FrogPrincesse

Roast them in foil with a little bit of liquid (I use a splash of white wine or dry vermouth, but for your dogs maybe just use water!).

I treated myself to this nice campfire harbison cheese (like the original, but lightly smoked) from Jasper Hill farm. (Also some Humboldt fog for good measure.)

Inspired by @C. sapidus, I made this delicious lunch of zucchini with mojo de ajo. So good! I added a little sprinkle of outrage of love (which seems to be Penzey’s take on tajin).

I finally opened these beauties from la belle-Iloise. And they are as good as I remembered! Also look at them all pretty and intact in the tin. I had them on bread soaked in a little bit of the olive oil from the tin, with good butter, slightly smashed, more olive oil on top and a squeeze of lemon juice. Perfect! From their website:

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Staff note: This post and the response to it have been moved from the Bulk Buying Bunkum discussion, to maintain topic focus. It’s interesting that you use Belgian apple lambic beer to make moules “marinières”. I have made them of course the traditional way with white wine, and also with dry vermouth (delicious). I can see how it would work with beer in general, but why pick an apple beer specifically? I guess maybe it’s a bit like moules normandes with cream and a touch of calvados or apple cider? I cannot comment on the bulk buying aspect; if it were me I would make them a different way each time because it’s more interesting.

I haven't been there in a couple of years so I am not up to speed on SB's dining scene, but Eater generally has good recommendations. Here is their latest list from August 2024. Not directly in SB but in nearby Los Olivos, I highly recommend Bar Le Cote. Great place to have lunch while visiting the local wineries.

Some additional details in this article. It’s quite horrifying. https://arstechnica.com/science/2024/08/blood-puddles-mold-tainted-meat-bugs-boars-head-inspections-are-horrifying/

From earlier in the week, grilled lamb chops scottadito (following a recipe from Babbo). The lamb chops are rubbed with a mixture of fresh mint, lemon zest, sugar, salt, and pepper. I served them with cumin yoghurt on the side, and some grilled zucchini.

Spaghetti alla chittara with wild cockles (with dry vermouth, shallots, garlic, aleppo pepper, and plenty of parsley). So good! The cockles were very sweet and delicate.

Dominique Crenn posted this hilarious clip for the 20th anniversary of Julia’s passing.

Looking for an alternative to shrimp scampi, a favorite in our household, I found the recipe called "shrimp in the shells with lots of garlic and probably too much butter" in dining in. It's similar with the addition of tomato paste which is caramelized in butter and olive oil. I used high quality shell-on shrimp from my local fish market, Catalina Offshore, and served it on organic pappardelle pasta from Trader Joe's.

Picard is back at it with the new edition of their catalog called "Viva La Vida*" (*Vivre La Vie). Not to be confused with Godard's classic, Vivre Sa Vie. It's pretty entertaining, especially viewed from San Diego. Fascinating hodgepodge of authentic looking dishes and some interesting creations. https://catalogues.picard.fr/picard-pros#1

@mmlstarr I have not but some people have left their impressions and notes on EatYourBooks (link).