Shel_B

Ribollita: Today I started a ribollita. I made the minestrone, which is shown here. The ingredients include diced, smoked pancetta, diced leek, some fresh Calabrian pepper, likewise a serrano, carrot, celery, Yukon Gold potatoes, cannellini beans, some leftover savoy cabbage, a bunch each of cavolo nero and chard, including some of their diced stems, zucchini, a few crushed, whole peeled tomatoes along with their juice, and a few sprigs of rosemary. When it cools, I'll layer the soup in a bowl with some stale rye bread leftover from another dish, and let it cool in the fridge to allow the flavors to meld overnight.

Please let me know how you made it, what ingredients you used, and how you liked it. I believe this dish has good potential, and I'll experiment with it some more. Leftovers today with the addition of some leftover chili were quite interesting.

I didn't know that CBL has been used as an insecticide, although I vaguely recall reading that the leaves were sometimes used as ticking in mattresses ... or maybe that was Eucalyptus leaves. I certainly agree with you about the intensity of the leaves and your preference for the Turkish leaves. Still, I like them in one or two soups/stews and, when used cautiously, can be quite nice.

@Maison Rustique Does this help: https://www.youtube.com/watch?v=bel1V5HeYm4&t=4s A couple of things to consider: This is the second time I made the recipe. The first time I used a rich, dark brown, chicken stock as I had no beef stock on hand. I found the taste a little weak, and using a decet beef stock on my secnd try improved the results substantially. While the written recipe only mentions Fontina cheese, there's a big difference in taste when using Fontina Val d'Aosta compared to other fontina cheeses, especially domestic products. The Fontina Val d'Aosta, according to my taste buds and preferences, is a better match with rye bread. It also adds some earthiness to the final dish. https://www.youtube.com/watch?v=4TokpRPrZv0 Roasted garlic, or adding some dried roasted garlic, gives a nice flavor boost. I used the dried roasted garlic in this iteration along with regular garlic and it helped enrich the taste. It's important to get those onions brown

This will be dinner tonight: Cabbage, Pancetta and Onion Soup, Soueupa alla Valpellinentze https://www.americastestkitchen.com/recipes/12611-savoy-cabbage-soup-with-ham-rye-bread-and-fontina? I riffed on the recipe by adding thickly sliced Yukon Gold potatoes to the mix as the recipe reminded me of some cabbage and potato dishes I had back in the '60s. Carol, my then GF, put together a simple dish of boiled potatoes and cabbage with a little butter, S&P. We were sleeping on the floor, on a bare mattress, in an empty house in preparation for moving to the new place together. We had no cash on hand and scrounged some change from somewhere, and she put the meal together for us. Those were the days when you could buy the ingredients for less than a dollar. Since that time, I've always enjoyed a cabbage and potato dish now and then. I picked up some Fontina Val d'Aosta to use as a topping, and it was too soft to shred with the grater I had, so I diced the cheese and sprinkled it atop the dish. The rye bread was made by a local bakery. The pancetta is my favorite from the local sausage maker. Beef stock, homemade. Can't wait to dig into it ...

@wishtoBakeforall0513Welcome to eGullet. I'm sure you'll enjoy the place. You mentioned that you'd like to learn how various cultures use spines and ingredients differently. What are spines? How do you use them?

I love the trees ... very nice. As for the bay leaves, I'd snag a few to dry and give 'em a try. We have plenty of California Bay Laurel trees growing in the area, and while not traditionally used for many styles of cooking, I always keep a few on hand as an alternative to the more usually-used Mediterranean leaves. Over time I've found that I prefer them for certain dishes. For example, I like one in my split pea and ham soup.

There are at least six different answers. Whether you’re making a recipe from India, Jamaica, or Spain, you’re likely to encounter bay leaf in the ingredients list. Just be sure you know the type of bay leaf the recipe calls for. https://www.atlasobscura.com/articles/what-is-a-bay-leaf?

All the mushrooms are already dried. The package said "oyster mushrooms." so that's what I know. I'm not very knowledgeable about 'shrooms. Thanks for your help.

Porcini, Shiitaki, and Oyster ...

Meals on Wheels, Alaska

Real bear hands: Bears were not harmed. They were sedated for testing and tracking purposes.

I've rarely used dried mushrooms, and the few times I have I've soaked them before using them in a recipe. If there was any dirt in the 'shrooms, it would leach out into the water and be discarded, or so I've read and believed. I want to make mushroom powder from dried 'shrooms I found in the cupboard a few days ago. Instructions I've seen say to grind 'em up, and no mention was made about dirt. Do I need to be concerned about dirt and grit in these mushrooms? Are some types of mushrooms more problematic than others? Is the whole dirt and grit thing about dried mushrooms overblown? The ground mushrooms will be added to a meat sauce to enhance the flavor.

Thanks for the link. I gave the article a quick scan and will read it fully later.

