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@FauxPas, what a sweet husband you have! That's a very nice gift.

It does look delicious. So sorry to read that it didn't live up to its looks! Why do you think it fell flat this time?

working w some fresh RANA ravioli , in this case mushroom. looks good . home made stock w 1/3'd puck of MoreThanGourmet Two beaten eggs , added off the heat after the ravioli were cooked. 4 min . Fresh spinach and Campari tomatoes , Tj's parmesanish and window green onion. this was very underwhelming . a disappointment . I used to make this sort of thing all the time , and it was very good. not this time.

Not a terribly good picture but I snapped this this morning in the supermarket. As you can see, not a single piece of chicken in view.

I second the Lustau (red) recommendation - you won’t be disappointed 🙏

Grilled shrimp with white beans, charred tomatoes and arugula. In a white wine reduction of caramelized shallots. Lots of pimentón picante.

@Maison Rustique Do you remember how well or poorly the gripper worked? Did you use it on a typical 1/2 sheet? I hope things become less chaotic for you ...

Another curiosity from A Super Upsetting Cookbook About Sandwiches, the Broccoli Classic with mayo, roasted broccoli, lychee muchim, ricotta salata (I used feta) toasted pine nuts and fried shallots. Not sure where lychees show up in any classic sandwich but, honestly, spicy pickled lychee are pretty good and I look forward to using them in other ways.

For a sweet red, Lustau is good and widely available. I'm also a big fan of Contratto. I very seldom used a dry white, but when I did, I used Dolin.

My go-to sweet vermouths are: Cocchi Vermouth di Torino when I want a light touch, my summer vermouth Carpano Punt e Mes when I want something more forward with a touch of bitterness Carpano Antica for something luxurious, my winter vermouth and a must for holiday cocktails Dolin Dry is my favorite dry vermouth

Looking for a very nice sweet and a dry. Anything you'd like to recommend?

I'm feeling a bit crappy today and decided to skip the big weekly Farmers' Market. I had mentioned to my husband previously that I wanted some chili crisp from one of the vendors. He surprised me by sneaking off to the Market (which he NEVER goes to) and bringing home some chili crisp plus a couple of delicious pineapple buns. Yum.

Leftover sorrel rice and green beans with feta. Sadly, none of Mrs. C's delicious halibut survived the meal.

Where can I get this soft peanut brittle recipe?

Ok, excuse me for nitpicking, but please take a look at these! These are not burnt! I had some leftover Dutch process cocoa, so I decided to make a thin, crisp cookie with it. These are the results after two other baking methods failed to get what I wanted. These are pretty crisp around the edges, but I can’t seem to get the middle quite like I want it. here is my ingredient list, and basic baking method. 1 cup of flour. 2 1/2 sticks unsalted butter. 1 1/4 cup white sugar 1/2 cup Dutch process cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 eggs 1/2 cup chopped dried cherries 1/2 cups coarsely chopped pecans 1/2 cup 60% chocolate chips. 375 degrees. 9 minutes. Middle oven rack. What can I do to get that final bit of crispness?

Gai Lan is my favourite vegetable. Paired with tofu and oyster sauce makes for a simple and quick supper with Jasmine rice.

I recently bought an 11 lb block of Callebaut C811 from Restaurant Depot. When I broke open the block I see that there is a ribbon of lighter chocolate running through the middle of the entire block. It tastes, melts and tempers fine. Does anyone know what this is and what could've caused it?

Those are ubiquitous here. Not for sheet pans but for lifting steam pans from steamers etc. Anything hot and with a lip to grab hold of. Other than my girlfriend.

I’m a little late with this. Last week I was craving a roast beef. I went to the butcher and bought a small (3 1/2#) rib roast which most people would consider a 3” thick delmonio steak. I S&Ped it and the next day I cooked it up. For sides I made ratatouille, lentils, and mashed potatoes. sorry that didn’t take a photo of the roast right from the oven. Here’s a photo of the plated dinner. ETA: I got 2 dinners and 2 sandwiches from it.

That pork chop dish is calling to me!!

I have that one on the bottom right. I think I used it once when I first got it but then forgot about it until now. That said, life has been pretty chaotic since then so I haven't really been baking a lot of things.

They work as well aa any pipe wrench; stability depends on the compatibility of the “head” to whatever geometry your pan rim has. Scratches on your pan are to be expected (seasoning/coating will suffer). Better use towels instead: far better grip and multipurpose …

Sometimes it's helpful to have a handle or gripper to move or remove the pan from the oven. I've been using a set of groove joint pliers for this task. They are somewhat suited to the task, but sometimes their grip and stability are poor. A friend made me aware of the existance of pan grippers. (eG-friendly Amazon.com link) (eG-friendly Amazon.com link) The shape of the head is designed to grip the rim of sheet pans and the like in a more secure manner than pliers. At least that's the intent. Has anyone used these things? Do they work as advertised?

Gruene Pfanne with Pork Tenderloin - pfanne is a broad term in German of dishes/dinner cooked in a pan (and “Gruene” is just “green”). Often the meat is cooked first, followed by vegetables, then everything is mixed together and some kind of sauce is added in the end. Here thinly sliced pork tenderloin is first quickly sautéed, then a mixture of zucchini, green bell peppers, red onion, garlic, scallions and ginger. And everything is finished with cilantro and a sauce made from soy sauce, honey and mustard

We spent the afternoon at Monomoy again You can go clamming here as long as you have a permit. There were steamers sticking right out of the sand at lowest tide My sister and niece came back for the weekend. We decided to try a new to us place in town called Pates. I took photos of the menu (the lighting was tricky, sorry for the glare and shadows) Bread with bean dip Drinks. I don’t know what my sister and husband ordered, but my niece and I both had a watermelon-hibiscus mocktail. It was pretty good. oysters Two orders of tuna cones Potato chip crusted cod Scallops with sucotash Pork chop with pork belly fried rice Seafood pan roast We ordered two desserts to share. A ‘snowball” (basically a hot fudge sundae with coconut) and a coffee mousse We were all stuffed!