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I thought the newish trend in cooking pasta was to use minimal water to maximise the starch and to encorporate that into the sauce, since the old style draining the pasta and putting the sauce on at the table is apparently a sin now. I think draining pasta has its place as does dripping starchy water into the pan. Even if I am using tongs to transfer pasta into the sauce, draining keeps the remaining stuff from overcooking and I nearly always cook extra to use another day.

We had cioppino on the menu in one restaurant where I worked. One day we were out of the wine that we usually used to make it and substituted another. The sauce still tasted fine but it gave all the seafood an off taste. Could that have been part of your problem?

That bread is truly gorgeous!

Through the KC Star newspaper I have been getting free NYT recipes. Yesterday was one titled American Itallian Meatballs. It had ricotta and Romano cheese as well as parsley, garlic and egg. Cherlie said it was good but liked our regular recipe better. I made two loaves of French bread this morning. One went to make garlic toast for today and plans for tomorrow is to use the other to make Bahn Mi sandwiches.

牛肉炒粉 (niú ròu chǎo fěn), beef fried rice noodles.

I'm sorry to have to call this dish "not ready for primetime cioppino". The sauce was great but the shrimp, crab and scallops had an off flavor and the clams were kind of anorexic. It turned out to be a pretty expensive photo op☹️

Thanks Rotuts.

It might be mush but the alcohol could also have preserved the skin enough to hold it together just fine. I would top it off at least up to the neck. I would inspect the cork. If it’s degraded and loose at all, you might want to replace it with a new, tight-fitting cork. Pack and replace the original when you arrive. I would seal the end of the bottle as best you can. Parafilm would be good if you can get some easily. Then I’d wrap the bottle tightly, from end to end with shrink wrap or something similar to hold the cork in the bottle. Then bubble wrap and into a box with all sorts of fragile, this side up markings, etc, make the sign of the cross over it (or other appropriate incantation) and hope for the best. Hopefully you are using some form of ground transportation vs flying.

We're about to move my mom out of the apartment where she's lived for 50 years, which means moving and distributing a whole lot of things. One of those things is a bottle of Poire William that might date to the 60s or 70s. The booze isn't that old (my dad has been refilling the bottle over the decades) but there's an ancient pear in there. I worry that this pear could basically be mush. Or could it be as good as ever? Will transporting this bottle risk demolishing the pear or will it be fine? Right now there's barely enough brandy to cover the pear; I'd top it off before moving it in order to minimize motion. Thoughs?

Moussaka, salad and Cavendish fries Fall-like weather, and this hit the spot after working at garden clean-up all day: Beef & Tomato with jasmine rice

Im very pleased to see that Vivian Howard is back . Ive learned a great deal from her previous shows and her books. this starts at my local PBS this Saturday , part of the cooking show roster .

@Ann_T fantastic ! that RBD pic is going into the Beef p0rn folder.

try https://www.pbs.org/video/cast-iron-cPItTu/ a list of shows https://www.ninepbs.org/blogs/lifestyle/kitchen-curious-with-vivan-howard/

Two dinners - Tuesday we a roast beef dinner with our traditional sides, including Yorkshire Puddings. And yesterday's dinner was Greek with lamb shanks, potatoes, rice and a Greek Salad.

I also enjoyed the video 55 years ago , +/- , I had a BdBresse in the Jura , at a family meal . 4 were roasted , giving you an idea of the size of the family Ill never forget the flavor of that chicken.

At 97. Saul basically created the NYC food emporium as we know it today. Would there have been a Dean & DeLuca, an Agata & Valentina, a Grace's? Probably not. To walk into Zabar's as a food lover was like walking into a magical kingdom. Downstairs was all food; cheeses, appetizing, deli, breads, house-roasted coffee (before that was available on every street). Upstairs, Williams-Sonoma before it ever existed. This guy was importing Mauviel copper before everyone who went to Paris had to go to E. DeHellirin. You needed pots or pans - Zabar's. You needed baking supplies - Zabar's. You needed kitchenware - Zabar's. Just a fantastic place. Saul Zabar, Smoked Fish Czar of Upper West Side, Dies at 97

I've had an account for decades; chromedome is correct about the absence of spam.

May be of interest to those of us who keep an eye on nutrition. It's a review of a new book, by a fellow nutrition researcher (who's personally familiar with the authors, and has co-published with one). There are some key points of disagreement, of course, because it's that kind of a field. This is on the Medscape site, so you'll need to set up a free account to read it, but I can attest personally that they aren't interested in flooding your inbox with spam. https://www.medscape.com/viewarticle/what-we-know-and-dont-know-about-nutrition-and-health-2025a1000qfa Edited to add eG-friendly Amazon link to the book itself, because duh... (eG-friendly Amazon.com link)

I thought it was a good video, as are most of theirs. I didn't realize that everyone takes everything they see on the internet at face value, without understanding the limitations and drawing some of your own conclusions. I'd like to see similar done with the various birds we're able to procure in this country.

Putting it here, because "cake." My two random thoughts after reading it were a) "of course this was the drama class kids;" and b) you never know what can grow from a silly little thing you start spontaneously.

I had forgotten about it! Hopefully I can track it down and watch. In my spare time. Ha!

Not an especially great-looking photo and a supper best eaten alone. Baguette, a bit of cheddar, brie, tomato, spinach, arugula and olive oil. My teeth felt like they were coated with gooey cheese and greens.

Dinner tonight was a packaged confit duck leg with my caponata, duck fat sauteed (?) baby potatoes and I also made an orange sauce.

Bell pepper, poblano, and quorn curry with yoghurt sauce over couscous.

You mean like deep-frying, open flame grilling, broiling, serving stuff raw, ..?