blue_dolphin

Well, @rotuts mentioned it earlier so I was mostly playing along but I’m pretty sure he was referring to the mayo markdowns that show up in early summer around Memorial Day and 4th of July. Lots of stores seem to promote it, maybe as a loss leader, in their adverts at that time but it’s less common, in my experience, to see big mayo markdowns at this time of year.

Carbonara from Six Seasons of Pasta by Joshua McFadden I read that today is National Pasta Day here in the US so I thought I’d celebrate with this decadent treat. I really like this method for carbonara, specifically tempering the eggs gently in the pan after the guanciale is cooked and before adding the pasta. I usually temper the eggs in a bowl placed over the pasta pot but using the pan seems more efficient. I also like the tongue-tingling amount of black pepper. I read somewhere that spaghettoni was the best pasta for carbonara so that’s what I used and it is pretty good. Apparently, World Pasta Day is right around the corner on Oct 25 so expect to see more from this book then!

Maybe the recently purchased Duke’s was on sale because it’s been hanging out on the shelf for a while, mayo season is over and they need the shelf space for pumpkin pie filling. In any case, you’re potentially comparing products within their manufacturer's recommended “use by” dates. Unless you wait another 10 years 🙃

At the request of @rotuts, @gfweb and I both tasted Hellmans/Best Foods vs Duke's in this topic. It’s been 10 years so I’m delighted to hear that @rotuts may be sharing his own comparison sometime soon. In the years since, an Aldi opened in my area and I’ve been happy with their Hellmans/Best Foods look-alike.

Grilled cheese made with Gorgonzola, pear and a schmear of fig jam. As to possums, @Neely, your possums are much cuter than ours. I inadvertently startled one while watering a potted camellia bush on my second floor balcony and it looked more this: Since I was leaning down to check the soil, and he was curled up under the bush, we were pretty much nose to nose. I needed a very large glass of wine to calm down!

There is a delicious chicken liver recipe in the Dishoom cookbook that I think would be great with other livers, too. The livers are marinated in a spice paste made with ginger, garlic, salt, cumin, turmeric, deggi mirch chili powder, garam masala, yogurt and a little vegetable oil. In the book, they’re sautéed and served on toast for breakfast with a squeeze of lime juice and sprinkle of cilantro. Also very good served over rice. The recipe is available online here. If you make it, do NOT skip the lime, it’s a must!

I don’t have a Bluestar range but I don’t think the default configuration is bad. Separating the 2 big burners lets you use 2 really big pots that might not fit on adjacent burners. It still gives you 2 options for putting a griddle over 2 of the 15K burners. I tend to use a griddle for things like pancakes, grilled cheese, etc so I don’t usually need it over 2 ripping burners. Two 15Ks would be good for me. Of course your needs may be entirely different. My Wolf cooktop also has the simmer burner at the left rear, behind a high heat burner at left front (mine's only 18K) and I'm also right handed. I see your point but it hasn’t been an issue for me. I honestly use the front center burner for most sauce making, using the simmer burner mostly for warming purposes. Very nice that you can configure the burners to your liking. Do let us know what you decide.

Pear + Gorgonzola + nuts is a great combo in salads or just for snacking!

Toast with Gorgonzola and pears with a sprinkle of toasted walnuts, thyme leaves and a drizzle of hot honey I was debating between toasts, like this, or a grilled cheese version. Maybe that will happen another day soon.

Very interesting - I never would have thought of turning a rotisserie chicken into coq au vin!

I suspect you’re OK. With 1 lb of eggplant that’s had most of the moisture pressed out, plus 1/2 cup of vinegar, it should be acidic enough to be very inhospitable to Clostridium botulinum, especially at refrigerator temps. I know that C. botulinum can multiply at low temperatures but from what I’ve read, it’s primarily the types found in fish and seafood that manage to grow at low temps and the soil types don’t do so well. But you know your own risk tolerance and there’s no reason to eat anything that feels risky to you. When in doubt….

I can’t imagine rolling up each piece! The texture of the pasta was good and the flavor was pleasantly peppery. I suspect that the cooking time needs to be monitored carefully and the coils may unspool into limp noodles quickly if overcooked so I started tasting early and avoided that fate!

The book has several pasta salad recipes and a guide for building your own pasta salad. I’m not a huge pasta salad fan but I’d picked up a box of black pepper barilotti pasta at Trader Joe’s and thought it would be good in a pasta salad with salami so I tried the recipe for pasta salad with roasted red peppers, salami, mozzarella and croutons on p 285 of Six Seasons of Pasta. The recipe lightly dresses the pasta with vinegar and olive oil while it’s still warm, then adds more to dress the full salad. I’ve seen that done with potato salad but not with pasta though it makes sense. I had a jar of little cheese-stuffed red peppers (also from TJ's) that I quartered and threw in in place of the roasted red peppers and fresh mozzarella. I added cooked zucchini and raw tomato that weren’t in the recipe. This book includes the same torn croutons recipe as in Six Seasons with instructions to let the salad sit for 15-30 min before serving so they can soak up some of the juices. A good call.

