All Activity

I've never had or made it, but it sounds like my kind of dish. So I'm interested in the discussion. Thanks.

Glad it worked out!

I couldn't find a topic or discussion on this, so I thought I'd start one. I discovered ribollita in 1982 in an article in the long defunct Cuisine magazine. Over the years I've had successful versions, failures, and some that were just good nutrition and little more. The latest version was made by frying smoked pancetta in olive oil, adding a dried chile mixture that use, veggies, chicken stock, and pureed canned tomatoes. Discovered that there were no white beans of any type en casa, so canned garbanzos saved the day. Quite good, actually. After preparing the soup, I layered it in a large vessel with a locally made Italian bread that was staled in the Breville. The mess was refrigerated over night, and the result was a soup that's eaten with a fork. Instead of being reboiled, I frid the veggies and bread in olive oil, making sure the bread got crisped during the process. Serve with fresh grated Reg or Pec, it made a wonderful and filling meal. I will be making Refrito Ribollita again. So, how do you make your version? What little tricks do you use? Any veggies that you especially like or avoid?

...and in another fun little bit of analysis, cat-scat coffee gets detailed scrutiny. https://arstechnica.com/science/2025/10/fermentation-is-key-to-coffee-beans-gleaned-from-civet-feces/

I see they ship! Now I just have to make room in the pantry. 🙂

indeed. its been done by my family for over 70 years .

Yes, you can!😁

Doubled the vanilla and added no extra liquid. Turned out wonderfully well. Light, fluffy, moist. Almost souffle like. Great flavor. Might try the other suggestions next time. Thanks for all the help!

I cook green beans similarly, except tossed with fermented black beans and garlic, maybe with a splash of rice vinegar and chicken stock, and finished with sesame oil. Riff on a Fuchsia Dunlop recipe for bell peppers.

I've on occasion used cumin instead of coriander in my carrot soup a couple of posts back. It certainly works, but I just prefer coriander. My taste buds.

er??

Today's A.Word.A.Day: opsomania PRONUNCIATION: (op-so-MAY-nee-uh) MEANING: noun: An excessive longing for a particular food. ETYMOLOGY: From Greek opson (delicacies) + - mania (excessive enthusiasm). Earliest documented use: 1857.

Aware I run the risk of coming across as someone go just likes everything, but I had tried to track these down for awhile and was really impressed with them. Just outstanding. I’m usually more of a mackerel/trout person but I just ate these straight from the tin

I sauté over very high heat with a neutral oil, going for lots of color on the beans without letting them loose all their crunch. Let them sit a while between tosses so color can develop. Toss in the pan with salt and pepper, or (usually) sriracha. Optionally a little mango chutney. Fast, easy, super tasty. If you don't have a good hood (I don't) it's also smoky.

I know the knife mavens here will be tempted to snark about the "In further news, water proven wet!" aspect of it, but the whole food science movement over the past couple of decades has revolved around empirically examining things everybody "knows." In this case, the paper documents/validates the longstanding assertion that using a sharper knife is the way to keep onion-cutting from irritating your eyes. https://www.pnas.org/doi/10.1073/pnas.2512779122

I believe so. It might just have some weatherproofing you don't need.

took some of that ' neither here , nor there ' Brie added Tj's medjool dates quite nice .

went to TW , actually for some TiaMaria got this :

Ive read the all . excellent reads .

Have you read his "The Master Sniper"???

Hey! Try a superior Montreal bagel while you are there. (Sorry. I couldn't resist.)

You gotta make yourself a Manhattan, or any one of its myriad variations!

We're going to Montreal!

I can't recall for sure but it seems like there was a carrot soup recipe in Moosewood Cookbook--all cookbooks are either packed or at the other house, so can't check. I can tell you how I'd wing one just like I do with pumpkin soup. Puree carrots (from raw and cooked or canned) and put in a pan with a can of coconut milk. Add whatever seasoning floats your boat. I make pumpkin soup this way and it is the easiest, tastiest thing ever. If you find pumpkin or carrots too sweet for ginger, add some different more savory herbs or spices. Cumin would be good. Maybe thyme.

This was pretty tasty for fast food. I bought another of the Momo in a chicken curry flavor that I'll have another time.