how many cooking shows can one watch in one day...
prerecording essential .

Started with Sara who is doing some weird retro stuff these days -70's cocktail party pigs in a blanket? click
Julias Great chefs series -Jaspar White making corn fritters which have to be fried in corn oil. Mott is fervently taking notes.

Next Julia and sga Martinez who is making chiles rellenos - stuffed poblanos in a onion, garlic & tomato (all pan roasted and charred, blendered) plus cream sauce. Beautiful - served in a wide soup bowl, lots of sauce, chili ( I think cheese-stuffed) in the middle and garnished with thin slices of radish

Julia and Alfred Portales ( Gotham Bar & Grill, NYC) a duck lesson. He carved up a muscovy (best flavor) duck - really only for the breasts. Rich stock from browned hacked carcass and legs, red wine - splash of mushroom soy ( got to get some of this stuff), ginger
Sauteed well-scored breasts, lots of pepper, then sauce over
Meanwhile searing thin wedges of cabbage (savoy?)
Then he got silly arranging the plate - cabbage nestled beside duck (so far so good), steamed baby bok choy, sitting up - with leaves pulled out so lightly steamed (or raw) sno peas could be inserted at rakish angles.
One bite of bok choy and you've got a collapsed mess on your plate.

Ming's series on Fine Living - pretty good - he is practical. This time he fished for Mahi-Mahi then cooked it simply - sort of Asian style with what? maybe I had cooked too much by then.

For dessert Alton was doing chocolate, but we started our own cooking.