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I don't make meatballs often, but it is my goto tool for meatballs.

I freeze cooked rice in one cup portions, so on the lowest of low days, I nuke a bag of rice. Depending on the level of ennui, I may only add butter and salt and pepper. If I have a bit more interest in eating, I will throw in a handful of frozen shrimp (thawed obviously) and maybe some green onions and a handful of frozen peas, some ginger garlic and soy sauce.

It's not too often that such a degree of ennui overtakes me, but when it does and I don't care, I fall back on cheap ramen, some frozen veggies, and grated cheese, and call it a day. It's hard to get any more noncommital with something like that ... alright, I could just make the ramen and skip the veggies and cheese.

It's not an option for me either. In my area I have a choice of fried chicken, fried chicken, or fried chicken. I may not know what I want but I do know that that's not it.

True ennui does not involve googling. Googling involves energy and caring about the answer to your questions. Also, at least for me, going out is not an option, since it involves making choices and putting on shoes.

I unpacked the rest of my recent cookbook haul today. It included several gems that I may or may not use, depending on my cooking style going forward...although in truth, that really applied to my past cooking style variations as well. 🙂 My darling and I experimented with making sausage for a while, and even had a vertical smoker. Eventually we reached the point where it was easier to buy someone else's. However, Bruce Aidell has good-looking recipes and we've liked some of his commercially produced sausages. Two more books in the "Best of the Best" series. I like this series very much. My cousin was an outstanding baker, and this book has a ribbon at what may have been one of her favorite recipes: an asparagus and cheese pie. Of course there are sweet pies in here, but there are plenty of savory pies as well. Note the spelling on the cover of this baking book. The book is copyrighted 1963, although this copy is from the 18th printing, 1976. I don't remember the word being spelled "cooky" when I was growing up. Finally, here's another hyper-regional cookbook, from the city near where my cousins lived from the 1960's on:

Cilantro fried rice with steelhead and stir-fried yellow bell pepper, topped with bird chiles in fish sauce. Roasted chile paste and lots of garlic in with the fried rice. Cukes on the side.

I find if I'm looking at random stuff in the fridge and I have that "I dunno what I want", I think of what could go in a ramen bowl or a quesadilla and most times it works out. I have the plain instant noodle packs (eG-friendly Amazon.com link) on hand and frozen tortillas.

Have you tried Maria cookies? They might have the taste & texture you are looking for. https://shop.goya.com/products/goya-maria-cookies?srsltid=AfmBOoodb0ADgeQ5hsGLgjd9sj30gbM5GvtwxjOmWUYKMCfk_UMj28FH

Ditto on the pan set. I have only used the griddle. It is great when cooking for 1-2 people. I like it when I want to cook something that won't fit well in an 8" skillet but is too small to bring out and clean my two burner cast iron griddle/grill pan. Great for a small batch of pancakes, steak & eggs, etc.. Would also work very well in a hotel.

Yesterday at Kalustyan's, they offer a 5% or 7% discount (depending on the size of your bill) if you pay in cash. I think there was actually a law passed here which said places have to take cash, because not everyone has a credit card. But, in general, I see "kids" paying with cards/phones to buy a pack of gum. I still use cash for any number of transactions (yellow cab, under $10 purchases, etc.), but it has really become a thing of the past in this town.

Maybe bars should offer a discount if you open a tab. Sounds like it would save everyone money, except the credit card companies.

In my version of tiramisu bonbons, I include a ladyfinger/savoiardi layer. I create this by making ladyfingers (from scratch), then grinding them and mixing the crumbs with chocolate, cocoa butter, etc., to make a cookie layer that can be piped. I tried bought ladyfingers (including the top-rated one on Amazon), but they had no (acceptable) taste. My customers like the tiramisu bonbon, but making the ladyfingers is a pain I would like to avoid. I think the taste that says "ladyfinger" to the palate is basically cooked eggs, so I have wondered if it is possible to achieve the taste without the hassle of beating egg yolks and whites separately, folding, etc. Do you think I would get the same taste if I just beat whole eggs, then add the other ingredients (sugar, flour, vanilla), then spread the mixture on a cookie sheet and bake. I need to achieve a crisp, cookie texture that will grind easily and will last in storage--really a sugar cookie with eggs. Any ideas would be appreciated.

