heidih

And tri-tip v picanha https://beef2live.com/story-picanha-brazil-beef-cut-137-107632 Never personally seen or used picanha but these seem like informed explanations. Tri-tip rules in Southern

Good explanation here https://www.bbqnewsletter.com/features/picanha-beef-cut-you-must-try

Wasn't Obama in Vietnam? Those two tall leggy guys perched on little stools. Great.

The internet is abuzz today with the No Reservations Brooklyn episode after the death of Michael K. Williams. Incase you missed it - this is one link with a few nice clips https://uproxx.com/tv/michael-k-williams-anthony-bourdain-no-reservations-episode-jamie-hector/

Like ricotta from milk v. whey. Heated to bare tiny bubbles, lemon juice to curdle, strain.

I enjoyed the process https://forums.egullet.org/topic/132868-young-grape-leaves/?tab=comments#comment-1739300

Exactly the one I going to ask about. I don't use buttermilk enough though I enjoy making the Ethiopian fresh cheese with it.

You are seriously making me miss my grape vines. I processed a lot of leaves An image from my former cottage garden

@rotuts No - leave your coat. This is precisely the type of tasty assemblage I tried to show/tech my MIL when we went to visit. She was head dietitian at a major hospital but could NOT cook.

i have not been able to go in some time but yes - lovely garlic. Relegated to supermarket I just go for firm and plump. A bit off-sides is my love of the young green garlic. Looks like fat scallions, pungent. My favorite in a fresh tomato salsa. Usually only find in Latin markets or farmers market. The scapes - piled tower high are nice too at Korean markets.

Umm who looks uo to that mag these days? Lowest common denominator stuff.

In my poorly expressed way I was trying to say it couldn't hurt and was a simple soak Glad @Smithy was able to give you an experience based answer. My only experience is cooking in unglazed.

Seems like the soak for round one would be simple and a good pre-caution https://www.paellapans.com/Cazuela-Care-a/160.htm

La Vache Qui Rit A part of our culture now

Put my forearm across top of Zo rice cooker exactly such that my wrist is over the steam hole. Perfectly round painful burn that I keep resting on on desk as I type. I dropped it years ago and seal not perfect so I push down to "seal" when it gets going. Still males great rice.

This preparation (feast) is interesting, The outline of it might be a nice thing to try. Thinking the sauce and sides are a huge factor. https://ny.eater.com/2021/9/2/22654592/dhamaka-rabbit-order-rajasthani-kargosh-reservation-sold-out-preparation

cracklin method?

Experiences vary depending on location and the shoppers you get. Mine were always "on it" - texting me alternates or requests for clarification - usually woth images attached. No surcharges. I've spoken to them at the market and found them to be an enjoyable mix of interesting people. They seem to evelop a rapport woith the store personnel Standing in line behind one - not so fun esp with multiple orders and limited cashiers/baggers now.

What came to my mind was "milk cows" versus "beef cattle" which are the descriptors I am used to. Function related?

I don't give onions enough play like your salad. The dressing is familiar to me. Must try. Also those look like cashews on the noodles mimicing the shrimp shape. Sister in her closet cleaning frenzy unearthed couple tins of cashews. Kinda stale so I tried roasting and wow quite enjoyable,. Deeper roast than what usually sold here as roasted.

I have a pretty distinct memory of my dad shooting the Cold Duck "cork" through the kitchen ceiling light panel. Expensive replacement.

Have you ever considered making tomato paste? Denser, less space, concentrated flavor?

I'm the idiot who just realized that MacIntosh is an apple thus the Apple computer - Macintosh (now usually Mac)

Andre, Cold Duck and similar we considered "chanpagne" cuz of the pop of the (plastic) cork and the bubbles - way back even in my wine producing state. We started calling it "sparkling wine" once we tasted real champagne and laws changed. Our Domaine Chandon we do call sparkling wine. Domaine Chandon is located in Napa Valley in the town of Yountville, California. Established in 1973 by Moët et Chandon,