patrickamory

Oh wow this looks fantastic liuzhou. Bookmarked.

I tried a seventeenth-century recipe for artichoke hearts. Followed by RG's huge white royal coronas, cooked low and slow Tuscan-style, served with sourdough.

Yes Boris - I think chicken or duck fat should do the trick.. with some of the cracklings...

And liuzhou, I always appreciate when people post the meals that didn't work out..

Agree with Prawncrackers and Franci: Turbot and sole are way superior in the UK compared to US!

Soaked, cooked yellow eye beans with roasted salt pork and uncooked salt pork: With mixture of onion, garlic, molasses, maple syrup, mustard and bean cooking liquid: 6 hours later, baked beans:

The 2011 NY Times review, despite the 3 stars, totally turned me off the idea of ever going there. I'd read it in full.

Chile verde with pickled carrots. (That is not more pickled carrots on top of the chile - it's sliced habanero.)

However. Proper manteca (lard) in Mexico is not the tasteless white block we get in many other countries - pieces of pork are deliberately left in it, and it is flecked with brown and other colors. Totally different thing, and incredibly flavorful. It's not needed in every Mexican dish of course… but the ones that call for it are expecting something that is very far from flavorless.

Ternetta bolognese. The fresh herbs are celery tops.

Just placed an RG order: Royal Corona * Flageolets * Yellow Indian Woman * Tepary (White) * Scarlet Runner * new for me

The one I know is in Linden. They have inexplicably changed their name to White Rose Diner (why change history man!), but it's still the same owner and I'm sure it's magnificent: http://whiterosediner.com And yes, 25 sounds like a reasonable number of sliders to get!

Andie, that looks amazing.

Also Anna N that would be a big yum. I'm with your granddaughter on this one.

I've been experimenting with film photography recently after acquiring a Canon SLR… here are some analogue shots of recent meals and ingredients.

Hi Katie, hmm, pretty different from the Black Valentine, which I experienced as a classic smaller black bean in the Cuban arroz con frijoles negros style… if I remember correctly, it's been a while! The Ayocotes are much bigger and meatier, like scarlet runners or even like white cannellinis, though obviously different from each in color and I think in flavor too. Highly recommended. If you do go for the coffee, wait a while to add it as the epicurious recipe suggests… I suspect the early addition of such an acidic ingredient may have extended the cooking time for the beans. I still think they need a lot of time though. In the end, I didn't cook it much longer than that recipe recommended. Edit: sorry, I see you're already used to adding coffee - and know to wait a while before adding it unlike me! Very tasty.

2011 Graillot Crozes 2008 Pillot Santenay

dcarch fascinating with the brussels sprouts stalks. The interior almost looks like artichoke heart. Did it have that texture (which I love)?

Some revised opinions about Xoxoc Project beans, links to the Dinner thread. I revisited the negro de arbol with a different prep and cooked them for longer. I don't think these will ever be my favorite bean, but I was able to get them a bit creamier. The Ayocote Negro on the other hand… wow. This Epicurious prep with bacon and coffee was revelatory. I added roasted peeled Hatch chiles too. Took a full 2 1/2 hours to get nice and soft, even after an overnight soak (perhaps because I added the coffee too early… acidic), but these are just an explosion of meaty flavor. I used a pinch of Costa Rica btw rather than the espresso powder. Recommended!

Lovely meatloaf FauxPas. I know it must seem like I only make chicken and black beans. But they are very different preparations. Tomatoes still good here, as Mitch pointed out in the USGM thread. Not quite as good as they were a month ago but still worthwhile. These are ayocote negro beans cooked with bacon and coffee, as in this recipe. Only change was to add some chopped Hatch chile to the onions at the beginning. I also finished it in the oven. Ayocote negros are black runner beans and these were incredible - meaty and delicious. Took over 2 1/2 hours to cook even with soaking. The chicken with herbs de provence used dried lavender shaken off the stalks.

mm that looks wonderful. what is your local source for sardines?

The only problem is… classic McDonald's fries haven't been classic McDonald's fries in a while.

So many things taste better in season. It's not just that they're grown in season - it's also that they are enjoyed best in the seasonal weather, scents, surroundings. Game in autumn, tomatoes at the end of summer.

A few places I currently enjoy in London, all very different: - Dosa n Chutny in Tooting - south Indian, very bare-bones, brightly lit, be prepared for fiery spice - The Painted Heron in Chelsea - upscale with various cuisines represented, lovely food and atmosphere - Dishoom in Shoreditch - a take on a classic Bombay cafe in a hipster hood, lovely rajma and pau bhaji [edited to spell Dosa n Chutny the way they actually spell it]

I dunno… somehow this Nigel Slater recipe for marmalade chicken appealed to me, even though it's a bit ridiculous. I used Thursday Cottage medium-cut marmalade, and and one of those Pommery whole grain mustards that comes in a clay pot.