janeer

Back in the day, in Charlestown, yes, he was. A modest place, wonderful food. He got arrogant, left his wife, all downhill.

Here is my recipe, if it's not too late to consider. It's good

I have gotten maybe 6 since Christmas--and my new PDT just arrived today, inspired by that thread.

That reminds me and how could I forget!? There's a Deborah Madison recipe in the first Greens cookbook that is caramelized onions with walnuts with pasta. Truly sublime. I never made it with the rosemary pasta, just with regular store bought pasta, but truly one of the best things I've ever eaten. Here's the recipe. Greens Onion Walnut Pasta There is a recipe for caramelized onions with pasta in one of Marcella Hazan's books ("More," I think) that has been a standby of mine for years and years, somewhat similar to the Madison recipe without the nuts. Love it.

This could get into a whole 'nother discussion, but since buttermilk has been brought up: there is a fundamental question of whether you like your pancakes fluffy (NO) or not. I like to make my regular pancakes with buttermilk or sour milk and let them AGE for a day to give a very tender, tangy, relatively thin cake. And when summer comes, be sure to throw in some fresh corn kernels into that cornmeal pancake batter.

I second the Whisper Cake. Not that I love to eat it myself, but I have made many a wedding cake with it, and it works very well. It's texture is firm enough for building tiers. Ditto on the RLB recipe. It's fine--even for those of us generally pass on white chocolate.

I think your coarse grind is best for polenta. I will give you here two recipes for authentic jonnycakes--made with quite fine white flint cornmeal--thick and thin. Join the debate. Thick Thin And if you type just "cornmeal" into the search bar of my blog you will find other recipes, from Indian pudding to muffins and Portuguese bread, made with cornmeal that you might be interested in. One is this recipe for corn cakes, which are pretty versatile.

I think you need to make a lot of Chinese noodle pancakes; they reheat beautifully, and are incredibly versatile--eat plain or topped with stir frys, or whatever.

I have pre-ordered, Katie.

I like to freeze my pickles.

I watched the Baker family video. I for one love pastured pork and think if it's raised on a farm, and is not an endangered species, and people (like me) want to eat it because it tastes like the pork I grew up on and missed terribly until small farmers started raising them again, there should be no effort to stop them. These are no javelina (the wild pigs where I live). These are farm animals.

Honestly...I like yours better.

Not sure what size they sell but you could try Lee's Supermarket in Westport, MA (just over the RI line) and, when they open, Walker's Roadside Stand. Both sell lump charcoal, but not sure of the sizes.

I share your passion for maple syrup. I, not to rub it in, have a steady supply, including from my sister's trees. Anyway, thanks for the comments about sugar, although I still don't understand. I get preferring panela. But what do you see as the difference between granular and pulverized, from an ehtical, health, or flavor reason? I'm truly curious. I've never tried honey but that might be worth a shot.

Thank you for this. I too will stick with the original.

Then I'm puzzled as confectioners sugar is sugar. what's your point

Seriously? Glace de viande is reduced veal stock. While you make your stock, skim, skim, skim, strain, then boil down.

Funny, I actually thought it looked like it was overbeaten--dry and beginning to break down. Perhaps it is the 10x, which generally contains a starch. If you don't have cane sugar, maybe try a liquid sweetener? A little maple syrup? I add my sugar, sparingly and gradually, about mid-way--when the whites are foamy and light. No cream of tartar.

So true. Reminds me of an Easter dinner I had years and years ago with my Russian ballet teacher who had been a member of the Kirov, fled to Paris and danced with Diaghalev's Ballet Russe. First time I had ever had these two.

I have taken two of his sweet dough classes and gotten more mileage from them than anything else. Every step he teaches is incredibly useful -no time is wasted, everything handles easily, finished products look and taste great. It will seem almost too simple, but, it's always perfect. Better than both the culinary school I attended and the program I teach in. Thanks, good to know, and glad you mentioned it seeming almost too simple because I wondered...so great to know it's well worth it.

My thought exactly.

I am actually thinking of taking the sweet dough class on the 15th.

Imagine: fois gras as an "amuse." I have not read the legislation; presumably, it does not ban raising practices, only selling? If so, makes me think they knew what they were doing. Even marijuana you can't grow.

No, but I can see it.

The pasta looks lovely. I'm not sure why, but papardelle seems to be geting narrower and narrower: perhaps people think it looks more refined? Anyway, it seems that years ago, certainly in Italy, it was always wide, 2" as Bugialli calls for, and I like it that way. I am always disappointed if I order it out and it arrives looking like ribbon. I love the fluted edge, it makes the large pasta more graceful, but straight is OK.