Have you made (and therefore can compare) their cauliflower shwarma? I haven’t made either, just remembered I’d seen the cauliflower version.
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This has been on my list to make forever, glad to see such positive reports about it!
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This weeks fish share was haddock - paging through the recommendations I came up with this set of recipes - 2011 - from Mark Bittman
https://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html
Having just dissed Bittman in a conversations with @Saregama the other day I will have to eat my words - I broiled my haddock with a mixture of sliced tomatoes, de-salted capters, chopped red onion and olive oil, included in this compilation and it was fresh and clean and wonderful. A good way to treat pristine fresh fish like mine. I steamed a potato for Jim to eat with his portion.
Sorry I forgot to take a picture until eating had commenced
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I knew I had made this before. I even found left over sauce in the fridge. Only change I made was putting the sauce in a squeeze bottle and squiggling it over everything.
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I always thought Bittman was really basic.
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I think he mostly is, but every once in a while, there’s something that’s more in his vast archives. That said, there are only a couple of his recipes that I’ve made with any regularity, and one is for caramels and not that different from many others out there (but works well). I guess there’s a reason his column was called the Minimalist.
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This is the other recipe (gift link). You need to halve the brown sugar, and I’ve always just made it with legs, not a cut-up whole duck, but it’s a simple stovetop prep that really does taste like roast duck from a Chinese restaurant or deli. And it yields lots of rendered fat for your potatoes, etc.
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At least they were delicious 
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Yup
But minimalism can still be delicious.
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Interesting! I love duck, I love Chinese (Cantonese?) roast duck, so I may just give this a shot.
'tis the HO-ho-holidays after all 
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i was thinking about duck l’,orange any one have a good not too sweet recipe for that??
Can’t you just cut back sugar to taste in any recipe?
I doing that with all baking recipes, especially from american sources.
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@CaitlinM do you adjust the star anise for 4 legs? Recipe amount seems like a lot, but I guess for a whole duck maybe not.
I don’t think I have made any adjustments to the sauce save halving the sugar, and haven’t found it too much. Star anise is pretty up front in a lot of Chinese roast duck, but this never felt as if it were taking over.
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need to start with a good full-flavored recipe - I looked at Serious Eats and Kenzi’s recipe was more complicated than I want. Looking at this now. https://www.epicurious.com/recipes/food/views/duck-a-lorange-233535 but it does not use the bitter oranges.
If I can find a frozen goose in Pennsylvania en route to Ohio, our Christmas meal with be goose rather than duck.
I’ve seen frozen goose at Hmart and in Chinatown.
Why not Jacques or Julia? (Or… Bo Ky style Teochew braised goose?)
Though as I recall the sauce is made separately, so you could make the duck whichever way you prefer and add the sauce from one of those.
Here’s the slow roast duck that was beloved on Chowhound:
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I thought I wrote a response to this late last night, but probably I wrote it to the email 
your memory and research are stupendous.
We used to go to chinatown annually for this goose on New Years Eve (Sylvester, family joke based outing) but the place closed… The recipe looks possible if I have a big enough pot and oven in Ohio.
Certainly worth a try sometime.
I could not believe you unearthed the duck recipe - I HAVE that cookbook (maybe it was a CH COTM?)which actually contains several of my favorite recipes and authors - came out at what must have been a peak period for quality cookbook issuances. It even has one of my favorite cake recipes, for the perigord walnut and prune cake - i love it with prunes in armagnac, which i have a big jar of in the closet. Thank you, thank you!
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It messes with cookies’ texture in some recipes, but cut back on sugar by up to a 1/4 in most other recipes.
Gosh, right - that 5 hour duck. I remember making that ages and ages ago, when LLD and I were first dating. We went out on a Saturday afternoon and had more fun than we’d expected, so got home a bit late, and I remember waiting and waiting for the 5 hours to be done. The duck was not worth the wait. But that may have been the whole “too much fun” earlier in the afternoon. But I was never tempted to try it again.
I’ve also made that cake. Loved it, but no one else in the family was thrilled with it.
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Yeah, it’s a favorite among us, and has been mentioned in many threads here lately. I think I made it last in … 2005. I thought it came out perfectly, but maybe we didn’t have as much fun as you did that day
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