344138 Sun Nov 19 05:20:59 -0800 2006 0 31 Home Cooking 0 2033420 OK, I'm a 28 year old man. I became professional cook 5 years ago after years and years of home experimentation, and eventually cooking school. I have a modest sized collection of cookbooks which I refer to more for inspiration than for recipes because I have had some great mentors and live in an ethnically diverse neighborhood that between the great shopping and fun restaurants, I never lack for inspiration. Yesterday, while my roommate is away on vacation, I pulled a goose out of the freezer and realizing there was no way to eat the whole thing by myself, I decided to confit the legs. To my chagrin, I had never actually made confit myself, so I wanted to investigate a few recipe options. I went to my collection of cookbooks which range from Cordon Bleu textbooks and some restaurants as well as some general purpose books. The only ones that had a recipe for Confit was my roommate's copy of The Joy of Cooking (and my Larousse Gastronomique). While I was rendering the fat from the rest of the goose, I paged through Joy for the first time. I was overwhelmingly impressed. Why hadn't I picked it up before? I don't know. I accept your mockery with good cheer. I just wanted to say that the techniques, descriptions, recipes, and suggestions are finer than most other cookbooks. There was a thread not long ago about "desert Island cookbooks" and though I stand by Culinary Artistry as my first choice, the Joy of Cooking is now my new favorite "traditional" cookbook. As long as you've come this far, anyone else have any suggestions for confit? I have a simple cure of salt and thyme working on the legs right now- I'll be poaching on Monday... I'm thinking about a Cassoulet for Christmas. Sun Nov 19 05:20:59 -0800 2006 39914 lunchbox