1Wash out meat, clear a bulb and make an incision it cross-wise to the middle. Clear a carrot.
All it put in a pan and fill in with water, add a bay leaf and pepper peas.
Cook it for 1 hour on small fire as will begin to boil start to skim, (that the broth was transparent).
After meat has reached readiness, get all from a broth: meat, a bulb and a carrot.
Touch meat from bones and divide into small slices and return it back in a broth.
Slice carrot to ringlets and also return in broth. Thrown out a onion. And boil broth even 10-15 minutes.
The broth is ready.
2Boil water, add a teaspoon of an olive oil and salt to taste. Then throw tagliatelle. Cook until readiness.
Reject noodles in skimmer and wash out its with warm water. Add a butter.
3Boil three hard-boiled eggs 10-15 minutes. And clear them.
4In a plate put tagliatelle, one egg cutted on four parts, fill in with a broth with meat and carrot slices.
The fresh greens are cut, and fall down in the plate centre.
Mark Dommen, chef-partner of San Francisco’s One Market Restaurant, advises viewers against the wrong turkey-carving approach at Thanksgiving: Do not use a dull knife, do not carve at the dining table (as much as you might want to), and do not hack at your bird willy-nilly. For a full list of dos, watch the video. For CHOW's delicious roasted turkey recipe, click here.
Brian Leitner, co-owner of Nettie’s Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner has watched customers do many wrong things: leave the best bits behind in the body, avoid the crab butter (a delicacy for some), and crack the shell into the meat. He wants us to do the right things: use the mallet to gently crack the body, use the tip of the claw as a digging tool, and always get the hidden meat out. (Also check out CHOW's recipe for Basic Steamed Dungeness Crab.)