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It's interesting that no one ever suggests salting the cooking water for other starches that way. For instance, you'd never hear a chef say that the water you use to cook potatoes or rice should be seawater.

The last time I bought that much wine from a single producer was when Haven’s Merlot went on clearance. I think I bought 4 cases each of the basic Merlot, boutique, and something else(I forget). Michael Haven had such a gift for Merlot. I found it on many wine lists in restaurants at bargain prices. At one company Christmas party the wines served were so bad I bought a bottle of the haven’s for my table. We ended up buying 4 or 5 bottles.

Definitely not!

Dinner tonight. I took a bite before remembering to took a photo. chicken breast stuffed with fontina and prosciutto served with leftover Lighthouse Inn potatoes. I made a Pinot noir reduction while the chicken was in the oven.

I really have to try uni again. I may have mentioned that it is the only thing that I have ever spat into my napkin at a restaurant. Just the idea of swallowing it brought on my gag reflex full force. I love all kinds of seafood and have eaten many raw oysters and a lot of ceviche, crudo, sashimi... I now suspect that the uni was bad. It was at a very high end steak house in Vegas, on one of those 400.00 seafood towers (trade show - not my money.) What I tasted was decomposed seafood with a side of excrement. I'm sure that is not the taste that everyone raves about!

I'd get myself to a proctologist pretty soon, if I were you!

I agree. many of the things that I like to have with pasta (parmesean, pesto, olives...) are already salty

That's about what we use (though I admit to being lackadaisical regarding exact measurement).

I'm with you on the carrots - the way I like to cook them, my husband has named them hot, raw carrots.

From Six Seasons of Pasta: Basil pesto p 33 Carrots with Basil Pesto p 211 This was fine but I’m not a huge fan of cooked carrots so I’m not in love. We had a mild summer and no big cool down yet (soon to change, no doubt) so lots of “summer” produce like corn, tomatoes and basil still at the farmers market. I picked up a couple of big bunches of basil and used the book recipe for basil pesto. I don’t normally follow a recipe, just use what I have and taste as taste as I go but this worked fine and I have plenty to freeze. On to the pasta dish, we are instructed to cook the carrots until fully tender, not tender-crisp, and certainly not crunchy. This makes them basically the same texture as the al dente pasta. The breadcrumbs help out with a bit of crunch but I would prefer tender-crisp carrots. And I’d add some additional seasonal veg (broccoli, snap peas, bell peppers) for both texture and color but that’s just me! If you love carrots cooked completely tender, this might be perfect as is. In any case, don’t skip the lemon juice, it's a perfect balance to the rich pesto.

Much better to have people salt the water so it tastes like soup or broth. Plenty of people have never even tasted sea water but everyone’s had soup and knows how they like it. And yet, that “tastes like the sea” business continues to be flogged! If that “seawater” were only used for cooking the pasta, it might not be awful but most recipes use the pasta water to emulsify or finish a sauce….or salt bomb! I was pleased to see Josh McFadden recognize this in his recent book, Six Seasons of Pasta. He recommends 1 T Diamond Crystal salt/ quart of water. That’s a little more than I like but much closer than seawater!

yup. sea water has ~about 35 grams of salt(s) per liter so . . . cooking pasta in a 3 quart pot, that'll require ~99 grams of salt the glitchy part comes in at . . . what kinda' salt cho talking 'bout, Lewis? 1 tablespoon of "kosher" salt does not weigh the sames as 1 tablespoon of Morton's table salt . . . I use kosher type salt, so that would require almost 7 tablespoons of kosher salt in a 3 quart pot. or . . . 5.6 tablespoons of the table salt grind size..... nevertheless&all that - not too many cooks use that much salt to boil pasta . . .

Trader Joes Butter Chicken , on a bed of spinach , ring of Campari's dried cherries and dried cranberries w a fist full of toasted pecans window green onions and Tj's chutney @ 8:O'clock. very very tasty .

Novice here. How exactly do you make this request? Does “Please divide this into 3 roasts?” get what you want or are further instructions needed? As mentioned above, my previous request got the meat cutter in trouble for apparently doing it wrong so I’d like to be as specific as possible, given we don’t share fluency in a common language.

To bring this back to the subject of cooking myths, or what I personally call "stupid things food authorities recommend," I'll add "salt your pasta water so it tastes like the sea." When I read something like that, I remember the last time I swam in the ocean, and I want to ask, "Have you ever actually tasted seawater? Because it's unfuckingbelievable how salty it is."

In any other context, of all the surprisingly many meanings of today's word, the one they are using is possibly among the last I would think of.

Plate, table, spoon, sauce, saute, bacon, crepe...

Frito...pepsi...filet...trout...apple...onion...

interesting videos . learned something interesting from each one : https://www.bbc.com/video/bbc-maestro/marco-pierre-white scrambled eggs , french style : I used to do this all the time , of course w/o the smoked salmon but I started w beaten eggs . here MPW starts w whole eggs , and each yolk is ' cut ' once while in a warm pan. Bon Appetit

@gulfporter Ive tried those , and they are quite nice . have you tried Ba-Temte ? https://batamptepickle.com/products/pickles/ the 1/2 sours are very nice , w nice garlic flavors want garlic ? try the garlic Butcher Shop 1/2 sours are also quire nice https://www.shopmarketbasket.com/product/butcher-shop-pickles/

I dont see much here of interest , in terms of what I think of as a puzzle. as I understand it , the grid starts out completely blank if there were a letter in each line , that would be more like a puzzle. I could not find out much about what's behind this , clicking on a few of the links on the page. as the basic internet model is clicks for $$ perhaps the idea is hoping this is popular , then selling it somewhere w soo much money the price paid wouldn't be noticed.

Tired of the soggy turmeric-laden grocery store pickles. Even the refrigerated ones lack a decent crunch and flavor. Bought these at Walmart. Super crunchy and good cuke taste. Added bonus....has a SPICY version 🌶️🌶️

They're struggling to come up with relevant 5-letter words.

Looks like that's their hope, but if yesterday is an example I won't be in their market group!

My butts come divided into 3 smaller roasts, too. I mean, that's how I request them. I had pulled one out and had it seasoning hte last few days, and decided to do it a la Smithy's onion soup mix idea. Except instead of potatoes, I have put green plaintains in the bottom. The reason for this is, I bought these little mini-looking bananas the other day thinking that they were a sweet banana; I was coming from the gym and out of my mind with hunger for something sweet, and I saw the banana, and paid zero attention to the fact that they were plainly sitting next to the the plaintain bin, and not over by the sweet fruit. I just bought em. And nearly choked when I tried to shove one in my mouth outside the store, immediately after purchasing. So, I had a few mini VERYSTARCHY plaintains left. They are now providing a bit of a bed bed for 2 pounds of pork butt that has been sprinkled with lipton onion soup mix. I figured, I like mofongo with pork chunks in it, so . . . . I'll report back. NB: This butt looks like it's been brutalized because I cut out about a pound of it to separately confit for tacos. I wasn't ravenous when I did that, but I must've been mad or something. It looks like that butt got murdered, I realize.