I’ve cooked a few recipes from Six Seasons of Pasta: A New Way with Everyone's Favorite Food by Joshua McFadden and Martha Holmberg. I have no plans to cook every recipe but I’m enjoying it so I figured I’d make a topic for it. Please join in if you have the book. If you don’t have the book, there are several recipes available on the author’s website: https://www.joshuamcfadden.com/projects/six-seasons-of-pasta I’ll start off with my favorite recipe so far, the pasta with fresh corn, jalapeños and brown butter. I posted it over in the dinner topic but didn’t say much about it - it’s excellent as written and very versatile as well. The book cautions that this should only be made with fresh sweet corn so I figured I should make it while local corn is still available at the farmers market. Half of the corn gets sautéed in butter so both turn brown and nutty. Sliced jalapeños (I used Fresnos) go in next along with a splash of cream and we’re encouraged to smash the kernels to make a chunky, chile-infused purée. The rest of the corn goes in along with the pasta and enough pasta water to keep it saucy and emulsify the grated Parm & Romano. There was a handful of basil in there, too. I had it with a spiny lobster tail, which was a treat. I added zucchini, red bell peppers and cherry tomatoes to the leftovers for a veg version. I can see it working with all sorts of protein from leftover chicken to shrimp to grilled scallops or steak. My favorite kind of recipe to play with!

Apparently in the fish sauce world, °N is the unit representing grams/liter of nitrogen so 40 °N would be 40 g/l nitrogen

Oh, I’m sure your list is superior. I don’t even have a list at all!, I just found something I like and continue to purchase.

Broiled spiny lobster tail with the pasta with fresh corn, jalapeños and brown butter from Six Seasons of Pasta Not exactly my plan but I got home late with fresh corn, peppers and basil from the farmers market for the pasta recipe and had to deal with the live spiny lobster in my weekly fish share so this happened. The pasta recipe needs fresh corn but should accept all sorts of other proteins.

This was an online order. I can find the Callol Serrats tins (medium size filets) and small glass jars (small filets) at a couple of local places but for these bigger jars (large filets) I ordered from Beaune Imports. They’re probably available elsewhere as well. I started ordering from Beaune during the pandemic when they were offering good prices on wines and other products that would normally have gone to restaurants. They’re not doing that anymore but still retail a few products like the anchovies.

@rotuts, it sounds like you've developed a “build it in the bowl” method that works really well for you with Fasta-cooked linguine. Maybe the Fasta people would be interested in commissioning you to write a cookbook featuring their product? Sell it!

It might be mush but the alcohol could also have preserved the skin enough to hold it together just fine. I would top it off at least up to the neck. I would inspect the cork. If it’s degraded and loose at all, you might want to replace it with a new, tight-fitting cork. Pack and replace the original when you arrive. I would seal the end of the bottle as best you can. Parafilm would be good if you can get some easily. Then I’d wrap the bottle tightly, from end to end with shrink wrap or something similar to hold the cork in the bottle. Then bubble wrap and into a box with all sorts of fragile, this side up markings, etc, make the sign of the cross over it (or other appropriate incantation) and hope for the best. Hopefully you are using some form of ground transportation vs flying.

I watched the first episode of this show which was on cast iron. In the episode, Vivian describes it as a kind of variety show so it’s a little of Vivian talking about cast iron, trips to a vintage cast iron shop and to Smithey Ironware in Charleston, interspersed with two cooking segments. Recipes are available on the website. I might have preferred more on cast iron, like a longer segment on refinishing old cast iron with the guy who runs the vintage shop or more cooking but the variety format doesn’t really do justice to either one. That criticism aside, I enjoyed watching and will check out the upcoming episodes. Next week’s is on pasta and after that is an episode on fats.

I tried the microwave pasta gadget in two (admittedly feeble) microwaves and they took way longer than the guidelines suggested so I didn’t keep it. In a mild defense of McFadden's gallon of water for 8 oz pasta, he uses that water in the sauce, not just after the pasta is cooked, but sometimes a good bit earlier. He also recommends @weinoo's method of bringing the water to a boil as his first step in most recipes, then backing off on the heat if more time is needed for the sauce so he’s allowing for a little evaporation. I also agree with @weinoo that shapes like rigatoni can be pan hogs, especially when they’re still quite firm so I don’t think 4 qts is a gross excess. Also, McFadden spends a good bit of time explaining how to taste the pasta for doneness, much easier on the stovetop. That said, reducing the amount of water used to increase its starchiness and save boiling time isn’t a bad thing at all. If I’m cooking 1-2 servings of long pasta, I routinely use a 12-inch skillet with an inch or two of water. Boils fast and the pasta all gets submerged at once. Maybe as fast as the Fasta!

Snap peas with 'nduja and spring onion from Josh McFadden's new book, Six Seasons of Pasta This was very good. I don’t usually put snap peas in a red sauce but their crunch and sweetness are a good counterpoint to the richness of the ‘nduja. I used scallions instead of spring onions, capunti pasta instead of the suggested casarecce (which I like but didn’t have on hand), reduced the amount of pasta and increased the veg.

Sounds like you think people buy cookbooks only for the recipes!

I’d say we’re in a place where people enjoy cookbooks for a variety of different reasons. We're engaged by different styles of writing and presentation and publishers capitalize on that. Learning what we need to know about a topic is one reason but certainly not the only one.