heidih

Yes! Bountiful & abundant! a pleasure to see

The 96 year old wants to fudge around with the problem burner. He thinks it is "plugged up". No boiling over has occurred. Its a 4 year old Bosch stovetop and the issue is at the most frequently used front right burner. It clicks and clicks- gas is coming out -can smell it so seems like an ignition issue. I am3 mechanically challenged. Any thoughts?

I like both Madeleine Kamman's and Melissa Clark's takes on snails: MK: Quoting from "When French Women Cook" where she describes an incident with the purging snails: "One boring Sunday afternoon , I succumbed to the temptation to remove the weight. By seven o'clock when we came back from some venture, the walls were decorated with the trails of climbing snails. I got spanked, hated live snails forever, and felt vindicated when they appeared in soups and sizzling in pastry shells". MC: Quoting from "In the Kitchen with a Good Appetite": "...we did relish dipping nuggets of crusty baguette into the molten. garlicky, green-flecked snail butter., of course. ....Years later, I feel the same, and am convinced that the only reason to order snails a la bourgignon is to sop up the butter surrounding them, then unload the snails to your tablemates, passing them off as delicacies"

I often am in same position but in your case - so excellent the vision tasted good. That CSO is apprently magical I was imagining soggy stuff

Check out all the useless but semi-interesting and amusing gadjets on "as seen on TV".... https://www.collectionsetc.com/products/as-seen-on-tv/kitchen-products

@Darienne brosing through Melissa Clark's "In the Kitchen with a Good Appetite" her pesnutbutter chocolate pie popped up. It is a chocolate crust with a cream cheese and whipped cram based filling - not frozen. You can find the recipe here https://abcnews.go.com/GMA/recipe/karens-peanut-butter-pie-11766797

Meatballs sound interesting. They hold together in the broth?

@Okanagancook According to Nathan in Food & Wine - don't sweat the brand https://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes

My first reaction as well!

Linking part 2 https://www.seriouseats.com/2018/06/special-sauce-david-lebovitz-on-blogging-cookbooks-and-moving-to-paris.html

Coincidentally just discussed and pressure cooker works Serious Eats https://www.seriouseats.com/2018/06/the-big-apple-inn-a-little-mississippi-diner-with-an-outsize-history.html

Oh yes we are just crying for you! Hello freezer jam

Ha! why are all the killed ones female - not inciting drama but tis interesting. Chickens v. roosters, cows v. bulls, Oftentimes probably just nomenclatyre as both sexes are on the table

Ha! well if ya wanta go natural there is good reading in this article about a trip Euell Gibbons took with a journalist https://www.newyorker.com/magazine/1968/04/06/a-forager

Recipe into Recipe Gullet re meatballs? I like the look & sound

Ack @Shelby That refridgerated sushi is gummy and tasteless. Save your craving for when you get that expense-paid round trip ticket to NYC or Los Angeles

I get a trade magazine that has had articles about the drones & robotics that have been tested and refined for some time. Hello northern European innovators - quite fascinating.

We have had some spectcular Italian adventures in cooking but they are older. Thought I'd link the index here. Perhaps inspirational. https://forums.egullet.org/topic/58961-a-year-of-italian-cooking/?page=34&tab=comments#comment-1115010

Soneone up-topic mentioned Baked Alaska. I did it once! I was about 16 and "baby-sitting" a brilliant 10 year old; trying very hard to keep her interested and engaged. The kind that goes on to be accepted at several Ivy League universities. I pulled out the Betty Crocker and suggested we try it. I'd never made baked meringue before other than those crunchy meringue drop cookies. It turned out quite well though none of the adults had ever heard of it and thought I was a bit "odd'. The girl was happily engaged in the lengthy process for the duration. This was the inspiration from the book:

Ooh - bobbleheaded owl makes sense - had not seen. Those stationary one are a joke. I've seen seagulls and crows land on them and....

Fascinating. I had no idea

Yup - recycling can be a minefield. It sounds great but you have to consider all the associated costs/options.

Since Los Angeles is a major port, pallets are like gold here. An entire industry is centered around re-habbing them for re-use. Also Pinterest projects have made them trendy. Have to be careful also about the chemicals if repurposing.

Stepbrother returned from Poland last night and gifted us these dried mushrooms. I'm going to grind some for "flavor powder" , make a riff on XO sauce, and we are planning soup tonight. USDA beagle snagged the sausages..... ETA: image

Apparently NYC didn't get the memo.... https://ny.eater.com/maps/best-german-restaurants-nyc