Around 1955 Ronzoni macaroni sponsored a cookbook (see image below) written by Ada Boni who was described by some as the "Fanny Farmer of Italy." The recipes were simple and easy to prepare, and the ingredients were easily obtained. Robert Ronzoni, the company's then-president, wrote an introduction to the book, and the company had a few pages of advertising and promotion in the middle section of the volume. That section included an illustrated page with directions on how to prepare pasta. This book appears to be oriented toward the American homemaker who, after WWII, was exposed to new ideas and ingredients. It's a lovely slice of culinary history.

There's some heavily gelatinized stock in the fridge and a desire to cook some beans. Will the beans cook well in a stock with lots of gelatine? Is there anything special I should consider if doing that?

Tongue. The strange thing about tongue. I used to eat it and enjoy it when I was a kid (less than 10 years old) until I learned that was really a tongue.

This morning UPS delivered a swoon-worthy 3-lb chub of Fra' Mani Pancetta Affumicato. I've used this many times before, and just love it. The smoke is light, the product is locally made just three miles from my home, and is but one of many types of sausage and salumi made by Paul Bertolli. Ingredients: Pork, sea salt, and contains 2% or less of celery powder, garlic, spices, dextrose, lactic acid starter culture. https://www.saveur.com/article/Travels/Saveur-100-2011-Paul-Bertolli/ https://framani.com/collections/shop

Welcome to the followers of Julia Child ...

This evening, I made a big, wide, 6.75-quart Le Creuset potful of chili and used the diffuser for the first time. This post is not about the chili but about the diffuser and its behavior with the Le Creuset pot. First, the size and shape of the diffuser were perfect for the pot, and my first concern was eliminated. Just a very small amount of the plate stuck out from beneath the pot. That meant more heat was focused on cooking and less heat escaped to the surrounding environment compared to the square plate and seemingly, even the round plate. On that second point, I'm not 100% sure. Making the soffrito was a big surprise, as the pot heated up much more quickly than I thought it would. I got the soffrito started, turned to do some cleanup in the sink, and much quicker than expected I could hear that the pot needed attention. I stirred and turned the heat down, and kept a more attentive eye on the progress from then on. I can't say for sure, but it seemed that the pot was heating quicker than without the copper plate when it rested directly on the hob. Perhaps one day I'll run a test and know for sure. Apart from heating quickly, the pot and contents seemed more responsive to changes in temperature. No "facts and figures" to share other than to say I've used that pot, on that hob, to make that same dish several times, and I could feel, or sense, a difference. In any case, I don't think anything was lost by having the plate between the pot and the hob. The reason I got the diffuser was to even the heat on the bottom of the pot since the pot is wider than the hob and the heat at the edges of the pot was noticeably lower which affected the cooking performance. The diffuser solved that problem beautifully, and based on the bubbles in the chili, the heat was even across the entire bottom of the pot. Nothing is perfect, however, and the one issue I encountered was a result of the quality of the Le Creuset and the diffuser plate. Unlike my older LC, the bottom of the newer pots are fully glazed. The surface is smooth and durable. Likewise, the diffuser is beautifully finished and is also very smooth. When there was just the soffrito in the pot, the pot would slide around on the diffuser, and care had to be taken to avoid that movement. Grabbing a handle with a towel helped, as did being quite deliberate in my stirring method. When the pot was fuller and weighed more, the sliding stopped and cooking could proceed in a more normal fashion. I have a very wide All-Clad pot (the other reason I wanted the diffuser) and it will be interesting to see how it behaves on the diffuser plate. Overall, I am very happy with the decision to buy the plate even though it was somewhat spendy. Shipping and tax added about 30% to the selling price. I don't regret spending the money one bit. I hope my experience and review are helpful. Here's a link to the seller and manufacturer of the diffuser plate: https://www.ebay.com/str/swmetals This is the pot used for this review: (eG-friendly Amazon.com link)

Buttermilk and Black Pepper Cornbread with Peet's

Hadn't thought about frozen. That might be worth checking into. Thanks for the suggestion.

Within five minutes of my home are two of the area's finest and most respected fish markets. I can get fresh clams of many varieties almost any time, but sometimes I want something readily available in my pantry. I don't always want a more time-consuming and complicated preparation method and am willing to settle for lesser quality for greater convenience. However, the differences between fresh and canned clams may be different enough to think of them as different ingredients, which is how I imagine them to be.

I've only used Snow's once and was not impressed by them. I've recently decided to try a Linguine and Clam Sauce "weeknight" recipe, i.e., simple and quick. Are there any prepared clams that you'd recommend? Quality takes precedence over price. There's no need to suggest fresh clams, as I've got sources for them. I'm just looking for a good-quality pantry item. Thanks!

FDA Bans Red Dye #3 According to a constituent update published today, the Food and Drug Administration just announced a ban on the food dye Red No. 3. The ban is in response to a 2022 color additive petition to remove the dye from food and drug products on the market. Companies and manufacturers that use this red food dye in their products will have until January 15, 2027, for food or January 18, 2028, for drugs to change formulas and remove the red dye from their ingredients. The products that will be affected by this ban include candy like Pez and Ring Pops, grocery baked goods such as cupcakes and sugar cookies, Nesquik strawberry milk, gummy vitamins and various other cereals, desserts and icing products. Full story in the link below: https://www.eatingwell.com/fda-bans-red-dye-3-8775384?