dans

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.

I picked these up at the local second hand shop.

I was just on Amazon.com and saw that the price of MB@H has dropped to $126. I bought my copy get yours now. ETA: Delivery is today before 5PM.

I just tried to order one of these and kept getting a "shippine numer missing" error. They never asked for this and I see no place to enter it.

I picked up a ham steak from the local abattoir. Sliced off some thin slices and made ham, egg, and cheese on an English muffin. It was good but the mass market muffin is pretty bland. I had a ham and cheese sandwich for lunch but no photo.

@Duvel I dropped by a store that I rarely shop at and found these. I picked up a bag. Nd will give them a try.

That looks like a great mean. Wish I was there. Maybe I missed it, but does that pasta shape have a name? It it common there? Anyone know if it available in the US? Thanks

After Burgundy, CdP is my favorite.

Christmas Eve dinner (along with Valentine’ day, and other “holidays”) was always rack of lamb with potatoes au gratin. This year was a solo event and I was feeling nostalgic so I whipped a variation for myself. Rack of lamb, pommes fondant, and Japanese milk rolls. All washed down with a Chateauneuf du Pape.

This year Thanksgiving will be on a cruise ship heading to the Panama Canal. Don’t feel bad for me, even mediocre turkey dinner is still pretty good in my book.

great looking tomatoes. Where did you find them. Good tomatoes are getting pretty hard to find north/west of Boston.

Sorry, I forgot to take pictures. Supermarket rotisserie chicken and quinoa salad. Gravy from the dregs of the bag and some stock and seasoning. Made stock from the bones for soup. Another day of chicken, gravy, etc.