dans

These pans are meant for pizza. Maybe they will fit your needs. https://lloydpans.com/

I was doing most of the cooking before my wife was diagnosed with cancer. She was an executive at a company and rarely had time to cook. At one point before her diagnosis, I had to travel and as a joke, I bought her a package of those individual cereal boxes (https://www.amazon.com/Kelloggs-Breakfast-Cereal-Single-Serve-Variety/dp/B07MTSNGHP) that she laughed at hysterically. Anyway, when she got sick I still did the cooking but had to change things up a bit. I had to put more thought into her nutritional needs. Tastes changed, lack of desire to eat, etc. One thing I learned was that you can't just keep making her favorite foods - she will fall out of love with it. I had to fortify things that she could eat adding eggs to clear broth etc. When she lost her battle, I found myself not cooking as I did before. My repertoire now is simple meals that I can cook quickly and have cleanup be simple. It's rare that I will cook an elaborate meal. Mostly when I have guests for the holidays.

I'm sure with the right equipment you could measure the size of the crystals. However, I don't think that most people will have that equipment at their disposal. That said, if one product has smaller crystals than the other, there will be more of them in a given volume. So, the product with smaller crystals will be heavier than the other. As an experiment I measured a tablespoon of the "old" DC salt and compared it to a tablespoon of table salt. The table salt was significantly heaver. I repeated with several times with consistent results. If you send me a box of the "new" DC salt, I'll gladly repeat the test.

My scale measures down to 1/10 of a gram.

Measure a specific volume of each then weigh them

This weekends WSJ had an article about pasta and what chefs are doing with it. It was pretty interesting. Here's the link One of the most interesting to me was the Tortelli from restaurant Wildweed. They make sheets of pasta the have tiny lines of yellow and red in it. I've seen pasta created like that but it was always wide strips cut and placed side-by-side to create a sheet. Wildweed's looks like it's about 1/8 inch wide. If they are doing it the same way, they are artists with the patience of Job. I'd never be able put it together. Here's a photo of the pasta and another showing more typical sheets.

I stooped by the local second hand so and found this book. it brought back memories of a trip my wife, mother, and sister took to see a concert my sisters daughter was in. She was studying opera and her class was invited to put on a concert in NYC (sorry, I don’t remember the church). after the show we all (minus the rest of the choir) went to Cafe des Artiste for dinner. It was a great time.

My wife and I always had Rack of Lamb with Potatoes au Gratin for special dinners. Since I've been feeling a little nostalgic lately, that's what I'll be making.

One Thanksgiving my wife and I went to my sisters for a visit. We brought the recipe for Cranberry-orange-nut bread from Cook's Illustrated and made it a few days before the event. Everyone fell in love with it and we made it every day we were there.

NY Times Wirecutter named TJ american cheese slices the best. https://www.nytimes.com/wirecutter/reviews/best-american-cheese/

It's chanterelle season and I've been craving some. I will occasionally see some in small packages for a dear price at one of my local farm stands. I bought once or twice but they were the tiniest little things, and I needed several packages to make a meal. Does anyone have a mail-order source that they like? I used to buy from earthy.com (fresh morels, never fresh chanterelles) but haven't since they were acquired. Today, they only had dried.

A friend of mine pointed me to a reddit group IDidn'tHaveEggs. It's full of these kinds of reviews

The time that it rains also matters. If the rain happens slowly over an extended amount of time, it is going to penetrate further into the soil. One of the reasons that heavy rains are so devastating is that it simply washes down the top of the soil or street. This all adds up to flooded streets, overflowing rivers, mud slides, etc.

I was watching an episode on Milk Street the other night and Chris Kimball showed something he uses for marinating (although he didn't use it to make the pickles he was demonstrating). This was episode S7E9. The container was interesting in that it was rectangular and had a lid with a "press" that you could screw down to hold the product completely in the marinating liquid. I had never heard of such a thing and did a quick web search and didn't find it. Does anyone know what this is?

I remember seeing a chef on TV (I can't remember which one) that was making a recipe and made some stock/broth from the discarded beef trimmings. He took the beef trimmings and browned them well, then added the veggies and water and made a small amount of broth that he used for a sauce. I wish I could remember who it was.

I was at TJ the other day and needed some salsa. They had several. I looked them over and picked the “extra hot” figuring y try his is consumer grade stuff, how hot could it be? Well, I was wrong not only did it have decent heat, it had pretty good flavor. now this wasn’t any salsa that was going to test your fortitude. It was hotter than anything you could find in the supermarkets around here.

I have been craving halibut for a couple of weeks now. My "local" fishmonger didn't have any. I finally found some at Whole Foods and cooked it up. It was great! I was at Trader Joe today and was hoping they might have some frozen packages but I struck out. I guess I'll have to order some from Rogers Fish Co.

My house had a 36" Thermador when I moved in. Over about a dozen years it had to be service multiple times. Finally the controller board went and I went looking for a replacement. My goal was to buy a Wolf but the store carried both the Wolf and Viking. I was seduced by the Viking having very slightly more BTUs than the Wolf. I decided to go with the Viking. I wish I had stayed with the Wolf. One more thing for your consideration. A lot of these high-end ranges don't have a self-cleaning feature.

I’m really disappointed. Earthy.com, my supplier for ramps and fresh motels was bought out. The new companies web site only list dried mushrooms and no ramps.

I was asked to bring a side dish for Easter dinner. Taking a cue from @blue_dolphin I made the pumpkin tart with spinach and Gorgonzola. I’m not a fan of really strong blue cheese so I used a milder one and cut back the amount. Big mistake. I also used butternut squash instead of pumpkin. No one complained.

We had Thanksgiving at my sisters one year. We brought the Cook's Illustrated Cranberry Nut Bread recipe with us. We must have made about 6 loaves over a couple of days. It just flew off the plates. My sister makes it on a regular basis these days. Cranberry-Nut Bread Cook's Illustrated, Published November 1, 1999. Makes one 9-inch loaf We prefer sweet, mild pecans in this bread, but walnuts can be substituted. Resist the urge to cut into the bread while it is hot out of the oven; the texture improves as it cools, making it easier to slice. To toast pecans, heat griddle over medium heat. Add pecans, chopped coarse; toast, shaking pan frequently, until nuts are fragrant, 3 to 5 minutes. Ingredients: 1/3 cup orange juice 1 tablespoon grated orange zest from 1 large orange 2/3 cup buttermilk 6 tablespoons unsalted butter, melted, plus extra for greasing pan 1 large egg , beaten lightly 2 cups unbleached all-purpose flour 1 cup granulated sugar 1 teaspoon table salt 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups cranberries (about 6 ounces), chopped coarse ½ cup toasted pecans , chopped coarse Instructions Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom of 9 x 5-inch loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not over mix. Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.

I stopped by my local Home Goods (Marshall's or TJMax) and found they were selling Mauviel cookware. I saw both the copper and Inox. I didn't have a micrometer with me so I couldn't tell if it was the 1.5mm, 2.0mm, or 2.5mm. They had cast iron handles and were pretty heavy.

Halibut with roasted carrots and mashed purple potatoes. I went to make a buerre blanc but I grabbed and opened a red wine so…. buerre rouge.

Corned beef hash and egg. I heated the hash in a cast iron skillet then made a well. I cracked an egg into the well then under the broiler to cook the egg. One more time tomorrow.

Holy crap! I love this stuff and they are cutting me off. I can’t believe it. Gotta stock up.