good place to ask this question. Sometimes the marrow bones I buy aren't always full of the gelatinous-textured marrow. Sometimes it is hardened, almost seeming crystallized? Is this normal, or something that I can look out for? I'm not sure if I'm describing it well.

looks delicious. i know there is some poetic license involved in writing the cookbook, but i can't imagine even el bulli using saffron at family meal.

@dailybeerreview - which pumpkin beers do you like? i agree with the overspicing - i hate nothing more than having my pumpkin beer excitement destroyed by such powerful cinnamon that it tastes like i'm drinking a stick of big red. i'm always on the lookout for a nice subtle pumpkin beer - any suggestions would be awesome!

@lawandmusic - I use Keller's technique as well. I love the imagery of raining salt onto the bird. I also poke holes in the skin to let more of the subcutaneous fat render out (and land on the potatoes below). Think I got that from atk, but I could be wrong.

Your hatred of raisins confirms how awesome you are!

When I was 13 or 14, before I ever had any kitchen ambitions, my dad gave me q bread machine for Christmas. I looked at him like he had three heads, but it turned out his hunch was right. I started making bread, and got pretty good at it (using the machine the whole time). It's one of the things that inspired my love of cooking, so I can never look down on my trusty old bread machine, even if I now use my kitchenaid and oven.

Looks amazing, saving these for next Sunday!!