blue_dolphin

Yes! My NJ cousins, who are second generation Italian American, pronounce mozzarella as mustadell, ricotta is ree-goat and prosciutto is pruh-shoot.

Good point. I went to order and the first seller's price had gone up to $90 but another seller was still at $49.95. They have plenty of reviews, identify themselves clearly as a re-seller and I've actually ordered from them before so I'm good with giving them a shot. One rotisserie attachment sold to me!

I almost pulled the trigger, then I noticed the 3rd-party seller it's being offered by only has 5 feedback ratings. The ratings are OK but still gives me pause. They seem to be offering mostly cosmetics and clothing.

This Cuisinart 17-inch baking sheet (eG-friendly Amazon.com link) has a dark exterior and non-stick silver interior.

@lindag, are you still happy with the PAG rotisserie or have you found a better option? I see it's down to $49.95 on Amazon for the rotisserie alone.

I remember reading that when it first came out. Would be interesting to hear a follow-up on how these folks managed through the pandemic. Some of their expenses are lower than restaurants but there were still plenty of investments in equipment, vehicles and, of course, staff. I know some caterers around here set up take-out operations and kept on with smaller events but all the really big events went away for quite a while.

What size are you looking for? Is the dark exterior important for your needs? Is that a non-stick interior surface?

A while back, David Lebovitz shared Franky Martin's Martinelle cocktail in his newsletter, calling it a Pineau sort of Martini. She developed it for the Pineau Academy and the recipe is also available on their website. It's a light and bright cocktail but with enough flavor to sip slowly. I'm kind of in the mood for Spring so I made one. Martinelle by Franky Martin 1 oz Pineau des Charentes 1 oz Gin 0.5 oz Génépy des Alpes 1 drop Orange Citrate Bitters 2 dashes Absinthe When I first made this, I had to order both the Génépy and the Pineau Charentes but both are now available at my local Total Wine. Edited to add that depending on the particular Pineau you use, this can lean a bit sweet. I have bumped up the gin in that case.

They certainly look identical to the PAG that I own but I don't know how to judge what is most current. There was and still is a rotisserie accessory (eG-friendly Amazon.com link).

DIY Marmite or Vegemite?

Toast with goat cheese and fresh turmeric and ginger pickle In the breakfast/beginnings section of her book, My Bombay Kitchen, Niloufer Ichaporia King includes something called Krishna's Breakfast, named for a friend rather than the Hindhu deity. She describes smearing fresh cheese (the book includes recipes for a creamy paneer and a yogurt cheese but allows fresh goat or sheep cheese of any sort for this) on pieces of warm chapati, topping with the fresh turmeric and ginger pickle, rolling it up and popping it into your mouth. She says it's like eating sparklers, a description that captivated me. Obviously, I took some liberties 🤣

pih-CAAN

If you like Amaretto and lemon together, try Jeffrey Morgenthaler's Best Amaretto Sour in the World. Yes! I remember being surprised to see a bottle of Amaretto on the counter at every little Glühwein or other hot drink booth! I used to like putting a splash into a cup of coffee and topping it up with whipped cream. Last night, after reading this, I made an Amaretto Manhattan sort of thing: 2 oz bourbon 0.5 oz Amaretto 0.5 oz Punt e Mes vermouth dash Angostura bitters dash cherry bark vanilla bitters

Speaking of King Cakes, yesterday, Evan Kleiman's Good Food podcast/radio show included an interview with Matt Haines about his book, The Big Book of King Cake (eG-friendly Amazon.com link), which came out in 2021 and the more recent children's storybook, The Little Book of King Cake (eG-friendly Amazon.com link). You can listen to the interview at this link. And Amazon's "Look Inside" feature offers enough of a sample to read about a few of the classic New Orleans bakery king cakes. Have a cup of coffee and something to nibble!

Yes, absolutely to capers. I grew up on my mom’s version which always included pimento-stuffed green olives. I was drooling over your jalapeño eggs just above and love pickled jalapeños in egg salad, too. @heidih pointed you to a good thread. My advice is that anything you like in deviled eggs will make a good egg salad. Leftover deviled eggs are rare but can always be mashed up into a tasty egg salad.

Egg salad in a pita with baby kale and pickled onions.

I had one of those gizmos but tossed it a while back when I couldn’t find the bags anymore. Shouldn’t have been so hasty!

Thanks for the reminder. I usually lean towards fromage fort but I should consider melty cheese in these situations!

Thanks for the link! This made me smile: Thursday was always pozole day in the company cafeterias at the last place I worked. There were 2 soups everyday and they rotated through quite a selection but Thursday was always pozole!

Thanks for the weather report. It’s been chilly and windy here as well and I was wondering how you were faring. It was 35°F yesterday morning, one degree higher today. Since my last gas bill, which reflected a 300% increase in gas prices, I’ve been boycotting turning on the heat but lost my resolve when it was 52°F inside. Yesterday, I was pleased to have a lamb shoulder, followed by pita breads to keep the (electric) oven on for much of the day. Might have to bake something else today!

I don’t have an APO but would be wary of adding steam when baking a cake from a recipe that wasn’t developed with steam oven baking in mind. Emily from Steam and Bake goes over some of the considerations in this post about developing a chocolate cake recipe

This looks interesting! No chiles at all? What is the broth seasoned with? Just a light chicken or pork broth? Pozole rojo (with dried chiles) is most common in my area with pozole verde (with fresh green chiles) a close second but I haven't had an opportunity to try pozole blanco. Another thanks for taking us along on your travels!

@Kim Shook, that ice cream sandwich sounds perfect. Peanut butter and banana is one of my favorite combos and the chocolate dip is the icing on the cake! From Falastin, I made a pulled lamb shawarma sandwich. The recipe can be found online at this link. I also made the pita breads, the yogurt/tahini/sumac sauce and shatta (fermented chile condiment that I made with yellow manzana chilies) from the same book. I suspect I have enough lamb for about 10 or 12 more sandwiches 🤣

How so? The rule was proposed in December 1969, based on a study of bovine lungs collected from various slaughterhouses. It was submitted on Dec 22 and published on Dec 31. Based on feedback, a subsequent study was performed on calf and sheep lungs, presumably in 1970, and the 1971 rule says that subsequent study substantiated the results of the first one and justified the inclusion of calf and sheep lungs.

I agree that sounds confusing. Especially since the author's formal petition to rescind the guidance uses "around the year 1969," rather than, "around 1970." I wasn't able to find a formal report of the lung pathology findings but stepping through the Federal Register notices on the matter, the proposal for this regulation was initially entered on December 31, 1969 based on examination of cattle lungs. After publication of the proposal, questions were raised about its applicability to all livestock since neither calf nor sheep lungs were examined. A study of calf and sheep lungs was subsequently conducted, apparently in 1970.