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I like Rao's A nice NYC gravy/sauce. But on the bottle...right below where it says made in New Jersey....is says "a product of Italy" Like Sinatra was a product of Italy I guess

And which isn't a knish.

Like the green beans & potato recipe above, this one is also in the spring section but the fresh beans at my local farmers market have been beautiful lately and I got mussels in my weekly fish share so I made the pasta with green beans, garlic confit, mussels, and almonds from Six Seasons of Pasta. I enjoyed this, all the elements were excellent but it didn’t really come together as more than the sum of its parts like the green bean and potato recipe did. As usual, I doubled the amount of beans, with a mix of green and yellow beans and reduced the pasta from 4 oz/ serving to 3 oz.

Thanks. In fact, their virtual assistant just told me that the panettone is expected to arrive Dec. 16. I feel better!

Roasted chile Poblano, roasted red bell pepper, and red onion salad with Parmesan vinaigrette, served with butter lettuce Red chileatole with mushrooms, chicken, and zucchini. Soup base was toasted ancho chile paste, sauteed white onion, and sauteed garlic, blended with homemade chicken stock.

Purolator is a Canadian shipping company. Your parcel is in good hands.

I got an email from Goûter a couple of days ago that my order had been released to Purolator, but I still haven't heard anything more! It doesn't help that "Purolator" sounds to me like an oil filtration system. 😆

@Shelby Are you using the Misfits+ membership or do you just do the regular shipments?

Hard to believe that I started this topic with an article from my Smithsonian daily download and here I am back again with yet another Smithsonian download from today: Gas Stoves Are Poisoning Americans by Releasing Toxic Fumes Associated With Asthma and Lung Cancer

I got a UPS email for a delivery tomorrow from USM CT CO BULLETPROOF MIDWEST which seems to be a logistics company handling shipments from Canada so maybe Goûter panettone is on the way sooner than I expected!

Sure. Sift 125g of plain flour with 1 tsp baking powder and a pinch of salt. Mix in 125g greek yogurt. Divide into 2 balls, roll out and cook in a dry tava or flat pan, a minute or so each side.

Aah @sartoric, could you disclose the secrets of your never fail yogurt flatbread?

The goat and potato curry gave us an encore performance, this time with Nagi Maehashi’s smashed cucumber salad and my never fail yogurt flatbread. I did trick up the curry a bit, with extra sautéed red onions and tomato purée.

Oh me too me too.

It could be argued that it's all "the good stuff" LOL. That said, I'd probably be doing the same thing...and telling myself that it's a waste of time...and doing it anyway. 😄

Excellent job! Nope, I'd be the exact same way. You want equal amounts of the good stuff in all containers

Looks utterly delicious, @patti !

24 brown bag meals delivered to the community fridge about 2 hours ago! Yay! I’m always relieved when the task is completed. The positives about this week’s meal are that the soup (thankfully) turned out pretty damn delicious, if I do say so myself, and that by only cooking one of the brown bag items, it was also not exhausting. The negative is that there is nothing exciting or sexy about the pictured elements of the meal. Yes, I am shallow. The label (my husband refused to list all fifteen beans). One of the things that bothers me about cooking something in two separate pots is that the soups will not be the same end product. I did not have two ham bones, so that means the pots will be flavored a little differently, with smoked ham hocks in the other pot. The pots aren’t equal in size, so other things were done differently, too. It’s probably unnecessary, but I feel compelled to mix the pots at some point near the end, ladling soup from one to the other to mix them so I can get a somewhat consistent flavor. When I was ladling into the to go containers, I would also mix in a ladle from the second pot until I had room in the larger pot to completely mix them. Does this sound like a waste of time to anyone? The manager of the fridge contacted me yesterday to see if I’d be donating today because she had a young mother of three who had to stop working because one of her children is ill (not sure if long term or what) and needed some food. Luckily, I had enough extra to pack a big container of the soup, a box of crackers, a jar of peanut butter, a banana bunch, and a few other odds and ends from the pantry to be reserved for her. My overbuying ingredients was not in vain. (It’s one of the things I’m working on, though.) Thank for reading!

yup / / /

That's a borek, not a knish - which is certainly delish in it's own way. But my Jewish Bubbie would smack you for suggesting it as being "knish like"😄

my method is utterly heretical . . . but they sure do disappear right quick... make your filling - typically mashed potato, onion, (++++) use phyllo dough - cut, rolled/wrapped around the filling. bake or deep fried. much less "doughy" - which is a plus or a minus - depending on personal experience/preference.

Elysian/Pure Bred is great stuff; the sell at Union Square Greenmarket as well.

The World's Best Rice Pudding* by Stéphane Jégo at L'Ami Jean in Paris... * I've no idea who bestowed this particular honour, but that's how it's usually described on French sites. (Maybe it was Presidents Clinton or Obama, who seemingly indulged and are usually mentioned when the chef talks about it.) Hype aside, it's really just a standard rice pudding that has whipped cream folded through, then served with salted butter caramel and caramelised nuts. But it is good: the rice is very light and airy, the nuts add a nice textural dimension, and the caramel cream rocks. It all comes together rather splendidly. There's a version in the NYT, and Milk Street did their take, but this English/French one is probably best for any purists who might be curious.

I find the RB at Arby's is the least tasty thing that they have. Agree about its hammy-ness In their favor they have a better variety of stuff than the average drive-thru joint and have some seasonal/temporary things that can be nice. Not that I eat there much

I found only recently that the sauce used on a northshore RB sandwich is available bottled at MB and other places. James River brand is the sauce that is used almost universally by RB sandwich shop s on the north shore of Mass. I have a bottle and buy some thinly sliced , very rare RB and have a nice sandwich occasionally. Brings me back to my youth.