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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 possible 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.

Looks like they will be making $$ through product mentions.

When my mom’s husband retired, he watched a lot of daytime TV. He was watching Rachel Ray, and she made a quick version that has pretty much became a staple around here. Everyone loves it. We leave out the bread though, which probably doesn’t make it Ribollita anymore, but we prefer it. I can make a large amount and freeze it without the bread added. You could add bread (or precooked pasta, which I sometimes do) if you want to.

@blue_dolphin call and see . if they still have it , reserve a case.

Wow! I haven’t even been to my TJ’s to see if they had any!

Thanks for the reminder on both the pizza beans and the chickpea recipe. I'd forgotten them, and agree that they might lend themselves well to this project. Another idea is for the Homesick Texan's Sunday Pinto Beans. It's dead easy, and delicious although as I reported here I found it much much too salty as originally written. I settled at 1/4 of the amount of salt she specified, but it's important to note that I wasn't using kosher salt. My fine salt by volume would have been considerably saltier. (Now that I'm reminded of this recipe, maybe I'll try it again -- and post the results somewhere.) Although the recipe is written without meat, I think it would be easy to add meat if you wanted.

Well, I don't know if it's just the mood I'm in or what, but I'm really enjoying these shows. I've never heard of any of the restaurants but I'm sure having fun googling and finding out more about them. There is a restaurant in Chicago called Feld. I'm reading that it's very....polarizing. I guess Reddit had some seriously scathing reviews that went viral. The chef serves about 30 dishes from a set tasting menu. They say it's minimalistic. I can't decide if I like it or if it's absolutely ridiculous lol.

Spinach and mushroom risotto

sold out late Friday . 110 cases .

They explain their idea of the connection in the Phoodle Fact that follows a win. If I understand your question, I agree that it isn't strictly culinary; still, I think their explanation and commentary is interesting. Phoodle #1282 3/6 ⬜🟨⬜⬜🟩 ⬜🟩⬜🟩🟩 🟩🟩🟩🟩🟩 https://phoodle.net