I totally get what you're saying about one person paying and then having everyone else Venmo (or whatever) pay that person their share. But lemme ask you this: is cash so much a thing of the past that it simply isn't considered there? Or would it be as annoying to the bar staff to pay each round with cash as it is to use electronic payment for each round? (I'm going to guess 'yes' because change has to be made...but I'm still asking.)

Lemme sound like one - for you, of course. Paying for each round separately, if you're gonna have more than one, is really fucking annoying to the establishment. Since these kids are so great with their phones, why doesn't one pay for the evening, and everyone just Venmo their share to the payer? Re: driving...no one in NYC drives, so that's a moot point here (but even when we've driven out of town for a vacation or whatever, I won't drink anything and drive). Anyway, the bottom line to me is that everyone I sent the article to had something not that nice to say about the etiquette and habits of Gen Z when they go out. And it wasn't just old people I sent the article to! FWIW, I like to leave a card, and tip in cash.

Those tomatoes look like they taste like tomatoes.

I'll probably have a Stiegl tonight at Cafe Katja!

Yesterday we had donuts at a community gathering, and I had a couple. First donuts since September, 2024.

Driving along the Grossglocknerstrasse, an alpine mountain pass, some 40 km long and up to elevations of 2500 m … gotta drive careful though: You are rewarded with a bit of sunburn, some marmot encounters and fantastic views … Back in the base camp I whipped together all leftovers, as tomorrow we‘ll be changing camp. So: Fried bread rubbed woth garlic, tomato salad, Käsespätzle, crisps, dough sticks with herbs, deviled eggs, some assorted goat, sheep and cow cheese cubes, aaaand … Centerpiece was a sausage sampler with Bratwurst, Käsekrainer, Berner (wrapped in bacon) and some sort of mini meatloaves (butcher’s suggestion, quite flavorful and soicy). A local beer and yours truly was happy 🤗 Everyone slept well (must be the alpine air. ..) 👍

I'm going to withhold comment so as not to sound like a lush. 😀

Take reviews with a grain of salt on steam ovens. They can go off rather quickly if they are not cleaned and maintained properly.. Most people are used to ovens being bullet proof and rarely clean them. That just doesn't work when you have water and electronics (especially hard water) No one is going to blame themselves. Not to say there are no problems with the ovens but there are plenty of alternate explanations for the poor reviews

Baked, smashed, and charred Yukon Gold potatoes served with Chinese-style sauced Brussels sprouts. Cool Himalayan black tea was todays beverage.

Exactly my experience. I have done low and slow scrambled eggs on it, it was great for that. I think it will likely accompany us on future travels, would be great in a hotel room situation, the pan is small enough to fit in an average hotel lavatory/sink easily. Ditto on the pan set.

Truly, I'm simply using it for a small griddle or shallow skillet. I've grilled sandwiches on it, although I prefer my panini press for that purpose. I've cooked bacon on it, to pretty good success using the ridged plate. I've done a quick (again, shallow) stir-fry of chopped ingredients. I haven't tried smashing burgers on it but I'm sure it would work. I'm sure that making potato pancakes would also work, though I'm only thinking of that now after I've finished my last batch of mashed potatoes. Regular pancakes would also work. Stirring up ingredients for, oh, a Philly cheesesteak would work. It has a smaller footprint than most of my skillets, and it presumably uses less electricity than my electric range, and I can put it conveniently atop my kitchen island, under bright lights, as long as I don't need a range hood. (Or I can move it outside, onto my deck, to fry bacon, and hope the crows don't come raid me.) An additional bonus is that the little plate insert is easier to wash than any of my skillets. There's nothing earth-shattering or life-changing about it in my context. It's a small, easily portable, convenient griddle/skillet. That's why I said I'm glad I didn't pay full price. If I did much hotel or dorm living it would be massively useful. In my case, it's a $40 toy. (But I'd still spring for the 3-pan combo package if they offered it. The deep-bowl pan and the 6-holer look especially useful to me.)

@TdeV indeed. Mine is still in the box . Why ? for a very reasonable price there was something , I knew enjoy using in the future , when the time came. Like that.