dans

I recently spent some time in London and Silverstone (at the Grand Prix). While there I had a great meal at restaurant A Wong. This was a Michelin 2-star place (the table we we at had the stars inlaid in the top). They do a tasting menu where there are dishes from various regions of China. There were 28 courses the night I dined there. Overall it was great food good wine (Rose Champagne) and I would eat there again. We also ate at Dishoom (I forget which location) and a bunch of unmemorable places in Milton Keynes.

I picked up a couple of cans figuring I would try them and see what I thought. First attempt was a simple marinara sauce. As I was planning the sauce, I wondered what to put it on so I bought a package of TJs cheese ravioli. Overall, I thought they were decent although there was a slight metallic taste in the final dish. I was impressed with the ravioli. ETA: I forgot to mention how small the tomatoes in the can were. I think someone mentioned it in a previous post, but I was still surprised.

I bought a Jotisserie for my BGE several years ago. It is great! I usually do whole chickens. I bout the extra forks to but have only done twins once. This week, I'll be doing chicken legs in the basket that I bought for smaller items. https://www.amazon.com/gp/product/B07CDR3DJ4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Maybe I missed this being mentioned here. It looks like they are no longer offering the CD with all of the issues on it. I have one from a few years ago and thought I might get the lat3est (last) one so I have access to everything but when I went to the web site they had everything but Fine Cooking.

I hate quoting my own post, but this should get some attention on its own rather than simply editing the original .... They are having a 25% off sale on these kits. Use code CASSOULET

I'm surprised no one has mentioned the D'Artagnan cassoulet "kit". Certainly beats making you own confit, sausages, etc. Also comes in saizes with and without the bowl D'Atragnan Cassoutlet Kit

I've bought from Sunnyland Farms before. Both the nuts and dried fruit are top notch.

That looks great! There was a local bakery that made something that looks like this. They called it "Peasant White" and I've been trying to recreate it for ages. I'm going to give this a try.

I searched for an appropriate thread to post this but didn’t see one. Moderators feel free to move it. I’ve been using Diamond Crystal kosher salt forever. I was down to the end of a box so I bought another one. After cursing them for downsizing the box from 5lbs to 4lbs, I bought it went home. Today I had to refill my salt pot and when I went to use it was so fine I had trouble distinguishing it from table salt. I am so disappointed.

I was tempted to buy a toaster oven to augment the microwave we already have. In the end, I thought a TO would be too small and limiting. I did find that a combination microwave/convection oven fit my needs better so that the way I went. Been very happy with it.

I usually make Potatoes Au Gratin for family events but Cook's Country had a recipe for Lighthouse Inn Potatoes that looked interesting and easier to make. I've made it several times not but found them a little bland. I'd like to add a little more flavor to them. I was thinking about adding shallots, or maybe thyme. Have you made them? What did you think? Do you have any suggestions for adding flavor to them? TIA

I hope I am reading you correctly on this. I have watched him on TV a lot and I always thought he was a very down-to-earth person. I enjoyed his shows and travels - and I loved that he rides a Harley

Being cynical here but with a smaller size box that is all they could fit on it

Restaurants charge a few dollars more by using whatever alliums you have a lot of and call it N-onion soup. Yellow, sweet, scallion, scallion, etc. are all fair game. I use a combination of whatever I have on hand.

I’ve had a lot of experience with cooking for and taking care of cancer patients. I will write something up when I get to a real keyboard.

It's just what a friend called them when she served them.

I have quite a collection of copper cookware. Mostly Dehillerin and Mauviel (maker of the former). The only pans I have in 1.5mm are the ones that can be used for serving. The 2.5mm are great all-purpose cooking vessels. I love using them. If you have the choice get bronze handles unless cast iron it the only option. I have no experience with the D5.

WOW! I haven't run into anything that bad and I hope I never do.

I finally got a russet without the brown at Idylwildr in Acton. I made a "double stuff" (Twice baked potato for those not in on the joke.)

I can’t remember the last time I bought a russet potato to bake and actually ate it. I allays end up cutting it open and finding it brown in the middle. I’ve tried different stores and they are all the same. I’m at the point where I am going to swear off baked potato and twice baked. here is a picture of what I’m experiencing. I don’t recall setting this much of an issuer until recently.

I have packages of both and the perciatelli has a larger hole.

This year will be a relatively quiet Thanksgiving. Instead of 25 to 30 people, it is just six (plus me). I'll be doing the usual, Turkey, Mashed potatoes, gravy, stuffing. I have to make a sweet potato casserole and Brussels Sprouts by popular demand. Pies and rolls will be from the local bakery. For wine, I've got a Cru Beaujolais, an Alsatian Gerwurtz, and backups of Zinfandel and white burgundy.

The Wok Shop in San Francisco has a video on youtube about seasoning woks.

It's a more appropriate posting than the the ones listing the contents of the RG monthly subscription contents. This is after all, in the cookbooks section.

The bacon pasta looks delicious. Can you describe the dish a little more? The pasta looks like gemelli but I can't tell what the sauce(s) are. The cod looks perfectly cooked. If I only liked olives, I might be tempted.