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@Shel_B, as I recall, they worked just fine.

I have these: (eG-friendly Amazon.com link)

Sourdough Chocolate Chip Cookies by Edd Kimber... They were fine. A way of using up sourdough discard, I suppose, but I'm not sure it brings anything to the party.

Just a strip that has gone out of temper likely. Looks like the block wasn't cooled properly when it was formed.

@Smithy the stock this was made in wa very bland. Ill have to boost that flavor considerably next time.

@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!!